Batman Arkham Asylum Music Video "Batmans Fight" (Skillet ,Hero)

A Music Video With the Song Hero From Skillet to Videos Of Batman Arkham Asylum. I did what I could with what I had on the game considering that it just came out. One of The Best games of the Year I Think. The Only Thing I Can't Get over is Why When You Beat it ,You can't replay the Game over with all of Your Unlockables and Upgrades, Still a great game. (Update: Thank you to everyone for the 10000 Hits)



http://www.youtube.com/watch?v=9c5M4cTovDc&hl=en

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Great Price Meyer for $59.99

Earth Pan 9" & 11" Skillet Set Review

Earth Pan 9" & 11" Skillet Set Feature

• Any Cook Will Appreciate this Cookware Set
• Dishwasher Safe
• 2-pc. Set
• Made of Aluminum
• Nonstick Interior
• Riveted Handles
• Set Includes 9" Skillet, 11" Skillet

Earth Pan 9" & 11" Skillet Set Overview

The foundation of all EarthPan Stainless Steel products is the exclusive eco–friendly SandFlow nonstick. This unique nonstick originates from sand and is formulated to provide excellent food release and easy cleanup. Based on industry lab tests, the SandFlow nonstick food releasing performance will outlast all other ceramic–based, eco–friendly cookware, 3 to 1.

Available at Amazon Check Price Now!

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Customer Reviews

*** Product Information and Prices Stored: Mar 31, 2010 06:20:07

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Crock Pot Recipe for Lasagna

People think I'm crazy when I say that I make my lasagna in a crock pot. But laugh and laugh and shrug my shoulders and invite you to dinner. If you eat in my country are sitting flavors to surprise and concern.

We always end up eating their words after eating my lasagna. It is simply the best I've ever eaten. Although it requires a little preparation than most of my recipes crock pot on my site, it's worth the extra effort. BonAppetite!

Crock Pot Lasagna

1 1 / 2 pounds Italian turkey sausage

2 medium onions, chopped

1 large can of spaghetti sauce

2 teaspoons Italian seasoning

1 / 2 teaspoon oregano

1 tablespoon chopped onion

1 / 4 teaspoon thyme

1-15 oz container part skimmed ricotta

1 cup Parmesan

3 cups grated mozzarella

12, and lasagna

Spray crock pot with nonstick cooking spray. In a large skillet, cook sausage andOnion sausage over medium heat is no longer pink. Fuga. Add the sauce and spices, mix well, reduce heat to a minimum. In bowl mix ricotta cheese, Parmesan cheese and 2 cups of mozzarella. Spoon 1 / 4 of the sausage mixture into crock pot with pasta and divided to suit. Top with half the mixture of cheese, then 1 / 4 of the sausage mixture and pasta. Make another layer of cheese, sausage and pasta, then close with the remaining sausage mixture. Cover and cook onlow 6-8 hours or high for 3-4 hours. Sprinkle with remaining mozzarella cheese, cover and cook 15 minutes until cheese is melted.

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Check Out Circulon Infinite Circulon 8-Inch Open Skillet for $22.99

Circulon Infinite Circulon 8-Inch Open Skillet Review

I used up my 5 year old circulon 8" skillet where the rings are in the bottom.
The nonstick surface was warn away, tho the pan still looked good.
I sent the pan Back to Meyers (The Manufacturer) under the warranty and they kindly sent a new one.
The warranty is Life Time.

Circulon Infinite Circulon 8-Inch Open Skillet Feature

• 8-inch open skillet features hard-anodized aluminum body and stainless-steel base with encapsulated aluminum core
• Circulon¿s TOTAL nonstick system combines nonstick coating for easy food release and Hi-Low ring design to reduce wear and tear from utensils
• Cast stainless-steel riveted stick handle stays comfortably cool on the stovetop
• Dishwasher-safe; oven-safe to 500 degrees F; suitable for all stove types
• Limited lifetime warranty

Circulon Infinite Circulon 8-Inch Open Skillet Overview

One of the most used pans in any well-equipped kitchen. Skillets have sloped sides so that foods slide out easily. Used for cooking omelets, pancakes, quesadillas, sautéing vegetables, searing steaks, fish and poultry. The nonstick surface makes cleanup effortless.

Circulon Infinite Circulon 8-Inch Open Skillet Specifications

From lid to handle to base, each piece of Infinite Circulon cookware is geared for optimal performance in the kitchen--so home chefs can focus on the art of cooking, not the science. The hard-anodized aluminum bodies and stainless-steel bases with encapsulated aluminum cores offer the dual advantages of rapid, even heating and superior durability. Circulon's TOTAL nonstick system (rated the longest wearing by independent lab tests) features an all-over nonstick coating and a Hi-Low ring design that heats food over the entire cooking surface, but reduces abrasion by allowing only a portion of food and utensils to touch. Also, unlike most nonstick pans, Infinite goes right into the dishwasher so cleanup is a breeze.

This handy 8-inch skillet is great for preparing a quick meal for one or a side dish for two. It is designed with semi-deep, slanted sides for effortless food release and a long, gently arched stick handle made of heat-resistant cast stainless steel and riveted for extra strength. The deep charcoal grey and bright mirror-polish combination looks sleekly professional yet stylish enough to bring to the table for serving. The skillet is oven-safe to 500 degrees F and can be used on all stovetops. Hard-anodized aluminum also doesn't chip, stain, or scratch, so the aptly named Infinite will keep its good looks for many years to come. It is backed with a limited lifetime warranty. --Kara Karll

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• Circulon Infinite Twin Pack 10-Inch & 12-Inch Open Skillets
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• Cirulon Infinite 11-Inch Open Skillet
• Circulon Infinite Circulon 6-Quart Covered Chef Pan with Helper Handle

Customer Reviews

circullon 8'' skillet - J. wilson -
Love it. Wish I had the money to own all sizes. if you want a great kitchen helper, buy one.



Good Information - Samuel H. Ruppenthal -
I bought the skillet to replace an identical one I had been using for about two years. The old one wasn't very non stick any more. After the new one arrived I used oven cleaner to clean the inside of the old skillet. It worked so well that I have the new one in storage.



Great product! - Marcia and Bob Estes Denton, TX - Denton, TX
I am more than satisfied with the quality of this skillet! It is especially great for eggs. I am especially pleased at how easy it is to clean! I highly recommend to everyone who wants great quality.

*** Product Information and Prices Stored: Mar 30, 2010 07:15:08

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How to Cook A Cactus Pear

Cactus pear, or prickly pear, grows in many places in the United States as well as throughout the Americas, and not just in the arid places where most cacti are at home. I know people who use cactus pear for landscaping in North Carolina, Georgia, Virginia and other such places that are anything but dry.

Given its wide range and ease of growing, not to mention its abundance in the wild, I'm surprised that it doesn't show up in more recipes than it does. Perhaps it's the difficulty of harvesting the cactus pads that deters most would-be cooks.

You can find cactus pear pads in many Mexican specialty grocery stores, or tiendas, where you may find it under the name of "nopal." When chopped up and added to dishes that you may find in a Mexican restaurant, the pieces may be referred to as "nopalitos." The scientific genus name, covering some 250 species, is opuntia.

Even if you decide to harvest some prickly pear pads from a plant growing in your yard, it's worth the extra effort. Truly, it is a versatile plant that can be prepared in a huge variety of delicious ways. Scientists are also discovering that it has many health-giving properties.

When collecting cactus pads, whether from your yard or from the wild, be sure to wear thick gloves to protect your hands from the spines and from the hairlike growths called glochids, which can really irritate your skin. Try to pick only the young, tender pads, which will be glossier and greener than older ones.

