Check Out Next Day Gourmet Fry Pan 7'' diameter

Next Day Gourmet Fry Pan 7'' diameter Review

Next Day Gourmet Fry Pan 7'' diameter Feature

• Heavy duty 3004 aluminum pans
• Features: triple rivets, angled handles for easier sauteing, consistent thickness for even he
• Natural aluminum pans

Next Day Gourmet Fry Pan 7'' diameter Overview

Heavy Duty 3004 aluminum pans that feature: triple rivets, angled handles for easier sauteing and consistent thickness for even heating. Natural aluminum pans, Teflon (R) Platinum coated aluminum pans or high temp anodized aluminum pans with Teflon (R) Platinum coatings. Anodized pan thickness: 4.0 mm. High-temp silicone handles on anodized pans. NSF.

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Buying Secondhand Cookware - A Wise Choice

If there are things out there that never seem to get old or to say the least, something that gets better with age, cookware has to be one of them. As timeless tools in the kitchen, cookware such as frying pans, serving utensils and even knives are indispensable in function. So, does this mean it is fine to buy used cookware?

Each year you scour hundreds of cookware products to determine which ones truly live up to their promises. Rocket science jargons and persuasive marketing techniques often leave us shelling out thousands of dollars only to find those same products gathering dust on our kitchen cabinets. On the other hand, you pass off on some products simply because they are so ubiquitous and affordable.

Lesson to be learned - buying new is not always the better choice. In fact, buying secondhand cookware is not bad at all. Not only do you save money big time and leaves room for expenses far more important on your budget, you are also doing your part for the environment in your own little way. With all those metal and plastic materials getting another chance to be of use, you save landfills its much needed space.

The best place to buy used but quality cookware would be thrift shops where they are usually placed at the back area of the store. In this usually unexplored part of thrift shops could you see the frying pan or the skillet that would be your new kitchen favorite. At first glance, they might look dented, greasy or grimy but more often than not, they will turn out to be fabulous finds. Don't forget the best part - you don't have to pay hundreds of dollars when you can pick up an equally amazing alternative for around thirty bucks.

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Crazy About Cast Iron Cookware

I recently purchased a cast iron stove top griddle. It's flat on one side and has ridges on the flip side. The griddle I purchased was already seasoned-meaning it was greased and baked in the oven until the surface becomes stick resistant. I love this griddle and use it as often as I can.

Cast iron cookware is ideal for a number of reasons: 1) it's the only cookware that spreads heat evenly across the cooking surface giving you excellent control; 2) it's not expensive over time because it will last you a lifetime; 3) you can cook fat-free, never needing to add oil to the pan to cook; 4) you can take cast iron from oven to stove top and vice versa; and 5) clean up of cast iron is as easy as rinse in hot water, scrub and dry immediately.

Few culinary tools get better with age. Cast iron cookware does because each time you use it, the heat seasons the pan even more. My southern grandmother used her cast iron skillet for just about everything she made, and man was her food a joy to eat. She made killer cornbread that was sweet and had whole kernels in it. I was never able to get the recipe before she died, unfortunately. I've tried to duplicate it, but there's something not quite on there in my version.

If you love cooking, do yourself a favor and get-at the very least-a cast iron frying pan and griddle. The frying pan is ideal for baking corn bread, cooking salmon, creating one-pot meals, cooking meats that need to brown then go into the oven to finish cooking, and yes!, even baking deep dish apple pie. The griddle makes evenly toasted sandwiches and flatbreads, huge fluffy pancakes, and grills ham steaks and vegetables to perfection.

You might prefer pre-seasoned cast iron since the work is already done for you. It's more expensive than unseasoned cookware for that reason. If you get an unseasoned piece of cookware, it's not that difficult to season it yourself; it just takes a little time. Here's how I've done it:

Set your oven's temperature to 300°.
Coat your cookware in either bacon grease or lard. You don't want to use vegetable oil because it leaves a film on the cookware that isn't non-stick.
Place cookware in the oven and after 20 minutes, wipe out the excess grease with a clean, dry cloth.
Place the pan back in the oven for 2 hours.
It helps to repeat the process one more time. The more your cast iron cookware is allowed to heat up with fatty grease, the more it gets seasoned and works like a dream for foods that don't require oil for cooking.

You can find pre-seasoned and unseasoned cast iron cookware on the web, in cookware stores, etc. The best places to search are flea markets and yard sales. You can get a great bargain. Don't be afraid if you find a pan that's got a little rust. That just means the former owner let it sit in water and ruined the seasoning. You can purchase that cookware for a pennies on the dollar, take it home, heat it for a few minutes on the stove top then put it in hot water and scrub away the rust with a Brillo pad. Once the rust is removed, follow the directions to season cast iron. Season it 2-3 times to get a good, solid coating on the pan and you're ready to begin enjoying the benefits of cast iron cooking.

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Lasagna Roll Ups For Two

Lasagna roll ups are a wonderful way to make lasagna for two people without having to make an entire casserole.

You'll start with lasagna noodles. For two people, usually four lasagna noodles enough. It's two per person. Cook the noodles according to package directions using the minimum cooking time. Allow the noodles to cool while you prepare the stuffing.

In a skillet, brown one quarter pound ground meat. I almost always use ground turkey. I also tend to use a bit more meat than the directions call for as I like my noodles full. Add 3 tablespoons diced onion to the meat. Cook until meat is cooked through. Drain off the excess fat and add in one half cup of spaghetti sauce. Mix and heat through. I tend to like a specific brand of jarred sauce. You can use homemade sauce or any brand of jarred sauce.

In a small bowl combine one egg white beaten, one-half cup ricotta cheese, two tablespoons grated parmesan cheese, one-half cup mozzarella cheese and one teaspoon oregano. Mix well.

Use an eight inch casserole dish. Place about three tablespoons of spaghetti sauce in the bottom of the dish. You want the bottom covered. This will help prevent the noodles from sticking.

Take one noodle and put one quarter of your cheese mixture on the noodle. Add one quarter of your meat and one quarter cup of spinach to the noodle. You can use fresh spinach leaves or frozen spinach. If you use frozen, defrost and drain the liquid before suing. Roll the noodle from one end to the other. Place the noodle in the casserole dish, seam side down.

Repeat with the other three noodles. Cover your dish with foil and bake at 350 degrees about thirty minutes. Remove foil and sprinkle mozzarella cheese on top. Bake five more minutes and then serve.

You can make this same dish but use a white sauce instead of tomato sauce. You can either make your own Alfredo sauce or you can buy a jar at the store.

You can also make this recipe with chicken instead of beef. Use cooked, chopped chicken and spinach with a white sauce.

Many people like mushrooms with their lasagna. Slice mushrooms very thin and add them with the meat when you spoon on top of the lasagna noodles.

