Make Healthy Sandwiches With a Sandwich Grill

Prepare healthy sandwiches for you and your guests using a convenient sandwich grill.

Better than regular ovens

Sandwich grills are better than ovens in heating sandwiches. Because a sandwich grill comes with a foldable top, you are assured that your sandwiches are grilled evenly on both sides. Apart from that, you are also assured that your sandwich filling is also heated along with the sandwich.

Some sandwich grill models can hold up to two sandwiches, with a gap provided between to assure that each sandwich is grilled.

Different types

There are different types of sandwich grills available in the market today. These are the stovetop, fireside, electric, and electric panini grills.

Stovetop sandwich grill

A stovetop sandwich grill is heated using the burners on stovetop ranges. It consists of a cast iron skillet and a lid that is pressed down onto the sandwich. It usually comes in 10 and 12 inch units that can hold up to two sandwiches.

Fireside sandwich grill

This type of grill is designed for direct heating over hearths or campfires and is great for outdoor use. It usually comes with long, insulated handles and temperature control.

Electric sandwich grill

An electric sandwich grill is powered using electricity. However, this type can only hold standard bread slices.

Electric panini grills

Electric panini grills look like electric grills, except they allow for holding thicker breads like panini, ciabatta, and focaccia. They can also be used to grill meat, vegetables, and side dishes.

Buying tips

In buying sandwich grills, it is important to choose one that comes with excellent features like temperature control. Also, look for a grill that has a non-stick grilling surface for easier clean-up.

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Check Out Lodge Logic L5MS3 5 Inch Miniature Skillet for $5.99

Lodge Logic L5MS3 5 Inch Miniature Skillet Review

This skillet is very small; You won't be able to cook much in it. The one advantage, is that it's perfectly shaped to make an egg for a breakfast sandwich, when used with the lid. Besides that, you could toast spices, melt butter, make an individual brownie, or reheat a single biscuit.

I respectfully disagree about being able to make a grilled cheese sandwich in this. You can't; It's too small.

I tried cooking 3 sausage links with this. Due to the small size, they ended up "deep frying" in their own grease, which I don't like. I'd recommend the 8 inch skillet for that purpose.

I was able to find another good use; roasting garlic cloves on the stovetop, using the lid. Peel the cloves, add olive oil, and cook for an hour or more on very low heat.

My conclusion is, if you want to roast garlic or make perfectly shaped eggs for breakfast sandwiches, get this skillet, and be sure to also purchase the lid for even top/bottom heating! Otherwise, get the 6 inch round, or 5 inch square wonder skillet, which actually has more cooking area and you CAN cook a grilled cheese sandwich. I wish Lodge made a lid for those!

I found another use for this skillet today. There was a recipe that called for a 1/2 egg. So what to do with the other half? Cook it in this skillet and give it to the dog as a treat. Similarly, what do you do when your package of steak includes a very tiny strip, too small for the grill? Cook it in this skillet for the dog.

Lodge Logic L5MS3 5 Inch Miniature Skillet Feature

• Ideal for individual prep and serving
• Seasoned and ready to use
• 5 inch Diameter
• Made in USA

Lodge Logic L5MS3 5 Inch Miniature Skillet Overview

This 5 inch miniature skillet is great for individual uses such as frying an egg. Or, take advantage of the latest dessert trend and use these to prepare individual cookies and brownies and finish off with a scoop of ice cream. Great table presentation and the cast iron construction makes for perfect baked treats every time. Preasoned and ready to use right out of the box.

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Related Products

• Lodge Logic L5MIC3 Miniature Lid
• Lodge Logic Miniature Skillet
• Lodge Logic Pre-Seasoned 6-1/2-Inch Skillet
• Lodge Logic Pre-Seasoned 5-Inch Wonder Skillet
• Lodge Logic Pre-Seasoned Cast-Iron 14-Ounce Melting Pot

Customer Reviews

Really really tiny! - J. Lee - USA
This cast iron is great like most lodge products but it was so much smaller than I had envisioned.

Heck it can barely fit an egg.

So what can I use it for?

Well there are times I might need to cook a sauce or something and then bake it, the I can use this as a serving container and it gives it a great rustic presentation on the table. Other than that I can't really find a good general purpose use for this.



Perfect for Pizookies! - CJ Mac -
I specifically purchased these skillets for the purpose of making the half-baked cookie desserts, pizookies (if you have never heard of that, you are missing out!

Seriously, pizookies are absolutely the best dessert ever and these skillets cook them perfectly! I plan to purchase more so that I can entertain larger parties as guests love experiencing these desserts home-made. The best way to do that is to just make plain cookie dough, set out chips and nuts for people to build their own, bake them at 475 degrees for about 6-8 minutes, and then serve with a scoop of ice cream on top (also, you'll want to serve the actual skillet on a plate with a pot holder for obvious reasons).

These skillets really are a perfect size for the dessert and I've used them about dozen times now with no signs of degrading whatsoever (although, I'm careful to follow the cleaning instructions).






mini iron skillet - Pamela Hengst - Eagle Lake, TX
super little item for a gift...I use it to cook one egg and it is perfect! the mini lid fits it just right..small price for a "big" item!

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How to Cook Tender Moist Scrambled Eggs

Scrambled eggs are a busy cook's best friend. They can be thrown together for a quick nutritious dinner or lingered over at a leisurely brunch. Because eggs are so affordable they are a great asset to families on a budget.

The great thing about scrambled eggs is they can be dressed up by adding sliced shallots or fresh vegetables. You can even top scrambled eggs with a hollandaise sauce and have an elegant Scrambled Eggs Benedict.

When shopping for eggs look for the freshest eggs available. If you do not live near a farm, shop in farmers markets or specialty stores. You can also look for organic eggs. Organic eggs will often times have brown shells but they make excellent scrambled eggs.

When it comes time to cook your scrambled eggs temperature does not mater. Eggs can be cold from the refrigerator or at room temperature. Follow the 7 simple steps below and your scrambled eggs will come out moist and tender.

1. Crack eggs in a large bowl, add a spoon full of fat such as butter, olive oil or sour cream

2. Whisk to blend, whisk the eggs until they are completely blended and yolks are well incorporated

3. Melt butter in a skillet over low heat

4. When the butter is melted pour eggs in and stir immediately. Continue to stir the entire time the eggs are cooking this will keep the eggs forming only small curds.

5. As the scrambled eggs begin to thicken slowly they will begin to look like cottage cheese curds.

6. Once the scrambled eggs form curds and are glossy remove from the eggs from the heat.

7. Continue to stir the scrambled eggs for one more minute while they finish cooking.

Avoid overheating the scrambled eggs this will cause the proteins to bind and cause large dry chewy curds.

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Beulah Land Farm- Cast Iron Cookware Seasoning pt.5- Non-Stick Demo. Fry An Egg

Seen here is the finishing up of the seasoning of a cast iron skillet, plus a demonstration of the non-stick properties of properly seasoned cast iron cookware by doing a,"L`oeuf Provencal (fried egg southern French style).



http://www.youtube.com/watch?v=EVK7hoWIXXw&hl=en

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Delicious Sweet And Sour Chicken Recipe

I put this on to cook for the family on a day when I knew I wouldn't be home for dinner. They ate it all, so I didn't get a chance to taste it! They said it was really good and they want me to make it again. I definitely will, but I'll be around to eat it with them this time!

This also really works great for those that have a busy schedule and sometimes don't have time to make dinner.

You'll be pleased to know, however, that making sweet and sour chicken does not have to be difficult. Some simple tips can make the whole experience easy and fun. Go ahead to cook it and enjoy!

