Vintage-Black Iron Cookware

Here is a display of some vintage BLACK IRON COOKWARE. This upload is to just run you through some turn of the century and into the early to mid 1900's items. Enjoy!



http://www.youtube.com/watch?v=LXd4EQGBHnU&hl=en

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Naruto Shippuden [AMV-HD] -Itachi vs Sasuke-Skillet Whisper in the Dark

Shippuden amv Itachi vs sasuke naruto skillet whisper in the dark amv itachi vs sasuke itachi vs sasuke the last battle fight naruto amv NOTE: THIS VIDEO IS PURELY FAN-MADE AND IS IN NO WAY ASSOCIATED WITH THE MUSICAL ARTIST OR ANIME COMPANY IN ANY WAY. " This video is for entertainment...



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

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All About Eggs - Fried, Scrambled, Boiled?

We use eggs all the time but have you ever wondered how long you can safely store them? How can you tell if they are fresh? What do the different sizes mean in relation to your recipe? Well, you came to the right place...

Did you know that the bigger and older the chicken the bigger the egg? Eggs come in six sizes but only the largest four are sold in grocery stores: jumbo, extra-large, large, medium. Most recipes call for large eggs but what if you typically buy one of the other sizes-how does that effect your recipe? When your recipe calls for large quantities of eggs you can substitute a different size by taking into account the weight:

Egg Size / Weight: Medium / 1.75 ounces; Large / 2.00 ounces; Extra-Large / 2.25 ounces; Jumbo / 2.50 ounces.

So what does this mean? Well, 4 jumbo eggs (2.5 oz each) is equivalent to 5 large eggs (2 oz each).

Storage:

Eggs degrade faster from improper storage than from age. Don't use the egg tray on the inside of the refrigerator door. The temperature does not keep a constant 40°F as recommended by the American Egg Board. Instead keep them in the carton on the top shelf inside the 'fridge. They will stay the proper temperature and are less likely to absorb flavors from other foods. The egg shells are coated with a thin waxy substance. This is done to prevent moisture from getting out and other flavors from getting in. Never wash eggs before storing as this will remove the protective layer causing your eggs to lose freshness sooner.

Freshness:

What does the sell-by date mean? Legally it is the last date a carton of eggs may be sold and is no more than 30 days past the carton's pack date which, in turn, is within one week of being laid by the chicken. However, eggs are still considered fit for consumption for 3-5 weeks after the sell-by date. Another way to tell is by observation. In older eggs, the white and yolk become looser or runnier. You may have noticed that the whites are divided into thick & thin layers. The bigger the thick layer, which is right next to the yolk, the fresher the egg. A slight cloudiness in the white indicates that it is a very fresh egg.

Fool-proof Hard Cooked Eggs: Place 4 large eggs in a medium saucepan, cover with 1 inch of water & bring to a boil over high heat. Remove pan from heat, cover and let stand 10 minutes. Meanwhile, fill a bowl with ice water. Transfer the eggs to the ice water with a slotted spoon, let stand 5 minutes.

Peeling Hard Cooked Eggs: Before boiling the eggs prick a tiny air hole in the large end of the egg with a pin. Boil & chill as instructed above. Once they have chilled thoroughly the shells should peel off clean as a whistle!

Try this for Perfectly Fried Eggs: Heat a 10 inch heavy bottomed nonstick skillet over lowest heat for 5 minutes. Crack 4 large eggs into 2 small bowls (2 per bowl). Add 1 tablespoon butter to the skillet; when foaming subsides, swirl to coat pan (if butter browns in 1 minute, the pan is too hot). Simultaneously, pour 2 eggs on one side of pan and remaining eggs on other side. Season eggs with salt and pepper; cover and cook about 2-1/2 minutes for runny yolks, 3 minutes for soft but set yolks, and 3-1/2 minutes for firmly set yolks.

Scrambling Eggs: Using a wooden spoon or spatula, push the eggs from one side of the pan to the other. As they form curds, lift and fold the eggs until they are clumped in a single mound. Tender scrambled eggs demand high heat and a "folding" action rather than stirring.

Reference: Cook's Illustrated, March & April 2003

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Betty's Oven Baked Round Steak and Rich Gravy Recipe

In this video, Betty demonstrates how to make her traditional and popular Oven Baked Round Steak and Rich gravy recipe. I think you'll find it to be home style cooking at its best! Ingredients: 2 pounds round steak (I used eye of round steak in 6 equally-sized steaks.) meat tenderizer to taste 1 1/4 cups flour (in a zip lock bag) ground black pepper, to taste 1/2 cup peanut oil For gravy: pan drippings from baked round steak 1/2 cup flour 3 1/2 cups water (more or less as needed for proper consistency) salt, to taste Sprinkle meat tenderizer on top and bottom of each of the eye of round steaks. Place them two at a time in the 1 1/4 cups flour, which is in a zip lock bag. Shake the bag to coat the steaks. Heat 1/4 cup peanut oil in an iron (or other oven-proof) skillet on a cooktop. Do not let it smoke. When the oil is properly heated, place the flour-coated steaks one by one in the hot peanut oil. When the steaks brown on one side, turn them over, and keep shifting the 6 steaks in the skillet until all sides have been exposed to the hot oil. Now, remove the skillet from the cooktop, and place it toward the center of an oven that has been preheated to 400 degrees. Cook the steaks for 30 to 35 minutes, checking occasionally, and turning if they look brown on the bottom. When they look browned and done, remove the skillet from the oven and place it back on the cooktop. Remove all of the steaks to a platter that is covered with paper toweling to drain any excess grease. Then ...



http://www.youtube.com/watch?v=t8MvgTqnPvo&hl=en

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Great Price Danesco 6122032 for $87.99

Danesco Gastronome Pro Stainless Steel 12.5-Inch Non Stick Fry Pan Review

Danesco Gastronome Pro Stainless Steel 12.5-Inch Non Stick Fry Pan Feature

• Made of Japanese steel with an encapsulated bottom with a 3-ply steel core that provides even heat distirbution and non-stick interior for healty cooking
• Compatible with all cooking surfaces
• Large non heat-transfering handles
• Superior resistance to high temperatures

Danesco Gastronome Pro Stainless Steel 12.5-Inch Non Stick Fry Pan Overview

Made of Japanese Steel the Gastronome Cookware has an encapsulated bottom with a 3-ply steel core, ideal for even heat distribution. With the non-stick interior you choose how much added fat or oils you will add to the recipe for healty cooking. Considered the essential "workhorse" of the kitchen, the fry pan is well suited for fast cooking with oils over high heat. Gently curved sides facilitate easy turning, flipping and releasing foods from the pan.

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Campfire Cooking and Recipes

Our family loves camping, and I mean in the traditional way with tents, sleeping bags, and sans electricity. No sissy RV trailers for us! This is a real shocker for anyone who knows me because I've always joked that my idea of roughing it is the Holiday Inn with no TV. Last year my husband and son invited me to go with them on their annual Halloween Cub Scout campout (they needed a cook) and I decided to take them up on it. Everyone - and I mean everyone - couldn't wait to see how I did roughing it in the great outdoors. Well, I had a blast and the guys said they had a lot of fun with me there; thus, a new wilderness mom has been born.

Naturally I embraced my new passion with enthusiasm and have been collecting a number of camping recipes and tips. Since this is time of year when families are making vacation plans and some of our subscribers will be going camping, I wanted to share some of my newly gleaned information with you.

Note: For those of you who are not camping this year but are still driving to their destinations, please read my ezine article entitled, "Road Trip Tips for Kids."

Pita Bread Pizza

1 package (6) Pita rounds

1 14 oz. jar prepared pizza sauce

1 8 oz. package shredded mozzarella cheese

Any other toppings you like

Place pita bread on hot grill and toast to desired doneness. Turn over, add pizza sauce, cheese and any other toppings you desire. Grill till cheese melts.

