Tuesday, 20. October 2009
I absolutely love Hawaiian Macaroni Salad, don’t you? If you don’t, don’t worry, you can easily make it at home and try this homemade recipe out. Here is the easiest recipe for Hawaiian Macaroni Salad:
Ingredients: 3 Cups Macaroni Pasta, 1/4 Cup (grated) Carrots, 1 Cup Mayonnaise, Black Pepper (to taste), Salt (to taste), 1/4 Cup Milk. Simple, right?
Follow these easy directions for quick Hawaiian Macaroni Salad:
1. Cook macaroni for 8-9 minutes, drain and rinse under running cold water.
2. Add grated carrots, mayo, and milk until well coated. Add Salt & Pepper to taste. Use more mayonnaise if needed (some like a lot of mayo and some like just a little bit of mayo).
3. Chill in refrigerator, when ready to serve you may want to add more mayonnaise (i love mayo, so i add it).
4. If you feel creative, consider adding ham, peas, boiled eggs or tuna!
Add something to Hawaiian Macaroni Salad, but what? Make some delicious Hawaiian Barbecue Chicken for an awesome picnic. Here is a simple recipe for Hawaiian Barbecue Chicken:
Ingredients: 1 12 ounce jar of Apricot Jam, 1 (8 oz.) bottle Kraft Russian Salad Dressing with Honey Russian Dressing, 1 envelop Onion Soup (Dry – Packaged), Whole Chicken.
Cooking Directions: Put the chicken pieces in a pyrex flat pan. Combine preserves, salad dressing and soup mix. Pour over chicken and bake at 300′F for 2 1/2 hours. Baste often during baking.
Here are some picnic tips:
1. Keep extra condiments from fast-food restaurants and drive-throughs in a drawer in your kitchen, just for use on picnics! It’ll save a lot of room in your cooler or insulated food compartment and will be easiest once you are at the picnic site.
2. Help your thermos keep food cold or hot longer: For hot food, place the thermos in boiling water just long enough to heat it up well, then fill it (carefully – be sure to let it cool down enough to the touch so it won’t burn your skin). For cold contents you could place it in the freezer, or in some ice before packing.
3. Recycle your plastic bags from the grocery store for use as garbage bags on picnics.
Delicious and awesome hawaiian macaroni salad recipe and unbelievable barbecued chicken recipe.
Posted in Cooking by Mike Jackson -
Saturday, 12. September 2009
Cooking is an art form and many people share a love to create beautiful and tasty food. If you send a lot of time in your kitchen making up some masterpieces, having a kitchen mixer is surely considered a tool that you could not live without.
Finding a use for a kitchen mixer will never be a problem. Whether you are beating egg whites, mixing cream or cake batters, or even mixing up some very thick cookie dough, the mixer will save you time and energy.
When mixers are designed, they are made to withstand some serious pressure. Sometimes mixtures are very thick, such as the peanut butter cookie dough that was mentioned above. If you were trying to mix that by hand it would take a lot of strength and time. No matter how many ingredients there are, a mixer will defiantly make it easier for you.
There are two different styles of mixers for the household. They are the hand mixer and the stand mixer. The choice that you make will depend on what you need the mixer for. Both can be very helpful and there are great things about both.
If you need a mixer that is light weight and can be used by anyone, the hand mixer would be the right choice for you. Not only is it light, the cleanup is an easy process. Just click out the beaters and wash them. If you happened to be a messy mixer, you might need to wipe down the outside casing of the mixer to thoroughly clean it up.
Hand held mixers are louder than a stand mixer. The motors are not as concealed as they are in a stand mixer so the noise is much louder. While the motor can be just as strong, depending on the model that you chose, it will be louder to operate.
If you are concerned about style, have no fear. The hand mixers come in a wide variety of colors. If your kitchen is decorated in reds or blacks, there are mixers to fit right into your decoration scheme.