If you wish to eliminate the meat or chicken, you can make vegetable lasagna roll ups. We love using zucchini and broccoli in our vegetable lasagnas. Cook the vegetables according to the package directions or if fresh, cook until tender. You'll use about one ounce of broccoli and one ounce of zucchini on each noodle. You'll use the same cheese mixture and same sauce mixture.

I love having leftovers for lunch the next day. I'll often double this recipe so that I have enough stuffing for eight noodles.

The combination of ingredients you can use are endless making this a wonderful meal that pleases everyone.

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History of Gumbo and Cajun Fare

The "Cajuns" of Southern Louisiana originally obtained their name from their ancestors, a group of French peasants that settled in the "Acadian" region of the Bay of Fundy in Nova Scotia around 1604. By 1755 they had grown to a population around 15,000, and like most people in like regions lived on standard crops, garden variety vegetables and whatever livestock they could raise, wild game they could kill, and fishing.

Ultimately they were forced out of Nova Scotia by the British, and originally sent south to Maryland, some shipped off to France, and ultimately to Louisiana since it was predominately French owned at the time. The name "Acadian" was shortened to "Cajun" by the English people living in Louisiana at the time, and predominately treated as a unique ethnic group since they were primarily transplants and not locals.

The government in the area was Spanish at the time, and they opted to relocate the transplanted immigrants outside the populated areas more into the countryside. However, the Acadians had issues trying to grow the same crops in the river bottoms and heat of Louisiana. These settlers rapidly grew into a dual class system. The upper class being crop planters growing cotton and sugar, then rice. The lower class became more like small farmers. The upper class of "Creaoles" adopted slavery to maintain their large properties of farm land.

As the upper class became more prosperous, they squeezed the poorer Acadians out and forced them into the less desirable swamps of Louisiana. It was much more difficult to make a living and grow crops and livestock in these muddy lands and murky waters. But these waters held an abundance of wild game, and everything from Alligators to turtles, fish, crawfish, deer, squirrel and wild pigs were easy to harvest for sustenance. Since the Cajun kitchens were simple, most had a large pot that held a continuous storage of contributions that the family members and neighbors caught or killed in the course of a day that would simply be added to the pot. The addition of vegetables such as corn, beans, and rice when available were a welcome addition to any pot.

Eventually flour was introduced to the menu which allowed the introduction of a "Roux" to the mix. And since these people were far from central areas and townships, gatherings would often include dancing, drink, and the occasional brawl. Cajun food was a simple version of Creole. It was spicier as peppers were added to enhance the flavor of the wild meats and vegetables, and lack of natural spices were not available. Creole foods introduced some of the richer foods such as Shrimp Creole and Crawfish Etoufee. However, crawfish was really not introduced into the diet until sometime in the 1940's. Prior to that time, it was primarily used as bait. As people discovered the richness of the meat, they began to labor to harvest it and add to the menu.

New Orleans has always been the capital of Creole and Cajun cooking, and had established a reputation as such by the early 19th century. Antoine's Restaurant opened in the French Quarter in 1840, and is still located in the French Quarter today.

This brief history would not be complete without my own special offering recipe of Cajun Gumbo which I still make about twice a year. Each time I make it, I try to keep it down to one 3 gallon pot, but invariably, it grows to at least a 5 gallon pot, sometimes two.

2 lbs. fresh skinned chicken breasts

1 lb. andouille sausage (cubed)

1/2 lb. catfish or redfish

1/2 lb. crawfish

1 lb. Crab legs

1 lb. shrimp (large)

6 cups okra

3 cups rice

1 cup beans

Tbs. Salt

Tbs. Pepper

Tbs. Tabasco

1 bag seafood seasoning (this is a bag of seasonings, that you insert into the pot during cooking time) I generally remove about 3/4 through cooking so it doesn't over flavor.

First of all, brown the chicken in a black skillet, using a lot of shortening (about 1") remove chicken when browned, and set aside chicken to cut into bite sized chunks.

The fat used in roux should be shortening but you can use oil if trying to be healthy. Combine fat with an equal amount of flour, Melt the fat in a black skillet over low heat. When warm and fluid, sprinkle the flour in a little at a time, stirring. Stir constantly until brown (this may take 20 to 30 minutes, and has taken me an hour at times) immediately remove from heat or add ingredients your recipe calls for. If it burns even slightly, throw it out and start over again. I have used store bought Roux, but it never tastes the same.

Bring a large pot of water to a boil, add the roux and stir thoroughly. Then put heat on slow simmer where it barely bubbles. Then add the meats. Hold off on the Shrimp and crab until an hour or so before serving, or you'll over cook it. Some people cook the rice separately and serve it on top of the Gumbo. I prefer to cook it in the Gumbo, but be careful because it is easy to over use, and soaks up all of the juice. I generally prepare the Gumbo the night before and let it simmer all night, but be VERY careful. I have woke up the next day to an entire scorched pot of Gumbo, and had to start over...

PS. Serve with large amounts of fresh bread and beer!

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Check Out Revere Polished Aluminum 5-Quart Covered Nonstick Dutch Oven for $32.99

Revere Polished Aluminum 5-Quart Covered Nonstick Dutch Oven Review

Revere Polished Aluminum 5-Quart Covered Nonstick Dutch Oven Feature

• Polished, heavy gauge aluminum vessels heat quickly and evenly
• Tight fitting covers seal in flavors
• Phenolic stay-cool pistol grips and knobs for comfort
• Handles are oven-safe to 350° F
• 5 year limited warranty

Revere Polished Aluminum 5-Quart Covered Nonstick Dutch Oven Overview

Revere Polished Aluminum 5-Quart Covered Nonstick Dutch Oven. Includes 1-Each Revere Polished Aluminum 5-Quart Covered Nonstick Dutch Oven. This easy-care Revere collection is engineered of polished aluminum, for fast, even heating and cooking, and high quality non-stick interiors for healthy cooking and effortless cleanups. The pans feature Revere's signature "Pistol Grip" phenolic handles that are oven safe up to 350° F. The matching covers are designed with black phenolic knobs.

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Customer Reviews

Sick - S. Stetson -
When the cookware arrived, I think someone had used it or returned it, because it had some cooked on food still in the bottom. Sick.