Source: Camping Recipes.com

Campfire Stew

1 pound hamburger

1 medium onion [optional]

2 cans mixed vegetables [don't drain]

1 bottle ketchup

In Dutch oven, brown hamburger with onions and then drain the fat. Return to fire/burner and add the remaining ingredients. Also, rinse your ketchup bottle with about 1/2 cup water and add. Let simmer for at least 30 minutes; but it is best to simmer for about an hour. If stew starts to become dry, just add a little water or more ketchup diluted with a little water for you ketchup lovers! Serve hot with warm bread or crackers. For added flavor, pour into your serving a little ketchup, steak sauce, Worcestershire, etc.

Source: Camping.About.Com

Cast Iron German Potato Salad

4 slices bacon

1 medium red onion, diced

1 pound red potatoes, precooked and cut in half

3 tbsp. white vinegar

Salt and pepper, to taste

Fry the slices of bacon in a cast iron skillet. When done, remove bacon with a slotted spoon and add onion to bacon drippings, cooking and stirring until onion is clear. Add potatoes and sear for 1 minute, cut side down, until brown and crisp. Remove from heat and pour the contents into a large mixing bowl, setting the skillet aside. Crumble the bacon and add to potatoes, along with the vinegar, salt and pepper, mixing thoroughly. Chill and serve.

For more cast iron skillet recipes, please see my ezine article "How to Care for Your Cast Iron Skillet (plus recipes)."

Foil Pocket Dinner

A friend of mine told me about this type of campfire/grill foil cooking which I thought was really cool. In addition the following simple recipe, I found hundreds more at ChuckwagonDiner.com:

Hamburger or Chicken

Potatoes, sliced

Carrots, sliced

Worcestershire Sauce

Foil Bag

Hamburger shaped into a patty or piece of chicken, sliced potatoes, and carrots. Place in a foil bag and add Worcestershire sauce. Cook on coals or grill until tender. Serve with green salad and/or fresh fruit.

Ziplock Omelets

One serving:

2 eggs

1 ziploc bag

Extra ingredients: cheese, mushrooms, ham, onion, green peppers, tomatoes, etc.

First have each individual write their name on a quart-size ziploc freezer bag. Crack 2 eggs into the bag (not more than 2) and shake to combine them. Add whatever extra ingredients that person wants in their omelet and mix contents together well. Be sure to squeeze extra air out of the Ziploc bag. Place the bags into rolling, boiling water for exactly 13 minutes. You can cook 6-8 omelets in a large pot. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed! Also makes a great conversation piece:)

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Cuisinox 14.5 x 11 x 2.5 Inch Rectangular Roaster Review

This pan is made of fairly heavy gauge stainless steel, so it bends very little when hot. It's pretty big and deep to hold it's contents and resulting juices. It has convenient handles and a nice edge all around to tuck an aluminum foil covering. I prefer enamel pans for cooking and ease of cleaning, but this is an excellent value. It did come with one of those nuisance stickers on the bottom of the pan. You'll have to soak it in hot water or scrub it off with citrasolv or alcohol.

Cuisinox 14.5 x 11 x 2.5 Inch Rectangular Roaster Feature

• 18/10 Stainless steel
• 14½ x 11 x 2½ inches
• Rack NOT AVAIL.
• Dishwasher safe   

Cuisinox 14.5 x 11 x 2.5 Inch Rectangular Roaster Overview

Also referred to as a lasagna pan, this rectangular roaster comes in a lustrous mirror finish. 

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Customer Reviews

This roaster is not as nice as the OvenStuff non stick one! - A Research It Maven - USA
Just compare the features and price of this Cuisinox roaster (CHINA) to the nicer 17" non stick OvenStuff roaster for .99! (which is made the USA!). The whole OvenStuff line of cookware is fabulous - be sure to check it out!










*** Product Information and Prices Stored: Apr 26, 2010 22:15:07

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NFL Football - Facts and Fun

Regardless of what team you follow in the NFL, all fans have one thing in common - the love of the sport. American Football and the NFL in particular is known and loved throughout America, and the world. With the love of NFL football comes the pleasure of having your team and fellow fans unite to enjoy the sport, the atmosphere and the feeling of being a part of a massive following.

We all support our teams in various ways, and we all enjoy NFL football to differing levels, but regardless of this we all still love to show our support for our team and announcing it to friends and family. We get the opportunity to do this in an endless list of ways from hanging a flag over our bed, drinking from our team's mug and donning our team's jersey. Despite how you follow your team and to what degree you love NFL football every fan feels at home when surrounded by the game, and the apparel of the sport.
 
From the Arizona Cardinals to the Washington Redskins we have access to an endless list of gifts and items to show our love of NFL football and our teams. With more NFL fans worldwide than can be counted the sport is loved by all, and is growing everyday. It is difficult to know whether football, or the NFL has more followers, but it is known that in every corner of the globe lays and NFL football fan.
 
Facts of NFL Football - The NFL Football league started in 1920 with eleven teams, and since has nearly trebled in size with currently 32 teams competing each season. Despite baseball being known as the American national pastime, American Football and the NFL is the most popular sport in the United States.

The highlight of the NFL Football season is the Super Bowl which is made up each year of the divisional champions from the AFC (American Football Conference) and the NFC (National Football Conference) - they meet at a neutral venue to decide the Super Bowl champion, the dream of every NFL fan.

NFL football has been known to exceed baseball in regards to fans and spectators by double according to records of 2008, and auto racing by treble. These figures alone show the incredible phenomenon that NFL Football has become and every fan wants to be a part of it on various levels.

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Monster - [RSMV]

Monster - Skillet Actors: lnjustice I-Ieart DlNOSAURS Gimli9901 Arch829 Zoromie l pwn elves PK 3K TWINS I has planks Dragskillz What TH3 FU Baysider ESE Andrew Elve M4g3pkr putten twins Bloodymanpon Jonah-Taken Mandork13 Winters Luck HP Virus Sykotic Cyn Arizrain Stealth_iam Sky Blader7 iShash Shot FatherDwil ILuvMyKates Rexer1100 Voldamort X (More to come later) I would like to thank all the actors that helped me you all did great =) and if I left you off the list please private message me on youtube. If your wondering I did edit the song, I took out the monster scream because I thought it sounded corny, you should not be able to tell were I edited the audio because I made sure it flowed as smooth as possible.



http://www.youtube.com/watch?v=2vc6t5eN4Y4&hl=en

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Recipes For a Great Super Bowl Party

Are you ready for some football? Yes it's that time of year again; Super Bowl Sunday is around the corner. It is time to get ready for the super bowl parties we all love. You can be cooking for a crowd of 25 or just the family, these recipes are sure to please all party goers.

Don't just serve boring Chips and Salsa, this recipe is great and easy to make.

Crockpot Sausage Dip

Ingredients

3 (8 oz) packages of cream cheese

1 pkg of Owens Sausage (regular or spicy which ever you like)

2 cans Rotell Tomatoes with Chile's (mild, regular or hot)

Hot Sauce (optional)

Cut cream cheese into cubes and allow to soften, either at room temperature or for a minute in the microwave. Brown sausage in a skillet, drain grease completely, I usually pat mine with a paper towel once cooked to get off as much grease as possible.

In a crockpot combine the softened cream cheese, the cooked sausage and Rotell tomatoes. Cook on low for an hour, stirring occasionally to combine ingredients. Taste and add hot sauce as desired for added flavor.

You can use mild or hot tomatoes or sausage depending on how spicy you like your dip. You also can use a block of Velveeta Cheese instead of the cream cheese if you desire. Keep the dip warm in the Crockpot during the game, and serve with tortilla chips.

Buffalo wings are also a fan favorite.