Hand held mixers offer very easy storage as well. The beaters can go in a drawer and the hand held portion is small enough to fit into a kitchen drawer or will not take much room in a kitchen cabinet. They are small and compact and make it easy to hide from view.
Stand mixers are just the opposite in size. They are larger and will typically take a large amount of space to store them. Many people leave them out on the counter because cabinet space is a premium and they cannot spare that much space in their cabinets.
Style is definitely an asset with the stand mixers. They also can be found in many different colors. In some designs the mixing bowl as well as the machine is the same great color.
If you are looking for a mixer because you will be making a large amount of a food, a stand mixer may be the best choice for you. With a stand mixer you can add the ingredients in a bowl and let it do the work. You will be freed up while the mixer is taking care of the mixing to finish the other preparation that you need to do.
Kitchen mixers come in very handy for many reasons. Whether you are a chef or just love to cook, having a kitchen mixer will be a definite help.
Melinda Kingsley is a bakery owner. She owns many mixers and writes a best mixer blog to help others choose the best mixer. You can find best stand mixers and best hand mixers reviews in her blog.
Posted in Cooking by Melinda Kingsley -
Thursday, 10. September 2009
Cobblers are an American deep-dish fruit dessert or pie with a thick doughy and golden brown crust (usually a biscuit crust) and a fruit filling (such as peaches, apples, berries). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping. Knowing how most things are invented, it wouldn’t surprise me if some person had leftover peaches and biscuit dough and decided to just combine them with a little sugar. Nice, warm and golden brown out of the oven.
When peaches are in season there is one thing I think of making…Peach Cobbler. It’s so delicious when fresh and warm right out of the oven. Many don’t know about peach cobbler…sure, they’ve heard of peach pie, but I will take peach cobbler over peach pie every time. Peach cobbler is big in the South where the peaches are the sweetest. I have yet to try peach cobbler in the South and I will one day soon. In the meantime, I’m going to have to settle for my homemade version of peach cobbler.
Ingredients: 3-4 Cups (fresh, sliced) Peaches, 1 Cup White Sugar, 1 1/2 Cups All Purpose Flour, 1/2 Teaspoon Salt, 1 1/2 Teaspoons Baking Powder, 2/3 Cup Butter, 1 (slightly beaten) Eggs.
Baking Directions:
1. Preheat your oven to 375 degrees.
2. Place peaches in the bottom of a baking dish and sweeten with a little sugar depending on ripeness.
3. In medium bowl, sift all dry ingredients. Cut in butter and add beaten egg. Mix until crumbly and sprinkle over fruit, covering all exposed fruit.
4. Bake for 35 to 40 minutes until golden.
Take the peach cobbler out of the oven and allow it to rest for 10 minutes. Dig in and enjoy! Goes extremely well with a little whipped cream and vanilla ice cream. The combination of the warm peach cobbler with the cold ice cream is money!
Try this delicious peach cobbler recipe. This goes really well with this filling meat lasagna.
Posted in Cooking by Mike Sasaki -
Thursday, 10. September 2009
I usually find myself thinking “What Can I Cook With The Ingredients I Have”? Typically, I think of this on a weekday afternoon after a brutal day at work. I know that 2 hours in the kitchen is going to lead to a huge feeling of stress and after I’m done cooking, it’ll be another 30 minutes of dishes and then off to bed. Not a great way to live!
With the invention of the internet and all of the recipe websites that help you find great recipes based on what you already have at home, you can now cut down the time you spend in the kitchen.
Ultimately, this will lessen your stress and improve your overall health. Let’s face it, most times you decide not to spend 2 hours in the kitchen and pick up fast food on the way home. As we all know, fast food is high in fat and sodium and has little nutritional value, so by using these recipe websites you’ll find that you will end up saving more money, improving your health and removing the stress related to cooking for hours and hours.
