Monthly Archives: October 2011
Many people love food from different cultures, but they think they have to go to a restaurant to get it. The truth is: you can get a taste of the world in your own kitchen. Cooking may seem scary, especially if you are attempting to cook a food from an unfamiliar culture. Try simple recipes from many different cultures around the world and discover a whole new world of recipes. Before you know it, you will be taking your family on a tour of the world with your cooking. With the great recipes and cooking tips located in this article, you will be cooking like a pro in no time.
Steaming food is popular among the Chinese as well as the health conscious. Food nutrients are not lost in cooking water. High heat from the steam seals in the nutrients resulting in more tasty, tender and nutritous food.
Whatever method you use, make sure all your ingredients are fresh. Stale ingredients will never make a great tasty dish no matter how careful you go about preparing and cooking it.
Get perfectly beaten egg whites. For perfectly beaten egg whites, use a copper bowl. Copper makes the egg whites more stable and they can be whipped to a greater volume. There is an ion in copper that binds with the protein in egg whites, causing them to become more stable. If you don’t have a copper bowl, a stainless bowl will achieve the same results by adding a little cream of tartar to the eggs whites prior to beating.
If you invest in nothing else in the line of cookware, purchase a non-stick roasting pan with a removable non-stick roasting rack. Instead of wrestling with a disposable roasting pan this Thanksgiving, praying it doesn’t collapse, a decent quality roasting pan can save you time, money and heartache. Look for a deep pan with steel handles, able to hold the largest turkey or piece of meat that you would normally buy for your family, along with a roasting rack that enables you to lift the meat from the pan effortlessly. The non-stick coating will make clean-up a breeze and the pan can also be used for a large sheet cake, a pan of lasagne and so much more.
Prepare your ingredients, cookware set, and cooking utensils in advance of starting to cook. Your time spent in the kitchen will be greatly reduced, and you will have less chance for error, when you do this. Make sure you remember to get the spices you will need ready as well.
All in all, cooking out of your comfort zone is easier than you think. You have learned some great, new, cultural recipes and awesome tips on how to cook them. Your palate should be well on its way around the world, and your cooking skills richer. With these new found information, you will soon be cooking like a multicultural pro.
If you are most like people who seem to have no time to prepare their own food, then you might want to learn a few tips on the types of food that can be cooked within a couple of minutes. Foods that would not make it too hard for you to prepare even if you just came from work and too weary to prepare dinner.
1. Stir-Fried Food
You can start a Chinese-inspired meal by chopping some broccoli, onions as well as mushrooms while you are heating up the wok or pan. As you prepare the white rice, you could pour the soy sauce and wine onto the pan. When everything is ready, pour the stir-fried vegetables on the rice.
It would not take you too much time when it comes to preparing burgers. To begin with, you could cut some tomatoes and onions, after which put some butter on the buns. You can then toast these, and opt to include fries or baked beans along with your hamburger. You can simply purchase canned baked beans, which you can reheat in a sauce pan, or frozen fries that you can warm in the oven.
Americans have come to love Italian food, most especially pasta. Spaghetti, for example, is quick to prepare since you could quickly boil its pasta and warm its sauce. In the event that you could still supplement complementary food, you may slice some green pepper, carrots and lettuce to create a salad and also reheat a French bread in the microwave. To finish, pour the sauce on the pasta and dash the grated Parmesan cheese on top of it.
Whilst you are heating the taco shells in the oven, you could start frying the ground beef and add a pack of taco seasoning on this. Following this, you could mince some onions and tomatoes as well as some cheddar cheese. As soon as the taco shell is heated, you may already put the ground beef inside and then the cheddar cheese. The onions and tomatoes are next and then followed by the salsa sauce.
America’s Secret Recipes is your key to great restaurant food in your own kitchen. This book is filled with hundreds of recipes that you would immediately recognize from several of the top restaurants around the United States.