Buffalo Breaded Chicken Wings:

Ingredients

¼ margarine

¼ hot sauce

½ cup flour

¼ tsp paprika

¼ tsp garlic powder

¼ cayenne pepper

¼ tsp salt

10 chicken wings and drumlets (of course more depending on the crowd)

Vegetable oil for frying

In a bowl melt the margarine or butter and add the hot sauce and the garlic powder. Mix together and set aside for later. In another bowl add together the flour paprika, cayenne pepper and salt, mix together. In a large bowl or bag, put in the wings and coat them with the flour mixture. Ensure that all of the wings are coated evenly with the flour mixture. Put the floured wings in the refrigerator for about an hour which allows the flour to stick to the chicken wings better.

After the wings have been in the refrigerator for an hour, cook the wings in a deep fryer with the oil heated to 350 degrees. Frying should take about 10 minutes or until the wings turn a dark golden brown. Remove from oil and place them in a large bowl, add the hot sauce mixture ensuring all of the wings are coated evenly. Serve with blue cheese or ranch dressing and celery sticks. 

Also Nacho's are a favorite at Super Bowl Parties. Here is an easy recipe for Chicken nachos.

Kicking Chicken Nachos

Ingredients

Tortillas Chips

1-2 boneless chicken breast cut in bite size pieces

2 tbsp olive oil

¼ tsp salt

½ tsp garlic powder

¼ tsp cumin

½-3/4 tsp cayenne pepper (depending on personal taste)

1 can sliced jalapenos

1 pkg Mexican Cheese blend

1 Can refried beans

1 cup chili (store bought or homemade)

Salsa

Sour Cream

Guacamole

Pre-heat oven to 350 degrees. In a bowl mix together the cut up chicken breasts, olive oil, salt, garlic powder, cumin and cayenne pepper mix together well. In a hot skillet cook the chicken until no longer pink, and completely cooked through.

In a baking dish arrange the tortilla chips in layers. For the first layer add the refried beans (I find it easier to handle when they are heated before trying to put them on the chips). The second layers add the chili over the top. The chicken mixture is the third layer and top that with the shredded Mexican blend cheese. Bake in the pre-heated oven for 10 minutes, or until heated through and cheese is bubbling. 

Once they are done cooking, top with the sliced jalapeno peppers if desired, and serve with salsa, sour cream and guacamole.

These appetizers are sure to keep all of the Super Bowl fans happy, and you will have a party they will remember. Are you ready for some football? 

The Secret Restaurant Chef 

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Hell In A Cell 2009 Theme - 'Monster'

download: velocityupload.com By Skillet



http://www.youtube.com/watch?v=shrbunn64fo&hl=en

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Skillet - Best Kept Secret (Subtitulado)

Este video es bastante interesante por los conceptos que tiene, con toques de Sci-Fi



http://www.youtube.com/watch?v=9JoIPnZ-7nI&hl=en

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Check Out Fire Magic Wok W/ Stainless Steel Cover for $134.30

Fire Magic Wok W/ Stainless Steel Cover Review

Fire Magic Wok W/ Stainless Steel Cover Overview

The Fire Magic Wok is made of heavy-weight aluminum and includes lid. The hard-anodized nonstick surface measures a full 14 inches in diameter and has an ample depth of 5 inches. SHOWN IN USE ON FIRE MAGIC GOURMET POWER BURNER - SOLD SEPARATELY.

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Great Price Revere 1056218 for $168.89

Revere Convenience 8-Piece Stainless-Steel Cookware Set, Plus Bonus Steamer Insert Review

After doing a lot of research on a pan set that can stand up to lots of abuse, I fell in love with this set. The pans have a solid bottom that allows even distribution of heat, rubber handles that stay cool and lids that are a combo of metal and glass so it retains heat better and still allows you to view the contents without removing the lid (handy for specific recipes). Each lid is tight fitting with a metal rim that has slots on each side. You can line the slots up with the spout portion of each pan to release steam or move it around so the lid fits tightly enough that no steam will escape. Revere has been making pans for well over a 100 years. I think they have developed a product that not only works great and will last a long time, but also be easy to clean and look great too.

Revere Convenience 8-Piece Stainless-Steel Cookware Set, Plus Bonus Steamer Insert Feature

• 2- and 3-quart covered sauce pan, 6-quart covered stockpot, and 8- and 10-inch skillet, plus bonus steamer insert
• Made of high-quality polished stainless steel; tri-ply aluminum bases for even heat distribution
• Stay-cool soft-grip handles and knobs provide safety and comfort
• Glass and stainless-steel lids with straining and steaming positions
• Oven-safe up to 350 degrees F; 25-year limited warranty; dishwasher-safe

Revere Convenience 8-Piece Stainless-Steel Cookware Set, Plus Bonus Steamer Insert Overview

Revere Convenience 8-Piece Set Plus Bonus. Includes 1-Each 2-Quart Saucepan With Lid, 1-Each 3-Quart Saucepan With Lid, 1-Each 6-Quart Stockpot With Lid, 1-Each 8-Inch Skillet, 1-Each 10-Inch Skillet, 1-Each Bonus Steamer. Distinctive style and superior performance are hallmarks of Revere's latest cookware collection, Convenience. Crafted of durable, high-quality polished stainless steel, the pans feature multi-layered bases for even heat distribution and easy-care, metal-utensil safe non-stick interiors with handy pouring spouts. Convenience lids are crafted of glass and stainless steel with straining and steaming positions plus stay-cool, soft-grip knobs. Pans are designed with Revere's signature ergonomic "Pistol Grip" handles featuring soft-grip finishes. The dishwasher-safe cookware can be used in the oven up to 350° F.

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Customer Reviews

Horrible product!!! - Barbara J. Osborne -
I've used my Revereware for fewer than three years and already the bottom of the Dutch oven and that of the frypan have bowed. They can no longer be in safety. Prospective customers are encouraged to search elsewhere for decent-quality cookware.






Great deal! - USC Fan - So Cal
I purchased this set after doing some online researching. Good Housekeeping considers this one of their favorite cookware sets. I paid and I cannot tell you how happy I am with this product. I love the lids and the spouts on the pans so you can pour/drain out the water. Clean up is a breeze with the non-stick surface.



Great product. - M. Hughston -
this product is great the lids are handy when cooking food you need to drain. It is a easy clean up. great product.

*** Product Information and Prices Stored: Apr 23, 2010 03:35:07

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#4 The fast accessible way to apple-pie a buttery old casting adamant bucket pot or pan no ablution complex how to

http://www.youtube.com/watch?v=rqlinT-XKYE&hl=en

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Check Out Silit 9-1/2-Inch Frying Pan, Crazy Yellow for $146.00

Silit 9-1/2-Inch Frying Pan, Crazy Yellow Review

In the first Indiana Jones film, Marian whacks a bad guy on the head with a frying pan and he goes down hard (I think he died)...meet that frying pan. Its painted like a sexy Lamborghini and is NOT light. The ceramic coating is NOT Teflon and won't flake off when you decide to boil water in it. I've fried eggs with a little butter (this isn't really non-stick), fried fish sticks, and made Chinese noodles ...all with no problems...and cleaned up the pan with water and a sponge.
The only thing that stuck a little (left a "ghost print" which eventually scrubbed off) were Chinese steamed dumplings. I've got this and the 11 inch serving pan and am contemplating the 8 inch model. I live in Germany, so the price isn't so insane! Keep your eyes peeled for Silit Silargan cookware like this...I can't imagine you'll be disappointed! (My first review!)