Ingredients of the sweet and sour chicken recipe:

12 oz (375 g) boneless skinless chicken thighs or breasts

1 tbsp (15 ml) soy sauce

4 tsp (20 ml) cornstarch

1/4 tsp (1 ml) pepper

4 green onions

2 carrots

1 sweet red or yellow pepper

3/4 cup (175 ml) chicken stock

2 tbsp (25 ml) rice or cider vinegar

2 tbsp (25 ml) ketchup

4 tsp (20 ml) granulated sugar

1/4 tsp (1 ml) salt

4 cups (1 l) bean sprouts

2 tbsp (25 ml) vegetable oil

1/3 cup (75 ml) blanched almonds

2 cloves garlic, minced

1/2 tsp (2 ml) sesame oil

Directions of the sweet and sour chicken recipe:

Cut chicken into bite-size pieces. In bowl, mix together chicken, 1 tsp (5 ml) of the soy sauce, 2 tsp (10 ml) of the cornstarch and pepper until chicken is coated. Set aside.


Cut onions into 1-inch (2.5 cm) lengths. Thinly slice carrots. Seed, core and cut red pepper into 1-inch (2.5 cm) chunks. Set aside.


In small bowl, dissolve remaining cornstarch in remaining soy sauce; stir in stock, vinegar, ketchup, sugar and salt until sugar is dissolved. Set aside.


In microwaveable bowl, cover and microwave bean sprouts and 1 tbsp (15 ml) water on high for 3 minutes; drain and transfer to serving plate.


In wok or skillet, heat oil over high heat; stir-fry chicken and almonds, in 2 batches, until lightly browned, about 2 minutes per batch. Remove with slotted spoon; set aside.


Add garlic, green onions, carrots and red pepper to pan; stir-fry just until pepper and carrots are tender, about 3 minutes. Add chicken mixture; stir-fry for 30 seconds. Add stock mixture and bring to boil; cook until thickened and juices run clear when chicken is pierced, about 2 minutes. Stir in sesame oil. Pour over bean sprouts.

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Check Out Ilsa V174 Dietella Cast Iron 9.5-Inch Square Grill

Ilsa V174 Dietella Cast Iron 9.5-Inch Square Grill Review

I've owned this grill pan for one year. After using it at least twice a week it still looks new. Mine has the blue enamel bottom. For a small family the size is perfect and the folding handle makes it easy to store. The cast iron cooking surface holds the heat well and is easy to clean. This is great grill pan.

Ilsa V174 Dietella Cast Iron 9.5-Inch Square Grill Feature

• Cast-iron evenly distributes and retains heat
• Fat-free frying and stovetop grilling
• Removable 7.25" long stainless steel handle folds for easy storage
• Convenient pour spout
• Dimensions: 9-1/2" square  

Ilsa V174 Dietella Cast Iron 9.5-Inch Square Grill Overview

Healthful cooking is just one of the many benefits of cast iron grills from Italy! Evenly distributed heat makes traditional Italian cast-iron perfect for stovetop grilling and fat-free frying. The square cast iron grill is equipped with a convenient, removable, 7-1/4" long stainless steel handle which folds for easy storage. A pour spout on one end insures quick and easy draining. The durable, heavy grooved cast-iron surface retains heat and is easy to clean, and works beautifully with standard stovetops, induction ranges, and conventional ovens. Dimensions: 9-1/2" square

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Customer Reviews

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[RSMV] Hero - Skillet

Yesh, our awesome new Teh3 RSMV is here people :) We are very proud about this one we really love it =D! We hope that you like it even more then we do :P. Their is one part that you see Pspsnake underneath but you'll see Josje's account on that moment that's because I used her account for recording cause I (Jaimy) Couldn't use my account on that moment, but please don't say we did Account sharing and that stuff cause we didn't. Parts: 0:00 - 0:33 (Arjen) 0:34 - 1:02 (Josje) 1:03 - 1:28 (Jaimy) 1:29 - 1:56 (Arjen) 1:57 - 2:24 (Jaimy) 2:24 - 3:03 (Josje) *Note* Jaimy will not render the next RSMV's Arjen will do it, but Jaimy will still upload them :). Credits: - Pureowner376 - Ultime Joury - Wknight555 - Maartarcher - Team008 - Rayden407 - Bigmat444 - Laarziemann - Krokeledokus - Bruclee148 - Templooit - flygoodfly - Sanderajax4 - De killer87 - Rik is er Disclaimer: Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use. *I did not use these songs to obtain money or claim them as my own, these belong to there own respectfully owners. I only made this video to entertain with no money purposes*



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

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Great Price Matfer for

Matfer Bourgeat Black Steel Frying Pan, 15-3/4" dia. Review

Matfer Bourgeat Black Steel Frying Pan, 15-3/4" dia. Feature

• Black steel is heat treated to protect against oxidation
• Extremely durable and warp resistant
• Natural non-stick properties after being seasoned
• Maintains both very low and very high temperatures
• Suitable with all heat sources, including induction

Matfer Bourgeat Black Steel Frying Pan, 15-3/4" dia. Overview

The traditional French black steel fry pan is amazingly strong and durable, an excellent heat conductor suitable with all types of heat sources. The flat 10" iron handle is solidly fixed with spot welds, and arced, French style, for convenience and grip. Steel pans achieve and maintain both very low and very high temperatures and are thermal shock resistant, making them highly effective and versatile in the kitchen. A steel pan lasts forever. They are lighter than a cast-iron pan and wont break, scratch or peel. Carbon steel pans will change color under heat and over time - this is normal. Steel pans are suitable with all heat sources, including induction. Steel Pans are NOT dishwasher safe. Care for your Matfer fry pan by washing in hot water without soap, and wipe immediately with a paper towel. Oil lightly, if you wish, and store in a dry place. Steel pans should be re-seasoned after intensive cleaning. Seasoning the pan is simple, following the manufacturers Instructions. Dimensions: 15-3/4" x 2-3/4"

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Check Out Paderno Pots for Eternity 12 Inch Fry Pan (open) for $146.00

Paderno Pots for Eternity 12 Inch Fry Pan (open) Review

Paderno Pots for Eternity 12 Inch Fry Pan (open) Feature

• Made from solid 18/10 stainless steel
• Flared no-drip lip
• Fused heat conducting layers
• Dishwasher and oven safe
• Made in Canada

Paderno Pots for Eternity 12 Inch Fry Pan (open) Overview

This range of high quality 18/10 stainless steel cookware features a heat-conductive bottom pad for superior cooking performance, durable welded handles and a flared, no-drip lip. Paderno's precise heat control, durability, ease of use and elegant design make it ideal for both home and restaurant use. Cookware so tough, it has found a place aboard Air Force One and in the residence of Canada's Prime Minister. Our Paderno brand InchPots for Eternity Inch is backed by an exceptional 25 year warranty. Yes, for frying...and more. Larger pans are especially good for one-dish meals. Try creating a dish that demands a bit of finesse (fish dishes come to mind) and you'll understand the advantages that the superior Paderno cooking control provides. If saucepans are your first three pieces of cookware, make a frying pan your fourth.

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Berndes Tricion 9.5 Inch Stainless Skillet Review

Berndes Tricion 9.5 Inch Stainless Skillet Feature

• Tri-ply for the best of both worlds, Stainless for cooking, aluminum (including the walls) for even heat transfer.
• Solid riveted handles for extra safety
• Dishwasher safe , but handwashing recommended
• Glass lids so you can see what your cooking
• Ergonomically handles designed for comfort

Berndes Tricion 9.5 Inch Stainless Skillet Overview

Tricion® by Berndesbeautiful, classic slope-sided, 9 inch fry pan is a kitchen perfect for browning a couple of chicken breasts, scrambling eggs and more. The Stainless-steel cooking surface is nonreactive and easy to clean. Handles are ergonomically desi

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How to Make Simple Quesadillas Your Whole Family Will Love

Here's a simple dinner you can make any time. My family loves it when I fix quesadillas and I love it because they're so easy I can fix them when I don't have a lot of time.