Remove the spines and glochids by carefully peeling the pads. Once they're peeled, you can even eat the pads raw if you want. Try chopping them into small pieces and adding them to salads, where their taste will be somewhat like that of green peppers.

To cook cactus pear, bring a saucepan of water to a boil. Peel and slice a couple of good-sized cactus pads and drop the slices into the boiling water. Reduce heat and let cook for about 20 minutes. Remove from heat and drain. Now you can add butter and any favorite seasonings (powdered garlic is great!) and serve.

You can also sautée cactus pear chunks in a skillet. With or without seasoning, they will make an interesting side dish to any meal.

A popular dish in the southwestern U.S. and parts of Mexico is an omelet made with cactus pear pads. Again, just cook the chopped cactus pads in a skillet and add it to the egg batter for the omelet.

As you can see, cooking with cactus is not as formidable as it might seem to those who are unfamiliar with this plant's long history of use in cuisines from the south of the border. Try it!

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Hashbrowns Recipe - Fried Just Like The Diner

Hashbrowns Recipe - how to make perfect homemade hashbrowns each and every time with my foolproof recipe that your family will love every time you serve it!

I've been making hash browns for the family for years, and I have to admit that my recipe wasn't always the best. I can remember when I was just a kid having my grandma make homemade hash browns and they would be so crispy and perfect each and every time, just like her fried potatoes. Also, I remember trips to the local diner or Big Boy for breakfast and every time you get these delicious toasty brown crispy edged hash browns that were so juicy and yummy inside. I'm going to teach you how to make the perfect hash browns each and every time!

Before you start make sure that you have an adequate pan which is either cast iron and well used or a modern large saucepan skillet with teflon coating. If you don't have a good pan these hash browns will never turn out quite right.

What you will need for recipe ingredients:

About 8 medium to large russet potatoes
A good grater with about 1/8"-1/4" holes
salt and pepper to taste
Canola Oil or Crisco Shortening
1 cup diced onion (or green pepper) if you prefer

In a large mixing bowl shred the potatoes with a grater. I prefer with the skins on (which gives you tons of Iron and is great for your body), others in the family like them better peeled. When you're down to your last potato put your skillet on the stove and turn on the heat to med-high (just below high). Toss in your onion and green pepper if desired into the shredded potatoes. Every now and then I'll add some minced or fresh garlic. Add about 3/4 cup of either canola oil or crisco shortening to the pan (I prefer shortening). There is NO subsitute for these - butter WILL NOT work (it burns off too fast). Once the oil is hot, turn the pan from side to side evenly coating, and then carefully dump the shredded potatoes in the pan (without splashing yourself with hot grease). Salt and pepper them in the pan to taste.

Let them cook uncovered in the pan for 5-6 minutes without turning or touching in any way. Then divide into 4 sections with your spatula (as in the picture above) and flip one at a time. Salt and pepper again if desired. Let cook uncovered another 5-7 minutes and you should be done just like the picture.

The secret to perfect hash browns is a good pan, the temperature of the heat, using oil or shortening (and not butter) - but most importantly only turning them one time! This ensures the crispy texture that you expect from a perfect has brown recipe!

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Camping Food Can Be Fun

We all do it. We're planning our family camping trip, and the only food on the list are things we can poke on a stick to hold over the fire. Well, that's ok if you're 10 years old, but camping doesn't have to be quite so predictable.

Part of the fun and charm of roughing it in the great outdoors is the food, however, you don't have to be 'all-out' pioneers. There are some really delicious and 'fun' camping recipes that incorporate the conveniences of this century that everyone should include in their camping preparations.

If you have a reliable cast iron skillet and Dutch oven, you can create wonderful campfire food for your family and friends to enjoy on your next trip. Add some other clever cast iron utensils, such as a pie or sandwich iron, and then the real fun begins. You can cook up pies, pizzas and more.

Here are a few simple, yet delicious, camping recipes that you're sure to love.

Camping Fun Pizza

8 oz. pizza or spaghetti sauce

1 lb Wheat bread

1/4 lb Mozzarella cheese

Pepperoni

Using the pie iron, take two slices of bread, put 1 1/2 tablespoons pizza sauce on one slice of bread. Top with Mozzarella cheese and sliced pepperoni. Place other side of bread on top and butter outer sides of bread. Put sandwich into pie iron and place in coals of fire. Cook until bread is toasted.

Banana Boat

1 Banana

Mini marshmallows

Chocolate chips

Raisins

Partially peel banana. Cut wedge-shaped section in banana. Remove wedge. Place in hollow: marshmallows, chocolate, and raisins. Cover mixture with banana peel and wrap in foil. Place in coals for about 5 minutes, until chocolate and marshmallows are melted.

Fried Rice for Campers

1 pk Precooked rice

2 c Boiling water

1 cn Spam -diced

1 Envelope fried rice-seasoning mix

Place rice in small bowl; pour boiling water over. Cover and let stand 5 minutes. Fluff with a fork. Mix in Spam and seasoning mix. Transfer mixture to medium skillet. Cook over medium heat 5 minutes, stirring often.

Have fun this summer on your next family camping trip. Remember to find quality, affordable cast iron cooking utensils made for camping and home use. Create a memorable campfire meal - There's more to camping than roasted weenies on a stick! Enjoy!

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Seasoning Tips

Storing your seasonings:

The best way to store fresh herbs is to wrap the stems in a damp paper towel or a thin linen kitchen towel would work, then place in zip lock bag and refrigerate. Most herbs will keep between one and two weeks.

Do not store spices next to or above the stove because the heat is hard on them. Store them in airtight containers away from heat, light, and moisture, but keep them within reach while cooking.

Dried herbs, spices and seasoning can be kept and stored for up to two years, but they do tend to lose there power over time. Paprika, red pepper and chili powder should be refrigerated to retain color and guard against any kind of infestation. This is most important in hot climates.

After opening a marinade, than you need to store in the refrigerator.

Cooking with herbs:

A pinch or a snippet of herbs goes a long way; it gives any food or beverage that extra pizzazz.

Herbs are grown in all kinds of ways; some are grown wild, some on herb farms, but you very easily grow kitchen favorites such as parsley, chives, basil, or oregano in a garden or even in little pots sitting in your windowsill.

Take a simple snip of your fresh herbs here and there for a impressive garnish.

Herbs flavors range from sweet to strong and savory. If you are using an herb for the first time start out with 1 teaspoon of fresh herb or ¼ of dried herb for every four servings. This way it will not be overpowering. You can always add more but you cannot take back.

Right before adding dried herbs to your dish, crumble them in your hand to release their flavor. You will always need three to four times the amount of fresh herbs as you would the dried because of the concentration in dried herbs.

Cooking with herbs is fun and exciting because it puts a zing in your cooking and changes the dishes appearance and taste.

Cooking with spices & seeds:

Hundreds of years ago, spices were like gold, only the rich had them. Today everyone can have them. Spices are different from herbs; they consist of the seeds, shells, fruit, flower or bud parts, or bark or roots of plants that grow mostly in the tropical regions of the world.

Toasting seeds and spices will intensify the flavor and the spices that are good for toasting are, cumin, coriander, fennel seed, cardamom, cloves, cinnamon sticks and mustard seed. To toast, spread a thin layer of spice or seed in an ungreased skilled, and stir over low heat. Be careful not to let them burn. When the aroma really strengthens, remove the skillet from the heat and pour out the spice or seed so that it does not continue to cook. Let it cool and store in an airtight container.

