By [http://ezinearticles.com/?expert=Clare_Pey]Clare Pey
Cakes like a bit of care and attention, just follow a few simple rules to improve your cakes...
General: Follow the cake recipe strictly as even a small deviation can alter the end result. Leave experimentation until you feel confident with the recipe... and then have some fun playing around with it! It is particularly important to be precise with raising agents. Don't be tempted to add a little extra for good luck. The extra may cause the cake to rise too much and then go flat.
Sieving: I have never done this, but heard it makes the cake extra-light if you sieve the flour twice. Not strictly necessary, but worth trying if you have time.
Mixing: When you are mixing the cake batter, do not overmix. Mix everything in well, but stop as soon as the mixture looks evenly combined. I like to whisk my batter and find this works well, but always keeping an eye on the batter. I use a spoon to stir my carrot cake and fruit cake mix because they are too thick to whisk.
Baking: Make sure the oven is pre-heated to the correct temperature before the cake goes in. Usually cakes needs turning halfway through baking time, but if your oven bakes super-evenly, there is no need. if you turn the cake, do it as quickly as possible so that the oven door isn't open for too long... and don't open the oven door any more than you need to (once to turn the cake) or the cake may go flat as they are sensitive to oven changes.
And finally... a simple recipe for lemon cake to try: Lemon Cake
350 ml soya milk
170 ml vegetable oil
200g caster sugar
� tsp vanilla essence
2 tablespoons grated lemon zest
350g plain flour
3� teaspoons baking powder
1. Pre-heat oven to 175C/350F/Gas 4.
2. Grease a 7 inch round tin (or for a traybake use a tray about 10" x 8").
3. Place the soya milk, oil, sugar, vanilla and lemon zest in a large bowl and whisk thoroughly.
4. Measure out the flour and baking powder. Give a good stir to combine.
5. Sift the flour mixture into the wet ingredients and mix well to combine. Whisk if necessary).
6. Pour the mixture into your tin and bake for 50-60 minutes (7" cake) or 35 minutes (traybake) or until a cocktail stick comes out clean.
7. Top with icing and sprinkle grated lemon zest on top to decorate and also enhance the lemony flavour.
For more cake recipes from Fairfoods, see our [http://fairfoods.org.uk/recipes/]recipe page. http://www.fairfoods.org.uk/
Article Source: [http://EzineArticles.com/?Cake-Baking-Tips-for-Yummy-Cakes&id=6584160] Cake Baking Tips for Yummy Cakes
Monday, November 14, 2011
Sunday, November 13, 2011
Create a Cookbook - 5 Reasons Why It Is a Good Idea
By [http://ezinearticles.com/?expert=I_Rudd]I Rudd
A lot of people would like to create a cookbook. Their own cookbook, filled with their choice of recipes, making it easy to find their favourite ones when they want to.
Here are 5 reasons why it is a good idea.
1. You can organise your recipe collection.
Most people have recipes that they have collected over the years and have put aside to use again at a later time. These could be hand written, cut out of a magazine or ripped out of a newspaper. They are then put in a box or folder and this is put in a cupboard or drawer. Some may even get lost. If you create a cookbook you can get all these recipes together and organise them in some way. You can then have this cookbook in the kitchen to make it easy and quick to find your favourite recipes. You will then use them more often and they will not get lost or forgotten.
2. You can collect family favourites.
Most people have recipes that are family favourites. Recipes that they had as kids or learned from their parents or grandparents. Maybe their own kids have favourite things they eat. When you create a cookbook and base it on family recipes, you can keep those recipes alive and not have them lost to the family. You can collect recipes from all parts of the family and you can share them with all of the family.
3. You can personalise the cookbook.
You can add your own features to the cookbook as you add your recipes. You could add pictures of the food or of the region or area that the recipe comes from. You may just want to add family pictures if that is what you would like in the book. You could also add comments about the history of the dish or tips on how to make it that you have picked up over time. You can also choose a cover to make it more appealing.
4. You can use it as a fundraiser.
It is a popular way to raise funds for many groups or organisations. Particularly in these modern, electronic times. You could create a cookbook based on a theme of the organisation, getting recipes from members, and then sell them to raise money. It may be home cooked meals, budget meals or an ethnic theme. Anything is possible.
5. You can give it away as a gift.
A cookbook is something that nearly all people enjoy. A personal cookbook as a gift will be appreciated for what is in it and for the thought that goes with it. You could match the recipes to the recipient or you could share your recipes with them. You could also make it a mixture of both. As they say, it is the thought that counts.
If you create a cookbook you create a unique thing that may reflect your tastes. You can fill it with your favourites and find them quickly when you need them. You can also give it away as a personal or family gift, having made it suit the people you give it to.
Here's a way to [http://make-a-cookbook.com/create-a-cookbook]create a cookbook and you can find out more by having a look at http://www.make-a-cookbook.com/
Article Source: [http://EzineArticles.com/?Create-a-Cookbook---5-Reasons-Why-It-Is-a-Good-Idea&id=6589774] Create a Cookbook - 5 Reasons Why It Is a Good Idea
A lot of people would like to create a cookbook. Their own cookbook, filled with their choice of recipes, making it easy to find their favourite ones when they want to.
Here are 5 reasons why it is a good idea.
1. You can organise your recipe collection.
Most people have recipes that they have collected over the years and have put aside to use again at a later time. These could be hand written, cut out of a magazine or ripped out of a newspaper. They are then put in a box or folder and this is put in a cupboard or drawer. Some may even get lost. If you create a cookbook you can get all these recipes together and organise them in some way. You can then have this cookbook in the kitchen to make it easy and quick to find your favourite recipes. You will then use them more often and they will not get lost or forgotten.