These quesadillas are similar to what you might order in a restaurant but they're not as greasy as I often get when I order them.

I cook with butter because it's actually the healthiest thing for you. Heating oil can cause it to become acidic. Butter may be considered a no-no in some circles, but used in moderation it's still the best option for cooking in my opinion.

I've tried the "heart healthy" and "low-carb" tortillas and, personally, I haven't found any I like. I like real food. If you're worried about carbs and the health of your heart, move more. I use the medium tortillas because the big ones are too hard to flip and the small ones just aren't enough if your quesadillas are the star of the dinner. As a side dish, the small tortillas would work great. Come to think of it, if you like the big tortillas, you could just use one and fold it in half instead of using two.

When I make quesadillas, I serve one person at a time as they're ready. They're fast so we eat together for the most part.

For each quesadilla you will need:

2 medium tortillas (or variations as discussed above)

1 teaspoon melted butter

enough sliced mozzarella cheese to cover both tortillas with one layer each

slices of tomato enough to cover one tortilla

fajita seasoning to sprinkle on the tomatoes (optional)

To set up: get out a large nonstick skillet and put it on the stove. Get out a good size cutting board and your favorite big knife for cutting the quesadillas when they're ready. Set out the tortillas, plates, a small basting brush and melt a little butter in a small bowl (about 1 teaspoon for each quesadilla). Slice the tomatoes.

Now you're ready to start quesadilla production.

Prepare tortillas: very lightly paint tortillas with melted butter using a basting brush and stack buttered sides together.

To cook: heat skillet to medium high. Place a tortilla butter-side down in the pan. Layer with thin slices of cheese, sliced tomatoes (add fajita seasoning), more cheese and top with another tortilla butter side up. By the time you get everything on it, it is time to carefully turn it over with a large spatula (get a good hold then a quick flip). Heat just long enough to brown both sides and melt the cheese. The cheese acts as glue and is a critical ingredient.

Lift quesadilla onto cutting board. Allow to cool slightly then cut into wedges like a pizza with a large butcher knife. Serve warm with guacamole, sour cream and salsa.

These are very popular, so be sure to make plenty.

If you want to add more ingredients, just prepare them ahead of time and add in a small amount after the first layer of cheese. For example, I like to saute some onions, bell peppers, mushrooms, spinach, and even leftover chicken sometimes, and add it to mine and my husband's quesadillas and just fix the tomato and cheese for our kids. Experiment and find your favorite combinations.

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Tips For Fantastic Fried Eggs

Morning Ken, I just tried to send the redone egg article but it wouldn't send because the PM it was on was over a week old. Here it is again with the keyword density altered:

Tips for Fantastic Fried Eggs

The best way to cook this delicious treat is to cook slowly and always in butter. This cooking method was developed and perfected by Master French Chef Fernana Point in the 1950s, at his restaurant La Pyramide.

Point would test visiting chefs by asking them to fry one for him. When the chefs dropped one into a skillet of sizzling hot oil, the Master French Chef would demonstrate his method of cooking them slowly in butter for amazing results. You might not think that using butter and a low heat would give such a different result from using oil and a higher heat, but it really does.

Some people like to use this frying method with butter over a low to moderate heat and others still prefer to use hot oil. It is always a good idea to fry this protein-packed snack over a low heat though, no matter which type of fat you fry them in. Overcooked, rubbery ones are not very appetizing! You can either turn them partway through cooking to do both sides or add a little water to the pan and cover it with a lid to cook the tops.

Fernana Point's Recipe

Add three quarters of a tablespoon of butter to a skillet and let it melt into a spreadable consistency. Break an egg on to a saucer and slide it into the butter. Cook the egg over a very low heat so the yolk becomes hot but stays liquid and the white turns slightly creamy.

Melt some more butter in another pan. Transfer the cooked eggs to a warmed serving plate and add salt and pepper to taste. Pour the fresh, warm butter over it and serve. It is important to use the freshest eggs you can get when making this recipe because they hold their shape better.

How to Make Steam-Fried Eggs

Lightly grease a skillet with butter and heat it. Add the eggs and turn the heat down to low. Cook them for a minute or until the edges are white. Add a teaspoon of water to it, a teaspoon and three quarters of water if you are cooking two or two and a half teaspoons for three.

Cover the pan with a tight lid to keep in the steam. Cook until the whites are set and the yolks are thick without being hard. Season with salt and pepper and serve. These taste similar to when you use butter for cooking them because the steam keeps them soft, juicy and perfectly textured.

Mouthwatering Serving Ideas

You can serve this dish for breakfast along with sausage, bacon, hash browns, mushrooms, tomatoes and anything else you fancy, or simply on toast. They are also a great garnish for a lot of rice or noodle dishes, especially Asian ones. Be creative. This delicious snack complements so many dishes, especially when you know how to cook them properly, slowly and in butter.

A fried egg sandwich is considered by many people to be a great comfort food and you can add some ketchup, barbecue sauce, or Worcestershire sauce to give even more flavor to this tasty treat. This sandwich would be great for any meal, including breakfast, or even as a tasty pick-me-up in the late morning or afternoon.

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What To Eat While On Your Next Camping Trip

What To Eat While Camping

One of the most fun times you can have while camping is cooking for the group. Cooking is generally done over a fire or on a grill. You should bring foods that are easy to store and keep fresh. You should include snacks for the trail as well as foods to prepare for each meal. Perishable items should be stored in a refrigerator or in a cooler on ice.

Breakfast

Start your day off right with a breakfast that will get you ready for a day of hiking or exploring. Slice up some mushrooms, onions, bacon and potatoes and grill in a skillet over the fire until done. Mix eggs with a little milk and pour over the mixture to heat until the eggs are fully cooked. This is a great skillet meal that is easy to prepare and clean up. Another easy meal to prepare is a breakfast taco. Cook some eggs and place inside a tortilla with cheese and picante sauce. If you feel a bit more adventurous, try a breakfast pizza using pre made crusts and eggs. You can cook the eggs any way you like them and add bacon, potatoes or sausage. Heat the pizza crusts over the fire and top with your egg mixture and cheese.

Lunch

Keep lunch simple and easy to prepare and clean up so you get back to your adventures. Sandwiches are a great lunchtime treat using easy to store and prepare foods. Sliced lunch meats with vegetables on bread make the perfect pick me up. For a hot side dish to accompany the sandwiches take some frozen French fries, chili and cheese sauce; combine them in foil, wrapping it tightly. Throw the package on the fire and cook until the fries are cooked through and then enjoy your gooey chili cheese fries.

Dinner

Dinner consisting of a hearty stew is a great option. Using canned vegetables, mix equal parts of your favorites in a heavy pot. These can include corn, peas and beans. Also add a can of chunk chicken and pre made barbecue pork. Add two cans of tomato sauce and two cans of chopped tomatoes and simmer slowly over an open fire for a filling stew. If you went fishing and were lucky enough to make a catch, fry it for dinner. After cleaning the fish, cut it into fillets. Combine one can of beer with two eggs until thoroughly mixed. To that add twelve ounces of flour, two teaspoons of baking powder and salt and pepper to taste. Dip the fish in cornstarch then the batter. Place it in hot oil and fry until the batter puffs. This is a great way to enjoy the efforts put forth after a day of fishing.

Trail Snacks

No camping trip is complete without snacks to prepare and bring while you are out on a nature hike. Walking and hiking is hard work so you should bring some foods that will help boost your energy. Popcorn popped over an open flame is a fun way to prepare the next day's snack. Trail mix is a traditional option and is limited to only your imagination. Use a combination of hearty ingredients with sweets. Combine granola, raisins, chocolate chips, M & M's, cereal, dried fruits and nuts. Use whatever combinations you like.

