Sometimes - Skillet

Música: Sometimes Banda: Skillet Album: Awake Ano: 2009



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Campfire Cooking

Cooking is one of my specialties. While in the US Army Reserves I learned about Cooking. Indoor, outdoor and cooking using a utensil over an open flame was fun and easy with cast iron cookware. I remember the outdoors and the smell of cooking, accompanied by the chorus of the squirrels, crickets and birds, during bivouacs.

The most ordinary form of cooking is campfire cooking. For families it is particularly well fitting, it is an activity which presents an opportunity for pleasant evenings and outings. It has its own taste and fancy. Skill and knowledge is required, but both are easily acquired. Cooking is a tradition in itself and some cooks have years of experience both on safaris and at home. It is one of my favorite things in life. It is great; however, most open flame cooking is done in campgrounds. Credit to improvements in camping cooking gear and a horde of easy-prep and in-store ingredients, it need not be limited to burgers, dogs and smokes. Another unique way of cooking is to cook some food items inside of other foods. Another unusual cooking, using a utensil over an open flame method, is cooking in paper. An unfussy and simple way of outdoor cooking is to set a large coffee can on the coals. The days of utilitarian campfire cooking of yesteryear are gone. Try out a few odd techniques the next time you're out camping.

For the tools and tips, place in your favorite search engines: campfire grill, campfire ring, propane in the ground campfire with a cast iron pot, campfire grill, campfire tripod, campfire in a can , California campfire fireplace, little red campfire , cooking steamer, induction cooking, cooking tripod, cooking strainer, cooking smoker, cooking station, cooking table, cooking pot, cooking twine, cooking thermometer, cooking rings, bistro cooking, plank cooking. Search for some prime cooking on the web or books on tips and tricks for Dutch oven cooking. Buy books which are specifically written for the camper who wants to make this method of cooking easier, safer, revealing how to make outdoor cooking grilling and RVing easy and fun in camping. I learned years ago from a relative that most pans will do well.

If you've never done any open flame cooking or camp cooking before, one of the things to be aware of is that you'll need to monitor food closely from start to finish because it can burn quickly. Placing a marshmallow or hot dog on the end of a good stick and holding the food at just the right distance from the heat. One of the disadvantages to this kind of cooking is that cookware gets much dirtier than it does when cooking with a stove. So most likely open flame cooking will require less clean-up. Although campfire cooking can take a little more time than simply firing up the stove, it is more rewarding. If on the other hand you're in the mood to take your time and enjoy the experience, cooking using a utensil over an open flame can be relaxing in a way that a stove can't begin to match.

Here are some items that you will need to have to be prepared : Camping Cookbooks containing all the unique and fun camping recipes to make open flame cooking enjoyable. A large barbecue grill or rack will let you enjoy the full flavor and aroma, using either wood or charcoal briquettes. On a Campfire a simple and easy way of cooking is to set a large coffee can on the coals.

This method of cooking is the most common form of outdoor cooking. There is definitely more to It than just scorching marshmallows and making smokes. Have an outdoor party. Guest or spectators may soon become participants as the host or hosts divide their guests into teams and turn them loose for an afternoon of supervised scorching Spurred on, in part, as they are getting hungry. It is gaining in popularity because it brings friends and family together at the same time.

Attend a cooking using a utensil over an open flame class. There are conducted nationwide tours or clinics held every year at different campgrounds across the country.

While some view cooking using a utensil over an open flame as a survival skill, most people do it for other reasons. this method of cooking is a way to bring groups together. It is a method in which to lure kids away from their video games or as a way for divorced dads to entertain kids on weekends, It is an ideal way for families to reconnect. Everything tastes better roasted over an open fire. Maybe that is why with kids It is so popular. When you are done with your kid's , make sure the fire is totally out.

How about Breakfast Muffins, fried or poached eggs, Chopped Ham, Shredded cheese, Diced potatoes, for example. Try cooking in a black skillet or even a 12 hole muffin pan. Salt and pepper half of muffin tin placing 6 eggs in 6 holes with 6 muffin mix muffins in the remaining 6 holes. Campfire popcorn can be popped in foil: Popcorn Kernels and oil or butter with salt for seasoning. Tear off an 18 inch square of tin foil. The first lesson to be learned about campfire cooking is that you do not cook over an open flame all the time. Try to have all the latest and greatest campfire gear on hand. Purchase only cast iron products. Browse products of campfire gear to find those goods that will work the best for you. Dutch oven Campfire Cooking is almost an ancient form of making food but is very prevalent today.

Select the relaxed comfort of your living room fireplace; staring into the embers as your banquet cooks, or watching the flickering flames dance and play while toasting your choice dessert; is a great way to generate memories with your family.

Whether camping with the family, hunting with friends or merely achieving that wood-grilled flavor at home is easier than you might think. Dutch oven cooking is one of the best ways to make meals on camping trips. The secret of any open flame cooking is to try and maintain steadily glowing coals, but once you have your fire in this state, you can gage its approximate temperature by using your hand. The single most indispensable piece of gear for open flame cooking is the cast iron skillet. open flame cooking is something of a science, much like cooking on the stove at home. In the days of automatic coffee makers and microwave ovens, it is somewhat of a step back.

If a departure from this method of cooking is your desire, There are some area restaurants which offer a wide range; from fast food right up to Traditional campfire cooking.

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I STAND ACCUSED

I Stand Accused - By yo free-esh home skillet with da willet from da hoood



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KitchenAid Gourmet Reserved StainlessSteel 8" Nonstick Skillet Review

KitchenAid Gourmet Reserved StainlessSteel 8" Nonstick Skillet Overview

Handy in size, this versatile skillet is one you'll grab often! From making a breakfast omelet to sauteing garlic mushrooms that will top your steak--this pan is a pro kitchen performer. From KitchenAid.