2. You can collect family favourites.
Most people have recipes that are family favourites. Recipes that they had as kids or learned from their parents or grandparents. Maybe their own kids have favourite things they eat. When you create a cookbook and base it on family recipes, you can keep those recipes alive and not have them lost to the family. You can collect recipes from all parts of the family and you can share them with all of the family.
3. You can personalise the cookbook.
You can add your own features to the cookbook as you add your recipes. You could add pictures of the food or of the region or area that the recipe comes from. You may just want to add family pictures if that is what you would like in the book. You could also add comments about the history of the dish or tips on how to make it that you have picked up over time. You can also choose a cover to make it more appealing.
4. You can use it as a fundraiser.
It is a popular way to raise funds for many groups or organisations. Particularly in these modern, electronic times. You could create a cookbook based on a theme of the organisation, getting recipes from members, and then sell them to raise money. It may be home cooked meals, budget meals or an ethnic theme. Anything is possible.
5. You can give it away as a gift.
A cookbook is something that nearly all people enjoy. A personal cookbook as a gift will be appreciated for what is in it and for the thought that goes with it. You could match the recipes to the recipient or you could share your recipes with them. You could also make it a mixture of both. As they say, it is the thought that counts.
If you create a cookbook you create a unique thing that may reflect your tastes. You can fill it with your favourites and find them quickly when you need them. You can also give it away as a personal or family gift, having made it suit the people you give it to.
Here's a way to [http://make-a-cookbook.com/create-a-cookbook]create a cookbook and you can find out more by having a look at http://www.make-a-cookbook.com/
Article Source: [http://EzineArticles.com/?Create-a-Cookbook---5-Reasons-Why-It-Is-a-Good-Idea&id=6589774] Create a Cookbook - 5 Reasons Why It Is a Good Idea
Saturday, November 12, 2011
Yummy Diwali Sweets Recipe: Gulabjamuns
By [http://ezinearticles.com/?expert=Anukriti_Parsai]Anukriti Parsai
Diwali 2011 without sweets will not be a Diwali in the real sense. You can easily prepare yummy Gulabjamuns at home in no time at all. You can either make them the traditional way or go for the time saving recipe (depending on the availability of ingredients and time):
Traditional Recipe
Things required:
Khoya or mawa- 1 cup
Chenna (cottage cheese made using cow's milk) - 1/4th cup.
Soda bicarbonate - teaspoon.
Clarified butter (ghee) for frying
Refined flour- 3 tablespoon
Sugar- 2 cups Water- 1 cup.
Cardamom powder -1 tablespoon
Saffron strands- 3
Method
Grate khoya and Chenna in a large bowl.
Add refined flour, cardamom powder and soda bicarbonate.
Mix thoroughly.
Add water, just enough to make a soft dough.
Divide the dough into 10-15 parts and roll into smooth balls.
Prepare single strand sugar syrup by boiling sugar with water on a medium heat.
Deep-fry the balls in ghee at a low flame till golden in colour.
Drain and soak into the prepared sugar syrup for half an hour before serving.
Quick Recipe
Things required:
Milk powder- 1 cup
Refined flour- cup
Baking soda- teaspoon.
Cardamom powder- 1 teaspoon
Ghee for frying.
3 cups sugar 1 cup water
Method
Mix milk powder, refined flour and baking soda in a large bowl.
Add a little water and knead into a soft dough.
Divide the dough into 10-15 parts and roll into neat smooth balls.
Make a thick sugar syrup by boiling sugar with water.
When the syrup is of one thread consistency remove from heat and let it cool.
Fry the prepared balls in ghee at a low flame till golden in colour.
Drain and soak the fried balls in sugar syrup till the syrup is soaked rich through the inside and your Gulabjamuns are ready to eat
You can add a few variations to the recipe by;
Adding a few drops of edible food color to the dough to make the insides of the Gulabjamuns colourful.
Stuff the balls with nuts, raisins, pistachios, sugar candy or your favorite chocolate for a different flavour.
Drop a few strands of saffron in the sugar syrup to get a rich crimson-gold colour.
Roll the Gulabjamuns in grated coconut and cool in the fridge before serving.
Dip the Gulabjamuns in chocolate sauce and chill in the fridge to let the chocolate set before serving
To Serve:
You can serve them with syrup or without the syrup.
Serve hot Gulabjamuns with vanilla or flavored ice cream.
Garnish with grated almonds and cashew nuts before serving.
About the author:
Anukriti Parsai is a contributing member of the [http://www.diwali.net.au/diwali]Diwali Network which provides event news, media, articles and blogs for the community who celebrate Deepavali annually.
Anukriti loves every aspect of the Diwali celebration and looks forward to the preparations as well as the event every year.
Check out more [http://www.diwali.net.au/diwali/delicious-gulabjamuns-for-diwali]Diwali 2011 recipe's and sweets as well as some of the weirdest and funniest video's we can find on the internet... oh and you may find a couple of interesting blog posts.
Article Source: [http://EzineArticles.com/?Yummy-Diwali-Sweets-Recipe:-Gulabjamuns&id=6586097] Yummy Diwali Sweets Recipe: Gulabjamuns
Diwali 2011 without sweets will not be a Diwali in the real sense. You can easily prepare yummy Gulabjamuns at home in no time at all. You can either make them the traditional way or go for the time saving recipe (depending on the availability of ingredients and time):
Traditional Recipe
Things required:
Khoya or mawa- 1 cup
Chenna (cottage cheese made using cow's milk) - 1/4th cup.
Soda bicarbonate - teaspoon.
Clarified butter (ghee) for frying
Refined flour- 3 tablespoon
Sugar- 2 cups Water- 1 cup.
Cardamom powder -1 tablespoon
Saffron strands- 3
Method
Grate khoya and Chenna in a large bowl.
Add refined flour, cardamom powder and soda bicarbonate.
