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Monday, October 3, 2011

Easy Steps On Cooking Chicken Parmesan



By: angelicaflorin
First off, you will need to prepare the things that you will need for the preparation of chicken parmesan. You need 6 chicken breast halves, 1/2 cup of dried bread crumbs, one teaspoon of dried basil and dried oregano leaves, 1/2 cup of milk preferably with reduced fat content, one tablespoon of olive oil, a jar of marinara sauce, 1/2 cup of grated Parmesan cheese and 1 cup of mozzarella cheese. There are variations of these ingredients especially if you use different recipe books but these are the most basic ones. If you prefer to add other ingredients that you might have seen in shows or read in magazines, then you are free to do so. It is actually recommended for you to do experiments so that you can attain the flavor that suits you best.

Preparing the Chicken Parmesan

The first thing that you need to do is to preheat the oven at 350 0F to make sure that it is already warm enough when you are ready to cook. Of course, you will need to thaw the chicken completely so that it will be easier to cook and for your safety as well. Wash it thoroughly too to avoid any health problems. Prepare all the ingredients you will need, the ones that were stated above including the materials such as bowls, pans, spoons and others.

In a small bowl, combine the bread crumbs, oregano and basil and mix them well. Dip the chicken in the milk and then coat it with this mixture. Use a large skillet and heat oil using medium high heat. When it is already hot, you can now cook the coated chicken. It will take about three minutes for the chicken to be cooked on each side or you can wait until the skin has turned golden brown.

Chicken Parmesan RecipesAfter all the chicken breasts were cooked, arrange them in a dish that is coated with nonstick cooking spray. Leave a little space between each piece so that they are not crowded. Sprinkle the grated parmesan cheese over the chicken. Afterwards, pour the marinara sauce and then sprinkle the mozzarella cheese at the top. Bake the chicken parmesan for about 45 minutes. You have to make sure that the chicken is thoroughly cooked and that the juices are already clear. When the juices are still pinkish, the chicken is not yet cooked so you will have to wait for it to run clear.Take note that the bottom parts of the chicken parmesan will be more browned than the top parts.

Saturday, October 1, 2011

Pumpkin Soup for Halloween

By

Pumpkin soup is such an obvious choice for a warm hearty soup on Halloween night and if you are going to have pumpkins for your lanterns, this is a good way of using up the wonderful pumpkin flesh instead of throwing it away.
The glorious orange coloured pumpkins sold in markets can be used as lanterns during Halloween and therefore the demand for pumpkins is greater at this time of year.
People celebrate almost everywhere nowadays by dressing up in 'scary' costumes and visiting friends, or going to parties and restaurants etc. The most popular form of Halloween costumes are witches, goblins, and ghosts etc.
Halloween did not originate in America which may surprise you but is in fact a tradition from the British Isles.
It began with a group of peoples known as the celts who lived around the areas of Ireland, the United Kingdom and Northern France.
These peoples held sacred religious rituals on the night of October 31st to celebrate the coming of their New Year on November 1st. This was called the Samhain, which is pronounced 'sow in' which means 'summers end'.
They believed that on this night, the eve of the New Year, that the spirits of the dead would come back to earth and could if they wanted, cause havoc.
They believed that their priest who were called Druids, would be able to communicate with these spirits.
They would build a bonfire at the beginning of the Samhain which the Druids themselves would light and then the people would burn sacrifices to their gods such as crops and animals to please them in the hope that they would have a prosperous new year. The Celts would wear special costumes during these festivities, mainly made from animal skins.
These traditions continued until around 43 AD when the Romans conquered the Celts. The Romans then combined the Samhain with a couple of their own festivities which also occurred around this time of year. These were the Feralia which was a celebration for remembering the dead and another day in which they paid honour to the Roman goddess Pomona.
Pomona was a goddess who was associated with fruit and trees, her main symbol being the apple. This may be why now at our own Halloween celebrations, people 'bob' for apples.
This new tradition which was celebrated on November 1st was to be called 'All Saints Day' and in France it is known as La Toussaint which celebrates their saints who do not have their own Holy day.
For those people who kept to the older traditions they preferred to celebrate as their ancestors did on October 31st or All Hallows Eve. This eventually became known as Halloween.
The Irish immigrants took these traditions with them when they went to America during the 1840's and gradually it changed into what we celebrate today.
Large bonfires are not lit as part of the traditional Halloween celebrations but nowadays pumpkins are used as lanterns. The orange pulp is taken out of the centre and then it is carved with such patterns as eyes and mouths which look kind of spooky when the lantern is lit.
It's fun and interesting to know where the tradition has come from and that we can still have fun today.
Here is a recipe for a delicious and warming Halloween pumpkin soup - shame to waste the lovely orange pulp in those beautiful lanterns!
Pumpkin Soup
This recipe is for about six people.
Ingredients
2 lbs pumpkin, peeled, seeded and cut in large pieces
2 ozs ( 4 level tablespoons) of butter
1/4 pint water
2 1/4 (1.3 litres) pints milk
Salt and grated nutmeg
2 ozs rice
Method
First melt the butter in a heavy bottomed pan.
Cook pumpkin slowly over a low heat for about 15 minutes, stirring frequently.
Add the nutmeg, salt and warm water.
Cook rapidly until soft.
Use a blender to bring to a puree.
Put milk in a the pan, add puree and rice.
Bring to the boil, then simmer over a low heat for about half an hour.