My favorite camping meals though, are made with pudgie pie makers (also called pie irons). They are made of cast iron or metal and have long handles. Our family uses pudgie pie makers to meal delicious treats for lunch and dinner. Bread is the staple ingredient in making a pudgie pie. My favorite is grilled cheese. To make one, butter two slices of bread. Place the buttered side down in the pudgie pie maker. This will prevent the bread from sticking. Place a cheese slice on top of each slice of bread. Close the pudgie pie maker. Place in the coals of your campfire. It will only take a few minutes for the pie to cook. Turn the pie maker after about a minute. Watch your sandwich closely. Depending on how hot your fire is, the sandwich will cook very quickly. Ham and tomato are also very good additions to your cheese sandwich.

Pizza pudgie pies are popular with our family too. Again, butter two slices of bread and place the buttered side down in the pudgie pie maker. Add your favorite pizza toppings (ours are canned pizza sauce, pepperoni, and mozzarella cheese). Close the pudgie pie maker and place in the coals of your campfire to cook. Be careful when removing pudgie pies from your pudgie pie maker. Both the pudgie pie maker and your sandwich will be very hot.

Another favorite type of pudgie pie that our family enjoys are dessert ones. Butter your two slices of bread and place the buttered sides down in the pudgie pie maker. Spoon in some of your favorite prepared pie filling (cherry or apple are our favorites). Cook in the fire and enjoy.

And of course, no camping trip is complete without making smores. They're also very easy to make. Start by roasting a marshmallow over your fire. Once your marshmallow is warm and gooey, stick it on top of a graham cracker and a piece of a chocolate bar, and then top with another graham cracker.

Cooking while camping can really be a lot of fun. Preparing foods should be easy and require little clean up and use few pots and pans. At the end of the night, though, no camping trip would be complete without toasting marshmallows. Cut some branches and skewer large marshmallows. Hold each stick over the flame until brown and toasty. It makes a great, gooey dessert and an ideal end to your day.

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cast adamant skillet

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How to Choose a Soup Pot For the Best Soup Recipes

It is important to buy a good quality soup pot if you want to make the best soup recipes. Soup pots are versatile and you can also use them for braising meat, making broth and cooking pasta. Whether you want to make a pumpkin soup recipe or a braised meat stew, using a good pot is essential to your success.

The shape and size of a soup pot are important factors. Soup pots range from four to twenty quarts in capacity, and then you have commercial ones, which can be enormous. A soup pot tends to be smaller than a stock pot because you usually make less soup at once than with stock, but buying one pot, which is good for making soup or stock, is a good investment, because you will not have to buy two pots.

Tips for Choosing Soup Pots

Choose something between six and twelve quarts because this makes the pot versatile enough for many uses. Soup pots normally have deep straight sides, a round base, and a lid. You can use something smaller and wider, such as a big saucepan, for making soup.

A thick, heavy base is very important because a thin bottom might result in burnt soup. Soup can take a long time to cook so the pot will be on the stove for perhaps hours at a time. Copper, cast iron, steel, and aluminum are soup pot material choices and there are pros and cons to each one.

It is important to choose a soup making pot with a strong, securely attached handle. Rivets or heavy screws should be used to attach the handle to the pot. The handles should also be comfortable and big enough to get your fingers through.

Recipe for Split Pea and Ham Soup

This is a great recipe to make in a big pot. The combination of ham, split peas, spinach, vegetables, and herbs is magic and this is a hearty, rich, and flavorful soup, which is perfect for lunch or dinner. This recipe serves ten people.

What you will need:

1 lb rinsed, dried green split peas
5 cups water
2 diced celery ribs
2 fresh or smoked ham hocks
1 cup slivered spinach leaves
1 minced clove garlic
4 tablespoons unsalted butter
2 finely chopped sprigs fresh parsley
2 finely chopped carrots
1 finely chopped onion
5 cups chicken broth
1 sliced leek (white part only)
2 sprigs fresh thyme
Salt and black pepper, to taste

How to make it:

Stir together the chicken broth and water in a big soup pot, then bring the mixture to a boil. Add the split peas, ham hocks, celery, thyme and half the parsley. Turn down the heat and simmer the soup for forty five minutes with the lid partially covering the pot.

Stir it every ten minutes. Melt the butter in a skillet over a moderate to high heat, and then saute the leek, garlic, onion, and carrots until soft. Transfer the vegetables into the soup pot. Add the spinach and simmer the soup, partially covered again, for half an hour.

Turn the heat off and take out the ham hocks. Take the meat off the bones and discard the bones as well as any fatty bits. Return the chopped meat to the pot. Adjust the seasoning, add the rest of the parsley, and serve hot.

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Love and Theft - Run Away [ New Video + Lyrics + Download ]

Love and Theft - Run Away [ New Video + Lyrics + Download ] Download this song as a ringtone at www.yeehawringtones.com right now! It's been a long week, I've got a slow leak in my left front tire. I'm sick of where I work. My boss is such a jerk, dont care if I get fired. My backs about to break, no money in the bank, and she don't call me anymore. I'm down to my last ring, it's time to sell my things, CHORUS And pack my bags, and never look back, run a parallel line with the railroad tracks, and make my get away. I put the pedal to the metal as the sun goes down. Leave everybody sleepin in this sleepy town tonight, and at the break of day, I'll be a runaway! A hundred miles in, I got a stupid grin on my scruffy face. With every cigarettte, I'm burying my regrets. Dont want to leave a trace. And from the rear-view, I've got clear view, of who I used to be. A little bit faster now, don't wanna turn around. I'm gonna pack my bags, and never look back. Run a parallel line with the railroad tracks, and make my get away. I put the pedal to the metal as the sun goes down. Leave everybody sleepin in this sleepy town tonight. And at the break of day, I'll be a runaway! I'll be a runaway! It's crazy, I know, to count on this road and give me what I need. But with every state line, somehow I find, another part of me. Yeah-e-yeah! I'm gonna pack my bags, and never look back. Run a parallel line with the railroad tracks, and make my get away. I put the pedal to the metal as the sun ...



http://www.youtube.com/watch?v=R3NQwkJjqdw&hl=en

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Check Out KittAmor 10 Inch Standard Aluminum Non-Stick Fry Pan for $9.95

KittAmor 10 Inch Standard Aluminum Non-Stick Fry Pan Review

KittAmor 10 Inch Standard Aluminum Non-Stick Fry Pan Feature

• 2.2mm aluminum construction
• powder coated acid dipped exterior
• 3 layers of Silkware Exceed (Japanesse) non-stick coating
• high temp bakelite handle (hollow)
• dishwasher safe

KittAmor 10 Inch Standard Aluminum Non-Stick Fry Pan Overview

10 inch standard (2.2mm) aluminum with 3 layers of Japanesse non-stick fry pan

Available at Amazon Check Price Now!

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Customer Reviews

*** Product Information and Prices Stored: May 14, 2010 02:05:09

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Great Price CIA 23510 for $114.95

CIA Masters Collection 7-Ply Copper Clad Stainless Steel 12 Inch Saute Pan with Helper Handle Review

Like other reviews have pointed out, this is a large, heavy, solid pan.

That said, it's definitely worth it. It heats very evenly (make sure to pre-heat for a few minutes and use some real oil/butter, not the aerosol stuff), cleans up well (polish with Bon Ami if desired - never use steel wool) and feels like it's been forged of one continuous piece of metal (unlike other pans where cheap rivets make the handle attachment wobbly).

This has become my go-to pan for most stove-top tasks. Admittedly it's a tad big for some small jobs (a single fried egg looks comically tiny), but that's no reason not to buy.