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Check Out Circulon 83251 Accessories 10" & 12" Open Skillet Twin Pack

Circulon 83251 Accessories 10" & 12" Open Skillet Twin Pack Review

Circulon 83251 Accessories 10" & 12" Open Skillet Twin Pack Overview

Circulon 83251 One of the most used shapes in cooking, you'll want to outfit your kitchen with skillets in a variety of sizes. This twin pack will get you started. The sloped sides let foods slide out easily, and the nonstick surface makes cleanup effortless. Use the smallest pan for frying a few eggs, grilling a hot ham and cheese, or making "silver dollar" pancakes, and use the larger pan for searing steaks, sauteing vegetables, or creating one-dish meals. Set Includes: -10" Skillet -12" Skillet Features: -Even heating - no hot spots that burn foods -TOTAL Food Release System with Hi-Low wave technology to protect cooking surface -Riveted handles for maximum durability -Cleaning Care: Hand-wash with mild soap

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Great Price Cook's Choice AS-1113 for $49.99

Cook's Choice Open Stainless Steel 12 inch Open Frypan Review

Cook's Choice Open Stainless Steel 12 inch Open Frypan Feature

• All stainless steel
• Riveted, cast hollow stainless steel handles
• Attractive mirror-finish
• Encapsulated bottoms
• Dishwasher Safe

Cook's Choice Open Stainless Steel 12 inch Open Frypan Overview

This Stainless Steel 12 inch open Frypan is made of the perfect combination of chromium and nickel to provide a strong, high-polished and rust-resistant finish . An attractive mirror-finish on the stainless makes it as beautiful as it is strong. On the bottom, an extra thick layer of aluminum in a stainless steel capsule assures efficient even cooking at high or low heat. Also features durable riveted, cast hollow stainless steel handles, which are both stylish, and lightweight.

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Portable Air Purifiers

Every year millions of people think about buying an air purifier, also called air cleaner, for their homes. Are you one of those people? Have you already started to search for an air cleaner? If so, you must have already realized that you can find a large variety of different models, ranging from small to large models, from portable ones to whole house air purifiers.

As the name indicate whole house air purifiers clean up the air of your whole home. On the other hand, the portable ones are designed to clean the air of a limited, smaller area. There are several manufacturers and models of portable air purifiers. They can be found in a wide variety of sizes, shapes and styles, and the area covered by them will also vary. Typically, most models of portable air cleaners will cover an area with 100 to 150 square feet on average. But if you want to cover a larger area, you will also find models that handle a room with 200 square feet, 250 square feet, 300 square feet, or even larger square footages. As you can see a wide variety of models, you will also find a wide variety of prices. The quality of the product will determine the price. Therefore, the more expensive models will perform better.

Although portable air cleaners cover only a limited area, they are very popular. Most people use them because a whole house air purifier is quite expensive in comparison with a portable. The portable models are also quite easy to work with. If you do not want to buy multiple purifiers, you can easily move the unit around different areas as necessary.

The portable air cleaners offer some advantages such as lower price and ease of work. It's important, however, to take into consideration your needs when deciding what type of air cleaner you should buy for your home. If you, for instance, want to only clean the air of a room where people smoke, a portable model can perform well. However, if you for example are looking for an air purifier for allergy relief and you have pets living indoors, you should consider a whole house air cleaner, since it will improve the quality of the air in the whole house and consequently increase the chances of improve your health.

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Check Out Sitram Catering 11-Inch Commercial Stainless Steel Fry Pan for $164.95

Sitram Catering 11-Inch Commercial Stainless Steel Fry Pan Review

There's something about fry pans or skillets that do not make them universally useful. Unlike a saut? pan or a saucier that can hold lots of food, by design you just can't overload a skillet and expect it to work. Its angled low sides are engineered to release as much moisture as possible when frying so you can get a crispy outer layer.

Also, you can't seem to be happy with only one kind of skillet. For example, for frying chicken, chops, steak, hamburgers or the like, you can't beat a well seasoned cast iron skillet. For frying eggs or delicate food, you'll probably reach for a non-stick skillet (sometime called an omelet pan). So, when does one need a stainless steel frying pan? In my case, I use one when I need to fry or sear something crisp and when I want to build a sauce from the flavorful stuff that`s stuck to the pan. I just can't do the same thing on a seasoned cast iron skillet, because the sauce will taste different; besides you really are not suppose to cook anything too acidic or too alkaline on cast iron. On the other hand, since nothing sticks on a non-stick pan, you won't have the good stuff stuck on the pan which will be the base for your sauce.

In all probability, you'll have a cheap iron skillet and a non-stick skillet hanging around and will ask yourself why spend money on a stainless steel skillet when you can buy a more versatile cookware such as a saut? pan or a saucier or even a rondeau? I am not reviewing one's necessity for a stainless steel frying pan. I shall review this 11" fry pan based on its merits and perceived value.

This 11" fry pan is very well constructed. It shares the same benefits (e.g. heat conductivity, heat capacity, heavy weight, and very flat bottom) that other Sitram Catering cookware offer. However, there is one design limitation you must be aware of. The copper disk at the bottom does not cover the entire bottom. The inside diameter of the cooking area is 9 ? in. while the copper disk only covers less than 8 ? in. What does this mean? If you are frying a piece of fish that is wider than the diameter of the copper disk, the sides of the fish not placed over the disc will not cook as well as the part of the fish that is over the disk. Hence, you must be careful not to have food near the sides of the fry pan. IMHO, you do not have the same limitation with a pan that uses a straight gauge or fully clad conductor (instead of a disk). For this reason, I cannot give this frying pan 5 stars.

Sitram Catering 11-Inch Commercial Stainless Steel Fry Pan Feature

• Commercial quality fry pan for searing, stir-frying and sautéing
• Durable 18/10 stainless steel with sandwiched copper bottom for superior heat conduction
• Welded handles withstand oven and broiler
• Made in France
• Lifetime warranty

Sitram Catering 11-Inch Commercial Stainless Steel Fry Pan Overview

Available in 6 Sizes Description: This Sitram product is perfect for browning, saut?ing or frying your favorite foods, this versatile stainless steel frying pan is an essential for professional chefs and discerning chefs alike. Dont let the simple industrial design fool you; this durable fry pan has a thick copper core base sandwiched between stainless steel to guarantee fast, even heat distribution, as well as a stay cool handle for safer handling. It is also impervious to acidic foods so the frying pan will not pit or alter the flavors of food, an important quality in all professional cookware. Features Thick copper core base sandwiched between stainless steel Stay cool stainless steel hand-welded handle Can be used on gas, electric, or ceramic stove tops and is safe for ovens and freezers Perfect for commercial or residential use Shockproof and sturdy, virtually indestructible Impervious to acidic foods: won't pit, discolor or alter the favors of foods

Sitram Catering 11-Inch Commercial Stainless Steel Fry Pan Specifications

This larger frying pan is from a line of the most distinguished cookware in and outside of France. Professionals rely on the superior heat conduction and durability. For the home cook, the surgical quality stainless steel offers a lot of eye appeal along with high performance. The warp-proof pan bottom is three layers thick with a thermic copper core, the best metal for conducting heat from the flame to the food. The long handle stays cool even over high heat and it's welded to withstand the oven, broiler, and dishwasher cleaning. The polished finish will stay shining, long after you've mastered the art of sautéing without the aid of a spoon--just like the pros. --Lynne Sampson

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Customer Reviews

Now you're cooking with copper. - Wade Smith - Stony Brook, NY USA
This copper-bottomed Catering line by Sitram is the best performing line of cookware around. I have an All-Clad SS skillet that is almost exactly this size and my wife and I both like this Sitram pan quite a bit more than the AC. The thick (~2 mm) copper disc in the bottom of the this pan means that it heats much more quickly and evenly than an aluminum clad pan like AC. When you remove this pan from the heat it cools quickly, too, meaning food stops cooking when you want it too. Also, its quite easy to clean up, probably because the stainless interior seems to be a lot more smooth than in other pans. If you cook often enough to be considering a pan in this price range, just get it. You'll love copper the first time you use it!