The best part of Jamaican Recipes is jerk food recipes. Jamaican Jerk Chicken is alike symbolic for Jamaican Cuisines. People from all around the world those visit here loves the Jerk Chicken. Jamaican Jerk Chicken generally cooked over barbecue grill, most of the people prefer charcoal grill to give it authenticity but a common kitchen oven can also be used if there is grilling option is not available.
*Whole Grains – Opt for the gluten-free varieties of brown rice, oats and millet. *Nuts and seeds – Flaxseed is one of the best examples although some nuts like almonds are also good additions to your Candida diet recipes. *Canola and Olive Oils – These food items restore the balance between good and bad bacteria in the intestinal flora. You should also eat fishes since these are rich in omega-3 oil, an essential oil proven to help the body fight off infection. The most important thing about these foods is that you are provided with the right nutrients to help the body fight off the yeast infection quickly, safely and effectively.
Foods to Avoid: Well, of course, you also need to avoid certain foods that promote yeast growth. Otherwise, all the natural treatments aside from the Candida diet will be for naught. These foods include the following: *Pretzels, pastries, crackers and pizza – These are rich in refined flours and sugars, two food ingredients that must absolutely be eliminated from your Candida diet recipes.
You will have all of the guidance you need to create these famous dishes in your own kitchen, without the frustration of a vague or sketchy recipe. Each ingredient list is exactly like the ingredient list that the restaurant would use, and you will be able to find all of the ingredients at any local grocery store.
Cooking is an important part of life. Nowadays people taking more interest in their cooking style. Caribbean always try to cook new different recipes. Though, they can woo their family and friends with their new different cuisines. Everyone knows ingredients plays an important role while cooking for any type of recipe. These days it’s easy to collect all the ingredients which you need to create authentic Jamaican dishes from the a good grocery store.
When you remember these general guidelines about what to include and what to avoid in the preparation of the Candida diet recipes, you should be able to treat and prevent yeast infections.
For the chocolate cake:
Unsalted butter, for baking pan
1 1/2 cups all-purpose flour, plus a few tablespoons more for pan
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup of warm water
3/4 cup low-fat buttermilk
3 tbsps vegetable oil
1 tsp of vanilla extract
For the Milk-Chocolate Filling:
1 cup Rice Crispies cereal
6 oz . milk chocolate, melted and cooled
For your caramel sauce:
1 cup of sugar
1 cup whipping cream
1/2 cup light corn syrup
3 tbsps unsalted butter
1/4 tsp of vanilla extract
Pinch of salt
For the icing:
1/4 cup plus 2 tbsps unsweetened dark cocoa powder
1/4 cup plus 2 tbsps hot water
2 sticks unsalted butter
1/2 cup powdered sugar
1 pound semisweet chocolate, melted and cooled down
Preheat the oven to 350 degrees. To make the cake: Butter and flour an 8-inch round cake pan (3 inches deep). Sift flour, cocoa, sugar, baking soda, baking powder, and 3/4 teaspoon of salt in a large bowl. Add eggs, warm water,buttermilk, oil, and vanilla extract. Beat using a mixer on med-high speed until well combined, about 3 min.
Pour the batter into the greased cake pan, and bake until a toothpick inserted in the center is clean, 55 to 60 mins. Let cool completely in pan.
Meanwhile, make the crunchy chocolate filling: Fold crisped rice cereal into melted milk chocolate until completely coated. Spread the mixture about 1/4 inch thick onto a slightly greased baking sheet. Freeze until hard, about 45 minutes. Chop into very small pieces. Refrigerate until ready to use.
To make the caramel sauce: Bring sugar, heavy cream, corn syrup, and butter to a boil in a medium saucepan over medium-high heat. Whisk continually to avoid the sauce from burning until it reaches a soft boil and is thick enough to coat the back of a spoon. Immediately remove from heat, and stir in the vanilla and a pinch of salt. Pour into a bowl, and let cool.