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Check Out Hamilton Beach 95003 Nonstick Anodized Signature 12 Inch Skillet for $30.75

Hamilton Beach 95003 Nonstick Anodized Signature 12 Inch Skillet Review

This is just the perfect size for me and I use it daily. I am very pleased with this product.

Hamilton Beach 95003 Nonstick Anodized Signature 12 Inch Skillet Feature

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Hamilton Beach kitchenware featuring exciting products with functional flair. Innovative Elegance! It's all about focusing on style and function. Hamilton Beach kitchenware has the distinctive features that meet the real needs of the family chef.

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MIU Stainless 10 inch Open Fry Pan Review

MIU Stainless 10 inch Open Fry Pan Feature

• Featuers a highly polished exterior surface
• Tri-ply bottom of aluminum sandwiched between two layers of stainless steel for even heat distribution
• Pan works on gas, electric, or induction cooking surfaces
• Dishwasher safe
• 10 inch diameter x 2 inch high

MIU Stainless 10 inch Open Fry Pan Overview

The Frypan is as basic a cooking vessel as anyone can own and should be part of any kitchen. This 10 inch stainless steel open Frypan from MIU FRANCE has features that will impress any cook with its performance and durability. This pan has a 10 inch round cooking surface with 2 inch sides. The pan works great for cooking meats as well as cooking diced vegetables like onions in small amounts of cooking oil. The short sides of the pan allow easy utensil access to the pan's cooking surface. High temperature silicone spatulas work great conforming to all areas of the pan. The bottom of the pan is a tri-ply construction which means there is a .5mm aluminum disc sandwiched between two layers of stainless steel. This allows for even heat distribution over the cooking surface. The pan can be used for any heat source including gas, electric, and induction. The outer side surface of the pan is an attractive highly polished stainless steel. The handle offers a smooth round grip and is hollow round stainless steel welded in such a way as to limit heat transfer from the pan body to the handle making the handles "stay cool" as long as not placed directly over a burner. Stainless steel retains its beauty long after the beginning of the pan's use. Stainless is also the preferred cooking surface of many chef's because it does not absorb any food flavors and it easy to clean. This pan is dishwasher safe and offers a lifetime warranty under normal use.

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Enjoy Your Best Homecooked Sloppy Joes

Traditionally, a Sloppy Joe is ground beef with vegetables such as celery, onions and/or bell pepper cooked with tomato sauce and served on buns. It started off as a dinner time meal in the Southern US states, made popular by working mothers because of their ease of preparation. The earliest traceable published recipe of the Sloppy Joe is from MacCall's Cookbook published in 1963. It entailed sautéing 1/2 lb. of ground beef together with 1 lb. of a beans-and-ground-beef mix in barbecue sauce in a skillet in medium heat. Once the ground beef changes from a red to a brown color, then add the beans-and-ground-beef mix in barbecue sauce together with catsup. Let this simmer for 5 minutes. Split the hamburger buns in the middle and toast them for a minute. Once the beef and beans mixture is cooked scoop this over the toasted buns and serve.

The Sloppy Joe has come a long way since then. The following recipe is more gourmet than the 1963 version.

Ingredients are:
1.25 lbs of ground beef sirloin
1 onion, chopped
1 bell pepper, chopped
1 tablespoon extra virgin coconut oil
16 ounces tomato sauce (about 2 cups)
2 tablespoon tomato paste
4 crusty rolls

For the seasonings:
3-4 teaspoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon steak seasoning blend
1 tablespoon red wine vinegar

To cook, add the extra virgin olive oil to the pan and allow the mean to brown over medium heat. Once the sirloin is browned, add the dry spices and mix well. Add the onions and bell peppers next together with the Worcestershire sauce and vinegar and allow to simmer for 5 minutes. Lastly, add the tomato sauce and tomato paste an simmer on low heat. After 5 minutes, the mixture is ready to be scooped on the lightly toaster and buttered crusty rolls.

Other popular Sloppy Joe versions do not entail any tomato sauce or paste at all. Here is an easy tomato-free sandwich recipe with 10 minutes of preparation, 30 minutes cooking time and 6 servings.

Ingredients are the following:
1 lb lean ground beef
1/4 cup bell pepper, chopped
1/4 cup onion, chopped

For the seasonings:
3/4 cup catsup
3 tablespoon brown sugar
1 teaspoon yellow mustard
half a teaspoon of garlic powder
salt and pepper to taste

To cook, brown the beef in a skillet. Once the beef is brown, add the choped bell peppers and onions. Keep the heat to medium to avoid burning the meat and vegetables. Mix in the rest of the seasonings next. At this point, reduce to a low heat for about 30 minutes to allow the ingredients to marry. This can be served with your choice of bread.

Since the Sloppy Joe is such a popular meal, there have been a lot of variations in the ingredients. There have even been non-sandwich or bread takes on Sloppy Joe such as Sloppy Joe pizza, macaroni and cheese and spaghetti. The ground beef had also been substituted with turkey meat in some recipes. In this case, the Sloppy Joe is called a Sloppy Tom. Another variation to the recipe is to add a little kick to the mixture by adding about half a teaspoon of chili powder for every pound of meat. Even vegetarians can enjoy the meaty flavor of the Sloppy Joe by using vegetarian meat substitutes such as textured vegetable protein or veggie ground round.

Whichever version of the Sloppy Joes suits your taste buds, it remains one of the versatile and easy to prepare dishes of all times. Don't forget to always serve with a table napkin, for they're call Sloppy Joes for a reason.

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Skillet-Rebirthing Live in Denver CO

Skillet Performing Rebirthing Live at Elitch Gardens in Denver CO



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Principles of a Chinese Gourmet

An introduction to the fine art and science of creating perfection out of simple ingredients.