Now, back to cooking…if you are committed to saving the earth and living ‘green’, you definitely want to use up all of your groceries. Many times, I purchase a lot of groceries and end up using half an onion or 3/4 of a loaf of bread. With these same recipe websites found on the internet, you can find recipes that will help you use up all of your leftovers. This will definitely help eliminate any food waste and less trash to throw away each week.
Be sure to browse the hundreds of recipe websites that are out there. You will be happy with the designs, layouts and content of each site. Good luck with your cooking!
Now, you can answer that tough question what can i make with the ingredients i have and try out tasty hawaiian macaroni salad.
Posted in Cooking by Mike Sasaki -
Wednesday, 9. September 2009
Corn chowder versus clam chowder…which do you prefer? When I think of chowder, I automatically think of corn chowder, not clam chowder. Am I alone in thinking of corn chowder instead of clam chowder? Am I the only one that likes corn chowder more than clam chowder? There is something about the taste of corn and cream that I absolutely love. I really love the subtle sweet taste of corn and when you add it to a creamy soup, it’s absolutely delicious. If you disagree with me, try this corn chowder recipe out.
Ingredients: 6 Red Potatoes, Peeled and Cubed, 2 (11 oz) Corn – Whole Kernel (Canned), 1/2 Cup Bell Pepper – Green, Chopped, 1/2 Cup Onions, Chopped, 1 Tablespoon Seasoning – Red Pepper Flakes, To Taste Seasoning – Salt, 2 Cups Vegetable Broth, 1 (12 oz) Package Tofu. Yes, tofu!
Directions:
1. Place the red potatoes in a large pot of salted boiling water. Cook until the red potatoes are tender, about 30 minutes; drain.
2. Add corn to the potatoes, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes and remove from heat.
3. In a food processor puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Next, combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt, to taste.
This recipe is so simple and once they taste it, they’ll be begging you to make it again. Just be sure not to tell them how easy it is.
Here is my number 1 tip for making chowders: Always start out with a slice or two of salt-pork. Render it in the soup pot by adding a little water and then browning slowly. When you add your onion and celery with some stock it will deglaze and add tremendous flavor. Keep it in the pot throughout the cooking and remove before serving. It is a MUST, and keeping your remaining salt pork in the freezer will put it at your fingertips throughout the soup season.
Try this awesome corn chowder recipe and eat it with this great chicken marsala recipe.
Posted in Cooking by Mike Smith -
Tuesday, 8. September 2009
When you go to Japan, you look forward to the delicious ways they make fish and seafood. From fresh fish to grilled fish, you really enjoy all these types of dishes. It’s exotic and nothing like what you will find back in the United States. Slowly, however, American food is creeping into Japanese cuisine. From, hamburgers to pizza, you will find American food all over Japan.
Strange, because when you think of Japanese food you automatically think of sushi and fish, but who knew the Japanese could make delicious fried chicken legs. It’s true…and it’s really simple. Everybody loves fried chicken, but hardly anybody makes it at home. I’m not exactly sure why this is. It’s very simple to do and if you have a huge family to feed (especially kids), it’s quite economical…cheap.
Here are the basic ingredients you will need to make this simple, but delicious, Japanese Fried Chicken Legs: 12 Chicken Legs, 2 Tablespoons Milk, 1 Teaspoon Salt, 1/2 Teaspoon Garlic Powder, 1/2 Cup All Purpose Flour, Vegetable Oil for frying and that’s it.
Once you’ve done this it’s time to cook and the cooking directions are very simple. Cooking Directions: Put salt and garlic powder on chicken legs and leave them for 10 minutes in a bowl. Put milk on the chicken. Spread flour on dried chicken legs. Heat oil in a deep frying pan to 350 degrees and fry the chicken legs for 10 minutes. Simple, right?
Once you give this dish a try, you’ll end up making it weekly. It’s delicious and cheap, so it’s perfect for a family that is on a food budget. After you make this you’ll have to admit that the Japanese can make some good fried chicken legs. Next time in Japan, check out their fried food places…they are awesome.