This purchase has made me want to get more pieces from the CIA Masters Collection - I like the brand better than All-Clad for both performance and price. FYI, this also comes in a 10" version and both sizes are available with a nonstick coating.

Tip: If you want to move this pan one-handed when it's laden with food, you can grab close to where handle is attached and brace it against your forearm (the handle's curve and size makes it feel like it was designed for this). While not as easy as using both hands and the helper handle, it's a good way to muscle things about.

CIA Masters Collection 7-Ply Copper Clad Stainless Steel 12 Inch Saute Pan with Helper Handle Feature

• 7-Ply Copper Core construction extends up full side of the pan for quick and even heat distribution
• Induction Ready
• Ranked 'Best Overall' by National cooking magazine in January 2008
• Riveted ergonomically designed handle, and 'helper handle', are comfortable and add to ease of use
• Lifetime Warranty

CIA Masters Collection 7-Ply Copper Clad Stainless Steel 12 Inch Saute Pan with Helper Handle Overview

This 12 inch 7-Ply copper clad open sauté was ranked ‘Best Overall’ in January of 2008 by a distinguished cooking magazine. The generous surface area, combined with the copper core construction and the efficient helper handle makes this a ‘must have’ for your kitchen. The Master’s Collection has been designed by the Master Chefs of the esteemed Culinary Institute of America, to be the top performing cookware on the market. The perfect amount of copper has been layered between layers of aluminum and stainless steel to offer an amazingly responsive and conductive piece of kitchen equipment. The detail to design and functionality are exceptional and will be a welcome addition to your kitchen.

Available at Amazon Check Price Now!

Related Products

• CIA Masters Collection 7-Ply Copper Clad Stainless Steel 10 Inch Saute Pan
• CIA Masters Collection 7-Ply Copper Clad Stainless Steel 8 Inch Saute Pan
• CIA Masters Collection 7-Ply Copper Clad Stainless Steel 10 Piece Cookware Set
• CIA Masters Collection 7-Ply Copper Clad Stainless Steel 3 Quart Saute with Cover
• Oxo Good Grips 12-Inch Stainless-Steel Locking Tongs

Customer Reviews

Great pan but I can't lift it! - Amsterdame - Los Angeles, CA
This is one of those times I should have checked out the product in person prior to purchasing. It's a great saute pan, and cooks very evenly. However, it is so heavy it is difficult to lift, even with the "helper handle". Still love it though.



Great addition to my set - W. Weeks - NY, USA
I bought the seven piece set a few years ago and wanted a 12 inch saute pan. This actually was on my wish list for Christmas, and I got my wish. The pan is sturdy, like the rest of the collection, heats well and is easy to clean. I has been a great addition to my set. I also bought the 2 quart sauce pan, as it did not come with the set, I couldn't be happier overall with my choice. A definite up grade from my old Revere pans. Would recommend this brand to anyone who takes cooking seriously.






Panvalue - David L. Cardillo - TN US
Pan is heavy, and needs the auxiliary handle. It heats well and evenly on low heats. We bought this for specific use on a glass top range. I am not a large person, and found that I can pick up the skillet with my left hand, the trick being to use the heighth and length of the handle against my forearm for support. I can transport it to the table that way, serving with my free hand. I believe it was great value for the money.

*** Product Information and Prices Stored: May 13, 2010 12:05:18

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Check Out Winware 14 Inch Aluminum Fry Pan with Silicone Sleeve for $29.99

Winware 14 Inch Aluminum Fry Pan with Silicone Sleeve Review

Bought it in December and I'm still using it about once a week. Love the handle and very easy to clean.

Winware 14 Inch Aluminum Fry Pan with Silicone Sleeve Feature

• Heavy gauge 3003 aluminum fry pan in natural finish
• Riveted handle for durability
• Silicone sleeve holds heat up to 600F
• Easy to clean and maintain
• NSF Listed

Winware 14 Inch Aluminum Fry Pan with Silicone Sleeve Overview

Winware's Gladiator fry pan is constructed with heavy gauge 3003 aluminum for impact resistance. Removable silicone sleeve can hold heat up to 600F. Season the fry pan before first use.

Available at Amazon Check Price Now!

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Customer Reviews

I threw it away - finnsmommy - 'burbs, NY USA
I tried to like this and kept it for a few months, but then tossed it out. It was terrible to clean. never looked clean. Handle felt weird...i just hated it.







*** Product Information and Prices Stored: May 12, 2010 16:15:11

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Making Great Grilled Cheese Sandwiches

The grilled cheese sandwich is a staple of modern life. It has long been a favorite. They are quick and easy to make at home, and they even show up on diner menus. Today people use all sorts of modern devices to attempt to make a great grilled cheese, but you don't need any of those things. I know that those selling the fancy sandwich making devices would beg to differ, but for my money there is no simpler way than to just use a hot non stick skillet and a spatula.

There are three basic variations that make a killer grilled cheese which will be addressed in this article. This is a bit of a double entendre, because the medical literature is full of warnings about high calorie combinations of fats and carbohydrates, but we will leave that unfortunate fact of life aside for now. The first way is the basic plain grilled cheese sandwich. What you want is a hot non stick skillet and spatula. Start with some sliced white or wheat bread which is your personal choice. You also need butter and American style sliced cheese. Please use as real a cheese as possible, not merely "processed cheese food". You need to lightly toast the bread in a toaster to make sure that it is a bit firm and won't get soft on the inside where the cheese cooks. This is crucial and the part that most people forget about. Put two slices of the cheese between the toasted bread slices and then lightly butter the outside on each side. Place the whole thing into the skillet and watch as the butter on the bottom slice sizzles. After roughly 4 minutes have passed, flip the sandwich to the other side for the same sizzling experience. Notice when the toasty outside looks nice and crispy, but not too dark. The cheese inside should be starting to melt nicely. Take it out and put it on a plate. Optionally slice it diagonally in half or even into 4 triangles for the kids. Voila, the perfect grilled cheese sandwich, and all without some fancy single tasking kitchen gadget.

The second option here is to embed some sliced tomato in between the cheese slices so that you have a totally different experience and texture to your grilled cheese sandwich. The process outlined above is identically followed, save for the addition of sliced tomato.

The third option would be using bacon - and a fourth would be bacon and tomato which I will just leave as a suggestion. (evil grin) Fire up your skillet and get it nice and hot. Fry up 2-4 slices of bacon until they are nice and crispy. You want it crispy for this application. When the bacon is crispy set it aside on another small plate. Now, you will use the bacon fat in the pan, but not too much. If it is polling all over the place pour some out until there is enough to fry the sandwich. You have to judge this for yourself as there is no measurement, but I think that common sense reveals my meaning here. Now, toast the bread slices and when you put the 2 slices of cheese inside, place one slice of cheese and then 2-4 slices of bacon over the first slice. Two slices is fine per sandwich, where 4 slices give you enough to make 2 sandwiches, but for the real bacon fanatics 4 can fit inside a single sandwich. I hope that makes sense. Now place the second cheese slice over the bacon, and the other toasted bread slice over that. You don't need to butter each slice on the outside since you will use the remaining bacon grease to fry the sandwich. As I mentioned earlier, you can also put a tomato slice in with the bacon if you wish for an even tastier treat. Simply fry it up the same way as the original grilled cheese and you have an amazing bacon/grilled cheese or bacon/tomato/grilled cheese sandwich that will rival the tastiest experience out there.

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Healthy Grilled Cheese Sandwiches

Make a healthier Grilled Cheese Sandwich than the one we ate when we were growing up.