Mix thoroughly.
Add water, just enough to make a soft dough.
Divide the dough into 10-15 parts and roll into smooth balls.
Prepare single strand sugar syrup by boiling sugar with water on a medium heat.
Deep-fry the balls in ghee at a low flame till golden in colour.
Drain and soak into the prepared sugar syrup for half an hour before serving.
Quick Recipe
Things required:
Milk powder- 1 cup
Refined flour- cup
Baking soda- teaspoon.
Cardamom powder- 1 teaspoon
Ghee for frying.
3 cups sugar 1 cup water
Method
Mix milk powder, refined flour and baking soda in a large bowl.
Add a little water and knead into a soft dough.
Divide the dough into 10-15 parts and roll into neat smooth balls.
Make a thick sugar syrup by boiling sugar with water.
When the syrup is of one thread consistency remove from heat and let it cool.
Fry the prepared balls in ghee at a low flame till golden in colour.
Drain and soak the fried balls in sugar syrup till the syrup is soaked rich through the inside and your Gulabjamuns are ready to eat
You can add a few variations to the recipe by;
Adding a few drops of edible food color to the dough to make the insides of the Gulabjamuns colourful.
Stuff the balls with nuts, raisins, pistachios, sugar candy or your favorite chocolate for a different flavour.
Drop a few strands of saffron in the sugar syrup to get a rich crimson-gold colour.
Roll the Gulabjamuns in grated coconut and cool in the fridge before serving.
Dip the Gulabjamuns in chocolate sauce and chill in the fridge to let the chocolate set before serving
To Serve:
You can serve them with syrup or without the syrup.
Serve hot Gulabjamuns with vanilla or flavored ice cream.
Garnish with grated almonds and cashew nuts before serving.
About the author:
Anukriti Parsai is a contributing member of the [http://www.diwali.net.au/diwali]Diwali Network which provides event news, media, articles and blogs for the community who celebrate Deepavali annually.
Anukriti loves every aspect of the Diwali celebration and looks forward to the preparations as well as the event every year.
Check out more [http://www.diwali.net.au/diwali/delicious-gulabjamuns-for-diwali]Diwali 2011 recipe's and sweets as well as some of the weirdest and funniest video's we can find on the internet... oh and you may find a couple of interesting blog posts.
Article Source: [http://EzineArticles.com/?Yummy-Diwali-Sweets-Recipe:-Gulabjamuns&id=6586097] Yummy Diwali Sweets Recipe: Gulabjamuns
Thursday, November 10, 2011
Delicious Recipes For Using Tasty Healthy Apples: Fritters and Applesauce Crisp
By [http://ezinearticles.com/?expert=Linda_Carol_Wilson]Linda Carol Wilson
An apple a day keeps the doctor away. Remember that saying? I'm sure that probably meant a raw apple but there are delicious recipes for using apples in all types of recipes. Both of the recipes in this article feature this delicious healthy fruit! The delicious crisp features both raw apples as well as applesauce for a double apple whammy! Yum! And Apple Fritters are so perfect this time of year. What a better way to say welcome to Fall than with a hot drink and homemade fritters?
APPLESAUCE BAKED APPLE CRISP
8 cups unpeeled apples, thinly sliced
2 tbsp granulated sugar
1 tbsp + 1 1/2 tsp lemon juice
4 tsp ground cinnamon, divided
1 1/2 cups applesauce
1 cup uncooked oats
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/3 cup evaporated milk
1/4 cup nonfat dry milk
1 cup vanilla fat-free yogurt
Preheat oven to 350 degrees.
In a large mixing bowl, toss the apple slices with the granulated sugar, lemon juice and half the cinnamon. Spray a 2-quart casserole dish with nonstick cooking spray and spoon the mixture into the dish. Spread the applesauce over the apple mixture.
In a medium mixing bowl, combine th oats, brown sugar, flour, both milks and other half of the cinnamon. Spread this mixture over the applesauce.
Bake at 350 degrees for 35 to 40 minutes or until lightly browned. Serve warm with the yogurt.
APPLE FRITTERS
butter-flavored shortening for frying
1 1/2 cups all-purpose flour
3 tbsp sugar
2 tbsp cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground allspice
3/4 cup milk
2 eggs, slightly beaten
1 tbsp butter, melted
2 cups chopped apples
In a deep-fryer or deep saucepan, heat 2-inches of the shortening to 375 degrees.
In a medium mixing bowl, combine the flour, sugar, cornstarch, baking powder, salt, allspice, milk, eggs, and butter. Stir with a wire whisk until just blended. Fold in the apples. Drop the batter by level tablespoons into the hot oil. Be careful not to splatter and burn yourself! Fry a few at a time for 2 to 4 minutes or until golden brown, turning once or twice. Drain on cookie sheet lined with a double layer of paper towels. Serve warm with maple syrup or dust with powdered sugar. Keep warm in a 175 degree oven if necessary.
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/
Article Source: [http://EzineArticles.com/?Delicious-Recipes-For-Using-Tasty-Healthy-Apples:-Fritters-and-Applesauce-Crisp&id=6597591] Delicious Recipes For Using Tasty Healthy Apples: Fritters and Applesauce Crisp
An apple a day keeps the doctor away. Remember that saying? I'm sure that probably meant a raw apple but there are delicious recipes for using apples in all types of recipes. Both of the recipes in this article feature this delicious healthy fruit! The delicious crisp features both raw apples as well as applesauce for a double apple whammy! Yum! And Apple Fritters are so perfect this time of year. What a better way to say welcome to Fall than with a hot drink and homemade fritters?