Need more tips, recipes, spices, aprons, and ideas? Check us out at http://www.cristiescookin.com.

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Kickin' Sweet Southern Cornbread

My husband got me hooked on his sweet southern style cornbread many years ago, when I told him I didn't like cornbread. He proceeded to make me the best cornbread I had ever tasted, and I've been requesting his cornbread ever since.

A staple at our Holiday table, with chili, meatloaf, or just by itself...we even make it with breakfast!

Type: Bread

Serve With: Softened butter

Prep Time: 8 min

Cook Time: 25-30 min

Yield: 1 8′ square bread or 12 muffins

Ingredients:

1 3/4 cups Yellow cornmeal - You may use white cornmeal.

2 Eggs - Large

2 1/3 cups Milk - Buttermilk is even better!

1/2 cup Sugar - Use white sugar.

1 tsp Baking powder

1 tsp Baking soda

1 tsp Sea salt

1/8 tsp Ground black pepper

1 tbsp Butter - Bacon fat works amazingly well too.

2/3 cup Whole kernel corn - * Optional

Instructions:

1. Preheat oven to 425 F.

2. Grease with butter or bacon fat a cast iron skillet, or an 8′ square baking pan.

3. In a bowl, combine all dry ingredients and stir.

4. In a separate bowl break eggs and beat until frothy, then add milk or buttermilk and mix.

5. Pour wet ingredients into dry ingredients and mix until blended. Allow to sit for 10 min to soften cornmeal.

6. Pour into baking dish and put in oven.

7. Bake approximately 25-30 min, or until knife inserted into middle comes out clean.

8. Serve with soft butter and Enjoy!

You will love this recipe and make it all the time! Anytime I can convince my hubby to make it, it is so wonderful! It is especially great with fejoida!

I hope you enjoy this recipe!

Eat Deliciously!

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Check Out Rachael Ray 3-Piece Porcelain Omelette Set "Egg Buddy" Set, Orange for $37.99

Rachael Ray 3-Piece Porcelain Omelette Set "Egg Buddy" Set, Orange Review

Rachael Ray 3-Piece Porcelain Omelette Set "Egg Buddy" Set, Orange Feature

• A beautiful porcelain exterior adds a punch of color to your kitchen and is easy to clean. Plus, this cookware heats quickly and evenly, reducing "hot spots" that can burn foods.
• A long-lasting nonstick interior lets food slide off with ease and makes clean up quick and easy.
• Fun silicon handles provide a comfortable grip and is oven safe to 400°F.
• This colorful egg whisk is designed with a wide, sturdy base that allows the whisk to stand up on its own keeping your counter clean. The unique shape of this spatula helps you slide under food for an easy flip. Dishwasher safe and heat safe to 400°F.
• Lifetime Limited Warranty

Rachael Ray 3-Piece Porcelain Omelette Set "Egg Buddy" Set, Orange Overview

This set includes everything you need to cook up a morning omelet and all of your other favorite egg dishes.

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Customer Reviews

*** Product Information and Prices Stored: Mar 27, 2010 00:35:07

Recommend : cheap cookware sets Where to find Electric Pressure Cookers is safe, easy to use and more... The best way to cook several foods at the same time

Check Out All-Clad Master Chef 2 Nonstick 14-Inch Fry Pan for $164.95

All-Clad Master Chef 2 Nonstick 14-Inch Fry Pan Review

All-Clad Master Chef 2 Nonstick 14-Inch Fry Pan Feature

• Professional-size, 14-inch, slope-sided, 2-inch-deep frying pan
• Stainless-steel interior; brushed-aluminum exterior; aluminum core
• Layer of scratch-resistant, professional-grade nonstick bonded to interior
• Long, comfortable stay-cool handle riveted for strength
• Lifetime warranty against defects

All-Clad Master Chef 2 Nonstick 14-Inch Fry Pan Overview

All-Clad MC2 Master Chef 14 inch Nonstick Fry Pan All-Clad 7114-NS

All-Clad Master Chef 2 Nonstick 14-Inch Fry Pan Specifications

The second generation of All-Clad's Master Chef line (MC2), this cookware combines brushed aluminum with stainless-steel accents for a contemporary look. Like All-Clad's other renowned cookware collections, Master Chef provides serious and professional cooks with all the virtues that make All-Clad's worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between the exterior and the interior is a thick aluminum core that spreads heat evenly across the bottom of the pan and all the way up its sides. Certain pieces, like this one, have two interior layers, one of 18/10 stainless steel and the other of scratch-resistant, professional-grade nonstick bonded to the steel.

This classic, slope-sided frying pan illustrates the Master Chef line's stylish yet practical design. It's an imposing 14 inches in diameter (and 2 inches deep), large enough for a professional kitchen but fully functional in a home where big meals are prepared. Its polished 18/10 stainless-steel handle is secured to the pan by stainless-steel rivets for strength, grooved on the top and rounded on the bottom for comfort, and holed in the end for hanging on hook or peg. The long handle stays cool on the stovetop but won't be harmed by an oven's highest heat. Master Chef cookware carries a lifetime warranty against defects and should be hand washed. --Fred Brack

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• All-Clad Stainless 14-Inch Nonstick Fry Pan

Customer Reviews

All Clad Lifetime Warranty? Yes! - Todd B. Aschoff - Portland, or
Two of my non-stick pans have been sent back to All Clad. Stay tuned for their response to see if they back up their pans. Update: All-clad offered no communication about the warranty or the status of my exchange - however they sent a new 12" pan to me with no explanation or letter about my other pan. +1 for new pan, -1 for communication. 2/10/10 the other pan came - review? All Clad backs up their pans!










*** Product Information and Prices Stored: Mar 26, 2010 16:05:07

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AMV - The Ghost and The Darkness // Ghost in The Shell & Darker Than Black

* Member: Bea$t * Title: The Ghost & The Darkness * Premiered: 2009-04-28 * Category: o Action * Song: o Skillet Rebirthing * Anime: o Darker Than BLACK (TV) o Ghost in the Shell: Stand Alone Complex * Participation: o AMV News: Big Contest 2009, AMV News: Big Contest 2009 (2009-04-26) www.animemusicvideos.org amvnews.BC.2009-Bea$t-The.Ghost.and.The.Darkness @ 72.1MB



http://www.youtube.com/watch?v=NXiV51pjE7s&hl=en

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Cheese Omelet-The Real Way

Putting several ingredients together with a few eggs in a pan is quite easy. That is the usual way everyone makes an omelet. I do that myself, but I also like to prepare omelets in the oven for special brunches, breakfasts or anytime. I make them a lot during the holiday season. Topped with a home made cheese sauce and served with ham, bacon or breakfast sausage they are delicious. All that is needed is a few eggs, a little water and a bit of salt.

To make my special omelet I first separate 4-eggs. I use my electric mixer to beat the yolks until they are SUPER stiff and the color of lemons. Set aside. I rinse the beater and beat the egg whites until they turn frothy. Then I add 1/4-cup of water and 1/4-teaspoon of salt and beat the dickens out of them until they are stiff but not dry. Then I use a rubber spatula to fold the egg yolks into the egg whites.