Among devotees of gastronomy who have had the privilege, of sampling the great national cuisines of the world, the Chinese cuisine is rated No. 1 quite as often as the French. It has a purity and refinement that transcend mere cleverness, a beautiful simplicity that marks the truly gourmet. Like the French, it is based upon sensitivity to the inherent nature of the foodstuff being prepared. Chinese awareness and respect for intrinsic taste and texture have produced a highly sophisticated body of practices and seasoning.

There are cookery books that provide recipes for Chinese food. But recipes are dry reading at best. As cookery is an art, one can hardly learn much from recipes without an explanation of the principles that underlie the cuisine that created them. The principles of Chinese cooking have been developed partly from long experience and partly by accident through many centuries. They are applicable not only to Chinese food but to good cooking in general, a science as well as an art.

First, the Chinese believe in nature. According to their interpretation, everything that grows on earth and is edible can be delicious when properly prepared, and so is intended by nature to be eaten by man. The Chinese explored the kingdom of vegetables and herbs and living creatures and so discovered a number of foods, undreamed of by the Westerner, that are both appetizing and beneficial to health. They are used when freshly gathered from field or forest or sea, and again after they have been preserved by pickling or drying in the sun. Thanks to these means of preservation, their supply is assured for all seasons.

As an example, the Chinese discovered the virtues of the soybean, and methods of growing bean sprouts indoors and making bean curds throughout the year.These ingredients are truly a blessing to the Chinese and a just reward for a long, patient search. They are appetizing, nutritious, and because economical to produce, accessible to all. When properly prepared, they appeal equally to the palate of prince or peasant. Such widespread appeal is typical of Chinese cooking.

Most Chinese dishes include some vegetables. The net effect is to enhance the taste of the main ingredient (meat or seafood) and at the same time give simple vegetables the benefit of pleasing flavor from the meat. The combination makes a delicious dish, easy to digest and healthful. Of course, Western cuisines use vegetables, too, but they are generally cooked and eaten separately from the meat. The Chinese cuisine includes some roasted (shao k'ao), grilled (chien),or fried (cha) dishes, not combined with vegetables, but they are the exception.

Consequently, Chinese dishes require less meat. A small piece, say half a pound, enough for only one person if cooked the Western way, may serve five persons if cooked in the Chinese way. An excellent example is the well known dish chop suey, which, although invented by Chinese in America rather than in China itself, utilizes the principles of ch'ao, a staple method of the Chinese cuisine.

Ch'ao, pronounced and often spelled "chow," means low-oil, quick-stir frying. Both meat and vegetables are cut into small pieces and cooked over high heat in a . wok, a large concave skillet. Lacking a wok, the American cook can achieve the same effect in a cast-iron frying pan. A small amount of oil is used, but practically no water. The method is almost unknown to the West, which is surprising because it is so simple and quick and adds flavor to everything cooked. It is suitable for cooking either meat with vegetables or vegetables alone, in almost endless variety.

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The Why, Where, When and Wow of My Favorite Cookware Sets

Why:

Because cooking should be easy, fun and enjoyable, but doing it the wrong way can turn your kitchen into a catastrophe. Timing is everything when it comes to cooking and what you choose to cook with is as equally important in order to ensure a pleasant cooking and dining experience for both you and your guests.

Where:

The Stove is not the only place to cook your meals these days. In these modern times, several kinds of cooking devices have been created and can be used to prepare all different types of foods for cooking everywhere but the kitchen sink!

When:

When preparing your favourite dishes, cooking will be much easier and more enjoyable if you have the right culinary utensils for the food you are going to prepare. Here is a great list of all-time favourite cookware sets and when to use them; along with simple suggestions, valuable tips and useful information to help ensure that you're using the proper utensils for all of your culinary tasks.

Wow:

Prepare incredible, edible foods using your favourite cook and bakeware sets. The best cookware sets offer pieces that come in a variety of shapes and sizes that will provide the most efficient use, with the least amount of equipment. These sets should also include a few additional, supplementary pieces to be used for specific purposes, such as a stir-fry or saute' pan, for example.

Roasting Pans:

Roasting Pans are used to cook foods slowly in the oven by surrounding them with hot air, like a pot roast with carrots and potatoes. Oftentimes, this is done in a clear, heat-resistant cooking bag. Most common roasting pans are accompanied by low sides, but some prefer to use a high-covered roasting pan for searing meats, such as roasted duck, pork spare ribs, honey-glazed ham, or roasted turkey.

Sauce Pans:

Sauce Pans are considered to be culinary workhorses and are used to prepare recipes and sauces ranging from classic cuisine to simple marinara, as well as fresh-frozen vegetables. You'll want to be sure and choose a non-stick sauce pan for foods like oatmeal, rice, and other "sticky" types of food. The flared-type of sauce pans are the best for reducing liquids; while rounded sauce pans make it easier to stir ingredients like gravy, pudding, and cheese sauces, which tend to stick to the inside corners of sauce pans with straight sides.

Saute' Pans:

Sauté pans are flat and wide with plenty enough surface space to sautee onions, mushrooms or garlic; as well as browning a filet of fish or a breast of chicken. The straight sides of these types of pans aide in preparing recipes that call for sauces like marsala vinegar, sherry wine, or lemon-peppered butter.

Skillets and Frying Pans:

A Frying Pan or Skillet has moderately high and slightly flared sides. They are used for most all-purpose frying, such as fried chicken, breaded pork chops, and hashed brown potatoes. The non-stick skillets and pans are the best for preparing omelettes, pancakes, and grilled cheese sandwiches. The oval shaped skillets and frying pans are superb for foods that are long in length; such as fish filets, fried crepes, pigs in a blanket or bratwurst.