Silit 9-1/2-Inch Frying Pan, Crazy Yellow Feature

• Extra sturdy steel core provides optimal heat distribution and energy conservation
• Interior features ultra hard, scratch-resistant smooth ceramic surface; Nickel-free and anti-bacterial
• Extremely durable and hygienic steel ceramic exterior; Tests have proven colors will not fade even after 1000 cycles in the dishwasher
• Mix and match with additional Silit cookware items for a matched set
• Modern, ergonomically designed all-metal handles are heat insulating and oven proof

Silit 9-1/2-Inch Frying Pan, Crazy Yellow Overview

This Silit Crazy Yellow Frying Pan features an extra sturdy steel core for the most efficient heat distribution, which translates into energy conservation, while the interior is made of Silargan, an ultra hard, smooth ceramic surface that is nickel-free and anti-bacterial. The exterior of this fabulous fry pan features Silit's durable ceramic coated steel surface, which is scratch- and chip-resistant, along with an all metal handle that is heat-insulating and oven-proof, while the rim is designed for spill-free pouring. The attention paid to every detail on this piece underscores Silit's commitment to the highest design and production standards, delivering the very best quality products to your kitchen. All super-hygienic and dishwasher-safe, and colors will not fade. This saucepan has a 9-1/2 inch diameter and is suitable for all cooktops.

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Customer Reviews

*** Product Information and Prices Stored: Apr 22, 2010 02:55:09

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Stick to Your Ribs Skillet Corn Chowder

Many cook books have corn chowder recipes. The recipe in Fannie Farmer's book, "The Boston Cooking School Cook Book," originally published in 1896, calls for canned corn, onions, potatoes, and salt pork. This hearty soup is served with hard "common crackers" soaked in cold milk to soften them.

New England recipes for corn chowder contain the basics of onions, potaotes, corn and cream. Fannie Farmer's recipe may have evolved from New England clam chowder with corn. Southern recipes for corn chowder call for the trinity -- onions, celery, green and red peppers. Many professional chefs and home cooks have experimented with the corn chowder recipes.

Jasper White, on the Leite's Culinaria website, describes corn chowder as "the king of farmhouse chowders." His recipe is based on a Shaker recipe from Hancock Village in Pittsfield, Massachusetts. White adds chicken stock to his corn chowder, along with cumin and tumeric.

Ina Garten's corn chowder recipe, posted on the Food Network website, also contains chicken stock. She adds white sharp cheddar cheese to her chowder for added richness.

On this cold Minnesota morning corn chowder sounded warm and comforting, but I didn't want to go to the store for any fancy schmancy ingredients. When I checked the food on hand I found everything I needed for stick-to-your-ribs corn chowder. I made my chowder in a cast iron skillet, but you may wish to use a soup pot. From start to finish, this hearty chowder took only 20 minutes to make. This recipe feeds four and may be doubled.

Stick to Your Ribs Skillet Corn Chowder

4 slices thick bacon, cut into thin strips with kitchen shears

4 green onions. cut into thin slices with kitchen shears

2 small red potatoes, washed and diced

1/2 cup frozen vegetable combination of corn, carrots, and asparagus, defrosted (I found these leftover veggies in the refrigerator.)

12 3/4-ounce can creamed style corn (I used salt-free.)

3/4 cup fat-free half and half (Approximate measure. I filled the corn can 3/4 of the way with cream)

1/2 teaspoon dried thyme leaves

Salt and freshly ground pepper to taste

Cook bacon in skillet until crisp and brown. Remove bacon with slotted spoon and drain on paper towels. Carefully wipe skillet with additional paper towels. Pour green onions into skillet and saute over low heat until wilted.

Put diced potatoes in a bowl with a little water. Cover and microwave on high for 1 1/2 minutes. Drain water and add potatoes to skillet. Cut defrosted carrots and asparagus into small pieces. Add these pieces, defrosted corn, canned corn, half and half, thyme and salt and pepper to soup. Cover and simmer over very low heat until heated through and flavors blend. Serve with tiny oyster crackers. Makes 4 generous servings.

Copyright 2008 by Harriet Hodgson

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The Last Night- Kaname/Yuuki

LINK FOR VID W/ ORIGINAL MUSIC: www.youtube.com IMPORTANT NOTE! I did an AudioSwap with this vid, since I didn't want it to be removed completely. Orginal song: The Last Night by Skillet Present song: Bring Me to Life by Evancescence High quality please! This is the quickest vid I've ever done. All in one (school!) night! My inspiration were MyVampireEyes' numerous versions of her Zeki vids to thsi song (lol :p ly!) I've been wanting to make a vid to this song...and I actually thought it fit *Kaname* and Yuuki rather well too! I guess it depends on your shipping preference :P:) Please enjoy! It's rather easy to follow. note: "Your parents say everything is your fault..." I know Shizuka isn't Yuuki's mom..-_- but I was thinking along the lines of her saying how Yuuki hurt Zero...ie, it's Yuuki's fault. I OWN NOTHING! NO COPYRIGHT INFRINGEMENT INTENDED!



http://www.youtube.com/watch?v=IeRjtYqQW5o&hl=en

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Cookware Sets - What Is The Best Type Of Cookware And How To Choose It?

There are many types of cookware sets to choose from. There are all kinds of gourmet cookware sets hard anodized, stainless steel, enamel, non stick and cast iron just to name a few. The selection is so large that it could be overwhelming.

I consider myself somewhat of an amateur chef. I learned alot by watching many of the gourmet cooking shows that are on television. I also subscribe to several gourmet-cooking magazines. Plus it also helps when your bother in-law is professional chef.

I purchased my first gourmet cookware set many years ago. I bought this set because it was one of the most highly rated sets and very popular at that time. I also could use the cooking utensils that I already had. I didn't have to worry about scratching it like you do with a non stick set. I figured this would be the only cookware I would ever need and I would just add to it as needed. However, over time, I found this not to be the case and this would not be the only set I would ever have.

I found that the best cookware to choose really depends on the dish or meal that you are going to prepare.
As an example, if you're preparing a low fat meal you would most likely use a non stick skillet to cut down on the amount of fat in the dishes you prepare. If you were making meals that started off with sautéing or browning first and then finished the cooking in the oven, I would use cookware that was oven safe and could go from the cooktop burner right into the oven. This also saves time on clean up because you're using less pots and pans when you cook this way.

When grilling or preparing meals outdoors I prefer something very durable like cast iron. It is also my skillet of choice when making fried chicken. A lot of people would shy away from cast iron because it had to be pre-seasoned before you could being cooking with it. However nowadays many manufacturers of cast iron cookware sell it already pre-seasoned and ready to use. Cast iron is probably one of the oldest cookware sets around. Many grandmothers and great grandmothers had this type of cookware for a lifetime.

In Summary: After many years, it has been my experience that there really is no one "do all" set of cookware. In my opinion it really depends on the type of meal you are preparing and the type of cooking you are doing.

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Great Price Starfrit USA 32221-006-0000 for $49.95

Starfrit Eco-Chef 10.5 Inch Fry Pan with Bamboo Handle Review

Starfrit Eco-Chef 10.5 Inch Fry Pan with Bamboo Handle

This pan is really non-stick. It works better than conventional non-stick pans. I've been using it for a couple of months and I love it. When my friend was diagnosed with breast cancer, her doctor told her to stop using non-stick cookware. What does that tell you? Nonetheless I still use non-stick occasionally (to fry eggs, etc.) because I find it impossible to do completely without it in my kitchen. So this pan is a welcome alternative. It's made well, very sound construction.

Starfrit Eco-Chef 10.5 Inch Fry Pan with Bamboo Handle Feature

• Surface is made of ceramic powder, 100% from natural source on top of 99% recycled aluminum.
• Non-stick surface is durable and easy to clean.
• Satin finish brushed exterior with clear coating prevents stains.
• 3 year warranty on non-stick coating with proof of purchase.
• Elegant bamboo handle.

Starfrit Eco-Chef 10.5 Inch Fry Pan with Bamboo Handle Overview

Starfrit Eco-Chef Ceramic Coating Cookware 10.5 inch Fry Pan with Bamboo Handle is the pan that is truly green.

Available at Amazon Check Price Now!