Be sure to try other types of fried or grilled Japanese food, like grilled chicken or fried vegetables, also known as tempura in Japanese. Good luck grilling and frying.
Amazing fried chicken legs and combine it with this awesome shrimp salad recipe
Posted in Cooking by Mike Smith -
Thursday, 3. September 2009
Everybody loves crab cakes and why not?! They are so tasty when made right. There are just a couple key things you have to pay attention to. Here are some tips on making delicious crab cakes:
1. Choose the finest quality crab meat you can. This is absolutely the most important thing you can do to make awesome crab cakes. If you start off with premium crab meat, your crab cake is bound to taste delicious. Crab meat should have a seawater smell and be moist.
Be sure to pick the grade that matches up with your budget and the general style of the rest of your menu. There is no need to buy awesome and expensive meat when you don’t need to. For example, if your crab cakes are for a special party or dinner, using jumbo lump will give you an impressive plate presentation. If you`re making a crab cake for a casual picnic or lunch, however, you can utilize claw meat or special, allowing you to cut costs while still keeping that great flavor. Be smart about your ingredients.
2. Handle the meat gently when incorporating it into your recipe to ensure that the large lumps and flakes are retained ” crab meat is very delicate and breaks apart easily.
Step 3: Just like any recipe, the better the ingredients that you put in, the better your end product will be. To get the best crab cake, use the best quality ingredients ” fresh parlsey instead of dried, fresh lemon juice instead of bottled. Go fresh when you can…you will be happy you did.
When shaping your crab mixture into crab cakes, again be gentle and use your hands to gently press and shape the cakes. One trick is to add the largest lumps of meat last so you don’t break the lumps.
Once you have portioned out your crab cakes, it is best to allow them to “set” in the refrigerator (covered with plastic wrap) for at least an hour. This will really bring all the excellent flavors together and allow the ingredients to “set” and bind together. This will also help keep your crab cakes from breaking apart while frying or baking. That’s the last thing you want is to have the crab cake break apart after frying. If presentation is important to you, follow this step.
Eat this awesome crab cake recipe.
Posted in Cooking by Mike Smith -
Wednesday, 2. September 2009
So, you’ve received an invitation to attend a potluck, but what are you going to make? Whatever you make, it better be good…and this is when the pressure begins. You recall that you’ve made something delicious in the past that everybody loved and wish you could remember what it was. You are in luck because with the internet, there are now hundreds of recipe/cooking websites that will help you with your potluck dish and millions of recipes to choose from.
Here are the steps to help you find a recipe on the internet:
Step 1: Determine what type of potluck party you will be attending. If it’s a hawaiian theme, you can choose a hawaiian dish. If it’s a barbecue theme, you would select a barbecue dish. Easy enough, right? Once you determine the type of potluck party you will be attending, you can jump on to the internet to search for the perfect recipe. Within minutes you will find the perfect recipe.
Step 2: Your internet search begins here. If you’re looking for a hawaiian dish and you want to bring a salad, you could search “hawaiian salad recipe” in google. Your search will return 884,000 results. Surely, you can find a dish from these results to take to your potluck. Let’s say you choose “Hawaiian Macaroni Salad”, which happens to be one of my favorites to bring to a potluck. Trust me, everybody loves this dish. Simply, click on the link to the recipe and check it out. You can even do another google search for hawaiian macaroni salad, which will return 144,000 recipes, all for hawaiian macaroni salad.
The key is to find a recipe and recipe site that looks legit. Here are some recipe sites you can trust (and most of these recipes will have reviews so you know which are good and which are bad): All Recipes, Food Network, Recipezaar and Simple Recipes.
Once you find the recipe, you can pretty much figure out the rest of what you have to do…just make the recipe. Be sure to return to the recipe and rate it in order to help others that may be in the same situation you are in.
If you want to eat delicious recipes or chicken wings recipe check out RecipeMatcher
Posted in Cooking by Mike Jones -