I then melt 1-tablespoon of butter in a 10-inch cast iron skillet. When the skillet gets hot I pour the egg mixture into it. Spread the mixture evenly with the spatula, leaving it higher at the sides of the skillet. Turn the heat down and cook slowly for about 7-minutes. Put the omelet into a 325-degree oven for 10-minutes, or until a knife inserted in the middle comes out clean

I make the cheese sauce while the omelet is in the oven. Just melt 2-cups shredded American cheese and 1/2-cup of milk in the top of a double boiler. A microwave could be used for the sauce as well. When the omelet is done loosen the sides of it with a spatula. Make a shallow off-center cut across the omelet. Slip metal spatula under the larger half and tilt the pan. Fold larger half of omelet over smaller half. Hold the pan so the bottom edge touches the serving dish and tip the omelet onto it.

The omelet will be a light golden brown color on the outside and tender and fluffy inside. Spoon the cheese sauce over it and serve. Do not cut the omelet but rather tear it with a fork. YUMMY!

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Best Chili Recipes - You Can Lose Weight Eating This Low Calorie Chili

In this article we will look at a low calorie, high protein chili recipe that is sure to please you and your family or guests. It is not hard to make a quality dish of chili as many times this dish gets bad press as being fattening and this is just not the case.

I love chili! I can eat it anytime of the year and never be unhappy with it! It is fast, and cheap like some of the girls I dated in college but that is another story entirely! Many people think that chili is fattening because of the carbs associated with it in the form of beans. Let me be the first to tell you that no one person has ever gotten fat from eating beans unless they bury them in fat and grease. Period! Chili, if done properly whether it is beef, chicken, or even pork can be a low fat, high protein shot that tastes great! The secret is to get the flavor you want from the ingredients and not from the fat! Believe me, this is not hard to do. Here is a low fat, high protein chili with all the benefits of helping one to lose weight and stay healthy and not have all the fat that can be associated with day to day chili. This chili recipe will serve 6+/- people. In this recipe I will use beef, but you can substitute whatever kind of meat protein that you wish. Chicken, turkey, pork or even tofu if you want to make this a vegetarian style of chili. There are also tofu products that are textured like tofu sausage that is really excellent for chili recipes. So here we go with the ingredients.

The ingredients you will need are:

1. 1 1/2-2Lbs of lean ground beef. It should be 10% or less if you can get it.

2. 4 garlic bulbs finely chopped.

3 tablespoons of either California or New Mexico chili powder.

1 dash of cayenne for added heat if you like. The thermogenics and metabolism boost from it is good too!

I tablespoon of cumin.

1 teaspoon of smoked paprika.

1 large can of fire roasted tomatoes diced up. These cans are either 26 to 28 oz.

2 15oz can of some kind of red bean either kidney or Louisiana red bean. Pinto beans will do in a pinch though.

1 large onion chopped fine. Either a brown or red onion the choice is yours.

1 1/2 of a cup or more depending on taste of canned diced chilies. The Hatch chili variety is best in my opinion.

3 to 4 tablespoons of tomato paste.

1 or 2 dashes of Worcestershire sauce.

1 one little dash of salt or sea salt or even season salt, or you can leave the salt out for your guests to add themselves. I know salt make you hold water, but is some cases you just have to have some to bring the flavors of your food out.

OK! Lets cook:

1. Get your hands on a large skillet of either the no stick, stainless steel or my favorite a cast iron skillet and take your very lean ground beef and brown it up. When the beef is browned and not burned, it is time for you to drain off the excess fat from the skillet. I usually put the beef in a bowl and then take another bowl and place it on top of the bowl with the beef and squeeze down and tip sideways over the sink and squeeze all that extra fat out of the beef. I leave what little grease is still in the pan and if there is too much I drain it out until only a slick remains.

2. Now it is time for you to put the beef back into your skillet and put the garlic, chili powder, and cumin in for you to mix together on a low medium heat. When the total ingredients in the skillet are hot and simmering as you can tell from the little bubbles on the sides of the skillet it will be time for you to add y our tomatoes, onions, chilies, beans, and tomatoes to the recipes and stir them together and let them blend. It is good to let this mixture cook for 2 to 4 hours on low simmer and you should check it every now and again with your spoon to see if you want to add anything to this recipe. About ten minutes before the dish is done add your Worcestershire sauce, smoked paprika and salt. Keep on low for another thirty minutes and then turn the heat off and let the flavors marry to each other. When your guests arrive it is chow time!

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Healthy Gourmet Cookware - How to Choose the Right Healthy Cookware For Your Kitchen

When people think of healthy gourmet cookware the first thing that comes to mine is it has to be nonstick, which does drastically cut down on the amount of oil and fat that you need to use when cooking.

But how the food is being cooked is only one aspect of what is classified as healthy cookware. Other factors that need to be considered that are also within your control is the quality of the pots and pans you choose.

Also choosing the right cookware for the job is important to. For instance a cast iron skillet is a great choice when browning meats, but is a poor choice when cooking with acidic foods like tomatoes. Cast iron and also carbon steel will react to these types of acidic foods and will definitely alter the taste of the food you are preparing.

This does not mean that other types of cookware could not be classified as healthy cookware. Some good choices to consider would be stainless steel, glass and even enamel coated cast iron. Healthy Gourmet Cookware is made to be durable. It is constructed out of the finest materials. You don't need to spend a lot of money when looking for this type of cookware.

However what makes it healthy is not necessarily just the cookware you chose but also the cooking process and controlling the amount of fat that goes into the dish.

So if you want to prepare healthy meals for yourself and family it really comes down to two important points to remember. Choosing the right type of cookware and controlling the quality of ingredients and amount of fat.

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What is the Best Cookware Set For the Kitchen

People want to know whats the best cookware set for the kitchen? It is true that you can find really good deals on complete cookware sets but it is no bargain if you end up with pieces that you will never use when preparing meals.

Before buying any cookware try and define what it is you are trying to accomplish with your cookware. This will help to in determining whats the best cookware set to buy for your kitchen.

I prefer cookware that is more functional and can perform more than one cooking task when preparing a meal. Things like browning or searing meat on the stovetop and then finishing the cooking process in the oven all in same piece of cookware. To be able to do this style of cooking I would find cookware that is oven safe and can withstand high temperatures including the handles and lids.

Other examples of cookware that can perform many tasks is enameled cast iron cookware. This type of cookware is good for performing many tasks as simple as preparing sauces like spaghetti sauce on the stovetop or cooking a roast in the oven.

Another mutitasker to consider would be a stainless steel stockpot with basket insert. You could use this pot for making homemade soups, and with the basket inserted make your favorite pastas and can also be used as a steamer for steaming vegetables and seafoods.

This method of cooking will also cut down on clean up time because you are minimizing the amount of cookware you will be using when preparing meals.

One other piece of cookware I keep on hand is at least one good nonstick skillet. Although this may not fit into the category as a multitasker it is one that is great to use when making eggs and is idea for preparing things that maybe messy and sticky. Also great if your're on a diet and want to prepare low fat meals.

Also one thing to consider if being able wash your pots and pans in the dishwasher is a priority then plain cast iron and anodized aluminum is not a good choice. You then might want to consider stainless steel pots and pans.

I have many pots and pans but when I finally adopted this method of cooking I typically only use a few pieces of cookware when preparing meals in the kitchen. I also take this same approach when looking for cooking utensils. This is just my personal choice and approach when I am looking for the best cookware for the kitchen.