Recipe:

Ingredients:

2 slices of Nature's Own 100% Whole Wheat Bread
2 slices of 2% fat American cheese
2 seconds of olive oil cooking spray

Instructions:

1. Preheat skillet or pan with medium heat
2. Spray pan with 1 second of cooking spray
3. Place both slices of cheese between bread slices
4. Place cheese sandwich in preheated skillet
5. When bread is golden, spray one second cooking spray in pan and flip sandwich
6. Remove from skillet when the other side is golden

Facts:

-Cost per serving: 80 cents
-Calories per serving: 218 calories
-Protein per serving: 16.0 grams
-Carbohydrate grams: 24 grams
-Fat grams: 9 grams
-Sugar grams: 6 grams
-"Bad" Fat grams: 3 grams

Commentary:

I love this recipe and eat grilled cheese sandwiches often. These sandwiches taste great and are very easy to prepare. These sandwiches are also cheap and healthy because they are made with:

1. 100% stone ground whole wheat bread - the "stone ground" part is very important. It ensures you are getting all of the health benefits associated with whole grains

2. 2% fat cheese - You can use any low fast cheese for this recipe. I just happen to like American cheese. Low fat cheese is high in protein and calcium. Both can improve your health and help you lose weight

3. Olive oil cooking spray - You can use canola cooking spray also. Olive oil is good for you in moderation. It's healthy oil that can help decrease your bad cholesterol and improve your overall health.

Please consult your physician, registered dietitian, or certified fitness professional before starting or changing your diet or exercise program.

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Skillet - Yours to Hold (acoustic cover)

Skillet's "Yours to Hold" Key of D



http://www.youtube.com/watch?v=XnVjaloy5Ag&hl=en

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Ron's Apple Brandy Pie tweaked

Daughter Lu bakes tweaked Ron Dube's recipe with input from sister-in-law chef Jennifer.



http://www.youtube.com/watch?v=JVUCaKv1NCg&hl=en

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Check Out Emerilware Stainless Steel 1 Quart Saucier for $15.99

Emerilware Stainless Steel 1 Quart Saucier Review

I love this little saucier! My new cookware set did not include a 1 qt. pot, which I really missed, so I shopped around for a good addition to my set. This Emerilware stainless 1 quart saucier was just the thing. A great little pot and very useful for lots of functions--making gravy, sauces, heating vegetables or soup. It heats up very well and evenly and clean-up is a breeze. You can't go wrong with this very nice pot!

Emerilware Stainless Steel 1 Quart Saucier Feature

• Emerilware 18/10 Stainless Cookware Features a band of copper for accent and glass lids
• 18/10 Stainless Interior
• Aluminum and Copper Disc Encapsuled in Stainless Steel
• 1 Quart

Emerilware Stainless Steel 1 Quart Saucier Overview

This 1 Quart Saucier Pan lets you produce the kind of sauce that you see on Emeril's hit cooking show. With its solid construction and side pouring spout, you'll capture perfect flavor, every time.

Available at Amazon Check Price Now!

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Customer Reviews

Lightweight, cheap, and not as described. - Marye E. - Reno, NV
I thought that Amazon had shipped me the wrong model pan, or the one quart sauce pan, minus a lid. But in researching further, and looking at the customer pictures, It seems that maybe I just received a cheaper model of the Emerilware Stainless Steel 1 Quart Saucier, which is not the same pan described on the product page.

And, since I have already returned the pan I received, by mistake I thought, to Amazon and a replacement Emerilware Stainless Steel 1 Quart Saucier is on its way to me, I'm fearful that the replacement pan will be the same crappy pan, sans pour spout and thicker copper bottom, that I received in the first place from Amazon.

BTW...The replacement pan arrived today from Amazon, and I'm sorry to say it is not only the same cheap pan I received before, but had a large scratch on the side of the pan. I won't be ordering any more Emerilware Stainless Steel pots or pans on-line anymore.

The quality and materials are only half, or less, of the other Emerilware Stainless Steel pots, pans and lids that I bought last year from Amazon.

Amazon, most likely lately, has been getting counterfeit Emerilware Stainless Steel pans and selling them as the real thing.



NOW I BELIEVE the 2 Star Review - lexi -
David Burrell was absolutely correct and I think generous with his 2 stars.

The REAL Emeril 1 quart suacier is a great pot. And it typical does not come with a cover, that part is OK.

Unfortunately the one shipped has original Emeril/All-Clad packaging but is not All-Clad quality.

I posted my specific comment under David B's review.



Expected better... - David Burrell - Nevada
I own 14 pieces of the Emerilware Stainless Steel pots and lids, and have been impressed by the quality of materials and manufacturing of the previous items that I ordered, which is why I finally purchased the one quart pan.

Even though it did not come with a lid, that was not the cause of my disappointment with this pan. This pan, compared to the other pieces that I own, has a small bottom and is made of lighter weight materials, which makes the handle heavier than the pan.

It won't sit on a flat surface empty because the handle tips it over. If it had come with a lid that might have restored the balance. This is a poor design, and not the same weight and class of the my older Emerilware Stainless Steel pots and pans. In addition, the copper band on the bottom of the pan is only about 1/2 the size of the copper band on my other pans, plus this pan does not have a pouring spout, as shown in the picture and listed in the description for this model pan.

I should have ordered the "Simply Calphalon Stainless 8 Inch Omelette and 1 Quart Covered Sauce Pan set." for the same amount of money. That one quart pan does come with a lid, and the extra Omelet pan and lid are just a bonus.




*** Product Information and Prices Stored: May 10, 2010 08:55:09

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Recipe For an Old Fashion Applesauce Cake Baked in an Iron Skillet

When I was a child growing up in a rural Southern Indiana community, there were always local gatherings and food was always involved. We met at a local farmer's maple syrup camp in the Fall for a wiener roast and taking turns stirring the syrup. We met in the Summer in a neighbor's front yard for an old fashion ice cream social. in fact, this recipe for Iron Skillet Applesauce Cake was his daughter's recipe. We sometimes met at the vacant lot across from the general store for picnics, often with puppet shows and miniature merry-go-round rides on a merry-go-round provided by the local bread company. The local churches held gospel sings followed by snacks and desserts either on the lawn or later in the fellowship halls. Some of my favorite recipes come from foods brought to these functions by the good cooks in the neighborhood. Many of the recipes I post, such as this one, are from these very gatherings. Ah, the memories. Times certainly do change but memories remain!

IRON SKILLET APPLESAUCE CAKE
This recipe was from a neighbor when I was a child.

1 1/2 cup flour
1/2 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1 tsp ground cinnamon
1/3 cup butter
1 cup unsweetened applesauce
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp baking soda
1 cup raisins

Preheat the oven to a temperature of 325 degrees. Line the bottom of an iron skillet with waxed paper and set it aside while mixing cake.

Dissolve soda in applesauce. Stir in the sugars, butter, and the beaten egg. Blend in the flour and spices. Add the raisins which have been plumped by mixing 1/4 cup sugar and a little water and bringing to a boil with the raisins. When the cake batter is mixed well pour the batter into the iron skillet and bake for 35 to 40 minutes or until a toothpick in the center comes out clean.

Enjoy!

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Cast Iron Seasoning 101- The best complete adviser on YouTube.

The most detailed Cast Iron Seasoning howto video on YouTube... I even cooked some eggs at the end to "test" the non-stick capability of a freshly seasoned pan. This is also my first attempt at video editing and working under the ten minute limitation. I hope the "cuts" are not too choppy to follow. Please rate and comment!



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

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Fresh Tilapia Fillets with Sage and White Wine Sauce

Rated as one of top 3 healthiest foods, tilapia combines the succulent, mild flavor of fresh fish with the amazing benefits of lower cholesterol and lower levels of heart disease. Enjoy the delicious taste of fresh herbs and wine with the light flavor of this exquisite fish.