BEST - Pieter B. Ruiter - Central NJ
This pan is the BEST frying pan I've ever used. I am blown away by Sitram's commercial line. I compared this pan side-by-side with the All-Clad 11-incher, while baking dutch-style pancakes - a great test in how fast the pan fries, as well as how well the heat is distributed and retained.
The Sitram fries more evenly, more quickly, and stays "smoother", i.e. it's easier to clean. I can only conclude that the copper-sandwich layer must be much thicker in the Sitram than the All-Clad. The Sitram (1770 grams) is 20% heavier than the All-Clad (1478 grams), which probably accounts for this.
Pancakes (and since that test also steaks, caramelized onions, sauces etc.) fry about 40% quicker. So upon first use of this gem, watch out, and turn the heat down if you're unprepared! It is just astonishing how much better this pan is, and that's while I was satisfied with the All-Clads. This pan will spoil you. Like me, you may never want to go back to anything else.




Sitram stainless steel fry pan - Mary A. Blackwood - Rutherfordton, NC
Excellent quality and performance. Even cooking, easy clean-up, and quick heating. Heavy enough not to "move" while stirring or loosening pan drippings. And the really nice thing is you don't have to worry about toxins leeching into your food from non stick coatings.I have been most pleased with this pan.




*** Product Information and Prices Stored: Jul 28, 2010 05:30:11

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How to appropriately baker a Steak In Cast Iron pan

How to cook a Steak en.wikipedia.org In Cast Iron pan. Place pan in a 500 degree oven.Then remove it and place it on top of stove with burner on full flame for 5 minutes. Several types of salt en.wikipedia.org . Coat steak with Kosher salt. Add some canola oil on meat. Place in pan and cook for 30 seconds. Flip for another 30 seconds. Flip and place in 500 degree oven for 2 minutes. Then flip and cook for another 2 minutes. How to choose a thermometer for testing a steak's temperature and where to place it. Touching a steak to test for doneness. Let the steak rest,covered,for 3 minutes. How to clean the cast iron pan.



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Sizzling In The South

Food and wine critic Strati Alimonos on location in Charlotte North Carolina for steak and Ceasar salad . Can't stop that cast iron skillet action . Only on the stratia11 channel .



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8. Believe - Skillet : NEW & OFFICIAL

Eighth song from the new album, Awake! I'm still trying to figure out how to tell you I was wrong I can't fill the emptiness inside since you've been gone So is it you or is it me? I know I said things that I didn't mean But you should've known me by now You should've known me (Chorus) If you believed When I said I'd be better off without you Then you never really knew me at all If you believed When I said That I wouldn't be thinking about you You thought you knew the truth but you're wrong You're all that I need Just tell me that you still believe I can't undo the things that led us to this place But I know there's something more to us than our mistakes So is it you or is it me? I know I'm so blind when we don't agree But you should've known me by now You should've known me (Chorus) Is it you or is it me? I know I said things that I didn't mean You should've known me by now You should've known me (Chorus) 'Cause you're all that I want Don't you even know me at all You're all that I need Just tell me that you still believe I am in no way associated with the content of this video, and in no form am I trying to take credit for the content shown.



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Great Price cuisinox pan28spind for $49.17

Cuisinox Electra Induction 11 Inch Non-stick Saute pan Review

Cuisinox Electra Induction 11 Inch Non-stick Saute pan Feature

• Hand cast pure aluminum 3 layers of durable non-stick coating Extra thick ¼ inch base Dishwasher safe Lifetime warranty against warping
• Induction compatible
• 3 layers of durable non-stick coating
• 2¾ inch in height
• Dishwasher safe

Cuisinox Electra Induction 11 Inch Non-stick Saute pan Overview

The Cuisinox Electra 11 inch sauté pan has high edges, it conducts and retains heat exceptionally well. The long, ergonomic, stay-cool handle is well balanced while the nonstick-coated surface provides effortless release of foods and easy cleanup. It works extremely well for searing, sauteing and deglazing. Tempered glass and/or stainless steel lids are available and listed below.

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Should've When You Could've- Skillet (lyrics) - Awake

Another song off of Skillets new album "Awake." I do not own this song. Copyright: Skillet and Lava/INO Records Lyrics- [V1] I'm done wondering where you've been All night long when you're out with your friends All you say, that the matter's over But now that chapter's over I'm done trusting you it's ended Even after I catch you red handed You could've been my only one But now your chance is gone [Chorus] You should've when you could've You're gonna miss my love girl You should, it would've been so good You should've when I would've Now I know I've had enough Better luck next time girl You should, it would've been so good [V2] I'm done chasing you all over May as well be chasing after thunder Play hard to get if it makes you happy For a change now you can start chasing me Don't cry cause I ain't your sure thing It ain't my fault you don't know a good thing You could've been my only one But now your chance is gone [Bridge] Don't you understand Don't wanna be your backup plan Now I won't be here to clean up when it hits the fan You tried to keep me on your leash It's time you started chasing me



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Emerilware by All-Clad Cast Iron 12" Skillet

For More Info or to Buy Now: www.hsn.com Cook with precision. The Emerilware by All-Clad Cast Iron 12" Skillet wasdeveloped by All-Clad Metalcrafters and Emeril Lagasse. It's ideal for accurate cooking, great for browning and... Prices shown on the previously recorded video may not represent the current price. View hsn.com to view the current selling price. HSN Item #277611



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Cooking & Culinary Tips : How to Make Orange Zest

Orange zest can be extracted from the fruit using either a peeler or a zester, and the peel is chopped up very fine to add a punch of orange flavor to any recipe. Sprinkle orange zest on salads or in desserts with instructions from an experienced chef in this free video on cooking.Expert: Jawara Kashka Bio: Jawara Kashka began his culinary career in Kansas City, Mo. as a young teen washing dishes at a local restaurant. Filmmaker: David Hughes



http://www.youtube.com/watch?v=KcW242s8e9Y&hl=en

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Check Out Corning Vision Visions 7.25" Amber Skillet

Corning Vision Visions 7.25" Amber Skillet Review

Corning Vision Visions 7.25" Amber Skillet Overview

Corning Vision 7.25" Amber Skillet

Available at Amazon Check Price Now!