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Resident Evil 5 - Partners (Jill, Sheva and Chris) (Music Video) (Skillet - Comatose)

Nice partnership with love context. Chris found and saved Jill and with help of native African Sheva fights their common Nemesis - evil named Albert Wesker. Awesome song with perfect synchronization of violins and piano, great vocal and a decent video. Enjoy. Video Footage: Resident Evil 5 Song: Comatose By: Skillet Album: Comatose I hate feeling like this I'm so tired of trying to fight this I'm asleep and all I dream of Is waking to you Tell me that you will listen Your touch is what I'm missing And the more I hide I realize I'm slowly losing you Comatose I'll never wake up without an overdose of you I don't wanna live, I don't wanna breathe 'Less I feel you next to me You take the pain I feel (Waking up to you never felt so real) I don't wanna sleep, I don't wanna dream 'Cause my dreams don't comfort me The way you make me feel (Waking up to you never felt so real) I hate living without you Dead wrong to ever doubt you But my demons lay in waiting Tempting me away Oh, how I adore you Oh, how I thirst for you Oh, how I need you Comatose I'll never wake up without an overdose of you I don't wanna live, I don't wanna breathe 'Less I feel you next to me You take the pain I feel (Waking up to you never felt so real) I don't wanna sleep, I don't wanna dream 'Cause my dreams don't comfort me The way you make me feel (Waking up to you never felt so real) Breathing life, waking up My eyes open up Comatose I'll never wake up without an overdose of you I don't wanna live, I don't ...



http://www.youtube.com/watch?v=xiENNry12W0&hl=en

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KST amphitheater Part 2 - 21Jul09

even more! - a backstage view of several musical numbers from 1 of the Kimberley Summer Theatre's Vaudeville Players' shows to see info on the '09 KST troupe, visit... www.kimberleysummertheatre.com vaudeville sound man and stringed dueler: Drew Chale



http://www.youtube.com/watch?v=bncULQ2zOaE&hl=en

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Great Price CUISINOX ELITE POT22FRY for $36.99

Cuisinox Elite 8 Inch Fry Basket Review

I was at first taken aback by the price of this fry basket, but after comparing similar brands, including some generics that were made of questionable material, I decided on this one. It fits well with my Cajun Cookware Cast Iron Dutch Oven - 4.5 Qt., and hasn't showed any signs of rusting. My husband has "pannapped" this item as well as my dutch oven, so now I can't get him out of the kitchen!

Cuisinox Elite 8 Inch Fry Basket Feature

• 18/10 stainless steel
• 25 year warranty
• Dishwasher safe

Cuisinox Elite 8 Inch Fry Basket Overview

For onion rings, french fries or tempura, this blancher handles all your deep-frying needs. Holding four quarts, it's designed to fit inside your Cuisinox Elite 9 inch pot. A special hook lets you rest this blancher on the side of your sauce pan for draining away any grease.  

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Betty's Italian Sausage and Green Pepper Skillet Meal Recipe

In this video, Betty demonstrates how to make an Italian Sausage and Green Pepper Skillet--one of her husband's favorite meals! Ingredients: 1 pound Italian sausage 1 medium onion, chopped 1 medium green bell pepper, chopped 4 medium cloves garlic, minced 14.5 oz. can of Italian-seasoned diced tomatoes 1 pound rigatoni pasta (You may use any type of pasta.) 1/2 tablespoon salt 1 tablespoon olive oil (Salt and olive oil are for cooking rigatoni.) 2 tablespoons fresh sweet basil, chopped (Use 2 teaspoons, if you are using dried sweet basil.) 1/4 cup fresh parsley, chopped (Use 2 teaspoons, if you are using dried.) 3/4 cup shredded Parmesan cheese (divided) 1/2 cup olive oil In a deep skillet, crumble 1 pound of Italian sausage, and cook over medium heat, stirring often, until sausage begins to brown. Add 1 medium chopped onion and 1 medium chopped green pepper. Cook until the onion is soft and clear. Spoon off any excess fat. Add 4 cloves of minced garlic, and cook for 1 minute. Now, add a14.5 oz can of Italian-seasoned diced tomatoes. Stir, until combined. Bring to a boil, reduce heat, and simmer for about 10 minutes. While your sausage mixture is simmering, cook 1 pound of rigatoni. (I place the rigatoni in boiling water, along with 1/2 tablespoon of salt and 1 tablespoon of olive oil, and cook it for about 10 minutes--until al dente.) Drain and set aside. In a large bowl, combine 1/4 cup chopped parsley, 2 tablespoons chopped sweet basil, 1/2 cup of shredded Parmesan ...



http://www.youtube.com/watch?v=Py2GvdnaiFg&hl=en

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Cottage Collection 8" Cast Iron Skillet - Item: 147-549

Prices subject to change. Please visit www.hsn.com or call 1-800-284-3100 for the current selling price. This 8" Skillet from Cottage Collection combines the great cooking qualities of cast iron with contemporary design and color. This beautiful and versatile skillet is perfect for making grilled cheese sandwiches, sauteing vegetables, caramelizing mushrooms and frying everything from steak to eggs. Which means it's also perfect for your busy kitchen. 8" Cast Iron Skillet by Cottage Collection Features: Porcelain enamel coated cast iron Red, blue, yellow, green or chocolate Graduated colors fade from light to dark across lids and pans Integrated cast iron stick handle Pour spouts Helper handle Oven...



http://www.youtube.com/watch?v=nNyFgn53FDs&hl=en

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Cast adamant cookware

Over the year I've been going old school, so this is my collection of my cast cookware as a result. They are the most incredible and perfect cooking surface IMO :)



http://www.youtube.com/watch?v=ox4blJu3Zpc&hl=en

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Check Out Staub Hexagon Frying Pan with Two Handles and Removable Silicone Pan Holders, 11 Inch, Lemon for $129.95

Staub Hexagon Frying Pan with Two Handles and Removable Silicone Pan Holders, 11 Inch, Lemon Review

Staub Hexagon Frying Pan with Two Handles and Removable Silicone Pan Holders, 11 Inch, Lemon Feature

• Black Matte Enameled Interior for durablity means no seasoning required.
• Smooth Enameled bottom that works on any cooking surface including glass tops and convection.
• Requires no seasoning and will not discolor or rust
• Restaurant tested and proven to be the best in the industry, chefs use it everyday in restaurants world- wide.
• Easy to clean

Staub Hexagon Frying Pan with Two Handles and Removable Silicone Pan Holders, 11 Inch, Lemon Overview

The Staub 11" Fry Pan w/ 2 Handles is a nice pan for high performance cooking. The 2 smaller handles instead of the typical large handle makes for easier kitchen storage and lifting. Included with the pan are 2 removable silicone handle covers to use in place of oven mitts when taking the pan to the table for serving. The sturdy Staub cast iron pan is great for many cooking tasks including searing steaks and other meats. The enameled interior surface insures good food release without the drawbacks of nonstick. Staub products are enameled on the inside and out, including the black matte finish. No seasoning is required for enameled cast iron and it will not react to acidic foods.

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How to Cook Catfish

For much of my early life I had a love-hate relationship with catfish.

I would go fishing with my dad, who liked to cast a line from one of the many piers built out into the Gulf of Mexico from the shores of Louisiana, Alabama and Florida. His fellow anglers frequently reeled in catfish, which too often were left to expire on the planks of the pier, their stiff dorsal fin sticking almost straight into the air, ready to deliver a painful sting to any barefooted kid unfortunate enough to step on it. One day, one of those unlucky barefoot kids happened to be me.

All I can remember from that misadventure is searing pain shooting through my foot and up into my leg, and being taken to a hospital emergency room. Lesson: When handling catfish--dead, alive, or dying--be very careful. (I've since learned that a catfish's stinging ability lies with a particular protein that it can deliver via its fins. True biology fact!)

On the other hand, I have to say that eating a mess of fried catfish on a big screened porch on a soft southern night is an experience I'm dearly miss, and one that I wish I could share with my own children.