24 oz tilapia fillets
1/3 cup golden raisins
1/4 cup all-purpose flour
1/2 teaspoon dried whole sage
1/2 teaspoon ground pepper
vegetable cooking spray
1 tablespoon butter
3 tablespoon lemon juice
1/4 cup Chablis; or other dry white wine
1/4 cup dry sherry
1 tablespoon light soy sauce
fresh sage leaves

Place raisins in a small bowl; add enough water to cover. Let stand 10 minutes. Drain, and set aside. Rinse fillets with cold water, and pat dry. Combine flour, sage and pepper; dredge fillets in flour mixture to coat well. Coat a skillet with cooking spray; add butter, and place over medium heat until margarine melts. Add fillets, lemon juice, and reserved raisins. Cover; reduce heat, and simmer 10 minutes. Remove cover, and turn fillets. Add wine, sherry, and soy sauce to skillet. Bring to a boil; reduce heat, and simmer 5 minutes or until wine mixture is slightly thickened. Carefully transfer fillets and wine mixture to a serving platter. Garnish with sage leaves, if desired.

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Skillet Seasoning 101

This a small explanation and demonstration of saesoning a skillet I had taken back to steel because of its rusty and heavly carboned condition. There are several methods to do this and some in the iron skillet societies have felt this method was near blasphemy. However after talking with Lodge Mng. One of the last American if not the last Mfg, they told me that all iron skillets started out silver colored and after several seasonings it will be a faster seaoning process than buying and breaking a non pre-seasoned skillet. Its my believe that its even better than that. After 3 seasonings, I am cooking stick free



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

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Ivoryline - The Last Words

ivoryline - The Last Words



http://www.youtube.com/watch?v=YbcbCL-RGHY&hl=en

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Potato Ravioli With Wonton Wraps

This undoubtedly has its roots at Ellis Island. Only in America can you find a hearty-warming dish created from such a variety of ethnic styles and ingredients. It just goes to highlight our cultural commonalities, at least from a culinary perspective. Here are two recipes using two potato variations and one pasta variation. Give them a try for something new and different.

A simple recipe for Sweet Potato Ravioli consists of 1 cup mashed sweet potatoes, 2 minced garlic cloves, 1/2 teaspoon ground ginger, salt and pepper to taste, and 32 won ton wrappers. To prepare, mix sweet potatoes, garlic, ginger with salt and pepper. Spoon 1 tablespoon mixture onto won ton wrapper. Brush edges of wrapper with water. Top with second wrapper and seal. Repeat with remaining potato mixture and wrappers. In 3 quarts boiling water, cook 4 to 6 ravioli 'al dente.' Remove with slotted spoon and repeat with remaining ravioli.

Alternatively, use an equal amount of mashed Idaho potatoes. Substitute ingredients with ½ cup bacon bits, 1 tablespoon chopped chives, 1 minced garlic clove, 1 tablespoon butter, 2 tablespoons grated Parmesan cheese, and salt & pepper to taste.For a simple sauce to garnish either variation, boil 1/2 cups chicken stock with 3 tablespoons butter, and 1 tablespoon finely chopped chives. Plate ravioli. Spoon sauce to coat and serve immediately.

As another simple sauce, melt 1 stick butter in skillet and cook until butter begins to brown slightly. Remove from heat and add 3/4 tablespoons balsamic vinegar and ¾ tablespoons chopped fresh thyme. Plate ravioli. Spoon sauce to coat, and sprinkle with chopped pecans. Serve immediately.

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Cajun Rice Dressing

One of my favorite all time receipts is Cajun Rice dressing. The receipt follows.

Ingredients:

1 package of Jimmy Dean Hot sausage

1 cup celery 1 cup onions

1 cup green bell pepper

2 Tbls olive oil

2 cups of rice

Preparation

In a medium size pot prepare the rice, 2 cups of rice and 4 cups of water. Add a tablespoon of oil and a teaspoon of salt. Bring the water to a boil and then turn down the heat to medium. I never strir my rice, some do and it seems to turn out alright. I prefer to let the rice, water and pot do its own thing and I usually get good results.

In a skillet, put a small amount of oil (Olive oil preferably) , Add the sausage.  Brown thoroughly, then add the onions, celery and bell peppers and the seasoning.

Cook the ingredients until the sausage is well done and the vegetables are translucent or semi-soft

Turn the heat to low on the meat and vegetable mixture. Remove the rice from the bowl you cooked it in and fold it into the meat mixture and vegetable mixture, making sure the mixture is blended into the rice. 

Serve immediately. This dish has a tendency to cool rather quickly so make sure you are ready to eat before completing the cooking.

This dish is a favorite anytime, but around our household it is a necessity for Thanksgiving and Christmas dinner. If you want to spice up your next covered dish get-together this dish will be a winner I am sure. Good eating!

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Stainless Steel Skillets - Your Simple Guide in Buying Stainless Steel Skillet

Homeowners today are now opting for stainless-steel cookware simply because these kitchen appliances offer both functionality and aesthetic. A stainless steel skillet is as durable as its cast iron counterparts. It is efficient and quite easy to clean and maintain. Typically, high-grade skillets have good heat conductivity and the stainless-steel units are great for producing a fond as they cook. When buying these appliances, consider...

Manufacturers

Every manufacturer offers different sizes of skillets. Some manufactures skillets with nonstick coating while others only sell those without a coat. The price of the cookware also depends on its manufacturer. In addition, some manufacturers offer this cookware with layers of aluminum or copper to improve the heat distribution. When choosing a brand, a reliable and trustworthy company with extensive experience is a good option.

Coating

Stainless-steel units are available with either coated or uncoated surfaces. Generally, the type of cookware you will be purchasing will depend on what type of dish you will be preparing. Traditionally, the uncoated surfaces are specifically for meals that are finished off in the oven. A good model for this type is that with the capability to withdraw high oven temperature. Since the cookware is uncoated, expect that it will produce fond, a brown sticky bit. However, the pan is still easy to clean as it is non-reactive to food.

Size and Weight

These two factors can affect your choices. Basically, the preferred size of the stainless steel cookware is at least 12 inches. You may want to cook your chicken or meat without them touching each other. A large size pan will help prepare your food conveniently. On the other hand, the weight of the pan should be at least at a medium weight. Technically, it should weigh around 3 pounds or so, such that it can distribute the heat evenly and thus cooking process is controllable.

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Rachael Ray Cookware Set 14-Piece

The Rachael Ray cookware set 14-piece basically comprises the nitty-gritty for great cooking using an oven, and is practically ready for sautéing, boiling, steaming, simmering, and frying. Usage of which is practical and comprehensive with a blaze of color.

This Rachael Ray cookware set consist of a 4-1/2-quart covered sauce pot, a 4-1/2-quart covered saute pan, a 1-1/2-quart covered sauce pan, a 2-quart covered sauce pan, a 3-quart covered sauce pan, a 6-quart covered stockpot, a 10-inch open skillet, and an 8-inch open skillet. The pots and the sauce pans is practically designed for heating up soup, making marinara sauce, cooking breakfast oatmeal, or even boiling pasta.

Moreover, the deep sauté pan definitely works just fine for one-dish meals beginning from browning meats or sautéing onions; and then adds up liquid and other ingredients to complete on the stovetop or in the oven.

You could also make use of the stockpot for large batches of chili, soup, or stew. And finally, the skillets feature gently curved sides for easily flipping of food or sliding an omelet or even grilled cheese sandwich from the Rachael Ray pan to a plate.

Furthermore, the pots and pans, which are constructed in hard-anodized aluminum, are designed to withstand corrosion and dents at the same time as these distribute even heat. The interiors of this cookware are coated with a nonstick treatment so as to make sure that they are best for hassle-free cooking and fast clean-up.

