Do you want your chocolate chip cookies to come out soft and chewy every single time? The secret to perfect chocolate chip cookies is really very simple! And you can make them with any chocolate chip recipe at your disposal.

The problem with most chocolate chip cookie recipes is they have you drop a spoonful on a cookie sheet and bake them for 9 to 12 minutes until the tops are golden brown. That is too long! By the time the tops are golden brown, your bottoms are dark brown, or worse, burnt. After the cookies have baked this long, removing them from the oven in this over-baked condition and having them stand only causes them to harden up like jawbreakers. Instead of soft, chewy cookies that melt in your mouth, you end up with hard, crunchy cookies with burnt bottoms.

Dropping larger amounts on the cookie sheet to make bigger cookies doesn’t work. It takes longer for the middle of the cookie to bake and you still end up with burnt bottoms and hard cookies.

Instead of following the recipe instructions to bake 9 to 12 minutes, underbake your cookies by a couple of minutes. The first time you try this, you will have to play around with the time and the size of your cookie drops to get the perfect chocolate chip cookie for your oven. But, as a general rule, after you put your cookie tray in your oven (always on the top rack), set your timer for 6 to 8 minutes. When you pull your cookies out, the entire top should NOT be golden brown. Instead, the peaks of the top of the cookie should just be turning brown. At this time, the entire bottom of your cookie is golden brown and the rest of the cookie is the same color as the batter. Perfect!

Remove the cookie tray from the oven and let the cookies stand for a minute or so since they will be incredibly soft and will fall apart if you try to immediately remove them from the cookie sheet. After they have firmed up a bit, remove them from the cookie sheet to your cooling rack or a piece of wax paper.

With this method, you are guaranteed to bake the perfect chocolate chip cookies and have people asking you what YOUR secret is!

Basic Chocolate Chip Cookie Recipe

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups semi-sweet chocolate morsels

1 cup chopped nuts (optional)

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by teaspoon onto ungreased baking sheets.

Bake in preheated 375 degree F oven for 6 to 7 minutes or until peaks in top of cookie are starting to brown. Let stand for 1 to 2 minutes. Remove to wire racks or wax paper to cool completely.

–
Debi Geroux is the President of Purple Kitty LLC, an online craft store, and webmaster of http://www.PurpleKittyYarns.com and http://www.FreeVintageCrochet.com which bring you craft ideas, free patterns, recipes and unique gifts.

Source: http://www.articletrader.com

Post from: Recipe Vault If you liked this post please follow me through RSS

The Secret to Perfect Chocolate Chip Cookies

Barbecued Pot Roast

INGREDIENTS:
• 1 beef pot roast, 4 to 5 pounds
• 2 tablespoons vegetable oil
• cayenne and cumin
• 1 cup water
• 1 can (8 ounces) tomato sauce
• 2 cups sliced onions
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1/2 teaspoon dry mustard
• 1/4 cup lemon juice
• 1/4 cup vinegar
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
Go ahead and brown the meat either on a grill or in an oven. Add some cayenne and cumin for that added dash of “what the hell is that?”. Now add the tomato sauce, water. onion, and minced garlic. Cover and simmer for roughly 2 to 2 1/2 hours. Add the remaining ingredients, cover, and continue cooking for 1 1/2 hours longer, or until roast is tender.
Check the recipe every now and then, and add additional water if necessary. Take out the meat and remove excess fat. The recipe serves 5-7.

Beef and Pineapple Shish Ka Bobs

Otherwise known as sirloin beef kabobs with pineapple
INGREDIENTS:
• 1/2 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons vinegar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons ginger
• 3/4 cup oil
• 1 green onion, chopped
• 2 1/2 pounds boneless beef top sirloin, cubed 1-inch
• 1 (8oz) can pineapple tidbits, drained
• 3 red bell pepper, cut in 1-inch chunks
• 2 jalapenos
• 2 red onions, cut in 1-inch wedges
• 8 long metal skewers
PREPARATION:
In a large plastic food bag, combine the soy sauce, honey, vinegar, ginger, garlic powder, oil, and green onion. Add sirloin cubes and marinate several hours or overnight.
This is the most important step. Whenever you marinate over night, make sure you do NOT leave the marinate uncovered. Sometimes marinades will pick up other smells from food around the bowl, so be aware of that.
Drain the meat when ready and skewer the beef, pineapple and vegetables. Grill over a fire or a barbeque for 16 to 18 minutes.
Serves 8.

–
This article was written by Article Authors
for this Free Recipes site

Source: http://www.articletrader.com

Post from: Recipe Vault If you liked this post please follow me through RSS

Spring cooking season is here!