Crockpots and Stockpots:

Crockpots and Stockpots are deep and narrow; designed to allow for some evaporation of liquid while solid ingredients from beef, chicken and vegetable stock give the liquid a hearty flavor while simmering. They are also excellent pots for cooking pasta noodles, artichokes, beef stew, and corn on the cob. Since soups like clam chowder and chicken gumbo don't take very long to cook, it makes the pot's tall and wide shape more suitable.

Stir-Fry Frying Pans and Woks:

Stir-fry Frying Pans and Woks are mainly used to quickly cook-up sliced and diced meats and vegetables over a high-heat flame. Broccoli with beef is a quite common and popular stir-fry, and a favourite cookware set for preparing this stir-fry dish is a Wok. Woks sets come in different sizes and usually consist of small, medium and large bowl-type skillets, depending on the manufacturer. The larger model Woks should be used for steaming rice, vegetables, and dumplings.

Casserole Baking Dish:

A Casserole Baking Dish is built to withstand high-heat temperatures for long durations of time, without cracking or shattering. Although they appear to be a type of glassware; they are actually made out of ceramic stoneware. This stoneware is among the list of favorite cookware sets in many of today's kitchens because these collections can be used safely in any conventional, convection, and microwave oven, including the broiler. They can also be used for storing left-overs in the refrigerator and freezer. These baking dishes can be easily washed by hand in the sink or put into the dishwasher, as they are also dishwasher safe. It's a non-porous stoneware, so it will not absorb any food odors, and is even stain-resistant. This type of material is non-reactive-so any acid-based foods can be safely prepared, baked and stored in the dish without harm. Another reason for being a favourite cookware set.

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World Cuisine Green Cast-Iron Frying Pan w/Lid - Dia. 11" [World Cuisine] Review

World Cuisine Green Cast-Iron Frying Pan w/Lid - Dia. 11" [World Cuisine] Feature

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Misa AMV - Whispers in the Dark

A Misa AMV done as a christmas present, sorry if it is not that good but i hope you liked watching it none the less ^_^ The Song and Credit of the Song and Copyright of "Whispers in the Dark" belong to Skillet and i have no part in the making of the song.



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Guidelines For Making the Most Out of Your Kitchen Area

Arranging and planning the layout of a kitchen, according to interior design experts, is very much dependent on the demands of the homeowner, as well as on the impulse or urges of the architect. Based on a study made by architects from the University of Illinois, the concept of a kitchen "work triangle" revolved on the three basic roles or functions of the kitchen, which are storage, preparation, and cooking. The team who devised the kitchen work triangle concept asserted that the standard outline would be a triangle with the refrigerator, the stove and the sink at a vertex each, whereas a single-file kitchen layout would have these three on one wall.

While the University of Illinois architectural team coined the term "work triangle" for the kitchen, the phrase actually began as an industrial process, with the late Henry Ford organizing his manufacturing team in a way that they worked on a specific set of tasks within as small an area as possible, in order to efficiently complete the vehicle manufacturing process. The University team then got hold of the idea, and adopted the model as a method for maximizing kitchen design. Basically, the idea of a kitchen working triangle revolves around a guideline which imposes ideal distances between the kitchen sink, the refrigerator and the cooker. Aside from this standard, there are other factors to consider as well. The concept implies that the refrigerator is the most visited appliance in the kitchen, and is an important piece in the kitchen work triangle, since a lot of necessary items are stored in it, and everyone goes there for the water, the cold beer, juice, hotdog and just about anything else that requires a cold storage. Because of this, the positioning of this important appliance equipment is so vital and needs a lot of consideration.

Generally, most standard kitchen layouts are done in a manner, in such that there must be a gas oven or a microwave oven or other cooking gadgets, as well as a sink that provides water for cooking and washing the dishes or utensils. There would also be a contiguous pantry room, kitchen cabinets and a freezer compartment. In some other arrangements, a family will have the laundry machine right in the kitchen, so they place it in a nook or closet in the kitchen. The concept of a kitchen design or layout is a relatively modern idea, with the publishing of a book called "A Treatise on Domestic Economy", done in 1843. Catherine Beecheer, the book's author, wrote about the systematic blueprint for designing the "model kitchen". The early concept placed extra focus on the assertions of having enough space with shelves on the wall, as well as storage space for various food items. The author then separated the cooking area from the location where the food preparations are made. Because of this, she moved the stove into a compartment adjacent to the kitchen.

Modern kitchen safety and health regulations indicate that stoves, ovens or cookers should not be located under windows, or next to doors. Under the kitchen work triangle arrangement, the left hand wall should be the most conducive area for positioning the cooker. The kitchen sink on the other hand, could be transferred or constructed under a window, which will mean that those working there would have a clear view of the garden, or the backyard, depending on where the kitchen is placed. Devising a work triangle in your own kitchen could help in reducing excess movement by centering your work space, because you certainly don't want to waste your time running around a disorganized section of your home, when you could be doing something else important.

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Tricks For Small Kitchens - 20 Ways to Find Pantry Storage Space

Cabinet manufacturers have responded to consumer demand for pantry storage in small spaces and kitchens. In addition, closet manufacturers have identified the market as a cross-product user of their clever storage innovations. Finally, the small kitchen owner is getting the attention they deserve. Purchased organizers are not the only way to maximize your pantry cabinet space.