The South is the epicenter of catfish culture in the United States. Most catfish consumption takes place in this region. Traditionally, southerners bread it with cornmeal and fry it. But there are numerous other ways to prepare it, too.

Thanks to farmed catfish, this southern staple is showing up on seafood shelves in other regions, too. That's a positive development. It's an inexpensive food, yet one that is particularly high in protein and other nutritional goodness.

Nearly all U.S. farm-raised catfish, by the way, comes from four states: Alabama, Arkansas, Louisiana and Mississippi. This industry employs over 13,000 people. Catfish farming is also economically important in parts of South America and Asia.

So just what is a catfish? The name applies to an incredibly large number of different species, but they all have prominent barbels, resembling a cat's whiskers--hence the name. Most catfish are found in freshwater habitats, though some--like the "cat" that sent me to the hospital--live in the sea. Catfish range greatly in size, too. Some are tiny, and may be kept in aquaria. Others are literally gigantic; the largest freshwater fish on record is a 646-pound Mekong giant catfish that some fishermen in Thailand somehow managed to catch.

Most of the catfish that you buy at the store will weigh between one and two pounds. This is the weight range that catfish farmers aim for in their effort to promote product consistency.

The following are some catfish recipes you might wish to try:

Catfish in Beer Batter

Ingredients

3 cups self-rising flour

2 cups beer, whichever brand you prefer

1 clove garlic, minced

1 teaspoon salt

1 teaspoon black pepper

6 catfish fillets

Cooking oil

Directions

1. Combine 1 1/2 cups flour, beer, garlic, salt and black pepper in a bowl.

2. Dredge catfish fillets in the remaining flour, and then in the better created in step 1.

3. Heat cooking oil in skillet. Fry fillets in hot oil until golden.

4. Drain fillets on absorbent paper towels, and serve hot.

Tip: Make tabasco or other hot sauce available for your guests to put on the catfish, if they wish. Also, have plenty of cold beer on hand to drink!

Baked/Broiled Catfish

Ingredients

4 whole large catfish

1/2 cup tomato sauce

2 packages shredded cheddar or Mexican cheese

2 tablespoons Parmesan cheese, grated

1 tablespoon parsley flakes

Cooking oil

Directions

1. Brush fish, inside and outside, with tomato sauce.

2. Grease a baking large baking dish. Place fish in dish and brush with a little cooking oil.

4. Sprinkle the two cheeses and the parsley flakes over the fish and bake in an oven at 350 degrees for approximately 30 minutes.

5. Turn fish over and broil close to top heat of oven for 2 minutes.

Grilled Catfish

Ingredients

6 catfish fillets

Juice of 2 lemons

1/3 cup cooking oil

1 teaspoon salt

Directions

1. Combine all ingredients (except fillets) in a casserole dish to create a marinade.

2. Place fillets in casserole dish with marinade. Let stand in refrigerator overnight.

3. Grill marinated fillets over hot coals 4 to 6 minutes per side, or until the fish flakes when pierced with a fork.

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Skillet- Awake and Alive Tour: Its Not Me Its You NYC Oct. 2nd, 2009

This is from the awake and alive tour by skillet on october 2nd, 2009 in the manhattan center. John talks for a few seconds then Skillet plays one of their new songs off the Awake album called Its Not Me Its You. GET TICKETS TO THE AWAKE AND ALIVE TOUR NOW!! www.myspace.com/skilletmusic



http://www.youtube.com/watch?v=URKUAJbomU8&hl=en

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Caesar Salad Recipe - Easy Caesar Salad

If you like Caesar salad, but don't want to spend a lot of time making it, whip up this quick recipe for Caesar salad.

1 medium head Romaine lettuce

Freshly ground pepper

1/4 cup Parmesan cheese

1 cup croutons

Caesar Dressing

Directions

Mash with a fork in a shallow bowl, the following: 1/4 teaspoon prepared mustard sauce, 6 anchovy fillets and 1/8 teaspoon Worcestershire sauce. Stir in 2 tablespoons lemon juice and 1/3 cup olive oil.

Tear washed and dried Romaine into pieces and place in salad bowl. Pour over dressing and toss lightly. Add Parmesan cheese, pepper and croutons.

=> Caesar Salad Recipes: Golden Caesar Salad

You can make this Caesar salad with ingredients you probably already have around the kitchen.

2 bunches Romain lettuce

Pinch of sugar

1 cup mayonnaise

2 tablespoons red wine vinegar

3 tablespoons milk

1/4 cup Parmesan cheese

1 clove garlic, crushed

1 bottle golden Caesar salad dressing

Croutons

Directions

Mix all ingredients together top with croutons.

=> Best Caesar Salad Recipe: Grilled Chicken Caesar Salad

Here's a scrumptious chicken Caesar salad recipe that features chicken, pepper, garlic,croutons and cheese. It's much heartier than the regular version.

1/3 cup plus 1 tablespoon olive oil

1 pound boneless chicken

1/2 teaspoon each salad and pepper (divided)

2 teaspoon garlic

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2 dashes hot pepper sauce

2 slices bread of choice (cut crust and cube)

3 tablespoon ground Parmesan cheese

Directions

Preheat broiler. Salt and pepper chicken; place 3 inches from broiler. Cook completely. Cut chicken into 1/4-inch strips. Heat 1 tablespoon oil in skillet; add bread cubes and cook until light brown. Drain and cool.

In a salad bowl, mix garlic.1 1/4 teaspoons salt. Add in the lemon juice, mustard, pepper sauce and 1/4 teaspoon pepper; mix well. Gradually add 1/3 cup oil; blend well.

Add chicken and coat well. Add lettuce, bread cubes and cheese; toss well.

=> Fiesta Caesar Salad Recipe: Mexican Caesar Salad

Here's an original Caesar salad that has a real kick to it. It features roasted peppers, Jack cheese, beef, and tortilla chips.

1/2 red pepper, julienned & roasted

1 cup grated Monterey Jack cheese

Tortilla chips for garnish

2 plum tomatoes

1/4 cup pinon nuts

1/4 cup olive oil

1 tablespoon garlic, chopped

4 bunches fresh basil

1/4 cup lemon juice

3 anchovy strips (or as desired)

1/2 cup grated Parmesan cheese

12 oz. Beef fillet (must be all 1 piece)

1 tablespoon chili powder

1 tablespoon granulated garlic

1/2 tablespoon ground cumin

1/2 tablespoon ground coriander

Pinch white pepper

Directions

Combine chili powder, granulated garlic, cumin, coriander and white pepper; coat the tenderloin with the spice mixture. Coating should be about 1/8 inch thick. Roast for 15-20 minutes until medium. Allow meat to cool.

Meanwhile, combine pinon nuts, garlic, basil, lemon juice, anchovies and Parmesan in a food processor. Continue to process while adding the olive oil in a slow drizzle. Use a feed tube if possible. If the mixture is too thick, add a bit of warm water or lemon juice.

Cut the lettuce across the leaves as for a standard Caesar salad, and toss it with the dressing. Put on plates, top with shredded cheese and place 3 to 4 strips of meat per serving atop the salad. Garnish with tortilla chips, quartered tomatoes, the red pepper strips and a dollop of dressing on each meat strip.

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Le Creuset Enameled Cast-Iron 9-Inch Skillet with Iron Handle, Chestnut Review

It works well, and enables some kinds of cooking to be gone with elegance. I use it for frittatas frequently. It isn't as easy to clean as a seasoned plain cast iron skillet, but in general, that isn't much of a black mark, because it still cleans with considerable ease. It looks great, better than a plain cast iron skillet. I also use it for pork chops and other things that can stand high heat. I'm glad I have it, along with other enameled cast iron items.