Olive oil is the oil obtained from the fruit of the olive tree (Olea europaea L.).
Virgin olive oils are produced solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration. There are several categories of olive oils varying in quality and taste. Olive oil connoisseurs talk about Olive Oils in a similar way as wine fans rave about their favorite vintage.

There are two types of olive oil: “huile vierge” (virgin oil) and “pure” oil. Good olive oil (cold pressed from ripe fruit) must have a pale clear color and be absolutely odorless.

Virgin oil is produced by the cold pressing of only first class fruit. This oil is never bleached and always shows it’s natural color. It is excellent for the making of vinaigrettes and dressings. This fresh and fruity oil combines well with green salads. It is also an excellent base for delicious sauces such as pesto, which is made by mixing olive oil, fresh basil, pine nuts, Parmesan cheese and garlic. Or add that special touch to some warm, crusty bread by spreading it with olive oil, some crushed garlic and tomato.

Pure olive oil is pressed from both the olive pits and the olive fruit. It is excellent for baking, frying and marinading. The advantage of using olive oil rather than butter or margarine for baking and frying, is that it can be heated to high temperatures without burning. This makes it very suitable for the stir frying of vegetables as well as meat, chicken or fish. It is important to heat the oil prior to frying as this scalds the outside of product being fried, keeping all the juices contained within and allowing very little fat to absorb. The combination of olive oil and garlic makes a delicious, healthy marinade.

Olive oil is probably the most versatile of all oils used in the kitchen. Greece, France, Italy and Spain are the most important producers of olive oil and make up the largest part of the annual world production of 1.5 million tons.

More information on Olive Oils can be found at Gullivers Trading Company

–
The author has built a broad knowledge of exotic food, acquired during extensive international travels. He owns and operates a number of food stores specializing in imported gourmet foods.

Source: http://www.articletrader.com

Post from: Recipe Vault If you liked this post please follow me through RSS

The Origin of Olive Oil

Preparation is the key when you’re going to cook asparagus. There are several methods of cooking boiling, grilling, steaming, or roasting. The microwave is also a good option when cooking asparagus. Cut the asparagus into sections and you can use it in stir fries you can also blanch the asparagus and use it in vegetable dips. Of course, there’s nothing like steamed asparagus with butter, salt, and pepper.

When buying asparagus make sure that it is fresh, the asparagus will taste much better and can be kept for two to three days when properly stored. For more help visit to: www.chef-123.com. Once you get the asparagus home and ready to prepare, you’ll need to trim it. The easiest way to trim asparagus before cooking is to simply do it by hand by bending the stock until it breaks. If it will not break but only bends, it is probably old and will not be as fresh as you would like it. Some cooks prefer to peel the bottom of the stocks this is not really necessary but sometimes helps when the stocks are a little woody. Contrary to popular belief the thicker asparagus is actually more flavorful than the pencil thin variety that most people want to buy.

An easy way to peel asparagus if you decide to go that route is to lay a stalk on the counter or a cutting board and use a vegetable peeler. Starting at the top of the asparagus peel all the way to the end. The main reason anybody would peel asparagus, as I mentioned above, would be to make the asparagus tenderer.

–
www.cat-head-biscuit.com
www.breakfasts-recipes.com

Source: http://www.articletrader.com

Post from: Recipe Vault If you liked this post please follow me through RSS

Chinese Cooking Schools and Methods of Cooking Boiling and Steaming

* 1 teaspoon white sugar
* 1 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast *
1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cup all-purpose flour

Directions:

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the All-purpose flour until dough starts to come together. When the dough is doubled. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.

Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings (sauce, cheese, meats, or vegetables).

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

–
Pizza recipes or check out
our Squidoo Lens for more great pizza recipes
pizza recipes

Source: http://www.articletrader.com

Post from: Recipe Vault If you liked this post please follow me through RSS

Whole Wheat Pizza Recipe

Anyway. Since I’m not up to making my own ice cream, my poor husband has had to start buying his ice cream at the grocery store. However, this led to a wonderful discovery! I heard about Larry and Luna’s Coconut Bliss from a reader quite some time ago, but I didn’t purchase any until recently. My husband found it at our local co-op, and it was on sale. Normally this runs about five or six dollars a pint–yikes! Since it was on sale, though, he picked some up for us to review. Our sample: Cherry Amaretto.