To make the icing: Place cocoa powder in small bowl, and stir in hot water to create a thick paste. In a separate bowl, beat the butter, confectioners’ sugar, and a pinch of salt until light and fluffy. Steadily beat in melted semisweet chocolate and cocoa paste. If frosting doesn’t feel firm enough, refrigerate it for 10-12 minutes, whisking ever so often. Let stand at room temperature until ready to use.
To construct the cake: Turn the baking pan upside down and lightly pat the pan until the cake falls out, then trim the top of the cake. Slice into 3 even layers. Put bottom layer on a cake stand or large plate, and spread 1/2 cup milk chocolate crisp on top. Gently drizzle 3/4 cup caramel sauce on top, and cover with another 1/2 cup milk chocolate crisp filling. Top with middle cake layer, and repeat the filling and caramel layers process, finishing with top cake layer.
Then, frost the cake with a “crumb coat”, which is a thin layer of frosting to seal in crumbs. Set the cake in the refridgerator for 30 minutes to chill and then you may frost the chocolate cake with remainder of the frosting. The cake can be refridgerated or served at room temperature.
Heartfelt Diwali greetings accompanied with a box of delicious sweets can make the Diwali holiday nearly ideal for any person. The significance of Diwali in Hindu mythology dates back thousands of years.
Diwali is one of the most bubbly events celebrated in India. It is to all intents and purposes the event of light and decoration just like Diwali lanterns, diyas and candles. Lamps are placed in and around dwellings offices and shops to hopefully attract prosperity. Firecrackers, treats new attire, jewels and kitchen utensils also form the part of Diwali festivities.
There are so many types of sweets and savoury nibbles that may be prepared at home and served to guests who come visiting during Diwali. Here are two simple recipes of very popular candy you can make yourself this Diwali.
Sometimes called Rasogullas, this popular Bengali candy is crammed with sugary syrup and just liquifies in your mouth.
Cow’s Milk – 1 litre
Vinegar- one big spoon
Sugar -300 grams
Water – one (1) litre
Baking powder – one pinch
Arrowroot powder – one (1) spoon
Rose essence – four drops
Boil the milk in a pan and add the vinegar to the boiling milk.
Let is boil up until the milk curdles and thickens.
Strain now using a muslin fabric and wash the remainder (known as chenna) under cold water to dispose of the taste of vinegar.
Take the chenna and add baking powder and arrowroot powder to it. Mix well till it forms a smooth, shiny dough.
Make tiny balls and set aside.
Boil sugar and water and add the balls to the boiling syrup.
Let is cook for 10-12 minutes and add rose essence.
Remove from heat and cool in the fridge.
2. Hasty Tasty
This dish does not require any cooking and is hip among the youngsters. What you want to prepare the dish is;
Roasted split gram – 200 grams
Milled sugar – 300 grams
Milk powder – one (1) cup
Pure ghee – half cup
Milk cream half cup
Almonds- fifty (50) grams
Cardamom powder- one little spoon
Edible silver foil for decoration
Finely grind roasted split gram.
Roughly grind the almonds and now mix with roasted split gram powder.
Add the rest of the ingredients with the exception of the silver foil and mix very well with your either hands or spatula.
Grease a flat pan and spread the mix on the pan evenly.
Permit it to cool in the fridge for 60 minutes.
Decorate now using silver foil and slice in desired shapes to serve.
About the author: Anukriti Parsai is a contributing member of the Diwali Network which provides event news, media, articles and Blogs for the community who celebrate Deepavali every year. Anukriti loves all parts of the Diwali festivities and is always looking forward to the preparations as well as the event each and every year.Check out more mouth-watering treats for offering Diwali greetings this Diwali as well as some of the weirdest and funniest video’s we are able to find on the Internet…oh and you may possibly find one or two fascinating Blog entries.
Don’t get caught up within the same uninteresting sandwiches on a daily basis. Mix your sandwiches with your favorite spice mixtures and prep something new which should add a little bit of sandwich zing to your everyday life. These spreads are fantastic as a sandwich or a lovely spread over a crunchy cracker. Keep these sandwich spreads under consideration while you are throwing your following tea party, also.