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• Veganomicon: The Ultimate Vegan Cookbook

Customer Reviews

*** Product Information and Prices Stored: Apr 20, 2010 08:30:10

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How to Cook Red-Red Stew From Ghana, Africa

Red-Red is a popular dish from Ghana made from cowpeas (black-eyed peas). It is thought to have been named for the combination of red pepper and red palm oil that is used in the cooking process. The Red-Red cowpeas stew is usually served with fried plantains, and is a lunch favorite in Ghana, particularly among office workers. If you are "unbeanz," (i.e. unemployed) you can survive on this meal easily because the ingredients are inexpensive. This is most commonly served with fried ripe plantain (popularly known as "koko"). It is an ideal choice for vegetarians and vegans.

Ingredients:

2-3 cups dried cowpeas (black eyed peas) or similar
1 cup red palm oil (or vegetable oil)
1-2 onions, thinly sliced
2-3 ripe tomatoes, quartered
Cayenne pepper or red pepper
Salt and black pepper to taste
Several ripe or near-ripe plantains
1-2 bouillon cubes
(Optional) Small piece of smoked or dried fish
(Optional) One spoonful of shrimp powder

Step #1

Clean the black-eyed peas in water in a large pot. Soak them in water for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander. If you are using smoked or dried fish: remove the bones and skin, rinse and soak them in water, then dry them. If you are using dried shrimp: grind the shrimp (or obtain already ground or powdered shrimp).

Step #2
Place the black-eyed peas in a large pot, fill the pot with enough water to just cover the peas. Bring to a slow boil; reduce the heat, cover, and simmer until the peas are tender; thirty minutes to an hour. When cooked, the peas should be moist, but not standing in water.

Step #3
While the peas are cooking: Heat the oil in a skillet. Fry the onions until slightly browned, then add the tomatoes, and fish and dried shrimp (if desired). Mash and stir the mixture to form a sauce.

Step #4
Stir the onion-tomato mixture into the black-eyed peas. Add bouillon cubes (if you are not using fish or shrimp). Simmer for ten minutes. Add salt, black pepper, and cayenne or red pepper to taste.

Step #5
While peas and sauce is simmering: Prepare fried plantains.

Step #6
Serve peas and plantains side by side on a plate.

How to Prepare Fried Plantains:

Step #1
Peel and thinly slice the plantains lengthwise.

Step #2
Fill a skillet with 1 inch of Canola or vegetable oil. Preheat the skillet until hot, but not smoking.

Step #3
Fry the plantains until they a nice golden brown color, and then flip to the other side. This should take about 2 or 3 minutes in total, but let your eyes be the judge.

Step #4
Remove the plantains from the skillet and place on paper towels to drain the excess oil, then season with salt and pepper. Makes about 6 to 8 servings.

How to Prepare Boiled Plantains:

Drop unpeeled plantains in boiling water. Cook for 15-20 minutes until a test plantain is tender when pierced with a fork. Peel before serving.

Note: Because of the amount of agricultural chemicals used in fruit cultivation, we suggest a good soap and hot-water scrub before boiling plantains. If you prefer, you may peel them before boiling.

A History of the Cowpea:

The cowpea is indigenous to Africa and contributes immensely to the diets of the under-privileged. It used to be called the "poor man's meat". However, improvement in the storage and processing techniques of cowpeas has changed this perception. Cowpeas are now accepted, as food in the homes of the rich, the informed, the salaried worker and all those who can afford it. The cowpea is rich in protein and B-vitamins.

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Whispers In The Dark - Kingdom Hearts

Footage: Kingdom Hearts I & II Music: Whispers In The Dark - Skillet Created with: Sony Vegas 7 Recommend to watch in high quality (if option is available) pls leave a rate and comment ^^



http://www.youtube.com/watch?v=g3oD-0nS8og&hl=en

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Healthy Biscuits - A Quick, Easy Way to Start the Day

If biscuits and gravy are a favorite breakfast treat, then nobody has to sell you on the idea of baking biscuits in the morning.

We're not talking about those that originate in a refrigerated tube, of course, but the real thing, made from scratch. The smell of such delicacies baking in the morning can rouse a reluctant kid out of bed on school mornings.

But most people don't need another time sucker in their morning routine, nor in the dinner routine, when a quick side dish to go with a stew, chowder or soup is required.

What you do need is a quick, easy way to make biscuits, pancakes, waffles and more. While there are numerous mixes on the market, they may be little more than flour, salt, baking powder and water. It's easy to make your own biscuit and pancake mix out of ingredients you know will provide healthy, solid nutrition.

In the U.S., a biscuit is a small form of bread made with baking powder or baking soda as a leavening agent rather than yeast. Biscuits, soda breads and corn bread are sometimes referred to as quick breads to indicate they don't need time to rise before baking. Sweet variations of the biscuit are sometimes called scones.

Add more liquid and maybe an egg and some oil to a standard biscuit recipe, and it becomes a pancake batter. A little more egg, and you have the makings of a waffle.

Since they're all quick breads, the main difference between most biscuits, pancakes, waffles and even dumplings is the amount of liquid added and the method of cooking. A good biscuit mix should be able to accommodate most of these recipes.

For best results, use a double-acting leavening agent in your biscuit mix.

Single-acting baking powders are activated by moisture, so recipes with this product must be baked immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to the dough or batter, but the majority of the gas is released after the temperature of the dough increases in the oven or on the griddle.

For biscuits, add just enough water to milk to create a soft dough, knead lightly, roll or pat flat and cut out rounds. If a touch of extra liquid is added, the doughs texture changes to resemble very stiff pancake batter, so that small spoonfuls can be dropped onto the baking sheet to produce drop biscuits, which are more creative in texture and shape.

For pancakes or waffles, mix the wet ingredients first, then add the mix to the liquid and stir briefly. Overmixing will result in tougher cakes, so its OK to leave lumps. Let the batter sit for a few minutes before pouring by 1/4 - to 13-cupfuls onto a hot griddle or waffle iron.

Few items in your baking pantry will be as versatile as a good biscuit mix.

Dumplings

2 C basic biscuit mix

2/3 C milk

Mix together until a soft dough forms, then drop by spoonfuls onto a boiling stew. Cook uncovered for 10 minutes, then cover and cook another 10 minutes. Makes about 10 dumplings.

Healthy Biscuit Mix

5 lbs all-purpose flour, minus 4 C

3 C whole wheat flour

1 C flax meal

1 C soy flour

2½ C dry milk

¾ C double-acting baking powder

3 TBS salt

5 TBS wheat germ

½ C sugar

2 TBS cream of tartar

4 C shortening

Combine first six ingredients in a large bowl, and stir well. Cut in shortening until mixture resembles coarse meal. Store at room temperature in an airtight container.

Biscuits

1 heaping C healthy biscuit mix

About 3 TBS water

Combine mix and enough water to form a soft dough in a mixing bowl. Shape into a ball, knead about 10 times on a lightly floured surface. (Don't overknead or the biscuits will be tough.) Flatten out and roll or pat to ½-inch thickness. Cut dough into biscuits, put on a greased cookie sheet or in a greased cast iron skillet. Bake at 400 degrees for about 25 minutes or until browned. Yields 5 biscuits.

Pancakes

½ C milk

1 egg

1 TBS vegetable oil

1 C healthy biscuit mix

Combine first three ingredients, blend well. Add biscuit mix, stir until smooth. (If thicker batter is desired, add more flour.) Drop batter on lightly greased hot griddle, and cook until pancakes are browned on both sides. Yields about five 4-inch pancakes.

Basic Biscuit mix

10 C all-purpose or bread flour

1/3 C baking powder

1 TBS salt

2 C shortening

Sift flour, baking powder, and salt together in a large bowl. With two knives or a pastry blender, add the shortening in spoonfuls and cut it in until the mixture is the texture of coarse cornmeal. Keep mix stored in a labeled, tightly closed container. It will keep on the pantry shelf for up to six months in dry weather. In hot or humid weather, it is a good idea to refrigerate the mix.