Here are some great ideas for creating more pantry storage in a small kitchen:

Re-organize to make a smarter pantry. Taller items on pantry shelves in back, shorter in front. Use baskets for bulky items and containers to corral small, misc. items.
Adjust height of shelves to match the size of the pantry item and maximize the efficiency of your pantry storage space.
Consider moving food items to drawers. More items can be stored in a drawer; label tops for quick identification.
Install roll-out pantry drawers for easier access. Because you can see more, you can store more.
Reclaim a closet.
Reclaim storage between studs of wall.
Take out the kitchen soffits to move infrequently used items above kitchen cabinets; make new pantry cabinet space below.
Delegate pantry food storage outside of the kitchen: under the living room couch or out in the garage.
Tuck pantry food items inside decorative furnishings, like a crock.
Think on a smaller scale: consider a mini-version of a walk-in pantry.
Take 12" out of hallway width for pantry shelves.
Recycle wooden crates from wine, mount to walls as a shelf (can get free from wine stores or superstores).
Make a skinny box on wheels next to empty space next to your refrigerator (same height) that can wheel out.
Use over-the-door racks for extra storage on closet doors. For very narrow doors, take a hanging shoe pouch for over-doors and cut to fit.
Purchase an antique or used furniture cabinet at a garage sale or flea market and refit the furniture for pantry use.
Hanging up items is an alternative to using cabinet space.
Install pantry shelving in kitchen where spices and staples can be stored out in the open.
Hang pots up on a pot rack to free space up inside cabinets for pantry goods or keep inside oven when not in use.
Put utensils in utensil caddies on the countertop to free up additional pantry space inside cabinets - flatware can be stored also in a decorative container on the table.
Take a lesson from closet clothing storage experts and copy their unique storage ideas or even utilize their products for your food storage needs.

If you are looking for more kitchen pantry ideas, Everything Pantry can help. From deciding on what kitchen cabinet will fit best into your design plan, to choosing a pantry door or the best organizer, we cover a broad range of topics.

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Skillet - Those Nights Lyrics

Thank You For Watching My Video :D i Hope You Like It Watch In HQ to Get a Better Sound



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Technique Enameled Cast Iron 3pc. Cornbread Set Review

Technique Enameled Cast Iron 3pc. Cornbread Set Overview

Sweet and savory, cornbread is a wonderful accompaniment to a number of meals. Now, you can bake up a better bread with this enameled fry pan. The cast iron design allows the pan to retain heat and cold extremely well, making it perfect for cooking and serving. The special insert allows for perfectly portioned slices. From Technique(R) Cookware.

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Recipes to Feed Your Family in a Matter of Minutes #8

You can have this healthy meal on the table in a matter of minutes. It is a meal perfect for family or guests. The entree of Fish Parmesan goes together in minutes and bakes for 20 to 25 minutes. While the fish is baking, you have the time to prepare the sides, set the table, etc. The New Red Potatoes with Parsley are quick, easy, and will add color to the meal. Add your favorite salad and a dessert if desired.

FISH PARMESAN

1 1/2 lb white fish (tilapia is a good choice)
3/4 cup dry bread crumbs
3 tbsp Parmesan cheese
2 tbsp parsley
1/2 tsp paprika
1/8 tsp pepper
1/8 tsp oregano
1/8 tsp basil
1/2 cup melted butter or margarine

Preheat oven to 375 degrees.

Spray baking pan with nonstick cooking spray. Combine the bread crumbs, cheese, parsley, paprika, pepper, oregano, and basil together in a shallow bowl or pie pan. Coat fish pieces with the melted butter. Coat tops evenly with the bread crumbs mixture. Bake at 375 degrees for 20 to 25 minutes until fish flakes.

NEW RED POTATOES WITH PARSLEY

1 1/2 lbs small new red potatoes, scrubbed
1 tbsp vegetable oil
1 medium yellow onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp pepper

Peel a strip of the peeling off around the middle of each potato. (You can omit this step, if desired.) Place the potatoes in cold water and set aside.

Heat a large skillet over medium-high heat; add the oil. Saute onion and garlic for 5 minutes or until tender (don't allow garlic to burn!) Add the broth and 3/4 cup of the parsley to the skillet; mix well. Bring mixture to a boil. Place the potatoes in a single layer in the skillet. Return to a boil then reduce the heat to simmer. Simmer, covered, for 10 minutes or until tender. Remove the potatoes to a serving bowl using a slotted spoon. Add the pepper to the skillet and stir to blend. Pour the sauce over the potatoes. Sprinkle the remaining 1/4 cup of the parsley over the potatoes.

Enjoy!

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RSMV - Comatose - Skillet

-Warning- There is a lot of flashes in this video, If you are sensitive to flashes, please do not watch this video as it may cause Eye damage or cause elliptical problems. .::Note::. -This video has already been claimed of Copyright. I have already disputed the video back while in December. -Any messages or unnecessary comments will be blocked. Program used. Camtasia 7.0/Hypercam. Sony Vegas 7.0 Questions? Please feel free to comment here or leave a message on my profile. (Though I may be slacky at some point and not reply.) ..::Credits::.. Stabber444 - Intro N64kidg - Mid point. Swordking090 Lil Grl94 L1ghtn1ng2 Tezzer123 Pammii Hopper616 Jellinout Utcyborg Flavor Child Viper Gutz Fire Wind55 Lowcoughdie Kirby7773 Yuiop Rob Mara Jade01 Demon4445 Strk S Q & A: Q: What program did you use to edit? A: Sony Vegas 7.0 Q: What program did you use to record? A: Camtasia studio 5.0 Q: What is that book emote where you swing your arms and point? A: The book from Great Brain Robbery. ..::DISCLAMER::.. If you use this, please credit Fantikerz] RuneScape is a registered trademark of JaGeX Limited. I do not claim, or have any, affiliation with JaGeX Ltd. This video was not intended for any personal gain, only for entertainment purposes. All comments by others are their own and I do not take responsibility for their actions. Consider this, free advertising www.runescape.com



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Great Price Norpro 667 for $62.99

Nopro 8.5 Inch Egg Poacher Skillet Set Review

Nopro 8.5 Inch Egg Poacher Skillet Set Feature

• stainless steel fry pan
• Capacity 8.5 inch
• stay cool handle
• tempered glass vented lid
• nonstick cups for easy clean-up

Nopro 8.5 Inch Egg Poacher Skillet Set Overview

Make poached eggs for breakfast. Just remove the poaching frame and use the pan to fry food and make sauces for any meal of the day. Pan features 4 removable egg poachers. Stainless steel with nonstick cups. Tri-ply encapsulated base, provides uniform heating, quick and efficient heat conductivity.