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*** Product Information and Prices Stored: Jul 24, 2010 06:25:23

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Skillet "Comatose Comes Alive" // Yours to Hold (Live)

Skillet performing the song "Yours to Hold" Live. Footage from the Skillet "Comatose Comes Alive" Live Dvd. The band girls have such a awesome voice, i love this version of the song, love to see Jen singing, she have a really great voice. ^^ So does Korey and John. ^^ Thats one of the reasons i uploaded this video, because i couldn't find any quality videos of Jen singing on youtube, wanted to share it with more people, so comment, rate and say whats you think of her performance singing. ^^ Hope you like it ^^ DISCLAIMER: All rights belong to Skillet I am in no way associated with the content of this video, and in no form am I trying to take credit for the content shown



http://www.youtube.com/watch?v=qHc-uDvmq6Q&hl=en

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Skillet - Better Than Drugs [LIVE]

"Better Than Drugs" by Skillet [Comatose Comes Alive] John L. Cooper, Brian Howes ©2006 Photon Music (BMI)/ High Buck Music Publishing/ EMI Blackwood Music (BMI) - from COMATOSE John L. Cooper - Vocals, base Korey Cooper - Keys, guitar, vocals Ben Kasica - Guitar Jen Ledger - Drummer Tate Olsen - Cello Jonathan Chu - Violin Scottyrock - Tour/Production Manager Judryrock - Merchandise Manager Phil Bledsoe - Sound Engineer Derek Toews - Monitor Engineer Sean Geyer - Guitar Technician Casey Waddell - Lighting Director Daniel Smallbone - Lighting Programmar Daniel "Green Card" Shultz - Stage Manager Daniel Turnage - Driver Christine Schmidt - Nanny Alex Cooper - Future President Xavier Cooper - Superhero Director: Carl Diebold Executive Producers for Atlantic Records: Phililp Botti & Anthony Delia Producers: Carl Diebold, Paul Kerby, & Zachary Kelm Camera Operators: Kip Kaplin, Ryan Hamblin, Ken Conrad, Wallace, Braud, Carl Diebold Jib Operator: Dan Grimes P2 Card Tech: Richard Hetzel Mixed by: Rich Chycki Marketing: Anthony Delia A&R: Andy Karp Art Direction & Design: Chris Woehrle Art Manager: Kristie Borgmann Photography: David Molnar (over, packaging, gallery) Mick McCoy (packaging, gallery) Daniel Savinelli (gallery) Micah L. Jones (gallery)



http://www.youtube.com/watch?v=CWK7zu9NMYE&hl=en

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Cornbread Part 3

The batter goes into the skillet and into the oven.



http://www.youtube.com/watch?v=lbEi7soDBwI&hl=en

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Uncle Steve's Pop-N-Neros

Serving Size: 4
Preparation Time: 0:45
Categories: Appetizers Poppers Hot & Spicy Uncle Steve's

Amount Measure Ingredient Preparation Method
12 whole Habanero chile pepper (orange) stemmed
1/2 pound jack cheese finely grated
1 teaspoon fresh horseradish (optional)* finely grated
2 tablespoons fresh cilantro chopped fine
1 tablespoon bacon bits (fresh cooked)
1 cup instant pancake mix
1/2 cup durum wheat flour
water
peanut oil

Fry lean bacon to crispy and drain on paper towels. Great cheese fine. Remove stems and chop cilantro leaves fine. Grate horseradish root fine.

Cut a small circular hole in the tops of peppers around the stem, approximately. 3/8 inch, and remove stem and seeds core.

Mix cheese, horseradish, cilantro and bacon bits together. Stuff mixture into chilies.

Put about a 1/2 inch or peanut oil in your favorite cast iron skillet and heat to high, but not smoking. Other oils are OK and using a deep fat fryer would work also.

Mix a thin pancake batter using approximate. double the amount of water called for.

Plunge stuffed habs into batter and then roll in durum flour. After all 12 are coated repeat for a second time.

A lazy-man's alternative for the batter is to cut phyllo dough and wrap each pepper. This method is not as messy, easier, faster and still taste great.

Cook only 2-3 at a time to keep the oil hot. Cook each side for 30-45 seconds (flip gently with a fork), until golden tan, not brown. Serve hot.

I find it hard to eat one whole hab pepper fresh and ripe off the plant. But I can usually eat 5-6 of these critters at a sitting. The seed removal, cooking and cheese seem to make the "heat" level more tolerable (at least for me).

*Alternate filling ingredients:
Horseradish can be over powering and "kill" the flavor of the other ingredients some times. You can leave it out or substitute cumin, celery seed, garlic etc. Experiment, it's the fun part of cooking!... Or is it the eating? Enjoy the heat!

Notes: These bite sized treats are also a home remedy for the common cold or stuffy nose. ; )

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Ratchet N Clank Music Vid-Hero

Hvnt updated in so long,so heres anotha music vid. song is skillet-hero. this vid has RCF, ACIT, QFB, TOD, Ratchet deadlocked, RC 1 and up your arsenal. Comment, rate, sub (if u must) n as usual ENJOY! (i will be taking song requests for any movie, game or tv show, so if u hav a request leave it along wid ur comment abt my vid xD) NO COPYRIGHT INFRIGMENT



http://www.youtube.com/watch?v=JDjHeW2wjU0&hl=en

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Elfen Lied - Comatose [For darkqueen92]

Anime: Elfen Lied Song: Skillet - Comatose Made to: darkqueen92 hope like it! ^ ^ * DO NOT OWN THE ANIME or the song! *



http://www.youtube.com/watch?v=UkuvV6_BpZ0&hl=en

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Great Price Japanese Import for

Japanese Iron Skillet / Roaster Review

Japanese Iron Skillet / Roaster Overview

This iron roaster/ skillet comes with a grill for placing already cooked food onto and keeping it warm. 10" x 10"

Available at Amazon Check Price Now!

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*** Product Information and Prices Stored: Jul 21, 2010 13:15:19

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How to Make Shabu Shabu

Konichiwa! If you are going to make the Japanese dish of shabu shabu correctly, firstly you will need a decent cut of beef (or other meat). Whatever your budget can afford.

This hot pot is similar to sukiyaki but the Meat for shabu shabu is cut thinner than for sukiyaki.The meat or fish (not always beef) and vegetables are cooked in a Japanese style skillet. When purchasing the chosen meat, ask the butcher to slice it paper thin.

Diners swish a slice of meat in the boiling broth called dashi. The name- shabu shabu- came from this swishing action. It only need to be cooked for a few seconds.But not raw!

Traditional ingredients - they can and do vary.