Le Creuset Enameled Cast-Iron 9-Inch Skillet with Iron Handle, Chestnut Feature

• 1-3/8-quart skillet made of enameled cast iron for fast, even heating
• Surface resists scratches, stains, and damaging effects of everyday use
• Cast-iron handle won't shake or wobble; additional helper handle aids transport
• Dishwasher-safe; oven-safe to 450 degrees F; 2 integrated pouring spouts
• Measures 10-1/2 by 15-1/4 by 1-3/5 inches; limited lifetime warranty

Le Creuset Enameled Cast-Iron 9-Inch Skillet with Iron Handle, Chestnut Overview

Le Creuset 9" Iron Handle Skillet - Chestnut. Le Creuset classic touch for the modern table introduces Dune, the newest color addition to our cast iron repertoire. The Dune collection complements any color palette and makes the perfect gift. Only Le C

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*** Product Information and Prices Stored: Mar 18, 2010 18:40:07

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Low Carb Cooking Quickies

This cooking article is not to give you medical advice about your diet. Only your doctor can tell you what's right for you. The article is designed to give low carb cooks some tips on making quick low carbohydrate meals.

Cooking low carb meals can be easier and faster than going to a fast food restaurant. Not to mention, healthier and tastier. The trick to this is keeping the kitchen stocked up with some items that are 'ready to go'.

One problem that some low carbers have is they get hungry and need something to eat fast. This is more normal during the early stages of the diet because after being on it for awhile you tend to lose your hunger. Too often low carbers choose the wrong food and blow their diet. This leads to negative feelings and doubts as to self worth.

If you are going to low carb, you need to learn how to be a low carb cook. Most fast food places do not accommodate a low carb diet, so let's explore some of the ways to make this diet more convenient for you.

Fast and Convenient Snacks

There are some staples you will need to keep on hand. For quick snacks you will want to keep these items accessible:

Hard Boiled Eggs - These are great for fast snacks; a small breakfast for those that don't like a big breakfast, chop them up in vegetable salads, chicken salads, tuna salads or egg salads. Make up a dozen or so at a time, peel them and store them in the refrigerator in cold water. Reach in and grab one when you get a little hungry.

Cheese - Cheese is very important in a low carb diet. It's not a must have, but it's a tasty way to get some dairy product into your diet. Cheese makes a great addition to salads, a great topping for burgers or even a great stand alone snack. To be low carb fast cooking prepared, always keep a variety of cheese handy. These would include shredded, sliced, string and hunks of cheeses varying from cheddar to mozzarella.

Snacks - The first thing that comes to mind is pork rinds. These no-carb snacks go a long way in fulfilling a lot of low carb needs. They make a great snack by themselves or with a little hot sauce on them. But you can also dip them in sour cream, plain unsweetened yogurt, put cream cheese on them, crumble them up in a salad, or crush them for breading for fried chicken.

Other good snacks would include fresh veggies; cauliflower, broccoli, celery, zucchini, green, red and yellow bell peppers, mushrooms and radishes. These go well with a nice low carb dip (or even mayonnaise).

Entrees

Keep plenty of quick meats on hand. Ground beef can be used in so many ways that, with a little creativity, you'll never tire of it. Just change it up with spices, cheese and peppers to fit your mood.

A really great fast meal trick is to take fish and steam it in a pan with a little water and onion and top it with frozen mixed vegetables. Since you are low carbing you can even take the liberty of adding some real butter. Yummy!

In fact, frozen veggies will work with stir fry, too. Buy meat or pork prepared for stir fry, along with frozen stir fry vegetables and put them in a hot skillet with a little oil and garlic (keep stirring - hence the name). In ten minutes, you'll be eating a luxurious meal.

Of course, maybe the ultimate quick meal is a juicy steak or some plump pork chops on the grill with a nice salad.

Low carb cooking is quick, easy and very tasty. It really couldn't be any quicker and still be healthy.

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Cookware Sets - Which One's Right For Your Family

When selecting a cookware set there are things you need to have and things you want to have. You need to decide what material, how many pieces, etc. Your knowledge and cooking expertise will play a huge role as well. An amateur chef would not use complicated equipment.

If you plan to even cook Mac & Cheese in your kitchen you will need the basic essentials for cooking.

Skillets are essential for sautéing and your easy skillet dinners. I would recommend having three different sizes such as a seven inch, ten inch and eleven inch. That way if you need to brown beef and sauté mushrooms for spaghetti, you don't have to wait for one or the other.

Saucepans are great for heating up various sauces, you can also use them to heat up vegetables as well. As with the skillets you really should have two different sizes with these as well. One quart and two quart are good enough for any cooking project you have.

Kettles or stockpots are the best for cooking pasta, stews, or any other fairly large portion of food. You really only need one of these, but two is not bad either. You want to make sure that it is at least six quarts to ensure that it is big enough.

Cookie sheets are great for, obviously, cookies. But they are also great for things such as chicken and garlic bread. One of these is enough, but having two or three is a good idea if you are making a large batch of cookies.

Utensils are your basic tools when cooking. I definitely would recommend having more than enough of these. You will definitely need a ladle, large spoon, slotted spoon, spatula, slotted spatula, rubber spatula, spaghetti fork, and whisk.

You will almost always need a strainer. I recommend a metal non wire strainer, simply because they are easier to clean. People find it is more difficult to clean a mesh strainer because food is constantly getting stuck in the mesh. And I would steer clear of plastic because it melts at high temperatures.

Measuring cups and spoons are the most important tool to have when cooking from scratch because it requires lots of measuring. You will need at least a two cup liquid measuring cup. You will also need 1/8, 1/4, 1/2, and 1 teaspoon and tablespoon measuring spoons and dry measuring cups.

Mixing bowls are great to have and you can never have enough. I would definitely advise having at minimum a small, medium, and large mixing bowl.

Some extras to consider would be cake pans, casserole dishes, and mixers.

You will definitely also want to look at which material you prefer to use. The most common are stainless steel, copper, cast iron, and hard-anodized. Stainless steel is superior quality and lasts longer, but comes at a price. If you went with stainless steel you want the base lined with copper since copper has higher heat conductivity. Copper is good, but easily corrosive and expensive. Cast iron is cost effective, but hard to maintain. So you want to be sure to keep up with it to avoid rancid build up. Hard-anodized is very durable and resistant to corrosion, but is prone scratches.

Just remember when picking out your cookware you want to make sure you have the essentials and look for the most cost effective set that works for you and your family.

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Lafont 10-Inch Skillet with Iron Handle, Country Black Review

Lafont 10-Inch Skillet with Iron Handle, Country Black Feature

• Decorative iron handle

Lafont 10-Inch Skillet with Iron Handle, Country Black Overview

Our skillet is ideal for browning, sauteing and braising. It is also perfect for making fried fish, for crepes and even tart Tatin.

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Skillet Ash Tray, 3 1/2" Review

Skillet Ash Tray, 3 1/2" Feature

• Made By Lodge Mfg Co Part Number: LAT3

Skillet Ash Tray, 3 1/2" Overview

Can also be used as a spoon rest.

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How to put on a Fish Fry

The four children trapped and well over 150 small mouth bass, published on a journey of three days on the raft John Day River. The last day we were 15, that would probably die if released. That was enough for a cul-de-sac get-together, when my wife and I put our neighbors in Oregon, the idea of a fried fish.