APPLESAUCE BAKED APPLE CRISP
8 cups unpeeled apples, thinly sliced
2 tbsp granulated sugar
1 tbsp + 1 1/2 tsp lemon juice
4 tsp ground cinnamon, divided
1 1/2 cups applesauce
1 cup uncooked oats
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/3 cup evaporated milk
1/4 cup nonfat dry milk
1 cup vanilla fat-free yogurt
Preheat oven to 350 degrees.
In a large mixing bowl, toss the apple slices with the granulated sugar, lemon juice and half the cinnamon. Spray a 2-quart casserole dish with nonstick cooking spray and spoon the mixture into the dish. Spread the applesauce over the apple mixture.
In a medium mixing bowl, combine th oats, brown sugar, flour, both milks and other half of the cinnamon. Spread this mixture over the applesauce.
Bake at 350 degrees for 35 to 40 minutes or until lightly browned. Serve warm with the yogurt.
APPLE FRITTERS
butter-flavored shortening for frying
1 1/2 cups all-purpose flour
3 tbsp sugar
2 tbsp cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground allspice
3/4 cup milk
2 eggs, slightly beaten
1 tbsp butter, melted
2 cups chopped apples
In a deep-fryer or deep saucepan, heat 2-inches of the shortening to 375 degrees.
In a medium mixing bowl, combine the flour, sugar, cornstarch, baking powder, salt, allspice, milk, eggs, and butter. Stir with a wire whisk until just blended. Fold in the apples. Drop the batter by level tablespoons into the hot oil. Be careful not to splatter and burn yourself! Fry a few at a time for 2 to 4 minutes or until golden brown, turning once or twice. Drain on cookie sheet lined with a double layer of paper towels. Serve warm with maple syrup or dust with powdered sugar. Keep warm in a 175 degree oven if necessary.
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/
Article Source: [http://EzineArticles.com/?Delicious-Recipes-For-Using-Tasty-Healthy-Apples:-Fritters-and-Applesauce-Crisp&id=6597591] Delicious Recipes For Using Tasty Healthy Apples: Fritters and Applesauce Crisp
Wednesday, November 9, 2011
The Best Chili Recipe In The World Plus Great Information About Chili
By [http://ezinearticles.com/?expert=Thomas_Byers]Thomas Byers
Chili Con Carne is one of my favorite chili recipes ever and one that I love to cook often. In case you're wondering in Spanish the name means chili pepper with meat. You will find that most versions of chili con carne contain garlic, onions, chili peppers, cumin, ground beef and beans. In Texas it's almost a sin to put beans in chili but here we are going to add red kidney beans. Which are delicious in this wonderful version of the dish.
Have you ever wondered where chili came from. Well I can tell you. The first bowls of chili were most likely cooked up by chuck wagon cooks out on Texas cattle drives. After all one thing that Texas is famous for is chili.
The first San Antonio Chili Stand was in operation at the Chicago Worlds Fair in 1893. And it was that even that helped to spread chili and chili con carne all over the United States and other parts of the world. In 1977 Chili Con Carne was named the official dish of Texas by the Texas Legislature.
The next most important question about chili is beans. Should those beans be in the chili or should they not. Believe it or not but there are people in Texas who would fight you if you tried to put the beans in. But there are others who love the beans in the chili.
President Johnson was one of the biggest fans of Chili ever. And here is a recipe for President Johnson's favorite dish which incidentally did not contain beans.
President Johnson's Chili
1. Four Pounds Of Course Ground Beef., ( Have four pounds brisket course ground for best results )
2. One Large Sweet Onion Diced Up Very Fine.
3. Two Tablespoons Minced Fresh Garlic.
4. One Teaspoon Dried Oregano.
5. One Teaspoon Powdered Cumin.
6. Two Tablespoons Chili Powder.
7. One Twenty Eight Ounce Can Diced Tomatoes.
8. Ground Sea Salt To Taste.
9. Four Cups Beef Broth.
You will want to start with browning your meat, onion, and garlic in a large skillet and when all the meat is brown you will want to drain off all the juices. Drain it in a colander and stir it around with a spoon to get all the juices to drain away.
Put your meat, onions, garlic, and all the rest of the ingredients into a large stock pot and stir well to make sure everything is well mixed.
Bring almost to a boil but not quite. Turn the heat down to a low simmer and cook at least one hour stirring often. This chili is always better the second day after it is cooked. Resist the urge to cook this chili recipe in a crock pot as it will never turn out right.
And here is my award winning recipe for a chili that I have won many ribbons, trophies, and cash prizes with. Again this chili is not for the crock pot as it needs to cook down so it will come together for you and have the most wonderful of flavors.
Three Bean Chili Recipe.
1. One 15 Ounce Can Of Pinto Beans Drained And Rinsed Well.
2. One 15 Ounce Can Of Black Beans Drained And Rinsed Well.
3. One 15 Ounce Can Of White Kidney Beans Drained And Rinsed Well.
4. One Four Ounce Can Of Green Chilies.
5. One Teaspoon Ground Black Pepper.
6. One Teaspoon Ground Sea Salt.
7. One Twenty Eight Ounce Can Diced Tomatoes.
8. Four Cups Beef Broth.
9. One Pound Lean Ground Beef.
10. One Pound Bulk Italian Sausage.
11. One Cup Fine Diced Sweet Onion.
12. One Cup Fine Diced Celery.
13. One Cup Fine Diced Red And Green Bell Peppers.
14. Four Twelve Ounce Cans Of Your Favorite Beer.
15. One Fourth Cup Chili Powder.
16. One Six Ounce Can Tomato Paste.
You will want to start by cooking your onion, celery, and peppers in a little vegetable oil until the vegetables are done. Pour them into a large stock pot and set aside.
Now put your lean ground beef and Italian Sausage into a large skillet. Cook your meat and break your Italian Sausage up into very small pieces. You want to cook your meat until it is brown and then add it and any juices to the stock pot.