Yields about 10 cups of mix.

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Check Out Old Mountain Pre Seasoned 10100 3 Piece Skillet Set, 6.5 Inch, 8 Inch, 10.5 Inch for $39.99

Old Mountain Pre Seasoned 10100 3 Piece Skillet Set, 6.5 Inch, 8 Inch, 10.5 Inch Review

seasoned 3 times which made the pans nonstick. can't beat the price. worth the extra effort.

Old Mountain Pre Seasoned 10100 3 Piece Skillet Set, 6.5 Inch, 8 Inch, 10.5 Inch Feature

• Pre Seasoned and Ready to Use
• 10 1/2 inch Skillet comes with assist handle
• All 3 skillets come with Old Mountain logo embossed on bottom
• Extra long handles with thumb grip
• Retains heat better than other cookware

Old Mountain Pre Seasoned 10100 3 Piece Skillet Set, 6.5 Inch, 8 Inch, 10.5 Inch Overview

This Old Mountain cast iron skillet set is pre seasoned and ready to use. The three sizes included are 6 1/2", 8", and 10 1/2". Cast iron retains heat better than any other cooking media and is the cooking choice of many chefs and home cooks alike. The attractive Old Mountain logo embossed on the bottom of each skillet adds extra style and value.

Available at Amazon Check Price Now!

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Customer Reviews

*** Product Information and Prices Stored: Apr 18, 2010 06:10:15

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Great Price T-Fal A852S364 for $23.42

T-Fal Banquet Non-Stick 3 Piece Fry Pan Set, Grey Review

The only con is that I actually don't need all 3 in everyday life. I use the smallest one for eggs or simple cooking. The largest one for fried rice and etc. I haven't used the middle one, yet, but the quality of these pans are very good, which is not surprising for t-fal. The design is a lot better than in the picture they show here. I think for three pans is a wonderful deal!
Oh, by the way, you need to boil some water in them before you use them for the first time. They kinda smell bad in the beginning.

T-Fal Banquet Non-Stick 3 Piece Fry Pan Set, Grey Feature

• Non-stick interior for easy cooking and easy clean up.
• Non-stick exterior which makes it fast and easy to clean. Dishwasher safe.
• Even heat base delivers even heat distribution for reliable cooking results.
• Aluminum construction that is oven safe to 350 F.

T-Fal Banquet Non-Stick 3 Piece Fry Pan Set, Grey Overview

T-Fal Banquet Non-Stick 3 Piece Fry Pan Set, Grey

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• Do it Best Imports 626763 Kitchen Tools and Gadgets Set
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Customer Reviews

The eggs don't stick!!!!! - Christian O. Stark - New Jersey
The pans are excellent, my criteria for non stick are fried eggs. If they don't stick they are decent pans. These pans meet that criteria.



Non-Stick is good!!!! - Kenneth G. Mack - Philadelphia, NY
I've tried this fry pan and all I have to say is "whoa"! When I'm done cooking, wash, rinse, wipe and I'm done. I recommend this product for anybody who wants to cook. Cleans so easily.



Still excellent cookware.. - Carol Hallion -
Haven't had to buy fry pans in such a long time, but decided to stick wth T-Fal.
In my opinion, they are economical and still the best!! Also, thank you, Amazon, for your usual excellent service.





*** Product Information and Prices Stored: Apr 17, 2010 09:00:12

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Great Price Cuisinart MCP22-24 for $38.77

Cuisinart Multiclad Pro Stainless 10-Inch Open Skillet Review

I just recently got rid of all my old Farberware Millennium tri-ply (with the old tri-ply disk glued to the bottoms) and purchased a combination of Cuisinart Multiclad Pro and Calphalon Tri-Ply Stainless. I love them both! They are so similar that it really doesn't matter to me which I'm using. They clean up extremely well with Barkeeper's Friend, and I sometimes use a Scotch Brite pad too, but I have found that it does leave a little bit of light scratching on the pans. That doesn't bother me, because I don't display my pans. They go in the cabinets and cupboards and I cook with them every day. This 10" skillet is perfect for most of my skillet-cooking. I also purchased the Multiclad Pro 8" skillet in addition for when I need something small. The cookware is also extremely beautiful (both of these brands). I'm really thrilled with my purchases and am so glad I decided to make the switch. I will say that I prefer the see-through glass lids of the Calphalon over the stainless steel ones of the Cuisinart. The glass lids allow me to be able to keep the lids on more during the cooking time. These open skillets don't come with lids at all, so I'm using a previous Calphalon glass lid with my 8" skillet and a previous Farberware Millennium one with the 10" skillet. They work just GREAT! NO NEED to go and purchase highly over-priced individual Cuisinart lids.

Cuisinart Multiclad Pro Stainless 10-Inch Open Skillet Feature

• Triple-ply stainless construction
• Cast Stainless steel Cool Grip handles
• Dishwasher/Freezer/Broiler Safe; Oven Safe to 550° F
• Drip-free rims
• Limited Lifetime Warranty

Cuisinart Multiclad Pro Stainless 10-Inch Open Skillet Overview

Cuisinart MultiClad Pro Stainless cookware features professional triple-ply stainless construction. A core of pure aluminum in bonded to an 18/10 stainless steel interior and a brushed stainless exterior for unsurpassed cooking performance. The exclusive Heat Surround Technology distributes heat across the bottom and extends up the sides for even cooking and maximum heat conductivity. Equipped with stay-cool handles and tapered rims for drip-free pouring.

Available at Amazon Check Price Now!

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• Cuisinart Multiclad Pro Stainless 6-Quart Saucepot with Cover

Customer Reviews

Sturdy and awesome - Darkenmoon - Chicago, IL
I had expected this pan to be awesome after I read all the reviews in various places. This pan exceeded those expectations.

Yes, it is a new way to cook from using a non-stick pan. But that isn't a bad thing and doesn't need to be scary. As others have said, hot pan, cold oil, then add your food and you should have no problem with sticking. Don't use high heat, only the medium/medium high that is recommended and you should again be in good shape.

This pan conducts heat excellently so the lower flame is truly all you need for perfectly cooked food. It heats up quickly and cooks you food well. My meal was cooked very evenly all the way through and it browned wonderfully.

People have compared these very favorably to all-clad. I've got to say, I whole heartedly agree. If you happen to have plenty of money to throw around on all-clad, then by all means. But if you have to be a bit more frugal but want similar quality, then go with this. It's awesome and I don't feel you lose any quality at all. Maybe you do, but despite the fact that I'm a quite experienced cook (although not a professional) I don't notice the difference at all.

I want to have more of these awesome pans. I'm working on a full set as they are wonderful and so gorgeous! Clean up is so easy with them.






Very nice..just sticks a bit - troy - farmingdale, maine
This is a very good skillet. Be sure to use low heat or everything will stick and burn to it. Use Barkeepers in order to clean.



Great cookware Great price - W. Giles - Sedona, AZ United States
I did a lot of research and bought two frypans, an 8" and 10". I did so based on a recommendation [...]. Our nonstick pans had deteriorated to a point I did not feel was safe. These pans work fine and will probably not require replacement. Two points. The handles are not as comfortable as I was led to believe, a minor point. I cook a lot with olive oil, and you have to be careful to use low heat, much lower than with nonstick, or a lacquer-like residue will form on the pan requiring diligent scrubbing with Bon-Ami to remove.

By the way, check out other cookware and you will find that you can not beat the price.

*** Product Information and Prices Stored: Apr 16, 2010 22:25:06

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Does Mexico Have Seasons?