1/2 lb. sirloin beef, very thinly sliced
1/4 lb. negi, diagonally and thinly sliced
1 enoki mushroom, cut in half
3 inches dried kombu (kelp)
1 lb. hakusai (Chinese cabbage), chopped
1 block cotton tofu, cut into bite-size pieces
1/4 lb. carrot, cut into thin round slices

Traditionally the "chef" would fill a large skillet with water. Add seasoning to the water for 30 minutes then remove the seasoning. Then the ingredients would be set out on a large tray or plate. When ready place the skittle, vegetables and chosen sauces (soy etc) on the table. Sometimes an egg maybe served (parboiled) as a side dish for dipping.

Just before the water boils you should remove the kelp. For a few seconds swish the beef around in the hot water. Eat the meat, dipping in the sauce/egg or other condiment. Skim off any "bits" that rises to the surface as you repeat cooking and eating meat. Add other ingredients in the boiling soup and simmer for a few minutes. Eat them dipping in the sauce as well.

Makes approx 4 servings....this is only a brief guide on the preparation and serving of this delicious Japanese dish.

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One Day Too Late- Skillet (lyrics) - Awake

Another song off of Skillets new album "Awake." I do not own this song. Copyright: Skillet and Lava/INO Records Lyrics- [V1] Tick tock hear the clock countdown Wish the minute hand could be rewound So much to do and so much I need to say Will tomorrow be too late Feel the moment slip into the past Like sand through an hourglass In the madness I guess I just forget To do all the things I said [Pre] Time passes by Never thought I'd wind up One step behind Now I've made my mind up [Chorus] Today I'm gonna try a little harder Gonna make every minute last longer Gonna learn to forgive and forget 'Cause we don't have long, [ Find more Lyrics on www.mp3lyrics.org/tXcr ] gonna make the most of it Today I'm gonna love my enemies Reach out to somebody who needs me Make a change, make the world a better place 'Cause tomorrow could be one day too late One day too late One day too late [V2] Tick tock hear my life pass by I can't erase and I can't rewind Of all the things I regret the most I do... Wish I'd spent more time with you Here's my chance for a new beginning I saved the best for a better ending And in the end I'll make it up to you, you'll see you'll get the very best of me [Bridge] Your time is running out you're never gonna get it back Make the most of every moment Stop saving the best for last



http://www.youtube.com/watch?v=jD2t2mzuGCU&hl=en

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Check Out Skillet, 12.5'', Bee'S Wax Coating, Cast Iron

Skillet, 12.5'', Bee'S Wax Coating, Cast Iron Review

Skillet, 12.5'', Bee'S Wax Coating, Cast Iron Overview

RI-ROYCI1125 Royal Industries ROYCI1125

Available at Amazon Check Price Now!

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kingdom hearts AMV Comatose Skillet

2nd amv. iono if its as good as the 1st one. disclaimer: i do not own any clips or music. scenes from kh-vids music by comatose:skillet



http://www.youtube.com/watch?v=Es1CsGBDF1U&hl=en

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Skillet Live at KINGSFEST 2010 - Part 1

This is Skillet live at KingsFest 2010 in Doswell, VA. This was my 2nd time seeing them and they were better than the 1st. This only half of what I recorded so click the video response to see the rest. Your gonna wanna see it all. cuz I mean....its Skillet, come on!



http://www.youtube.com/watch?v=n31WLkQw41Y&hl=en

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Guide to Choosing a Skillet

Skillet has become an important part of every kitchen. It is a multi-purpose kitchenware with many benefits. From frying to creating sauces and baking foods in the oven, it really is a convenient tool for everyone. With so many uses, it is important to choose the right skillet for the job. What should you look for when buying a skillet?

First of all is purpose. Do you want something portable? Perhaps you want to take your skillet to the patio and avoid lingering odor in the house? What are you going to use it for? With a set of basic questions, you should have narrowed down your choices. For example, if portability is important, electric skillet is more suitable for you.

Electric skillet has become more very popular because you can use it anywhere there is an electric outlet. That means you don't have to worry about running out of burners during a family gathering or any other event. For the same reason, it is suitable for students who live in a dorm room or anyone with space issue.

Next thing is the lid feature. Glass lid enables you to check the food anytime without constantly pulling off the lid. That means it doesn't lose any heat. You will always know when it's time to add another ingredient or stir your food. Make sure the glass is heat resistant though.

Not all skillet is created with the same heating feature. Stainless steel skillets are not as good as aluminum for conducting heat. But on the bright side, they do not corrode easily and are economical. Aluminium skillets heat uniformly and quickly but you need non-stick covering to prevent reaction with acidic foods.

Teflon is popular because it is non stick and you don't have to grease the pan before cooking. Teflon skillets are also easy to clean. However, they do come with a drawback. You need to handle them with care to avoid scraping. Scraped Teflon is very toxic.

Finally, for some people, design is not something to be taken lightly. An attractive skillet allows you to prepare a meal and leave it on the dining or buffet table. Some models have storage unit or rack, so you can easily store them when it's not in use.

Online store allows you to browse for various models without leaving your chair. It does save time but care should be taken because not all sites offer the best deal. Not to mention that you cannot trust every review that you find online.

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Check Out Lodge Enamel Coated Cast-Iron Skillet, Red for $34.99

Lodge Enamel Coated Cast-Iron Skillet, Red Review

Lodge Enamel Coated Cast-Iron Skillet, Red Feature

• Superior heat distribution and retention, evenly heating bottom and sides; even, tightly fitting lid seals in moisture; knob is safe to 400°F
• 2 layers of very hard, glossy porcelain enamel are chip resistant and easy to clean; porcelain surface eliminates the need to season cast iron
• Can be used on gas, electric, ceramic and induction cook tops, and in oven; not recommended in microwaves, outdoor grills, or over open outdoor flames
• Hand wash
• UL listed; 1.75Hx11Lx15W"

Lodge Enamel Coated Cast-Iron Skillet, Red Overview

Enamel-coated cast iron flawlessly crafted to braise or saute your favorite cuts of meat. 11" diameter, 1-3/4" depth. Total weight 9 pounds. 6 Quart colored dutch oven lids fit colored 11" diameter skillets.

Available at Amazon Check Price Now!

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• Lodge Color Enameled Cast-Iron 6-Quart Dutch Oven, Island Spice Red
• Lodge Max Temp Handle Mitt, Black
• Lodge Cast Iron Scrubber Brush
• Lodge Enameled Cast-Iron 3-Quart Dutch Oven, Island Spice Red
• Lodge Logic 12-Inch Pre-Seasoned Skillet

Customer Reviews

returning mine - lovetocook - Dublin, OH USA
I love cast iron and could not imagine cooking without it. I can not use my original Lodge on my induction cooktop. I wanted a replacement and an Enameled cast iron product was a great solution. Le Creuset is the highest rated however,a very expensive choice compared to Lodge. I was excited to find a Lodge enamel at Target and purchased mine about 3 mos. ago. It began chipping alomost immediately, mostly around the handle(s) and rim. Now large chunks are coming off the bottom. It is unusable. I am going to try to take back to Target and will purchase a Le Creuset as soon as possible.