The verdict: I love that I can recognize all the ingredients on the label: organic coconut milk, organic agave syrup, organic cherries, organic vanilla extract, organic almond extract. Cool. (They’re also gluten-free, which is great for those with allergies.) Also, the texture was quite creamy, though it does freeze pretty hard. The label says to let it sit at room temperature for five to ten minutes before serving. I’m too impatient and would just microwave it for a few seconds to soften it up. And, most importantly, it was yummy. I think my husband polished off the entire pint in about four days.

Unfortunately, this brand isn’t available nationwide yet. Their website says you can check stores in Washington, Oregon, Northern California, Hawaii, Alaska, Montana, and Idaho. If your local Whole Foods or other health/natural food store doesn’t carry it, you can always request that they try carrying it!

–

John is a seo copywriter having more than 3 years of experience in this field
who is currently working for the site icecreampark.com. For further information
on Ice cream recipes, Ice cream nutrition, How to make ice cream please visit http://www.icecreampark.com

Source: http://www.articletrader.com

Post from: Recipe Vault If you liked this post please follow me through RSS

Coconut Bliss: A Review

Where have you been?!

Whether you’re a food freak for frittatas or a veteran vegan – IPTVRecipes.com is the place to join and explore. Want to record a cooking video that requires 10, 20, 30 minutes of taping time? No problem!

Unlike most other video social network sites which restrict you to 100MB or so of video space per video upload (this equates to just 5-10 minutes of playtime), IPTVRecipes.com allows you 1GB of space for every recipe you upload, and they don’t, even, have a limit on the number of recipes you can upload! Finally, people who understand that cooking is a process which involves food selection, prep work, cooking techniques and tips – all of which we want to watch.

So, go ahead – upload your favorite “comfort food,” or that recipe from home that reminds you of your childhood and the sweetness of it all. Or, perhaps you’ve just learned a new concoction that you’ve added your special twist to that you just can’t wait to exchange.

Share your skills and love of food with the rest of the IPTVRecipes.com community – and the world! There’s no place like it on the ‘net.

IPTVRecipes.com is where food lovers, home cooks, chefs and food-related businesses have an outstanding, free vertical social network to fully interact – sharing food-related videos, recipes, Forum discussions and food-related shopping deals.

You can broadcast your favorite recipe via your personal MyKitchen – and, sooner than you think, you’ll be able to share your video directly to your home TV via IPTV! Sorta’ boggles the mind, doesn’t it?

Even if you’re archaic and don’t have a video camera (yet) – IPTVRecipes is still the most informative, interactive and innovative all-things-food site you’ve ever seen! Imagine being able to, virtually, eavesdrop while someone presents, step-by-step, right in front of you, their favorite recipe for …. [fill in the blank]. It’s (almost) as good as being there- once they get smell-a-video up and running.

So, that saying about “Too many chefs…” — meet IPTVRecipes.com and… hang on!

–
Jessan Dunn Otis
Independent Writer

Source: http://www.articletrader.com

Post from: Recipe Vault If you liked this post please follow me through RSS

“It’s getting hot in here…” IPTVRecipes.com heats up

You have four options:

Donâ??t go, and miss out on a really fun time.

Show up empty-handed and explain red-faced that you forgot.

Grab a casserole dish and head to the deli. Order your food and have them put it right into your casserole dish. Yes, Iâ??ve done this. Itâ??s expensive but it works. If you get asked for the recipe, just wink and say â??Itâ??s Grandmaâ??s secret recipe.â??

Whip up a big batch of pasta salad for only a few dollars, and have plenty left over to eat for lunch during the week. You will save money and look good showing up at the party with a great dish.

Pasta salad is truly one of the easiest meals to prepare. All you need are noodles and salad dressing. You can use pretty much any salad dressing on the market â?? the standards like Italian, Ranch, or, if youâ??re ambitious, your favorite homemade dressing.

Now for the fun part. Cook the noodles, following package directions and then drain. Pour the dressing on while the noodles are warm so they will absorb that entire good oily flavor.

Look around your kitchen to see if you have any of the following ingredients:

Fresh veggies â?? carrots, broccoli, green onions

Frozen vegetables â?? frozen peas are wonderful in pasta salad

Cubed or shredded cheese

Garbanzo beans (also known as Chick Peas)

Black Olives

Toss in whatever you can find. Itâ??s an â??everything goesâ?? type of recipe. Bring more dressing with you in case you need to add it later, and voila! Youâ??re done.

If youâ??re feeling fancy, you can bring some cherry tomatoes, parmesan cheese, bacon bits or sunflower seeds as toppings. Itâ??s all good.

The next time you are invited to a party, donâ??t panic. Just grab these instructions and whip up a meal in minutes. Enjoy!