1) Lemon Mayonnaise: Fantastic spread to a club sandwich.
1 c. Mayo
2 Tbsp. Sour cream
1 Tbsp. Fresh lemon zest
2 tsp. Coarse-grain mustard
2 tsp. Freshly squeezed lemon juice
Within a mid sized bowl mix together lemon juice, mustard, zest, sour cream, mayo and pepper and salt to sample.
2) Orange Cream Cheese
2 (8-ounce) packages fell cream cheese
2 Large spoons sugar
Zest from two oranges
1-2 Spoons Grand Marnier
Whip the cream cheese within a blender until smooth. Add in Grand Marnier, sugar and scraped zest. Blend till fluffy and the sugar dissolves, constantly scraping down the sides. Spoon inside a serving bowl then cool overnight.
Lemon Cream Cheese: Utilize lemon spirits and lemon zest
Tangerine Cream Cheese: Exploit tangerine zest instead of orange
3) Raspberry Cream Cheese
2 (8-ounce) packages slid cream cheese
2 Tablespoons sugar
1 c. Frozen or fresh thawed raspberries
1-2 Large spoons raspberry spirits
Whip the cream cheese inside a blender or a food processor till it is smooth. Add 6 to 8 raspberries. Add raspberry liquor and sugar. Mix till fluffy and the sugar dissolves, constantly scraping down the sides. Spoon inside a serving bowl then cool overnite.
4) Chicken Crunch Spread
Boil a complete chicken then pull the meat off the bones inside pieces.
2 c. Sour cream
0.5 little spoon birds seasoning
3 oz cream cheese
0.5 cup dried figs, sliced
0.25 cup minced mixed nuts
1 little spoon thinly chopped candied ginger
Blend cream cheese with the chicken spread, nuts, dried figs, and candied ginger. Utilize this as a filling for sandwiches.
5) Olive Cheese Spread: Can be served as a sandwich spread on crusty French rolls or bagels, or as an appetizer cracker spread.
8 ounce package softened cream cheese
1 c. Muenster cheese, shredded
0.25 c. Parmesan cheese, scraped
2 large spoons slipped butter
4 ounce can of sliced and drained pitted olives
Blend butter and cheeses in a big bowl then mix till smooth. Stir the olives in. Chill a couple of hours to mix the tastes.
Lars loves homemade food. A tasty homemade sandwich is his favorite lunch. If he have’t got time to blend his a home made spread, he uses his stash of Baconnaise – a popular sandwich spread from BaconSalt. This spread is ideal for a chicken-bacon sandwich.
Here is actually a lasagna recipe with ground beef. It would serve around four to 6 men and women. The ingredients you would have to have for this lasagna recipe are – Lasagna sheets – 500 g ,Parmesan cheese – 150 g ,Mozzarella cheese – 300 g . For the meat sauce: Olive oil – three tablespoons ,Minced beef – 400 g ,Celery – 1 stalk ,Bay leaves – two ,Carrot – 1 ,Tomato – 1,Canned tomatoes – 400 garlic – 1 clove, Red wine – two tablespoons ,Sugar – 1 teaspoon ,Black pepper Basil ,Nutmeg ,Salt. For the white sauce (Bchamel sauce) – Butter – 80 g, Milk – 1 L ,Wheat flour – 1 dl ,Nutmeg ,White pepper ,Salt , Preparation – Meat Sauce – The very first step is always to heat olive oil in a pan. Add the minced beef. Cook it lightly. The subsequent step is always to add celery, garlic and chopped onion. Continue to cook every thing. Then add the bay leaves, tomato and chopped carrot. Stir everything and simmer. Right after that, add red wine and canned tomatoes. Season the mixture with nutmeg, pepper, sugar and salt. Stew for approximately 50 minutes. Stir once in a even though. Within the end add butter and basil.