For more delicious French recipe ideas all free and with step by step instructions please visit http://www.french-recipes-to-love.com

Bon App├ętit

Article Source: http://EzineArticles.com/?expert=Gaynor_C_Morgan

Sunday, September 25, 2011

Treat Your Family and Friends to These Old Fashion Recipes for Delicious Side Dishes

By
 The entree may be the main focus of the meal but the sides you serve can make or break the meal. What good is the most beautiful roast if there is nothing tasty and appetizing to go with it? I have gone back to some of my old fashion recipes, mostly from my childhood many years ago, and pulled out these recipes for some yummy sides. All are inexpensive to make which is also important in the current economic climate. And they will go well with beef, pork, chicken, fish, etc to suit your family's taste.
SCALLOPED CORN SUPREME
1 can (1 lb) cream-style corn
1 cup milk
1 egg, well beaten
1 cup fine cracker crumbs
1/4 cup onion, finely chopped
3 tablespoons chopped green bell pepper
3/4 teaspoon salt
1/2 cup buttered cracker crumbs
In a saucepan, heat the corn and milk together, stirring to blend. Gradually add the beaten egg. Add the next four ingredients and a dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Top with the buttered cracker crumbs. Bake at 350 degrees for 20 minutes.
HOMEMADE AU GRATIN POTATOES
4 cups thinly sliced potatoes
1/4 cup diced yellow onion
1 tbsp butter, cut into thin pats
1 cup grated cheese (cheddar or your favorite blend)
1 can (10 3/4-oz) cream of celery soup, undiluted
1/2 cup milk
In a casserole dish layer the potatoes, onion, cheese and butter.
Pour the soup into a small mixing bowl and whisk in the milk until smooth; pour over the ingredients in casserole dish. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake another 15 minutes for the top to brown.
BAKED SPINACH
This is another old midwestern recipe from my childhood days in Southern Indiana.
2 packages (10-oz each) chopped spinach
2 tablespoons butter
1 cup diced celery
1 medium onion, minced
1 cup bread crumbs
1 teaspoon salt
2 eggs, slightly beaten
1 cup sour cream
1/4 cup grated cheese
Preheat oven to 375 degrees. Cook spinach according to package directions. Drain and set aside.
Melt the butter in a skillet. Add celery and onion. Cook until tender. Combine remaining ingredients, except cheese with the celery and onion. Mix well. Place in a greased casserole and top with grated cheese. Bake in 375 degree oven for 10 minutes or until cheese is melted and bubbly. Makes 6 to 8 servings.
Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Wednesday, May 18, 2011

Easy Broccoli Cauliflower Soup - recipe

By Martha McKinnon
 Knorr Feinschmecker Cauliflower & Broccoli Creme Soup -1Pack


This easy broccoli cauliflower soup is based on another simple recipe template I use a lot.

There are gazillions of recipes for "cream of vegetable soup" and/or "pureed vegetable soup" online and in cookbooks that are virtually all the same with very minor differences among them. (Trust me, I've spent more time than I should've comparing and contrasting them.)

The more you cook and read about cooking, the more you begin seeing patterns that let you rely less on recipes, which can make the process a whole lot easier and more fun.