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Customer Reviews

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You Can't Make Breakfast

Cinnamon French Toast with Cream Cheese Dip (Serves 4) After cooking this French toast for my roommates, they both declared that they could now die happy. See for yourself. 1 1/3 cup Whole Foods 365 or Silk Organic Unsweetened Soymilk 3 tbsp Whole Foods 365 100% Pure Organic Maple Syrup 1 tsp Frontier 100% Pure Organic Fair-Trade Vanilla Extract 3 tbsp Bobs Red Mill or Whole Foods 365 100% Organic Whole Wheat Pastry Flour 1 "egg" according to the directions on Ener-G Egg Replacer 1 tsp Frontier or Whole Foods 365 Organic Ground Cinnamon 1 tbsp Whole Foods 365 or Spectrum100% Organic Expeller-Pressed Canola, Sunflower or Safflower Oil, for the pan 4 slices Rudi's Organic Bakery Spelt Bread First, in a small cup combine the ingredients for the "egg" and set aside. Whisk the soymilk, maple syrup, vanilla, flour, "egg," and cinnamon until combined. Heat about 1 tbsp of oil in a stainless steel or cast iron skillet (glass will not work for this). Dip one slice of bread into the mixture on both sides until completely coated, then lay flat into the skillet. Cook about 2 minutes on both sides until golden brown. For the Dip: 1/2 tub Tofutti Non-Hydrogenated Better than Cream Cheese Spread or Vegan Gourmet Soy Cream Cheese ¼ tsp Frontier or Whole Foods 365 Organic Ground Cinnamon ¼ tsp Frontier 100% Pure Organic Fair-Trade Vanilla Extract 1 tbsp Whole Foods 365 100% Pure Organic Maple Syrup First, make sure the cream cheese is at room temperature. Then, whisk all of the ...



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Campfire Cooking Recipes - Breakfast

Ah, there's nothing like waking up in the wilderness, with the smells and sounds of bacon sizzling over a campfire. But if you're the bread winner and provider of the family, nothing will wake you from your sound sleep except the sound of your hungry family, begging to be fed. Not to worry, with these easy campfire cooking recipes, it will be a breeze, and soon you'll be sizzling with success.

*Smoky Bacon Wraps

1 lb bacon
16 oz mini smoked sausage links
1 cup brown sugar

Directions: Cut bacon strips in half. Wrap each mini-sausage link in a strip of bacon. Spread brown sugar over the bacon/sausage pieces. Place in foil-lined cast iron cooking skillet, dutch oven, or a heavy baking pan if you don't have any cast iron pots. Place on hot coals and cook for 30-40 minutes. (If you're making this recipe in an oven, bake at 400 degrees for the same amount of time).

*Ham and Hashbrown Casserole

2 lbs frozen hashbrowns, thawed
1 can cream of chicken soup
1/2 cup melted butter
16 oz sour cream
2 cups cubed ham
1/2 tsp pepper
1/3 cup chopped onion
1 1/2 cup shredded cheddar cheese
1/4 cup butter, melted

Directions: Combine all ingredients except cheese. Mix well. Place in foil-lined heavy baking dish or dutch oven. Sprinkle cheese on top, and depending on how hot the campfire is, cook until hot and bubbly (approximately one hour).

Of course, you can always simply cook up bacon and eggs, and it will be much appreciated without making a big fuss, but your family will love you for going the extra mile. The right campfire cooking recipes will add variation to plain and simple recipes, and once you master the skill of fire cooking, you're good to go.

For the vegetable lovers in your group, you can't go wrong with throwing some vegetables on the fire, any time of day. Corn on the cob is a campfire favorite, though for some it doesn't go down good for breakfast. But you can always whip up an omelet, adding celery and carrots and salt and pepper to taste. Other good breakfast vegetables include red and green peppers and onions.

There are no hard and fast rules when it comes to cooking over a fire, other than making sure to carefully watch the food as it cooks, and making sure it's not scorching. You might also have to move the pot or pan frequently, to ensure it is evenly cooking.

For those of you who have Pudgy Pie makers, you can dazzle your happy campers with a nice breakfast dessert. No recipe is necessary to do this, simply place 2 slices of bread inside, and some of your favorite fruit pie filling in the middle. You can always drizzle some frosting or powdered sugar over the top to sweeten the deal. Hmmm!

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IRON MAN, affable with "Paulie" #2

A quick look at my cast iron collection



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Cast Iron Cookware - Cooking Old School

Cast iron cookware is some of the best and most popular out there. It is definitely from an older school of design and use, but that definitely does not make it inferior to more recent models! It has long been a favorite choice of many groups, from long time housewives and mothers to independent chefs to serious campers and hikers.

Many people swear that food tests better out of this type of pan than any substitute. Cooking with cast iron is not held to just one group, either. Some of the dishes that are most commonly pointed to as being best out of cast iron include everything from Cajun seafood to Mexican style fajitas to any type of breakfast food. Even cornbread! Such a variety shows what can be done with this cookware.