Bchamel Sauce – Start off by melting the butter. Now add wheat flour, nutmeg, white pepper and salt. Stir every little thing nicely. Then add 1/3 of the hot milk. Stir properly so that the mixture is smooth. Pour 1 third of the milk and then rest of it. Maintain stirring till the sauce becomes thick. Then get rid of the pan from the stove. Put some salt and lasagna sheets in water and bring the pan to a boil for around five minutes. Then lay the sheets out separately for drying. Take a baking dish. Butter it and add a layer of the lasagna sheets. Add the Bchamel sauce very first after which the meat sauce. Sprinkle the Parmesan and Mozzarella cheese. Keep layering till you finish the sauce. Add Bchamel sauce towards the last layer of lasagna sheet and sprinkle mozzarella and parmesan cheese over it. Cook the dish at 175 to 200 for 20 minutes till golden. You might really like this lasagna recipe.
Now for a lasagna recipe that consists of canned tuna. The ingredients that are required are Lasagna – 12 sheets, Mozzarella cheese – 1 dl, For the fish sauce – Onions – 2, Garlic cloves – 4, Oil – two tablespoons, Crushed tomatoes – 800 g, Canned tuna – 200 g, Green olives – two dl (sliced), Salt – 1/2 tablespoon, Oregano – 1 tablespoon, Thyme – two teaspoons, For the cheese sauce – Ricotta cheese – two dl, Mozzarella cheese – two dl (sliced), Salt – 3/4 teaspoon, Black pepper – half teaspoon.
Preparation – Preheat oven to around 200 degrees. Now chop the garlic cloves and onion. Cook them in oil till they develop into soft. Add the tomatoes, olive slices, tuna and spices and boil for about 10 minutes on a medium flame. First pour the tuna sauce on bottom of a baking dish. Cover the sauce with the lasagna sheets.
Then sprinkle the ricotta and mozzarella cheese. Keep repeating layers and cook the dish for half an hour. Get rid of it from the oven. Permit it to rest under the folio for 10 minutes. Isn’t this lasagna recipe basic?
Whether it’s a wedding, a private social gathering or a corporate party that’s brewing, it is important to make it as memorable as possible. To make these events successful, the right preparations must be done. And this might include finding the right catering services Cleveland.
Indeed, you’d be surprised at how much caterers can offer just to make your celebration a breeze for you. Apart from offering lots of food to fill in the appetite of the guests, they also guarantee perks that would somehow make the entire planning stage much easier to go through.
You can select from their various menus of food, from Italian to pure American dishes to Asian cuisine. They’d be guaranteeing the provision of waiters and bartenders who can take care of all the servicing needs during the party. These people are all professionally trained for the job, so there’s nothing to worry about.
If you have not decided on a venue yet, the caterers can also propose places like parks and lofts where you can hold your party. But if your backyard is your favorite haven, they can provide all the necessary equipment such as tents, tables, chairs, linen and food containers. They can even do the decorating party for you.
Entertainment is an essential part of the party. Thus, caterers also make it a point to include this in their packages. They can contact entertainers who you prefer for your event, whether it’s a band, a DJ, a clown, a magician, an impersonator or whoever.
Events, because they are so special, would have to be properly documented. This is why photography and videography would also be party of the packages offered by caterers. Now, that’s a whole lot of things to include for a certain price.
However, there are several catering services Cleveland to choose from. It is important that you explore all your options, ask for quotes, evaluate customer service quality, and weigh the benefits each prospect provides to make the right choice in the end.
Looking to find the single source of helpful information on catering services Cleveland?
Turkey Pot Pie Recipe:
three-four pound turkey, cut into sections or pieces
Pie dough (see below)
1/4 cup of butter
Pepper and salt
1 cup whole milk (do not use non-fat milk)
4 cups turkey stock
8″ baking dish or pie pan
Preheat the oven to 400 degrees. Put the pieces of turkey in a big pot and add just enough water to cover the top of the turkey. Bring to a boil and then reduce the heat to med-low and slowly boil until the meat is shredding. As the turkey cooks, you may prepare the pie dough and butter the baking dish.