Now add all your other ingredients to the stock pot and bring the contents of the pot almost up to a boil but not quite. Reduce the heat to a low simmer and continue to cook at least three hours on low heat until the liquid reduces. If the ingredients in the pot get to thick add another cup of beef broth.
If your worried about the alcohol in the beer don't be as it will cook out during the cooking time. You will just be left with the flavor. And oh what a wonderful flavor this chili will have. If you just don't want to use beer at all for some reason use an equal amount of apple cider.
Be sure that you wash and drain all your beans very well. As you're using cooked beans from the can you won't have to worry about your beans getting done. What you do want to make sure you do is to cook down your chili until the liquid reduces stirring often. This is really one of the most important things you do when you make this rel=nofollow [http://crazyhorsesghost.hubpages.com/hub/Quick-And-Easy-Chili-With-Beans]chili.
I hope you enjoy these two wonderful chili recipes. If you will follow the recipes and cook your chili down to reduce the liquid either recipe will turn out wonderful.
Consider serving bowls of salsa, sliced jalapeno peppers, sour cream, guacamole, and taco chips on the side so each person can fix their bowl of chili how they like it.
Thomas Byers has been a working Chef for over thirty years now and he has been a Executive Chef at some of the finest restaurants in the south. For about the last thirty years he has also been trying to come up with the best chili recipe in the world. Check out one of his best chili recipes at the below web site. http://crazyhorsesghost.hubpages.com/hub/Best-Chili-Recipe-Ever
Article Source: [http://EzineArticles.com/?The-Best-Chili-Recipe-In-The-World-Plus-Great-Information-About-Chili&id=6590332] The Best Chili Recipe In The World Plus Great Information About Chili
Chili Con Carne is one of my favorite chili recipes ever and one that I love to cook often. In case you're wondering in Spanish the name means chili pepper with meat. You will find that most versions of chili con carne contain garlic, onions, chili peppers, cumin, ground beef and beans. In Texas it's almost a sin to put beans in chili but here we are going to add red kidney beans. Which are delicious in this wonderful version of the dish.
Have you ever wondered where chili came from. Well I can tell you. The first bowls of chili were most likely cooked up by chuck wagon cooks out on Texas cattle drives. After all one thing that Texas is famous for is chili.
The first San Antonio Chili Stand was in operation at the Chicago Worlds Fair in 1893. And it was that even that helped to spread chili and chili con carne all over the United States and other parts of the world. In 1977 Chili Con Carne was named the official dish of Texas by the Texas Legislature.
The next most important question about chili is beans. Should those beans be in the chili or should they not. Believe it or not but there are people in Texas who would fight you if you tried to put the beans in. But there are others who love the beans in the chili.
President Johnson was one of the biggest fans of Chili ever. And here is a recipe for President Johnson's favorite dish which incidentally did not contain beans.
President Johnson's Chili
1. Four Pounds Of Course Ground Beef., ( Have four pounds brisket course ground for best results )
2. One Large Sweet Onion Diced Up Very Fine.
3. Two Tablespoons Minced Fresh Garlic.
4. One Teaspoon Dried Oregano.
5. One Teaspoon Powdered Cumin.
6. Two Tablespoons Chili Powder.
7. One Twenty Eight Ounce Can Diced Tomatoes.
8. Ground Sea Salt To Taste.
9. Four Cups Beef Broth.
You will want to start with browning your meat, onion, and garlic in a large skillet and when all the meat is brown you will want to drain off all the juices. Drain it in a colander and stir it around with a spoon to get all the juices to drain away.
Put your meat, onions, garlic, and all the rest of the ingredients into a large stock pot and stir well to make sure everything is well mixed.
Bring almost to a boil but not quite. Turn the heat down to a low simmer and cook at least one hour stirring often. This chili is always better the second day after it is cooked. Resist the urge to cook this chili recipe in a crock pot as it will never turn out right.
And here is my award winning recipe for a chili that I have won many ribbons, trophies, and cash prizes with. Again this chili is not for the crock pot as it needs to cook down so it will come together for you and have the most wonderful of flavors.
Three Bean Chili Recipe.
1. One 15 Ounce Can Of Pinto Beans Drained And Rinsed Well.
2. One 15 Ounce Can Of Black Beans Drained And Rinsed Well.
3. One 15 Ounce Can Of White Kidney Beans Drained And Rinsed Well.
4. One Four Ounce Can Of Green Chilies.
5. One Teaspoon Ground Black Pepper.
6. One Teaspoon Ground Sea Salt.
7. One Twenty Eight Ounce Can Diced Tomatoes.
8. Four Cups Beef Broth.
9. One Pound Lean Ground Beef.
10. One Pound Bulk Italian Sausage.
11. One Cup Fine Diced Sweet Onion.
12. One Cup Fine Diced Celery.
13. One Cup Fine Diced Red And Green Bell Peppers.
14. Four Twelve Ounce Cans Of Your Favorite Beer.
15. One Fourth Cup Chili Powder.
16. One Six Ounce Can Tomato Paste.
You will want to start by cooking your onion, celery, and peppers in a little vegetable oil until the vegetables are done. Pour them into a large stock pot and set aside.
Now put your lean ground beef and Italian Sausage into a large skillet. Cook your meat and break your Italian Sausage up into very small pieces. You want to cook your meat until it is brown and then add it and any juices to the stock pot.
Now add all your other ingredients to the stock pot and bring the contents of the pot almost up to a boil but not quite. Reduce the heat to a low simmer and continue to cook at least three hours on low heat until the liquid reduces. If the ingredients in the pot get to thick add another cup of beef broth.
If your worried about the alcohol in the beer don't be as it will cook out during the cooking time. You will just be left with the flavor. And oh what a wonderful flavor this chili will have. If you just don't want to use beer at all for some reason use an equal amount of apple cider.