In many parts of the country, deep-fried fish is the conclusion of a successful day of fishing. Could be a social event where people get some fish and a quart of iced tea.In fact, the only excuse for a summer party. With fried fish as a main dish, side dishes are generally of what could be the summer vegetables.

In the south, Hush Puppies, a kind of fried corn bread and coleslaw almost mandatory.

But this practice is still not where I live imprisoned in Oregon, and could be the philosophy of catch and release correlated with the fishing industry.

In central Oregon, there are different types of fish that are not productive in dangeroverharvest. Always check the rules, but in some lakes or rivers, there are no catch limits for crappie, large mouth bass and bluegill. In other areas, the catfish were stocked sport fishing opportunities and to offer good food. In these cases, wild fish can be eaten without guilt, and there's no easier way to enjoy your catch and feed a lot of people, like a fried fish.

Here's how:

Lean works best fish to fry. The general rule isknows that fish is lean and taut, while the dark meat or pink oily. Good candidates for a fried fish are bass, crappie, catfish, perch or bluegill. Large, fatty fish like salmon or trout are not the best choice for frying, because the end result is usually too fat and soft.

E 'can a fish fry everything clean, but then they must be treated with the bone, where meals. The best approach is to make the biggest fish fillet. Once the fillets are skinned and cleaned, cut into piecesapproximately 1 to 2 inches wide and no thicker than 1 ½ inches.

Dip the fillets in a mixture of milk and eggs, then it is a dredging in flour or cornmeal. If you are a batter, everything must be done with the fillet dip.

I use a cast - iron Dutch oven on an outdoor propane cooker for frying. Absorbs the heat, the smell of oil sketches and not outside. The trick to frying fish have hot oil: 375 to 400 degrees. This is the point at the vegetableBubbles of oil, when a small amount of dough is dropped in. Use a candy thermometer to ensure the correct temperature.

Vegetable oil for frying must have a high heat. Corn, rapeseed, peanut, cotton seed or safflower oil are very popular because it does not change the flavor of the fish.

Normally, when the fish is oily, it is because the oil is cooled too quickly. Start with about 400 degrees, then when the fish is fresh hot oil, the batter to make a crust of Golden Delicious.The fish is fresh when it goes into the fryer oil, so keep an eye on your thermometer to maintain a constant heat.

Try a piece, if the game is done. Tooth fish is transparent and watery, and not easily flakes with a fork; exaggerated fish is dry and hard during the test. Just-legal fish is opaque and moist and flakes easily. You can reach this state only the right to cook fish 3 to 5 minutes or until it floats and is golden. Not the quantity of fish and the oil is coolmuch.

When cooking several batches of fish, let the oil is heated to at least 375 degrees before adding the fish.

If the fish and the pasta is cold, and the oil is hot, the coating will be held immediately. The cooked fish is moist and flaky inside, crisp and brown on the inside. Drain the cooked fish on a baking sheet with a paper bag.

Serve the fish hot, directly from the oil, with the contours. Then sit back, enjoy and appreciate good food and the community can cometime spent outdoors.

Here are some recipes to help you get started:

Batter

1 C all purpose flour

3 tablespoons cornstarch

1 teaspoon salt

1 / 2 teaspoon paprika

A pinch of nutmeg

1 C beer

1 tablespoon vegetable oil

In a medium bowl, mix the dry ingredients. A mixture of beer and vegetable oil until smooth. Dip fish in batter and fry.

Basic Flour Bread

1 egg

1 tablespoon milk or water

1 C all purpose flour

1 teaspoonSale

1 / 2 teaspoon pepper

Blend eggs and milk. Flour, salt and pepper. Dip fish in egg mixture, then in flour. Frying.

Cornmeal breading

1 egg

1 tablespoon milk or water

1 C finely ground cornmeal

3 tablespoons Italian-flavored breadcrumbs

1 tablespoon flour

Salt, pepper, paprika, Old Bay seasoning or Cajun seasoning flavor

Blend eggs and milk. Mix cornmeal, bread crumbs, flour and spices. Dip fish in egg mixture, then in flour. Deepfry.

George's Hush Puppies

Hush Puppies are to accompany the traditional Southern side dish for fried fish. (This recipe was devised by my friend, the late George Halford, a night in front of a fish fry in Washington, DC, area.)

2 C flour

2 tablespoons flour

2 eggs

1 / 4 C canola oil in the dough

1 / 4 C honey

5 green onions, finely chopped

1 C buttermilk

4 teaspoons baking powder

Garlic salt

In a large bowl combineCornmeal, flour, eggs, cornmeal, garlic, salt, honey, green onions and buttermilk, mix thoroughly with a spoon. Stir in baking powder. Heat oil to 400 degrees in large Dutch oven. Drop spoonfuls of batter frying in hot oil until they are golden brown on both sides. Drain on absorbent paper.

Fried Sweet Corn

6 ears fresh white corn (maize yellow may be used, but not so tasty)

1 tablespoon butter

Salt and pepper to taste

Husk and clean corn. With a very strongKnife, cut the tops of the corn in a baking pan. Then use the back of the knife to scrape the cobs and the milk, let the juice run into the pan. Casting for the grain in a bowl and season with salt and pepper. Heat a skillet over medium heat and drop in butter. When the butter has melted, place the seeds and juices in skillet. Cook over medium heat for about 20 minutes, until the grain is soft, creamy and warm.

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Pollock Inspired Cooking With Alaska Pollock

Whether you are in the mood for spice or a nice mild dish, genuine Alaska pollock can deliver any taste that you desire, leaving the chef completely in control. This mild white fish can easily replace any recipe calling for Alaskan cod but adds the benefit of being much better for you and the environment. Alaska fisheries make sure to take care of what makes their livelihood and the laws in place also help protect the fish populations. Alaska pollock is a great choice for the adventurous or cautious chef, letting you make it whatever you wish it to be.

Lovers of cod may be dismayed by the news that Atlantic cod is a big no-no due to over fishing and less than appetizing water content making it a health risk to those who consume it. Luckily there are plenty of alternatives for the Atlantic cod that are better for the environment and for your body. One of these wonderful alternatives is genuine Alaska pollock. This white fish has a similar flavor and texture to the Atlantic cod but without the toxins and with a sustainable population swimming about on the coast of Alaska. The mild flavor of pollock leaves it wide open to experimentation with all different seasonings and spices.

One great, zesty recipe is for Alaska pollock with black bean compote. This zesty dish calls for 4 teaspoons olive oil, 1 peeled and chopped onion, 2 tablespoons fresh lime juice, 1 four ounce can of diced green chilies, a 14.5 ounce can of diced tomatoes, 1 teaspoon ground cumin, 3 cloves minced garlic, 15 ounces of rinsed and drained black beans, and four genuine Alaska pollock fillets. This arsenal of ingredients will help you whip up a delicious and flavorful meal that will please almost anyone.

Once you have all of the necessary components, start by seasoning the fish fillets with salt and pepper to taste. Take a large, non-stick skillet and place 3 teaspoons of olive in over medium heat until the oil is warmed. Place the pollock fillets in the skillet and cook them for two minutes on each side until the fish flakes easily with a fork. Take the fillets out of the pan and keep them warm. Then, use the same skillet and add the rest of your olive oil and sauté the onions and garlic over medium heat until they are soft and then stir in the cumin, allowing this mixture to cook for another minute. Now you should add the tomatoes, chilies, and black beans and cover the skillet, allowing all of these ingredients to cook for ten minutes over low heat, stirring in the lime juice and seasonings to taste. Once this is done you may serve the genuine Alaska pollock fillets over the delicious black bean compote, adding corn muffins or fruit salad as a simple side dish.

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