Cut the pie dough in half and then roll out one half to just about 1/8 inch thick. Gingerly place the rolled out dough in the bottom of the dish. If there is any leftover dough, cut it from the edges of the dish and reserve.
Put shredded turkey in the dish and also the remaining pie dough. If possible, layer the turkey and the remaining pie dough. Pour in the milk and distribute with 2 tbsp of butter. Sprinkle with salt and pepper to taste.
Next take the second half of the pie dough and roll into a long 1/4 inch thick rectangle. Cut the remaining two tablespoons of butter into tiny pats and distribute along the dough. Fold the pie dough into thirds and roll out. Repeat. This will ensure that the butter is blended into the dough. Roll out into a thin circle and drape the bottom half of the pie. Pinch the edges together and then slice a hole in the top to let hot air to escape.
Bake the turkey pot pie in your oven for 35-45 min until the juices bubble and the crust is golden brown.
Pie Dough Recipe
2 cups of flour
1 tsp salt
1 cup butter, diced into small pieces or shortening
3/4 cup ice water
In a large mixing bowl, combine the flour and salt and then work the butter lightly into
the flour using either two forks or a pastry blender. When the flour mixture resembles coarse meal, slowly drizzle in the ice water and combine just until the pie dough can hold together. Don’t over mix, or else the pie dough will get “gummy”. Wrap in plastic wrap and chill in the fridge for 1 hour in order to “relax”.
My entire members of the family of aunties, grandmothers as well as other relatives has been interchanging fall stew tasty recipes for as long as It’s possible to remember. As a kid, fall Stew ended up being commonly served up for family events, particularly the ones during the early fall months and my family would continue to serve it on through the cold winter months. It is nourishing and warms the body, which is really comforting. This is often a excellent, delicious and also satisfying dish; appropriate for when the foliage start changing colors as well as for a snowy afternoon. The following recipes creates enough for as much as 6 or 8 persons, depending on just what else is dished up with the stew.
one lbs . of diced pork
1 lbs . of diced beef for simmering
two lbs . of chicken. Feel free to use either white or dark meat or even a blend of both of those works well. We choose to work with chicken that also has got the skin and also bones in tact. The skin and bones create a pleasant extra flavor to the course. However, if health and fitness is really a factor, boneless, skinless chicken breasts get the job done suitably.
two cups of crushed tomatoes. Should you use canned tomatoes, be sure you use unsalted canned tomatoes, or otherwise subtract the additional salt from this list of ingredients.
one cup of corn kernels, either fresh off of the cob or drained
quart of shelled butter beans (lima beans can be used in a pinch)
1 lbs of fresh or thawed okra
one yellow onion, peeled plus diced into tiny portions
one tsp of salt
one tsp black pepper
Water to cover the ingredients inside a pot
Half dozen medium-sized white or yellow potatoes, skinned and sliced into even bits
Pear Cobbler Ingredients:
8 cups of peeled, sliced tart pears (just about 3 pounds)
1/3 cup of pear cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 teaspoon of cinnamon
1 tablespoon butter, finely sliced
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 teaspoon of tap water
1 large egg white, lightly beaten
1 tablespoon of granulated sugar
To Prepare the Fall Pear Cobbler:
Preheat the oven to 350 degrees. Then, put the sliced pears in a lightly greased 11×7 glass baking dish or a deep pie pan. Drizzle the pear cider over the pear slices. And next, in a medium bowl combine all of the dry ingredients and stir together. Cut in the butter pieces and blend into the dry ingredients with either a pastry blender or 2 knives until the mix resembles coarse meal. Evenly distribute the flour mixture on top of the pears in the pan.
On a lightly floured surface, roll out the pie dough into a large rectangle big enough to cover over the top of the pie pan.
Gingerly place the pie dough on top of the pear slices and crimp the edges together to seal in the pear juices. slice 3
1/2 inch slits in the dough in order to allow steam to vent.
In a little mixing bowl, mix together the tap water and egg white and then brush on top of the pie dough. This will provide the dough with a pretty golden brown color. And then, sprinkle the sugar on top of the egg white and water mixture.