Be sure that you wash and drain all your beans very well. As you're using cooked beans from the can you won't have to worry about your beans getting done. What you do want to make sure you do is to cook down your chili until the liquid reduces stirring often. This is really one of the most important things you do when you make this rel=nofollow [http://crazyhorsesghost.hubpages.com/hub/Quick-And-Easy-Chili-With-Beans]chili.
I hope you enjoy these two wonderful chili recipes. If you will follow the recipes and cook your chili down to reduce the liquid either recipe will turn out wonderful.
Consider serving bowls of salsa, sliced jalapeno peppers, sour cream, guacamole, and taco chips on the side so each person can fix their bowl of chili how they like it.
Thomas Byers has been a working Chef for over thirty years now and he has been a Executive Chef at some of the finest restaurants in the south. For about the last thirty years he has also been trying to come up with the best chili recipe in the world. Check out one of his best chili recipes at the below web site. http://crazyhorsesghost.hubpages.com/hub/Best-Chili-Recipe-Ever
Article Source: [http://EzineArticles.com/?The-Best-Chili-Recipe-In-The-World-Plus-Great-Information-About-Chili&id=6590332] The Best Chili Recipe In The World Plus Great Information About Chili
Tuesday, November 8, 2011
Gumbo Is One of the All Time Favorite Cajun Recipes
By [http://ezinearticles.com/?expert=Mary_Llewellyn]Mary Llewellyn
Now that we've discussed what Cajun cuisine is, let's talk about one of the all time favorite Cajun recipes... Gumbo!
It is sort of like a very thick stew, which is served over rice. All gumbos start with a dark roux, which adds a delicious, unmistakable, rich flavor. Almost always okra is used, it adds a nice flavor but also serves to thicken the gumbo. Experiment with different meats and vegetables until you find a combination that suits your taste, a good starting point would be onions, celery, bell peppers, okra, chicken, and sausage (or seafood if you prefer). Remember that successful dishes are dependent upon having good quality fresh ingredients, and time enough to prepare them without being rushed. To make a truly scrumptious pot of Gumbo will be an all day affair. Now I'll share my favorite recipe for Gumbo with you here:
You must prepare this broth recipe before you begin making the gumbo.
broth ingredients: 1 turkey carcass (leftover from Thanksgiving is perfect) or 2 chicken leg quarters, 3 stalks (ribs) of celery cut into 4 inch pieces, 2 medium onions quartered, 1/2 teaspoon of salt, 1 tablespoon black peppercorns or black pepper, 4 bay leaves, approximately 1/2 gallon water
Combine all ingredients in a large stockpot. Bring to a boil, reduce heat and simmer at least two hours until everything is very tender, stirring occasionally and adding more water if needed to ensure about four cups of broth. Remove from the heat and let cool, at least an hour. Then strain through a large colander, and reserve the broth. Remove all the bones from the meat and vegetables mix, and set aside also.
* note that gumbo is served over hot cooked rice, and I find it convenient to make during the last half hour while the gumbo is simmering *
gumbo ingredients: 3/4 cup vegetable oil, 3/4 cup all purpose flour, 2 chopped onions, 1 chopped sweet bell pepper (red, yellow, and/or green), 1 stalk celery chopped, 1/2 teaspoon salt, 1 teaspoon cayenne pepper (or any red pepper), 2 teaspoons cajun seasoning, 1 pound smoked sausage or kielbasa chopped, 1 tablespoon chopped parsley, 6 green onions chopped (scallions), reserved broth, meat and vegetables.
Combine the oil and flour in a large heavy pot. Cook over medium heat, stirring slowly and constantly with a heavy wooden spoon for 30 to 60 minutes until you have a dark brown roux the color of chocolate. It will be very thick and you'll be tempted to add water, but don't do it as that will ruin this thickening agent (roux). Meanwhile, in a large bowl season the fresh onions, bell peppers, and celery with the salt and red pepper, then set aside. When your roux is dark and ready, add the seasoned vegetables to it and stir to coat, then add the sausage and continue to cook for 5 minutes, stirring to coat well. Now add the cooled broth, the reserved meat and vegetables, and cajun seasoning and bring to a boil. Reduce the heat to medium low and simmer uncovered, stirring occasionally, for about one hour. Then add the parsley and green onions, and cook an additional 30 minutes or so, to combine all the flavors. The longer you simmer this the thicker it will get, you're looking for a consistency thicker than soup but thinner than gravy. When it's as thick as you like, turn the heat off and if needed, adjust the seasonings to taste.
The best way to serve up this deliciousness is to spoon some hot cooked buttered rice into the bottom of a large soup bowl then ladle the gumbo goodness up on top. This serves six generously.
Mary LLewellyn is interested in cooking, specifically Cajun cuisine.
Article Source: [http://EzineArticles.com/?Gumbo-Is-One-of-the-All-Time-Favorite-Cajun-Recipes&id=6592061] Gumbo Is One of the All Time Favorite Cajun Recipes
Now that we've discussed what Cajun cuisine is, let's talk about one of the all time favorite Cajun recipes... Gumbo!