Mexico has seasons, but they may not be quite what you expect. Instead of winter, spring, summer, and fall, the seasons in Mexico are more descriptive of the weather you can expect at those times of year. Depending on when you wish to visit Mexico, knowing the season will help you pack the clothing that will keep you the most comfortable.

The dry season runs from November to April. The weather during this time of the year is warm and arid. There is very little rain. The Yucatan is a great place to visit in November, but there are many winter storms to worry about around Cozumel and Cancun at this time of year.

The rainy season actually overlaps with the humid season. Rain lasts from May through October. Tropical storms and hurricane risk may be higher, but cooler days and lower temperatures can be much more comfortable for visitors from the north.

The humid season lasts from May to July. This time of year brings hot, sticky weather that can make sightseeing tedious unless you remain where the coastal breezes blow. If you are planning to travel to Mexico, it is good to know that the low tourist season lasts from Easter through mid-December. This covers the rainy and humid seasons. The high tourist season lasts from the end of December to Easter time, when the weather is drier.

Eating seasonally is also practiced in Mexico. Eating fresh foods at the peak of their seasons gives a recipe its optimal flavor and nutrition. If you really want to experience authentic Mexican recipes, try eating freshly prepared food while you are in Mexico. You will never forget it. Luckily, you can bring a bit of Mexico home with you in the form of recipes. Try them at home and see if the flavor does not take you back to Mexico.

Recipe for Chilaquiles with Peppers, Eggs, and Zucchini

Use quality tortillas for this dish to get the most from it. This dish is excellent with fresh zucchini and peppers from the garden.

What You Need

Oil
10 corn tortillas
1 medium onion
1 zucchini, cut into 2" strips
1 red or yellow bell pepper, cut in strips
4 eggs
1 cup sour cream
1 or 2 cups tomatillo salsa
Salt and pepper to taste

How to Make It

Cut the onion in two pieces and slice it into thin strips. Lay out the tortillas and cut them in half. Slice each side into strips.

Heat some oil in a skillet. Fry the tortillas until they are crisp. Move them aside on a plate when they are done.

If necessary, add more oil. Cook the onions until they soften. Add the peppers and zucchini, stirring until the vegetables are all tender and starting to turn golden. Put the tortillas back in the skillet and mix well. Crack the eggs over the top. As the egg whites begin to set, break the yolks and stir everything together.

Once the yolks are cooked through, add the sour cream and salsa. Heat through and serve hot with extra salsa and sour cream.

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Lady's Skillet Toss

tossing a cast iron skillet at unfortunate targets



http://www.youtube.com/watch?v=5tqdDeNinOI&hl=en

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How to Make a Cajun Roux

The process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient
to maintain its own identity.

The foundation of preparing authentic Cajun dishes like gumbo, sauce piquant and etouffee is the Cajun roux (pronounced 'rue'). Good roux is neither undercooked nor overcooked. Undercooking will yield a less full-bodied flavor and overcooking to the point of being burned will yield a bitter taste.

The French roux is usually a blend of equal parts flour and
butter cooked slowly until bubbly and well blended, but not
browned. The typical Cajun roux is a blend of equal parts of
flour and fat, cooked together in a heavy pot over high heat
until a medium brown color is reached. Roux must be stirred
constantly to prevent burning. Some people prefer a roux made with approximately one-fourth cup more oil than flour.

Most often, when Cajun roux is called for, finely chopped onion and bell pepper is added to the browned roux to arrest the cooking temperature and prevent the roux from scorching. This step begins the cooking of the desired dish, such as a gumbo or sauce piquant.

Ingredients:

1 cup vegetable oil

1 cup all-purpose flower

Preparation:

Heat vegetable oil in a heavy Dutch oven or 12-inch skillet over high heat. When oil is hot, add flour all at once; stir or
whisk quickly to combine flour and oil. If necessary, use the
back of a wooden spoon to smooth out any lumps of flour. Stir or whisk constantly, until roux reaches desired color (between a peanut butter and mahogany color) and has a nut-like aroma. Recipe yields a scant 1-1/2 cups of roux.

Recipe Notes:

(1) If small black or brown specks appear while preparing roux, it has burned and should be discarded. A burned roux will give a bitter or scorched flavor.

(2) Roux may be prepared ahead - cover, refrigerate and use
within 1 week.

(3) To prepare extra roux for later use, batches may be prepared by increasing oil and flour in equal amounts.

(4) Freezes beautifully. (Freeze in 1-cup portions for up to 6
months.)

(5) Caution: Be extremely careful when stirring and handling
roux during preparation. With a temperature exceeding 500F,
roux splashed on the skin will stick and cause a severe burn.

Preparing an authentic Cajun roux is not difficult once you know how. If you follow the above recipe exactly, you will be able to successfully prepare a roux to equal that of any
well-experienced Cajun chef.

Copyright ©2005 Janice Faulk Duplantis

Terms of Reprint and Publication Rules

This article is available for reprint at no charge. The requirements for publishing this article are: (1) You must leave the article and resource box unedited. (2) You are not allowed to change the context of the article in any way. Paragraph breaks must be retained where the author has placed them. (3) If you post this article on a website, you must set any URL's in the body of the article and most especially in the Author's Resource Box as hyperlinks. A courtesy copy of your publication would be appreciated. Email to: bedrockpress-jfd@yahoo.com

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Check Out Proctor Silex 52019 Nonstick 11 Inch Square Griddle, Red for $21.99

Proctor Silex 52019 Nonstick 11 Inch Square Griddle, Red Review

Proctor Silex 52019 Nonstick 11 Inch Square Griddle, Red Feature

• Durable and dependable the 2 coat non-stick coating makes for easy clean up
• All nonstick used on Proctor Silex cookware is laboratory tested for lasting performance
• Flared edge shells for added strength and pouring ease
• Silicone polyester exteriors with grooved bottoms for more even heat distribution

Proctor Silex 52019 Nonstick 11 Inch Square Griddle, Red Overview

Proctor Silex kitchenware is for the consumer looking for dependable, reliable, value driven performance. Either cooking for yourself or a large family - using the proper tools is as important as using the proper ingredients. Proctor Silex kitchenware gives the family cook the tools necessary to accomplish everything.

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Customer Reviews

*** Product Information and Prices Stored: Apr 14, 2010 14:25:05

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Ground Beef Spaghetti Casserole That's Diabetic Friendly

Whether you are a beginning cook or an experienced one, this is a recipe you will be proud to serve. It is simple, easy and delicious. This dish is easy to assemble and only needs a half hour to bake. In this one dish you have grains, vegetables, meat, and dairy products.

Add a tossed salad or steamed fresh broccoli, some crusty bread, and you have an easy, healthy meal for your family to enjoy. If you follow my blogs, you know I am big on family meal time. I believe we need to spend more time in the kitchen and less in the fast food drive-through lanes. Your family will eat better when you cook at home. It doesn't have to be elaborate, just satisfying. If your children are old enough, let them help by setting the table, putting the salad together, filling the water glasses, etc. They can also help after the meal by joining in clearing the table, loading the dishwasher, etc. It is a great time for parents and children to talk about their day and spend valuable time together. This casserole is a great block to building a fantastic family meal!

GROUND BEEF SPAGHETTI CASSEROLE

12 oz whole-wheat spaghetti, cooked according to package directions, drained
1 small can black olives, drained and chopped
1 small jar of sliced mushrooms, drained and chopped
1 (28 oz) can whole tomatoes, drained and chopped
1 medium onion, chopped
1 tbsp olive oil
2 lbs lean ground beef
2 tsp oregano
1 tsp basil
2 cups shredded mozzarella cheese
1 can fat-free cream of mushroom soup
1/4 cup water

Saute onion in butter. Remove from pan and cook ground beef until browned. Drain and rinse with hot water. Return to skillet and add onion, olives, mushrooms, tomatoes and spices. Spray a large casserole dish with non-stick cooking spray. Layer into casserole as follows: 1/2 the spaghetti, 1/2 the meat mixture, 1 cup mozzarella; repeat with the remaining halves. Mix soup and water together until smooth; pour over casserole. Sprinkle top with Parmesan cheese if desired. Bake at 350 degrees about 1/2 hour until heated through and cheese melts.