Place the pear cobbler in the oven and bake for forty minutes or the pear juices are popping. Take out of your oven and cool on a wire baking rack.
Fried tilapia Southern Style:
1 large egg
1/3 cup of whole milk
1/2 teaspoon of salt
25 standard crackers like Saltines
1/3 tsp of cayenne pepper
1/4 tsp of fresh ground black pepper
25 oz of raw tilapia fillets
6 cups of vegetable oil (don’t use peanut oil because of the taste)
2 – 3 lemons, sliced into fourths
Bottled Tartar sauce as a accompaniment
To Prepare The tilapia:
Pre-heat the oven to 300 degrees. For the first step, stir the egg, whole milk and 1/4 teaspoon of the salt in a medium sized bowl and then set aside. In a plastic baggie, such as a Ziploc, put in the Saltine crackers and then mash them up until they are finely ground into almost a dust. This will make a nice coating for the tilapia fillets.
In a big and shallow glass baking dish, pour out the Saltine crackers into the bottom of the dish. Next, sprinkle with the cayenne pepper, black pepper and 1/4 tsp. of salt and stir into the smashed up crackers.
Dip 1 tilapia fillet in the egg and milk liquid and allow any excess liquid to drip off of the tilapia and back into the bowl. Then, dredge the tilapia in the Saltines and seasonings to coat on both sides and then put the coated fish on a platter or large plate while continuing to coat the remaining fillets.
In a large heavy, cast iron pot, add in the oil over high heat. Once a drop of water shapes into a ball when dripped into the hot oil, it is time to cook the fish. Carefully place a fillet into the hot oil and fry until it is golden brown and cooked all the way through, three to four minutes. Take out the fried fillet with a slotted spatula and put on top of paper towels to drain for several minutes. Next, transfer the fillets from the paper towels to a clean cookie sheet or baking dish and keep the tilapia warm in the oven while you continue to fry the remaining fillets.
Learn more about soul food recipes including a mouth watering brunswick stew recipe that is perfect for the fall.
Chicken Pot Pie Recipe:
3-4 lb chicken, cut into sections or pieces
Pie dough (instructions below)
1/4 cup unsalted butter
Salt and pepper
1 cup of milk (do not use non-fat milk)
4 cups chicken stock
8″ baking dish or pie pan
Preheat the oven to 400 degrees. Put the pieces of chicken in a large pot and add just enough water to cover the top of the chicken. Bring to a boil and then lower the heat to med-low and simmer until the meat is shredding. While the meat cooks, you can prepare the pie dough and grease the baking dish.
Cut the dough in half and then roll out one half to about 1/8 inch thick. Gingerly cover the rolled out dough in the bottom of the pan. If there is any leftover pie dough, cut it from the edges of the dish and set aside.
Place shredded chicken in the dish as well as any remaining dough. If possible, layer the chicken and the remaining pie dough. Pour in the milk and dot with two tbsp of the butter. Sprinkle with salt and pepper to your liking.
Next take the second half of the pie dough and roll into a long 1/4 inch thick rectangle. Cut the other 2 tbsp of butter into tiny pats and distribute along the dough. Fold the dough in thirds and roll out. Repeat. This ensures that the butter is blended into the pie dough. Roll out into a thin circle and place on top of the bottom half of the pie. Pinch the edges together and then cut a hole in the top to allow steam to vent.
Bake the pot pie in your oven for 35-45 minutes until the juices bubble and the crust is lightly browned.
Pie Dough Ingredients
2 cups of flour
1 teaspoon of salt
1 cup butter, cut into small pieces or shortening
3/4 cup ice water
In a big mixing bowl, combine the flour and salt and then work the butter lightly into
the flour using either two forks or a pastry blender. Once the flour mixture looks like coarse meal, slowly drizzle in the ice water and combine just until the pie dough holds together. Don’t over mix, or else the pie dough will become “gummy”. Wrap in plastic wrap and chill in your fridge for 60 minutes in order to “rest”.