It is sort of like a very thick stew, which is served over rice. All gumbos start with a dark roux, which adds a delicious, unmistakable, rich flavor. Almost always okra is used, it adds a nice flavor but also serves to thicken the gumbo. Experiment with different meats and vegetables until you find a combination that suits your taste, a good starting point would be onions, celery, bell peppers, okra, chicken, and sausage (or seafood if you prefer). Remember that successful dishes are dependent upon having good quality fresh ingredients, and time enough to prepare them without being rushed. To make a truly scrumptious pot of Gumbo will be an all day affair. Now I'll share my favorite recipe for Gumbo with you here:
You must prepare this broth recipe before you begin making the gumbo.
broth ingredients: 1 turkey carcass (leftover from Thanksgiving is perfect) or 2 chicken leg quarters, 3 stalks (ribs) of celery cut into 4 inch pieces, 2 medium onions quartered, 1/2 teaspoon of salt, 1 tablespoon black peppercorns or black pepper, 4 bay leaves, approximately 1/2 gallon water
Combine all ingredients in a large stockpot. Bring to a boil, reduce heat and simmer at least two hours until everything is very tender, stirring occasionally and adding more water if needed to ensure about four cups of broth. Remove from the heat and let cool, at least an hour. Then strain through a large colander, and reserve the broth. Remove all the bones from the meat and vegetables mix, and set aside also.
* note that gumbo is served over hot cooked rice, and I find it convenient to make during the last half hour while the gumbo is simmering *
gumbo ingredients: 3/4 cup vegetable oil, 3/4 cup all purpose flour, 2 chopped onions, 1 chopped sweet bell pepper (red, yellow, and/or green), 1 stalk celery chopped, 1/2 teaspoon salt, 1 teaspoon cayenne pepper (or any red pepper), 2 teaspoons cajun seasoning, 1 pound smoked sausage or kielbasa chopped, 1 tablespoon chopped parsley, 6 green onions chopped (scallions), reserved broth, meat and vegetables.
Combine the oil and flour in a large heavy pot. Cook over medium heat, stirring slowly and constantly with a heavy wooden spoon for 30 to 60 minutes until you have a dark brown roux the color of chocolate. It will be very thick and you'll be tempted to add water, but don't do it as that will ruin this thickening agent (roux). Meanwhile, in a large bowl season the fresh onions, bell peppers, and celery with the salt and red pepper, then set aside. When your roux is dark and ready, add the seasoned vegetables to it and stir to coat, then add the sausage and continue to cook for 5 minutes, stirring to coat well. Now add the cooled broth, the reserved meat and vegetables, and cajun seasoning and bring to a boil. Reduce the heat to medium low and simmer uncovered, stirring occasionally, for about one hour. Then add the parsley and green onions, and cook an additional 30 minutes or so, to combine all the flavors. The longer you simmer this the thicker it will get, you're looking for a consistency thicker than soup but thinner than gravy. When it's as thick as you like, turn the heat off and if needed, adjust the seasonings to taste.
The best way to serve up this deliciousness is to spoon some hot cooked buttered rice into the bottom of a large soup bowl then ladle the gumbo goodness up on top. This serves six generously.
Mary LLewellyn is interested in cooking, specifically Cajun cuisine.
Article Source: [http://EzineArticles.com/?Gumbo-Is-One-of-the-All-Time-Favorite-Cajun-Recipes&id=6592061] Gumbo Is One of the All Time Favorite Cajun Recipes
Monday, November 7, 2011
Hamburgers - Recipes for Hamburger Specialties Around the World
By [http://ezinearticles.com/?expert=Maria_Antoniet_Fornillos]Maria Antoniet Fornillos
The most luscious hamburgers are made with the freshest ground beef, lamb, poultry, fish, or even vegetables that offer a truly gratifying indulgence. Although the same basic principles apply to all burgers, different cultures make different hamburger traditions, and whether they happen to be Turkey's cheeseburgers, Sweden's Kyottbullar, or Berlin's meat burgers, the only way to know exactly how good each of them taste is to try the hamburger recipes.
Bori-Bori Burgers
A South American specialty, this recipe for hamburger combines lamb and corn.
Ingredients
� pound lean ground lamb
Salt and pepper to taste
2 eggs, beaten
1 cup drained canned or cooked frozen whole kernel corn
1 tablespoon fresh parsley, very finely chopped
� cup white bread crumbs
2 tablespoons corn oil
Directions
Put the ground lamb into a bowl, followed by corn and parsley then sprinkle with salt and pepper. Combine. Add the eggs and knead the mixture lightly with damp hands, adding enough bread crumbs so the mixture holds together. Shape meat mixture into four burgers, each about 1-inch thick. In a heavy-based, non-stick skillet heat the oil over medium heat until it sizzles. Add the burgers and pan fry for about 10 minutes or until brown enough, turning once at half-time.
South Americans love serving their bori-bori hamburgers hot alongside garlic bread and a green salad. Enjoy the South American burger!
Berlin Burgers
In their own hometown, Berlins eat the burgers cold with mustard, brown bread and tomatoes.
Ingredients
1 slice of old white bread
� cup water
6-ounces ground beef
6-ounces ground pork
Salt and pepper to taste
1 medium-sized onion, minced
2 tablespoons corn oil
1 egg, beaten
Directions
Dice the bread, put the pieces into a bowl, cover with the water and set aside to soak. Put ground beef and pork into a mixing bowl then sprinkle with salt and pepper. Use fork to mix together or knead with your hands. In a heavy-based cast iron or non-stick skillet, heat 1 tablespoon of oil over medium heat until sizzling and saut� the onion until pale golden. Remove onion from pan and add to meat. Combine. Add the eggs and soaked bread to the meat and work together until smoothly combined. Shape meat mixture into 4 burgers, each about 1-inch thick. Pour remaining oil into the pan or skillet and heat until hot. Add the burgers then slightly lower the heat. Fry the burgers for 10 minutes, flipping once at half time.
Serving this hamburger recipe hot and with the suggested accompaniments is like eating them with the Berlins.
Tropical Chicken Burgers
These delicately-spiced recipe for hamburger is perfect when served with rice and a creamy pineapple sauce. It's the real exotic way.