To make a 'cream of' or 'pureed' vegetable soup, all you need to do is cook a vegetable or some combination of vegetables with some seasonings until tender, puree the mixture until it's creamy and then reheat it with a little cream or butter, if you want.

If the vegetables you're using don't have a lot of body or if you prefer thicker soups, adding a peeled and chopped medium sized baking potato or 1/3 cup rice will help. It also will add creaminess without the cream, something I first read in Julia Child's cookbook, The Way to Cook back in the 1990′s, when even she seems to have been affected by the low-fat craze.

Adding a bit of cream or butter at the end will make your soup incredibly smooth and rich, but this is totally optional. Sometimes I do; sometimes I don't, depending on the day and how virtuous I'm feeling.

There are two basic approaches for making a pureed soup. In the first, you begin by sauteeing an onion in a little oil or butter for a few minutes before adding the rest or your vegetables, seasonings and stock or water. The second and easier way is just to combine everything in a pot, bring it to a boil and then simmer until the vegetables are tender. Both methods can make great soups.

You can puree your soup in a blender or food processor, with an immersion blender or with an old-fashioned food mill. I like my blender best. (Last year, I finally bought the Vita-Mix I'd been coveting for years and now use it every chance I get!)

For a super quick and easy soup, you can even use frozen vegetables, which is what I did yesterday.

I will give you the basic recipe for a simple broccoli cauliflower soup along with several variations so you can see how variable this delicious satisfying soup can be.

Broccoli Cauliflower Soup Recipe

Prep Time: 10 minutes

Cook Time: 20 to 30 minutes

Yield: Makes 4 servings

You can use either fresh or frozen broccoli and cauliflower in whatever proportions you prefer to make this soup. I used a frozen package of broccoli cauliflower blend since that's what I had on hand. If you are in a hurry, skip cooking the onion in the butter, before adding the broccoli, cauliflower and stock. Once the soup is finished, if it seems too thick you can thin it to your desired consistency by adding more stock or water a little at a time.)

For a delicious burst of flavor, add a handful of fresh basil to the soup when you puree it and garnish with some grated Parmesan cheese.

Ingredients

1 tablespoon butter or olive oil

1 medium onion, chopped

Salt and freshly ground pepper to taste

1 to 1 1/2 pounds broccoli and cauliflower florets (about 4 cups)

1 medium baking potato, peeled and chopped

4 to 5 cups chicken stock, vegetable stock or water

1/4 to 1 cup cream, preferably organic, if desired

Chopped fresh parsley, for garnish if desired

Directions

Put the butter in a large, deep pot set over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.

Add the broccoli, cauliflower, potato and stock. Bring the mixture to a boil then reduce the heat and simmer gently until the vegetables are tender, 10 to 15 minutes. (You'll want to give the pot an occasional stir to prevent sticking.)

Carefully puree the soup until smooth. If you're using a blender, be sure to let the mixture cool a bit and do it in batches, only filling the blender halfway, to prevent any exploding soup accidents. (It's also a good idea to remove the cap from the hole of the blender's lid and cover the hole with a dish towel while blending to allow the heat to escape and prevent splattering.)

Give the pot a quick rinse and then add the soup back to the pot set over low to medium low heat. Season to taste with salt and pepper. Stir in the cream, if desired, and heat gently.

Other Variations and Combinations

Butternut Squash Coconut Soup: Use peeled and chopped butternut squash. Substitute 2 cups coconut milk for 2 cups of the stock. Add 2 tablespoons chopped garlic and 1 ½ tablespoons curry powder with the vegetables.

Carrot Ginger Soup: Use sliced carrots instead of broccoli and cauliflower. Add 1 tablespoon minced fresh ginger with the vegetables. Add ½ cup orange juice and a small drizzle of maple syrup when you puree it.

Cream of Asparagus Soup: Use trimmed asparagus cut into 1-inch pieces. Add 1/4 teaspoon dried thyme with the vegetables. Stir in 1/4 cup cream and 2 to 3 tablespoons lemon juice at the end.

Cream of Mushroom Soup: Use 1 pound button mushrooms, trimmed and chopped and 4 cups stock. Add 1/4 to 1 cup cream at the end.