What is also good about this cookware is that every pan has a 7-inch long stainless-steel handle whereas the stockpot has two side loop handles for a convenient transportation of the two saucepans, the sauté pan, and the skillet to and from the oven. As well, a circular handle is found on each of the set's lids.

Significantly, a silicone rubber sleeve coats each of the handles and a hanging hole punctures each long handle for storage purposes; this is intended for secure grip and ergonomically friendly. Manufactured in clear tempered glass, the shatter-proof lids allow the user to monitor visually cooking without discharging any heat and flavor.

And finally, the Rachel Ray cookware can basically sustain oven temperatures up to 400 degrees Fahrenheit. For safety purposes, preclude from the usage of metal utensils while using the cookware set as it would likely produce detriments. In the same token, using abrasive scrub pads and cleansers is absolutely discouraged.

You can easily wash this Rachael Ray cookware by hand. Made in Thailand, this has a limited lifetime warranty for the set. The set measures 15-1/5 by 23-1/5 by 15-1/5 inches and weighs 26-1/3 pounds upon shipping.

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Check Out World Cuisine A4171636 Black Carbon Steel Frying Pan - 14.125 Inches

World Cuisine A4171636 Black Carbon Steel Frying Pan - 14.125 Inches Review

World Cuisine A4171636 Black Carbon Steel Frying Pan - 14.125 Inches Feature

• Diameter: 14.125"
• Finish: Natural
• Height: 2.5"
• Metal Thickness: 19 Gauge
• Metal Type: Steel

World Cuisine A4171636 Black Carbon Steel Frying Pan - 14.125 Inches Overview

The traditional black steel Lyon-shaped frying pan creates a generous food-to-heat ratio which allows for setting, scrambling and searing. The angled sides keep in steam and discourage dry frying. The flat, iron handle is solidly affixed. This particular style has a 3/64" to 5/16" (1.2 to 1.5 mm) thickness. Diameter: 14.125" Finish: Natural Height: 2.5" Metal Thickness: 19 Gauge Metal Type: Steel

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caramelizing onions with minced garlic in casting adamant skillet

I had prepared clarified butter well in advance, then heated it with extra virgin olive oil. Half a cup of chopped onion and one minced garlic clove laid the foundation for the risotto to come.



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Lip Smacking Recipes of Alkaline pH Diet

An alkaline pH diet is extremely important to keep the body healthy and help it perform daily activities. Balance is a very important aspect when it comes to maintaining a healthy body. For instance, most people are aware when their body works hard and when it should get enough rest. Similarly we all should know when the body produces toxins and whether it is capable of eliminating them.

A body needs variety of vitamins and minerals, fatty acids, amino acids and other important elements to help it grow and function properly.

A pH balance in the body indicates presence of equal amounts of acids and alkalines inside the body. The characteristics of acids and alkaline differ from each other. A healthy body must strike a good balance between acids and alkalines. However, most people are unable to do this. In case, there is an imbalance the body may suffer from a disease.

When a substance is unable to get rid of its hydrogen ions, once it is placed in a solution of water, it is considered less acidic. Here, the substance becomes alkaline. Alkaline is necessary for alleviating acidic conditions inside the body. This is the reason that milk is performed in case of accidental ingestion of acids poisons. Under such circumstances, potato juice can also provide relief to an acid stomach.

If you are interested in having alkaline foods, here are some interesting recipes that will excite your taste buds and also help you in maintaining the pH balance of your body. These recipes are delicious and easy to prepare.

Alkaline Recipes:

A) Easy Pasta - Ingredients:

o A packet of vegetable or spelt pasta

o 1 medium zucchini cut in to cubes.

o A cup of broccoli

o 5 garlic cloves chopped

o 2-3 medium tomatoes cut in to cubes

o ¼ cup sun dried tomatoes

o 6-7 basil leaves chopped

o ½ tsp. tahini powder

o 1 tsp. of olive oil

o 2-3 chilies crushed for taste.

Preparation:

Cook pasta, drain, run in cold water and put aside. Heat some oil in the skillet and add garlic chilies, sun dried tomatoes, basil and tahini powder. Sauté for about 2 minutes. Now add all the vegetables and cook for about 4-5 minutes. Mix the pasta inside the pan. Now add a little olive oil and stir for about two minutes. Serve hot.

B) Sprouted Salad - Ingredients:

o 8-10 organic leaves or vitamins lettuce chopped

o 2-3 cups of mung bean sprouts

o 1-2 cups lentil, clover, buckwheat or broccoli sprouts

o 1 cup garbanzos sprouted.

o 1 cucumber peeled and sliced

o 1 tomato cut in to small wedges.

o A carrot peeled and grated.

Preparation:

Arrange all ingredients in a bowl. Chill and serve with your favorite dressing.

C) Red Bean Chills - Ingredients:

o 1 1/3 tsp. olive oil

o ½ medium onions chopped.

o ½ medium green bell peppers chopped

o 1 tsp. chili powder

o ½ tsp. ground cumin

o ½ tsp. sea salt

o ¼ tsp. garlic powder

o 2/3 cup soy crumbs

o ½ cup water

o 1 ¼ crushed tomatoes

o ½ cup kidney beans

o 2 ounce soy cheddar cheese grated

Preparation:

Heat oil in a large pan. Sauté onions and green peppers in oil for about 5 minutes until onions are translucent. Now add chili powder, garlic powder, salt and cumin powder. Cover the pan for about 2 minutes. Now add soy crumb and water. Put tomatoes and kidney beans and stir. Cover and let it simmer for about 30 minutes. Serve hot in a bowl. Sprinkle some cheese.

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Skillet- Better Than Drugs (with lyrics)

"Better Than Drugs" by Skillet Album: Comatose[Deluxe Edition] ~Lyrics(in the video) & pics :) ~Pics: Flickr.com Photobucket.com Yahoo.com *THE SONG AND THE PICTURES DO NOT BELONG TO ME* ~More Credits: Lava Records Ardent Records Atlantic Records



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Kid Friendly Lasagna

I am one of the many moms that have a picky eater under the age of five. If he had his way, he would only eat chicken nuggets, macaroni and cheese, and pudding. After many attempts to make a meal that the whole family will enjoy, I found a recipe in one of my cooking magazines and changed it up to suit my busy lifestyle. This meal is sure to please the picky eaters in your home.

Ingredients:

1 pound of lean ground beef

1 26 oz. can of Hunts Four Cheese spaghetti sauce

1 26 oz. can of Hunts Garlic & Herb spaghetti sauce

1 pound Velveeta cheese, cubed

6 "no boiling required" lasagna noodles

Directions:

1. Preheat oven to 375.

2. In a large skillet, cook ground beef over medium heat until no longer pink. Drain.

3. Add can of Garlic & Herb spaghetti sauce and half of the can of Four Cheese spaghetti sauce to the ground beef. Stir well and heat through.

4. In a greased 13-in. x 9-in. x 2-in baking dish, spoon in half of the meat sauce. Top the meat sauce with three noodles. Cover the noodles with half of the cubed cheese. (Please note: the cubed cheese will not completely cover the noodles. This is fine because the cheese will spread while baking.)

5. Now spoon the rest of the meat sauce over the cheese. Add three more noodles and cover the noodles with the rest of the cheese.

6. Top with remaining Four Cheese spaghetti sauce.

7. Cover baking dish with foil.

8. Bake for 1 hour at 375.

9. Let lasagna set for 10-15 minutes before serving.

Yield: 6-8 servings.

Serve lasagna with a side salad and breadsticks for a complete meal.

This kid friendly lasagna is also great the next day. Simply place a serving in the microwave to heat up. Be sure to cover the lasagna in the microwave because it will splatter and make a mess.

Happy cooking!

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