Cast iron is popular for many different reasons. Unlike say stainless steel, it is an ideal heat conductor and will almost always heat evenly and consistently. It is relatively cheap in comparison with many other types of cookware, and with proper care can last multiple generations, a claim many other types of cookware cannot make.

It is easy to learn to use cast iron, and since you should preheat your cookware before using, you even get a head start on dinner preparation. One of the most popular methods of checking to know if the pan is ready is to drop a few (not many) drops of water on the pan. If the drops sizzle, then the pan is ready. If it disappears instantly, then you need to cool the pan down a little.

One important note: do not pour large amounts of cold liquid into a hot pan, since this is the one thing that can cause the cast iron to break.

Proper care of cast iron is most often referred to as "seasoning." This type of pan is unusual in that it is not supposed to be scrubbed often. Seasoning, instead, is when you embed oil and grease into the pores of the iron cookware, which prevents rust.

Seasoning is done by warming the pot or skillet, then rubbing a thin layer of shortening or corn oil all over the surface of the pan, inside and out. Afterward, lay the pot or skillet upside down inside a 350-degree oven. Most suggest one hour, while some other manufactures suggest as many as 4-5. The shortening will turn in to a non-sticky, hard coating. Allow the pan to cool overnight.

Cast iron retains heat effectively; so make sure to allow plenty of time to cool so you don't burn your hands. Seasoning should be repeated after each use of the cookware. As one downside: be wary of using acidic foods, which can deteriorate the seasoning, which makes the pan itself more vulnerable to rust and damage.

Wash cast iron in hot water only, and dry. Seasoning is always important, and you don't want to scrub unless absolutely necessary, because scrubbing will take away the layer of shortening that protects the pots from rust. If you have to scrub, then make sure you season the pan afterwards to repair its protective coat. Drying over heat is also important. It can be dried over an oven burner turned on low.

While the maintenance of cast iron may seem daunting, it is actually easy, and the high quality of food, affordability of pans, and ability to pass the cookware from generation to generation makes it a tough choice to beat.

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Skillet Comatose Tour Begins

Skillet on tour with TFK and Decyfer Down



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Salmon - Simple Sautéed Salmon Recipe

Salmon is a great fish to work in to your diet and it's good for you too. Full of Omega 3, a "good fat" that may reduce the risk of heart disease, diabetes and more. Salmon is also a good source of B12, Niacin and vitamin D. In this simple salmon recipe, Rita shows you how to sauté salmon filets in a cast iron skillet and finish them in the oven. Great for a crowd, an easy recipe like this salmon recipe make quick work of your time in the kitchen. Simple ingredients that you can adapt are a great part of this salmon recipe. A bit of seasoning, lemon and the option of lemon grass round out this dish. We'll be adding more Salmon recipes soon, so make sure you subscribe to Rita's YouTube channel for salmon recipes, simple kitchen tips and other great recipes that are easy, healthy and delicious.



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Learn How to Cook Delicious Bratwurst

Bratwrust is a spice-laden beef, veal or pork sausage from Germany. With several variations across the region of Nuremberg and Franconia, this delicacy has been given Protected Geographical Indication (PGI) status by the European Union. It has become popular of late, with more people knowing how to cook Bratwurst. Although you can always buy cooked Bratwurst, it's cheaper to know how to cook Bratwurst yourself.

The best way to cook Bratwurst is to grill it after boiling with beer. You're going to need as many raw Bratwurst you need, beer (your preference), one large onion, a large pot and a grill.

1) Add the sausages, beer and chopped onions to a large pot and bring to boil.
2) Simmer until it is thoroughly cooked.
3) Once it is done, drain all the beer away and place the sausages on a hot grill for 5 minutes before flipping them over. You'll want nice grill marks on your sausages.
4) When it is golden brown, serve with buns or, if you have it, sauerkraut.

You can also cook it on a skillet if you don't have a grill. If you don't prefer alcohol, you can cook it in water as well.

Bratwurst may be delicious, but it doesn't have high meat content (20% at most). If you prefer a more hearty meal, it won't hurt to learn how to cook pork roast.

First, you will need to prepare the spices. You will need 1 tablespoon of dried spices (oregano, rosemary or sage), salt, pepper and 1 tablespoon of olive oil. Mix all of these together for about a minute and lather it all over the pork. Make sure you massage the meat to allow the flavor to seep into it. When you are done, leave it on a rack.

Preheat your oven to 450 degrees and place the pork along with the rack in it for about 10 minutes. After 10 minutes have passed, lower the temperature to 250 and let it cook for about an hour and a half, depending on the size. When it is done, poke a meat thermometer and it should read around 150 degrees. Cover it in foil for 15 minutes before serving.

The steps may sound complicated, but they are worth it. Once you know how to cook pork roast and how to cook bratwurst, you'll never be far from a good meal.

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Whispers In The Dark (Lyrics)

My 1st Vid :P Whispers in the dark!!! Skillet :)



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// Supernatural: Skillet - Monster

my entry for elektra56765's supernatural contest : Category OTHERS ____________________________________________ MY NEW SUPERNATURAL VIDEO ♥ ♥ SONG : MONSTER BY SKILLET PLEASE COMMENT & RATE !!! I do not own anything. All rights belong to their rightful owners. No copyright infringement is intended.



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Check Out Mauviel-Cuprinox Extra-Thick 2-1/2 mm 10-1/2-Inch Round Frying Pan for $197.94

Mauviel-Cuprinox Extra-Thick 2-1/2 mm 10-1/2-Inch Round Frying Pan Review

From Mrs. CyberDad:

This item was a gift during the winter holiday season, so this review covers several months of use, on a gas stove in a home kitchen.

First, this is a heavy skillet, so don't expect to do any light-hearted tossing of ingredients. Heat control, as expected in copper, is excellent. If you are browning onions, for example, you can shut down the heat precisely when you want them to stop browning. There is no "retained heat" to continue the cooking process.