–
Did you find this article useful? For more useful tips & hints, Points to ponder and keep in mind, techniques & insights pertaining to Google Adsense, Do please browse for more information at our website :-
www.dishadvice.com

Source: http://www.articletrader.com

Post from: Recipe Vault If you liked this post please follow me through RSS

Salad recipes and great dishes

If you think of apple pie as having two crusts and a filling of apples combined with sugar, brown sugar, cinnamon and nutmeg, some of the regional variations may surprise you. Apple cobbler, apple pandowdy, apple puff, apple crisp, apple brown betty are all variations of apple pie in different regions. The prevailing apple recipes for any region may be affected by the variety of apple that’s hardiest and most popular in that area, as well as the style of cuisine that’s prevalent.

In New England, for instance, most apple recipes call for Pippins, Granny Smith’s or other firm fleshed, sweet varieties of apple that cook up well and lose little moisture when being baked. In Maine, it’s not uncommon to find blueberries in your apple pie. In Massachusetts, cranberry apple pie is a favorite. In Vermont, the apples may be sweetened with honey or maple syrup. And in many restaurants on Cape Cod, rather than vanilla ice cream, your piping hot slice of heaven will be served topped with a slice of melting cheese.

In the Southern states, with their predilection for creamy, lightly spiced foods, the most common apple pie recipes include Apple Cream Pie (made with sour cream) and Apple Bourbon Pie, with raisins soaked in bourbon. Raisins soaked in rum are another popular addition to ‘apple pie’ in the South, especially in New Orleans. Other additions include rhubarb, diced peaches and walnuts.

Midwestern Apple Pie is the classic apple pie – two flaky crusts packed with thick, sweet, juicy apple slices mounded high and vented to let the fragrant steam escape. In Kansas or Missouri, your apple pie will satisfy any purist – served with a scoop of vanilla ice cream that melts into the syrupy filling and adds the perfect touch of creaminess to the mix.

In the South and Southwest you’ll find deep-fried apple pie, a variation that matches melt-in-your-mouth flaky fried crust with sweet, diced apples in a syrupy sauce. And in Pennsylvania, the home of the Pennsylvania Dutch, Apple Crumb Pie and Apple Pandowdy take the place of Apple Pie a la Mode on most restaurant menus.

As American as Apple Pie … from coast to coast, Americans have done what they do best – taken a classic and adapted it to suit the ingredients and tastes that surround them. Whether you top it with a sprinkle of cinnamon, a dollop of whipped cream or a slice of sharp cheddar, there’s no other food that comes close to being the All-American dessert.

–
Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to recipes, cuisines, cookery tips, do please browse for more information at our websites.
www.infozabout.com

Source: http://www.articletrader.com

Post from: Recipe Vault If you liked this post please follow me through RSS

let us talk about Apple pie

320g plain flour

4 tsp baking powder

2 eggs, lightly-beaten

600ml milk

60ml vegetable oil
Method:

Sift together the flour and baking powder into a bowl. Beat together the milk, eggs and vegetable oil into a separate bowl. Combine the wet ingredients with the dry ingredients and beat the mixture until smooth.
Heat your waffle iron and grease lightly with a little oil or melted butter. Add the waffle mixture about 120ml (6 to 8 tbsp) at a time and cook until the steam stops escaping and the waffles are golden brown (about 2 1/2 to 3 minutes).
Serve hot with your choice of topping…
Chiffon Waffles
Ingredients:

250g plain flour

2 tsp baking powder

1 tbsp sugar

1/2 tsp salt

3 eggs, separated

1l milk

120ml vegetable oil
Method:

Separate the eggs. Whisk the yolks until pale and creamy then, in a separate bowl, whisk the whites until stiff and glossy.
Add the milk to the egg yolks and whisk to combine, then sift together the dry ingredients into a bowl stir-in the egg yolk and milk mixture. Now stir-in the oil before gently folding-in the egg whites (do not over-mix).
Heat your waffle iron and grease lightly with a little oil. Add the waffle mixture about 120ml at a time and cook until the steam stops escaping and the waffles are golden brown (about 2 1/2 to 3 minutes).
Serve hot with your choice of topping.
You now have the recipes for the tow main styles of waffles. It’s fairly easy to adapt these recipes to your own specifications. If you would like to add another flour (eg oat flour or ground nuts) then do so at a ration of 2:1 wheat flour to your other flour. You can also include mashed potatoes, pumpkin, sweet potatoes etc to the mix.

–
www.thanks-giving-recipes.com

www.300-chicken-recipe.com

Source: http://www.articletrader.com

Post from: Recipe Vault If you liked this post please follow me through RSS

Waffle Cooking is an Art