Enjoy!

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Camping Kitchens - How to Put it All Together

Putting together your camping cookware is not hard at all. It simply depends, first of all, on what you are planning for a menu. Most of the time you will include a couple of pots, a skillet, a bowl for mixing and general cooking utensils like spoons, spatulas, knives and forks. You'll also want to bring a wooden spoon, a whisk, a can opener and a set of hot pads or leather gloves to handle hot items off the stove or near the fire.

A good sharp knife is a must as well as something to use as a cutting board. If you are planning to grill, you should have a grate to put over the fire. Some campgrounds or tent camping areas have fire pits with grills, but you can't count on it. Cast iron cookware has been one of the choices for cooking over an open fire for centuries, and it is practically indestructible. As far as any other cookware to use on your cook stove, use whatever you are comfortable using at home. Food prepared in a campsite always tastes better than at home, so be creative and enjoy the open air and robust appetites that camping provides.

Don't forget to bring the usual spices, as well as things like peanut butter, jelly, honey and cheese spreads. Zip lock bags work well for storing almost anything and are perfect for keeping small items sealed and clean, as well as protecting the inside of your backpack. Use a separate sack for you utensils and your cookware. After you have used the pots on you stove or over the fire, they have a tendency to get covered with soot, so the sacks keep them from soiling your backpack as well as anything they touch.

Plates, drinking cups and eating utensils should be as light and multi-functional as possible. Spoons can take the place of forks so leave the forks at home and everyone should carry a pocketknife so there's no need to pack knives for eating. If each person has a drinking cup and a deep-sided plastic plate that doubles as a bowl, you've got everything you need.

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Skillet Hero

New version HD.I make this movie be based on text. Ang I'm just a step away I'm a just a breath away Losin my faith today JEN: Fallin off the edge today I am just a man Not superhuman JEN: I'm not superhuman Someone save me from the hate It's just another war Just another family torn JEN: Falling from my faith today Just a step from the edge Just another day in the world we live I need a Hero to save me now I need a Hero JEN: Save me now I need a Hero to save my life A Hero'll save me JEN: Just in time I gotta fight today To live another day Speakin my mind today JEN: My voice will be heard today I've gotta make a stand But I am just a man JEN: I'm not superhuman My voice will be heard today It's just another war Just another family torn JEN: My voice will be heard today It's just another kill The countdown begins to destroy ourselves Who's gonna fight for what's right Who's gonna help us survive We're in the fight of our lives JEN: And we're not ready to die Who's gonna fight for the weak Who's gonna make 'em believe I've got a Hero JEN: I've got a Hero Livin' in me I'm gonna fight for whats right Today I'm speaking my mind And if it kills me tonight JEN: I will be ready to die A Hero's not afraid to give His life A Hero's gonna save me just in time PL Jestem jedynie krok od Jestem jedynie tchnienie od Straty mojej wiary dzisiaj JEN: Ześlizguje się z krawędzi dziś Jestem tylko człowiekiem Nie nadczłowiekiem JEN: Nie jestem nadczłowiekiem Niech ktoś ocali mnie od ...



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COOKIN' CORNED BEEF HASH AT PAINT CREEK: DECEMBER 2009



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Cast Iron Ranger's Cowboy Calzone

Bake a "Cowboy Calzone" with Dan Brooks, The Cast Iron Ranger. It's a simple, delicious, New Mexican style "calzone" but more like a thick quesadilla that's great for cooking in your Dutch oven outdoors!



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BBQ Grills - Tips to Clean Your Gas Grill

Tips To Clean Your BBQ Gas Grill

Cleaning your bbq gas grill need not be a tedious and tiresome job. Here's a guide to how you can keep it spic and span.

The first thing that you should do is read and understand the owner's manual. This would ensure that you know the do's and don'ts of cleaning your particular model of grill. Now you are ready to clean your grill.

Brush the grill, do this for about 10 seconds after you remove the food from the bbq grill. Thereafter turn the grill off. Once the heat has subsided, spray vegetable oil on it. This keeps the equipment well oiled. An alternative maintenance routine would be to heat the grill on high for about 10 minutes.

For your BBQ gas equipment to work perfectly, you will have to occasionally clean the burners. Every time you use it, check the color of the flame. If the flame is red or orange, it indicates that you need to clean the burners. Poke a wire into the burner holes to clean them. If you it on a regular basis, spray a degreaser and let it remain for some time. Thereafter sluice the barbeque completely.

Ensure that the venturi tubes do not have any obstruction. Clean them using a pipe cleaner. Also check the gas tubes for leaks. You can do this by spraying soap water on the tubes. The presence of bubbles will show that there is a leak. Replace any leaking part immediately.

Clean the insides of your bbq grill gas equipment by scraping the residues. Then remove the loose debris by using a soft wire brush. The outside of the grill should ideally be cleaned before the grill is completely cool. Wash it with warm water and a mild detergent. Follow it up with a hot water rinse.

By following the above cleaning routine, you will be able to keep your bbq gas grill in top working condition.

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5 Top Benefits of Using a Stainless Steel Pressure Cooker

1. Pressure Cooking Is Healthier

Well, health is a really important to most people so why not to start there. Do you ever wonder how to cook healthier? Well, pressure cooking is the answer. What is so healthy about pressure cooking is the steam. Steam stays inside of the pressure cooker for the entire cooking time. That means that you don't have to add too much water to boil the food. Also, the steams that comes out of the food gets back into the food again. The good stuff that you need from the food (I mean nutrients) stays in your food thanks to the pressure cooking process that keeps the steam inside. That is why the pressure cooking is the healthiest compared to all cooking alternatives.

As you probably already know, frying or baking with oils and fats is not good for you, and cooking in a normal pan does not provide you with as many nutrients as the pressure cooked food. And, with this fantastic kitchenware it is nearly impossible to burn anything! Well, unless you accidentally leave it on the fire for a day or two...

2. The Food Prepared With a Pressure Cooker Tastes Better

Here we get back to the steam again. The steam is the main reason of the better taste of the food. All the moisture that has the flavour of the food is not running out through the lid but staying in. That is the reason why food prepared in the pressure cooker has a full flavour and tastes better. During the pressure cooking, there is a higher temperature than you can achieve in a regular pan. The food is ready quicker and it does not overcook. Pulses gain a "creamy" consistency and meat falls apart. Yummy.

3. Time Saving

Preparing a meal with a stainless steel pressure cooker is much quicker then regular cooking. The pressure cooker heats up much higher and quicker then other pans and also keeps the temperature for longer. Result: fast food (that is healthy!) For example: Kidney beans in less then 10 minutes. Chicken falls off the bone in 15 minutes. Meatloaf done in 20 minutes. Filled peppers ready in 5 minutes. And I could go on... I am sure you can think of better ways to spend your time then guarding pans in the kitchen. Using the stainless steel pressure cooker is also great for the next thing.

4. Saving Energy and Money

I just showed you how using the pressure cooker can save you time that could be better spent with your family or for hobbies. But this incredible piece of kitchen equipment will also save energy. Shorter time of cooking and lower heat you will need to use for the stainless steel pressure cooker will make you a saving, no matter if you use gas or electricity for cooking.

The stainless steel pressure cooker allows you to save up to 70 percent of the time and energy traditionally used in cooking rice, meat, and vegetables. Wow. Could you use a few extra dollars in your pocket?

5. Suitable For Dishwashers

This last benefit will make your cooking even easier... You can actually put a stainless steel pressure cooker into a dishwasher. Relief, isn't it?

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