Ingredients
1 pound skinless chicken, ground
� teaspoon salt
� teaspoon curry powder
1 egg, beaten
2 teaspoons finely chopped preserved ginger in syrup
6 tablespoons fresh bread crumbs
2 tablespoons light sesame oil
6 tablespoons pineapple juice
3 tablespoons heavy cream
Directions
Put ground chicken into bowl with salt, curry powder, egg, ginger, and bread crumbs. Work together until smoothly-combined. Shape into 6 small burgers, each about 1-inch thick. Heat the oil in a heavy-based non-stick skillet over a medium heat until hot. Add and fry the burger patties. Reduce heat slightly and cook for 8 minutes, turning once at half-time. When cooked, put burgers onto a warm plate and keep hot while making the pineapple sauce.
For the sauce, put the pineapple juice into the pan in which burgers were pan-fried. Bring to boil while stirring constantly. When full-boiling, remove from pan and stir in the heavy cream. Pour sauce over the burgers and serve with warm cooked rice. Indulge yourself of burgers the tropical way.
Browse for Cast Iron Skillets at [http://yoursmartkitchen.com/cast-iron-cookware/cast-iron-fry-pans-and-grills.html/]Your Smart Kitchen. The online location for quality cookware, cutlery, appliances and related kitchenware specializing in Chasseur Cast Iron, Woll Non-Stick Pans and other leading cookware brands. For the monthly specials, sign in for the [http://www.chefwannabee.com/]Chef Wannabee Newsletter Now.
Article Source: [http://EzineArticles.com/?Hamburgers---Recipes-for-Hamburger-Specialties-Around-the-World&id=6598186] Hamburgers - Recipes for Hamburger Specialties Around the World
The most luscious hamburgers are made with the freshest ground beef, lamb, poultry, fish, or even vegetables that offer a truly gratifying indulgence. Although the same basic principles apply to all burgers, different cultures make different hamburger traditions, and whether they happen to be Turkey's cheeseburgers, Sweden's Kyottbullar, or Berlin's meat burgers, the only way to know exactly how good each of them taste is to try the hamburger recipes.
Bori-Bori Burgers
A South American specialty, this recipe for hamburger combines lamb and corn.
Ingredients
� pound lean ground lamb
Salt and pepper to taste
2 eggs, beaten
1 cup drained canned or cooked frozen whole kernel corn
1 tablespoon fresh parsley, very finely chopped
� cup white bread crumbs
2 tablespoons corn oil
Directions
Put the ground lamb into a bowl, followed by corn and parsley then sprinkle with salt and pepper. Combine. Add the eggs and knead the mixture lightly with damp hands, adding enough bread crumbs so the mixture holds together. Shape meat mixture into four burgers, each about 1-inch thick. In a heavy-based, non-stick skillet heat the oil over medium heat until it sizzles. Add the burgers and pan fry for about 10 minutes or until brown enough, turning once at half-time.
South Americans love serving their bori-bori hamburgers hot alongside garlic bread and a green salad. Enjoy the South American burger!
Berlin Burgers
In their own hometown, Berlins eat the burgers cold with mustard, brown bread and tomatoes.
Ingredients
1 slice of old white bread
� cup water
6-ounces ground beef
6-ounces ground pork
Salt and pepper to taste
1 medium-sized onion, minced
2 tablespoons corn oil
1 egg, beaten
Directions
Dice the bread, put the pieces into a bowl, cover with the water and set aside to soak. Put ground beef and pork into a mixing bowl then sprinkle with salt and pepper. Use fork to mix together or knead with your hands. In a heavy-based cast iron or non-stick skillet, heat 1 tablespoon of oil over medium heat until sizzling and saut� the onion until pale golden. Remove onion from pan and add to meat. Combine. Add the eggs and soaked bread to the meat and work together until smoothly combined. Shape meat mixture into 4 burgers, each about 1-inch thick. Pour remaining oil into the pan or skillet and heat until hot. Add the burgers then slightly lower the heat. Fry the burgers for 10 minutes, flipping once at half time.
Serving this hamburger recipe hot and with the suggested accompaniments is like eating them with the Berlins.
Tropical Chicken Burgers
These delicately-spiced recipe for hamburger is perfect when served with rice and a creamy pineapple sauce. It's the real exotic way.
Ingredients
1 pound skinless chicken, ground
� teaspoon salt
� teaspoon curry powder
1 egg, beaten
2 teaspoons finely chopped preserved ginger in syrup
6 tablespoons fresh bread crumbs
2 tablespoons light sesame oil
6 tablespoons pineapple juice
3 tablespoons heavy cream
Directions
Put ground chicken into bowl with salt, curry powder, egg, ginger, and bread crumbs. Work together until smoothly-combined. Shape into 6 small burgers, each about 1-inch thick. Heat the oil in a heavy-based non-stick skillet over a medium heat until hot. Add and fry the burger patties. Reduce heat slightly and cook for 8 minutes, turning once at half-time. When cooked, put burgers onto a warm plate and keep hot while making the pineapple sauce.
For the sauce, put the pineapple juice into the pan in which burgers were pan-fried. Bring to boil while stirring constantly. When full-boiling, remove from pan and stir in the heavy cream. Pour sauce over the burgers and serve with warm cooked rice. Indulge yourself of burgers the tropical way.
Browse for Cast Iron Skillets at [http://yoursmartkitchen.com/cast-iron-cookware/cast-iron-fry-pans-and-grills.html/]Your Smart Kitchen. The online location for quality cookware, cutlery, appliances and related kitchenware specializing in Chasseur Cast Iron, Woll Non-Stick Pans and other leading cookware brands. For the monthly specials, sign in for the [http://www.chefwannabee.com/]Chef Wannabee Newsletter Now.
Article Source: [http://EzineArticles.com/?Hamburgers---Recipes-for-Hamburger-Specialties-Around-the-World&id=6598186] Hamburgers - Recipes for Hamburger Specialties Around the World
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