Cobbler is a time-honored quaint and family-style dessert. Cobbler can be prepared with nearly any type of fruit like peaches and pears. I really like peach cobbler with whipped cream in the summer season and in the fall, I like cherry cobbler with a scoop vanilla ice cream. This particular cobbler can be made quickly with the use of frozen pie dough. Tart apples, like Fuji, Granny Smith, Lady Smith, Braeburn, Rome and Gala are the best for baking cobblers and pies because they retain their firmness and flavor after being baked.
Apple Cobbler Ingredients:
8 cups of peeled and sliced tart apples (about 3 pounds)
1/3 cup of apple cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 teaspoon of cinnamon
1 tablespoon butter, diced
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 teaspoon of tap water
1 large egg white, lightly beaten
1 tablespoon of granulated sugar
Preheat the oven to 350. Then, put the sliced apples in a lightly greased 11×7 glass baking dish or a deep pie pan. Drizzle the apple cider over the apple slices. And next, in a medium mixing bowl combine all of the dry ingredients and stir together. Add in the butter pieces and blend into the dry ingredients with either a pastry blender or two knives until the mix looks like coarse meal. Evenly distribute the flour mixture on top of the apples in the baking dish.
On a slightly floured surface, roll out the pie dough into a large rectangle big enough to cover over the top of the baking dish.
Gingerly place the pie dough over the apple slices and crimp the edges together to form an air tight seal. Cut three 1/2 inch slits in the pie dough in order to allow steam to vent.
In a little mixing bowl, combine together the tap water and egg white and then brush on top of the dough. This will give the dough with a pretty golden brown color. And then, sprinkle the sugar on to the egg white and water mix.
Place the apple cobbler in the oven and bake for forty minutes or until apple juices are bubbling.
It is usually made with green tomatoes, cabbage, mustard seed, onions, hot peppers, sweet peppers, and vinegar. Other optional ingredients include cucumbers, celery, carrots, beans, corn and also cauliflower. However, the ingredients are by no means “strict” and nearly any leftover fresh vegetables could be used including radishes and even red tomatoes in a pinch.
Chow chow is typically made from chopped green tomatoes and cabbage which, of course, give it its’ distinctive green appearance. It gets its spiciness from mustard seed, onions, hot peppers, sweet peppers, and vinegar.
The term “relish” is from the expression “reles” which means “something remaining” in old French, which makes sense with this kind of dish since the ingredients can be changed around so much. Regardless of where chopped tomato originated, what is clear is that Southerners have been using it as a condiments for hundreds of years.
The following chow chow meal can make half dozen pints. List of ingredients:
nine lbs of green tomatoes half-dozen lbs of yellow or white onions, peeled and finely diced 1 cup of salt six cups of water 4 cups of white wine vinegar 4 tbsps of pickling seasonings 2 1/2 lbs . white sugar two 1/2 pounds light brown sugar 1/2 cup of corn starch two teaspoons of dry mustard one teaspoon turmeric one red bell pepper, seeded and finely diced four cloves of garlic, peeled and finely minced
Get your diced green tomatoes together with the onions in a very, very big bowl and add four cups of the water plus all of the salt. Allow the mixture to marinate for at least eight hrs, although twelve hrs is much better, covered up inside of the fridge.
The next morning, drain the tomatoes well inside a colander and after which you’ll set the tomatoes and onions inside a big boiling pot with the vinegar, two cups of water and pickling spice.
Bring to a boil on top of the stove on high temperature then lower temperature to low and simmer for half-hour. Incorporate all of the white and brown sugars and permit to simmer for another half-hour.
In a smaller bowl, incorporate the corn starch, mustard as well as tumeric and slowly add it to the simmering cooking pot, being sure that it results in being well blended. Add in the diced red bell pepper and garlic and simmer for the next 1 1/2 to 2 hrs or until such time as thick. And lastly, spoon all the chow chow inside of tupperware within your fridge or in the freezer to be stored for up to six months.