Creamy Parsnip Soup: Use 1 pound parsnips, peeled and sliced into 1-inch pieces, 2 apples, peeled, cored and cut into 1-inch pieces, 2 cups chicken stock and 4 cups water. Stir in 1/2 cup cream at the end.

Curried Zucchini Soup: Use sliced zucchini (about 3 medium). Add 2 garlic cloves minced and 2 teaspoons curry powder with the vegetables.

Martha is a healthy weight loss coach, cooking coach and cookie lover, who loves to share ways to make cooking and eating simple, easy and delicious and help you stop dieting and instead discover the pleasure of happy healthy balanced eating, cooking and living. Her websites include http://www.simple-nourished-living.com and http://www.besteasycookierecipes.com. Visit today to Get your FREE copy of her Homemade Granola Bars e-cookbooklet.

Lysander's Fresh Broccoli Soup Seasoning Mix - 12 Packages   Cauliflower Snowball Y Seeds  Batchelors Cup a Soup Cauliflower & Broccoli 108gThe Easy to Make, Delicious Soup Recipes Book: A Collection of Over 80 Recipes  The Victory Garden Cookbook  C'MON AMERICA, LET'S EAT!: Susan's Favorite Low-Fat Recipes To Fit Your Lifestyle
Article Source: http://EzineArticles.com/?expert=Martha_McKinnon
Article Source: http://EzineArticles.com/6250513

Tuesday, May 17, 2011

Paprika Chicken - recipe

By Wendy R.

'Chicken Legs In Paprika Cream Sauce' Wall Decal - 24"W x 23"H Removable Graphic


Without fail this recipe produces the most tender and tastiest chicken breasts we've ever had, this is one for the kids and students as it's so easy to make.

Ingredients: For each person 1 skinless chicken breast, oven chips / French fries, salad, paprika powder from the spice section, olive oil, 1 x garlic clove.

Put the chicken breasts in a bowl, cover with cold water, and put about 10 teaspoons of salt in (that's right, loads of salt), make sure the salt is all dissolved, then put in the fridge for at least 1 hour. This is key to making the chicken tender whilst it's cooking, it's called brining.

After the hour take out the chicken, and rinse REALLY well with cold water to get rid of the excess salt. Empty the water out of the bowl. Pat dry the chicken breasts with kitchen roll to get rid of the excess water, and put back in the bowl.

Chop up a couple of garlic cloves finely.

Pour a small amount of olive oil over the chicken breasts, and add the garlic, rub in well. Sprinkle over the red paprika powder so both sides are coated, some ground black pepper if you have it, and rub it all in well ( messy hands!). Wash your hands well then put the bowl back in the fridge for 15 minutes.

After 15 minutes heat up the oven to 180c, with a baking tray in the top.

Get the chicken out of the fridge, and stir it around in the bowl, making sure they are all coated with the oil, paprika and garlic on both sides.

When the oven reaches 180 put your chips / fries onto the tray, and if there's room put the chicken breasts on as well, otherwise put the chicken breasts onto a separate tray. If you put them all together, then at the end you can stir the chips around in the tray and they pick up the paprika and garlic oil as well.

Cook on 180 for around 25 minutes, until the chips are done. Half way through the cooking turn the chicken breasts upside down, and stir it all around so the chips get coated in the oil and paprika as well.

Serve with a side salad & some French or honey mustard dressing on the salad, and a bit on the chips if you like. You could also have some garlic bread as well - if you do just put in the oven with 10- 15 minutes to go.

Wendy R is a blogger on cooking, gardening and travel in Cornwall, with a passion for growing her own produce. For more recipes and gardening tips go to http://www.cornwallgarden.org



James McNair's Chicken   Maggi Fix for Paprika Cream Chicken Sauce Mix ( 1 pc )   Rachael Ray Express Lane Meals: What to Keep on Hand, What to Buy Fresh for the Easiest-Ever 30-Minute Meals  The Bon Appetit Cookbook  Dr. Atkins' Quick and Easy New Diet Cookbook
Article Source: http://EzineArticles.com/?expert=Wendy_R.
Article Source: http://EzineArticles.com/6268125

Monday, March 21, 2011

Mga friends! Sali naman kayo sa ph.churpchurp.com! The more the merrier! Kikita ka pa! #phchurpchurp

Mga friends! Sali naman kayo sa ph.churpchurp.com! The more the merrier! Kikita ka pa! #phchurpchurp
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