Second, this is not a skillet for the dishwasher. However, it cools so quickly after cooking that it can be hand-washed almost immediately. (The handle retains heat longer than the pan--and you will need to use a potholder.) A quick swish with a sponge and soapy water, rinsing and towel-drying, and the pan is ready to use again. Because of the quick cool-down time, there is very little trouble with burned-on food.

Third, I haven't bothered to polish this pan, and I've enjoyed the brown coloration as it ages. I expect I'll polish it if/when something needs to be scrubbed off, just as I do with my other cookware.

This is a nice addition to a family kitchen, in the size I happen to use most often.

Mauviel-Cuprinox Extra-Thick 2-1/2 mm 10-1/2-Inch Round Frying Pan Feature

• 10.2-inch frying pan with sloped sides for high-heat frying
• Extra-thick 2.5 mm copper exterior heats quickly and evenly
• Non-reactive stainless interior lining holds up to heavy use and cleans easily
• Durable cast-iron handle with stainless rivets
• Hand washing recommended; limited lifetime warranty

Mauviel-Cuprinox Extra-Thick 2-1/2 mm 10-1/2-Inch Round Frying Pan Overview

Mauviel, a French family business established in 1830 and located in the Normandy town of Villedieu-les-Poeles, is the foremost manufacturer of professional copper cookware in the world today. Highly regarded in the professional world, with over 170 years of experience, Mauviel offers several different lines of copper cookware to professional chefs and home cooks that appreciate the benefits of their high quality products. Professional cooks can attest that copper cookware is an essential part of every cookware collection as it is 2X more conductive than aluminum and 10X more conductive than stainless steel. This advantage makes copper the very best material for cooking, as it is unsurpassed in its ability to heat up evenly and rapidly and to cool down quickly, allowing for maximum control and great cooking results. CUPRINOX, a professional line that has a thicker gauge of copper for added strength, combines two efficient materials, a very thick 2.5 mm copper exterior, and very thin layer of stainless steel on the interior. The copper exterior makes up 90% of the sandwiched material and provides for perfect conductivity. The stainless steel lining is easy to clean and very durable. CUPRINOX products have straight sides and have handles that are cast-iron and attached to the bodies with sturdy stainless steel rivets. CUPRINOX is resistant to high temperatures and scouring pads on the interior and comes with a limited lifetime warranty for household use only.

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Related Products

• Mauviel Copperbrill Copper Cleaner, 150 ml
• Mauviel Cuprinox Extra-Thick 8.6-Inch Round Frying Pan
• Mauviel Cuprinox Extra-Thick 2.5 mm 1.3-Quart Saucepan with Lid
• Mauviel Cuprinox Extra-Thick 2.5 mm 3-Quart Sauté Pan with Lid
• Sauces: Classical and Contemporary Sauce Making

Customer Reviews

Awesome Splurge - RMG - Orange County
Dropped the 0 on this pan and I am not disappointed at all. You really have to be into cooking to appreciate what it is (you know who you are) but once you get it and use it you are so happy you bought it.

I use this pan for lot's of things and the one thing in commmon is that everything turns out just great. Crank up the heat, instant respone. Turn down the heat, instant response. It's an amazing metal copper, and really the best for cooking. I wish I had the guts to buy all the pans I need from Mauviel but for now this is my one little indulgence. All of my All Clad is still secure in that it won't be replaced by this stuff anytime soon. But who knows, one day maybe.....






Excellent!!! - Jennifer Vandivort - Tucson, AZ
I purchased this to be used exclusively as an omlet pan. It is a bit heavy, but perfectly balanced. The copper conducts heat evenly up through the sides of the pan. Not only is it perfectly functional it is beautiful hanging on my pot rack. I chose this brand because I refuse to cook on tin or aluminum and this is stainless steel lined. PERFECT!!!! I am looking to add more Mauviel products to collection.




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Chicken Dinner Recipes

These chicken dinner recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken dinner recipes

>>Skillet Chicken Dinner

2 tb olive or salad oil

1 t salt

1/2 lb small red potatoes cut into 1 inch pieces

1/2 bn fresh spinach about 1/4 lb, coarsely sliced

1/2 ts black pepper

1/4 c pitted ripe olives each sliced in half

2 md onions sliced 1/2 inch thick

2 tb lemon juice

2 ts unbleached all purpose flour

3/4 ts dried rosemary leaves crushed

4 lg chicken thighs (about 1 1/2 pounds)

About 40 minutes before serving:

In a 10-inch skillet, over medium-high heat, heat the olive or salad oil until hot then add the onions and cook until golden brown. Remove the onions to a bowl and set aside. On a sheet of waxed paper, mix the flour, salt, dried rosemary, and pepper, blending well, then coat each of the chicken thighs. Still over medium high heat, cook the chicken in the remaining oil in the skillet, until golden brown on all sides. Add the potatoes, lemon juice, cooked onions and 1/4 cup of water to the chicken in the skillet.

Increase the heat to high and heat to boiling, then reduce the heat, cover, and simmer for 20 minutes or until the chicken and potatoes are fork tender and the juices run clear when the chicken is pierced with a knife. Skim off the fat from the liquid in the skillet. Stir in the spinach and olives, cooking until the spinach is just wilted.

>>Italian Chicken Dinner

1 chicken; broiler or fryer and frozen

1 c mushrooms; canned

1 jar meatless spaghetti sauce parmesan cheese; grated

1 sm cabbage; cut in wedges

2 tb tapioca; quick cooking

In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and
mushrooms. Sprinkle tapioca over vegetables. Place frozen chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with parmesan cheese.

That's it for today! If you want more chicken dinner recipes just check below:

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