Hot spots and Sticky! - Elana Abelev - New York, NY
I bought this skillet hoping to find an alternative to Teflon covered non-stick skillets. Unfortunately, this skillet is not it. The heat distribution is very very poor. Food will burn in the middle and barely cook on the sides. I actually have to move the skillet around over the burner to heat up different areas.

And the food will stick, no matter how much oil you put in it.

I can't wait to find a better skillet and toss this in the garbage...



A Bad Example of a Bad Idea - VReality -
This pan gets a star for being kinda pretty and essentially being what it claims to be; an enamel covered, cast-iron pan. It loses two stars for falling short within its category, and two stars for the poor performance of its category, in general.


The Failings of This Specific Pan

The interior of the pan is sort of a rough, micro-textured, abrasive surface. I find that if I wipe it with a cloth or paper towel, it comes away covered in tiny cotton fibers. Not being interested in eating cotton, I have to rinse it again, and let it air dry.

The problem with this is that Lodge's cleaning instructions state, in bold letters, "DO NOT AIR DRY". I e-mailed them asking what exactly the risk in air drying is, and they said the pan may rust, "around the edges". This seems odd, considering that the point of coating the pan is to eliminate this problem. But it turns out this is a hint that Lodge does not expect the enamel coating to last.

Sure enough, within one week of use, I began discovering chips in the enamel of both this pan and a similar Dutch oven by Lodge. And I do mean "discovering". I never dropped either item, and there were no "Bang - Whoops" moments. I just found small patches of enamel missing. This seems mostly to be happening on the bottom of the pan, where it interacts with the cooking surface, but it is not limited to that area.

An enamel coating that won't stay on the pan defeats the purpose of its own existence.

Another problem with this pan is that it is poorly balanced. Its solid iron handle causes it to list to one side on a cooking surface with any give (like most electric coils). It may also have problems sitting flat on many cooking surfaces with significant gaps (like many gas burners).


The General Failings of Cast Iron

It seems that "high end" pans tend to have thick aluminum cores. This is because aluminum "transmits heat" very efficiently. An aluminum core moves heat from the point of contact, throughout the entire pan, causing its cooking surface to be heated relatively evenly (no hot or cold spots), regardless of the location or shape of the heat source. In addition, the mass of a thick core, and the encasing steel, will store heat, so that adding cold food to the heated pan will have reduced effect on its temperature.

It may seem (as it initially did to me) that if a thick aluminum core is good, then a heavy cast iron core should be great. This is not the case. If it were, they wouldn't bother with aluminum cores in pans made of steel (which happens to be iron, infused with carbon). They go to the trouble and cost of sandwiching an aluminum core between layers of steel because it greatly improves the pan's performance.

The only thing Iron's sheer mass has going for it is a thermal stability that minimizes cooling when you add food. Unfortunately, the overkill of Iron's mass also minimizes cooling when you remove it from heat, and minimizes heating when you put it on the burner. And iron doesn't have aluminum's heat transmission properties. It is easy to get hot spots or inadvertently overheat the pan (after a long wait). The result is that, with cast iron, it takes much longer to cook, and it's very easy to burn food. In addition, due to the pan being "cast" as a single piece, it's only a matter of time until the solid iron handle burns your hand (perhaps 10 minutes after you've taken it off the heat).

Iron is very prone to rusting, and despite the reassurances of those who live with it, this, along with its maintenance needs, unwieldy weight, and heat retention, all conspire to greatly complicate the purportedly simple activity of cleaning it.

Despite all this, cast iron pans are still sold because they are relatively cheap, and under the right conditions, they have a sort of non-stick surface.


The General Failings of Enamel Coating

Coating iron pans with enamel theoretically addresses rusting and maintenance issues. Unfortunately, it also defeats both of the reasons that iron is even still being used. The enamel coating costs more than the iron pan itself, and it isn't non-stick.


Conclusion

If, in addition to the general failings of cast iron and enamel coating, you get an oddly textured and flaky coating, and an unbalanced pan, what you have is a pan that:

- takes longer to heat than it takes to cook,
- won't sit flat on the burner,
- heats unevenly, overheats, and promotes food burning,
- takes forever to cool, and will probably burn you at some point,
- can't be washed for 30 minutes after using or it may crack,
- has an oddly rough interior, making it difficult to clean and dry,
- has no non-stick properties,
- is super heavy and unwieldy (a bad combination with scalding, slick enameled handles),
- is too expensive for cast iron,
- will probably end up rusting,
- is just basically a complete disaster.


Bottom line: Don't buy this pan.




A really poor product. - Kent D. Hunt - Utah United States
This pan's enamel was cracked and broken IN THE BOX when I received it. I could not return it fast enough. I recommend buying a Cuisinart enamel coated cast iron skillet. That is what I got instead and it is great.

*** Product Information and Prices Stored: Jul 18, 2010 15:15:08

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Ninja gaiden 2 Chapter 1 Master Ninja Mode Golden Costume (skillet)

Youtube deleted the song... It was the first time when i finished master ninja level. So it took me about 10 hours :) Never give up! Path of the master ninja golden costume



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

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Cheese Quesadilla - Authentic Mexican Food You Can Make at Home

Choose only very fresh tortillas. If they are not soft and pliable, they are not fresh. You do not want dried out, old tortillas. Pick up the package and toss lightly in your hand, bend them back and forth. If they bend easily, they are fresher than those that crack and break.

Better yet, get a tortilla press and make your own. Just be sure to use fresh flour.

Ingredients Needed:

* Soft and fresh 8" flour tortillas (Mission or Chi-Chi's are usually good or make your own)
* Pace picante sauce or salsa of choice (we prefer medium and hot salsa)
* Hot jalapeno pepper slices (optional)
* white American cheese (available in your gourmet cheese section or deli)
* pepper jack cheese (Monterey jack with jalapeno peppers)
* Sargento or Kraft shredded Mexican cheese blend (comes shredded in a plastic bag)
* Olive oil spray
* 1-2 Tablespoons butter
* Optional: frosted beer mugs, ice cold Corona, and fresh lime wedges

Instructions:

1. Shred the white American and pepper jack cheeses. The finer the shred, the better the melt. Zyliss rotary shredders like those used at Olive Garden are great to have as a kitchen accessory; they shred chocolate, too. If you don't have one, a standard cheese shredder will work fine.
2. Allocate a plate for each individual diner.
3. Put a fresh and pliable tortilla on each plate.
4. Add shredded cheese, including all three varieties. Don't be stingy with the cheese, but don't get carried away, either.
5. Do not put all the cheese in the center. Distribute it evenly on the tortilla to within about 1/8-1/4 inch from the edge.
6. Distribute jalapeno slices on the quesadilla.
7. Add a tortilla on top, forming a "sandwich."
8. Spray non-stick skillet with olive oil spray.
9. Place butter in skillet and heat to medium/medium high.
10. Add quesadilla.
11. Don't start flipping it too soon. Give it time to cook. Some cooks are bad about that, getting impatient and flipping repeatedly.
12. Using a plastic spatula, lightly "mash down" on the top layer.
13. When cheese starts melting, give it a minute or so, then lift the edge to see if bottom is browning.
14. You don't want to burn the bottom, but you want it to have a nice golden underside. You can use more butter if needed, but don't over do it.
15. When bottom is golden brown, carefully lift the quesadilla, add some more butter to skillet, and flip over to cook the other side.
16. Watch it closely so butter does not burn.
17. When bottom side is brown, remove to dinner plate. Cover with foil or place in oven on very low heat if you have several more to prepare.
18. Slice into pie shaped wedges before serving.
19. Serve tableside with guacamole, sour cream, and Pace picante sauce or other salsa.
20. You can also serve tortilla chips (Tostitos are good) along with salsa or white cheese queso dip.
21. For a real authentic Mexican experience (adults only), serve ice cold Corona beer in a frosted beer mug along with a wedge of lime to squeeze in the beer.

That's all there is to it. I hope you enjoy your authentic Mexican food cheese quesadilla, right at home.

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7 Easy Slow Cooker Soup and Chili Recipes

For an easy to prepare meal using your slow cooker, try these delicious soup and chili recipes. They are quick to put together and can cook while you are away from home.

Slow Cooker Chicken Stew

Ingredients:

4 to 5 cups cooked chicken, chopped
1 large can whole tomatoes, undrained
2 to 3 large potatoes, cut into 1" pieces
1 medium yellow squash or zucchini, thickly sliced
1 large onion, chopped
1 can creamed corn
1/2 cup ketchup
1/2 cup barbeque sauce
1 teaspoon ground black pepper

Preperation:

Combine chicken, tomatoes, potatoes, squash, onion and pepper in cooker. Cover and cook on LOW setting for 5 to 7 hours, until potatoes are tender.

Add ketchup, barbeque sauce and corn, mixing well until combined. Cover and cook on HIGH setting for another 30 minutes.

Slow Cooker Three-Bean Chili

Ingredients:

1 pound ground beef or ground turkey
1 small onion, chopped
1 large can dices tomatoes, undrained
1 can kidney beans
1 can black beans
1 can pinto beans
1 8 ounce can tomato sauce
1 can chopped green chilies
1 1/2 tablespoons chili powder

Preperation:

Cook ground beef and onion in a skillet until ground beef is browned and onion is tender. Drain well. Place beef mixture in cooker.

Add remaining ingredients and mix well. Cover and cook on HIGH setting 6 to 8 hours.

Slow Cooker Navy Bean with Ham Soup

Ingredients:

6 cups water
5 cups dried navy beans, soaked overnight and drained
1 pound ham, cubed
1 can corn
1 large onion, diced
1 teaspoon pepper
1/2 teaspoon salt

Preperation:

Combine all ingredients and mix well. Cover and cook on LOW setting 7 to 10 hours, or until beans are tender.

Slow Cooker Chicken Chowder

Ingredients:

2 tablespoons butter or margarine
1 1/2 pounds chicken, cut into 1/2" pieces
1 large onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cups fresh or frozen corn
2 cans cream of potato soup
1 1/2 cups chicken broth
1/2 teaspoon pepper
1/2 cup cream

Preperation:

Melt butter or margarine in skillet. Add chicken and cook until browned.

Add chicken, onion, celery, carrots, cream of potato soup, chicken broth and pepper to slow cooker. Mix well. Cover and cook on LOW setting 3 to 4 hours, or until chicken in cooked through and vegetables are tender.

Turn off heat. Stir in cream and allow to heat through, 5 to 10 minutes.

Slow Cooker Easy Turkey Soup

Ingredients:

2 pounds ground turkey, cooked and drained
1 large can whole tomatoes, undrained
2 cans beef broth
1 16 ounce bag frozen mixed vegetables
1/2 cup dry barley
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper

Preperation:

Combine all ingredients in slow cooker and mix well. Add water to just cover ingredients. Cover and cook on HIGH setting 3 to 4 hours or on LOW setting 6 to 8 hours until vegetables are tender.

Best Bean Soup Recipe

Ingredients:

6 ounces bacon, diced
8 to 10 cups chicken broth
3 cans Great Northern beans or Navy beans, drained
1 can diced tomatoes, undrained
1 large onion, chopped
1 package frozen carrots
2 teaspoons dried minced garlic
1 teaspoon dried rosemary
1/2 teaspoon salt
1 teaspoon ground black pepper

Preperation:

Cook bacon in skillet until just cooked. Drain and place in slow cooker.

Add remaining ingredients to slow cooker, mixing well.

Cover and cook on LOW setting 6 to 8 hours, or until beans are tender.

Slow Cooker Chunky Chili

Ingredients:

1 pound ground beef
1 large onion, chopped
2 to 3 tablespoons chili powder
2 cans diced tomatoes, undrained
2 cans chili beans or kidney beans
1/2 cup salsa
1/2 teaspoon salt
1/2 teaspoon pepper

Preperatiion:

In a skillet cook ground been and onion until beef is browned and onion is tender. Drain well. Add to slow cooker.

Add all remaining ingredients, and mixing well. Cover and cook on LOW setting 5 to 6 hours.

Sprinkle with shredded cheese when serving, if desired.

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"Monster" by: Skillet - 100% Expert RB2

A little more RB2 action. I am thinking about starting to record some songs with fans. If you play expert, and have a good amount of downloaded songs leave a comment. If I get enough requests I will do it...



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

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Cast Iron Pans

If you prefer a pan that distributes heat evenly and moderately, then cast iron pans may be exactly what you're looking for. Unlike aluminum ones, they are a lot heavier and do not heat rapidly. In terms of price, they are generally pocket friendly i.e affordable or reasonably costly. One thing to note is that though they may heat slowly, once they're hot they definitely maintain the temperature.

They are part of traditional art of cooking and are believed to be some of the oldest cooking pans ever used. They are amazing in control of cooking temperature and preventing food from burning. In addition, Cooking often goes smooth and evenly with no risk at all in creating hot spots and this makes them considered professional tools by many chefs.

Long-term effects such as rusting, stain formation and decaying when exposed to certain foods are some of cast iron pans disadvantages. Nevertheless, it's possible to prolong its life when you take extra care. All you've to do is simply take care when washing them, keep them dry and never leave food in them.

Cast iron pans are commonly used for frying and slow cooking. Moreover, they can be used both on top of the stove and in the oven. When it comes to cleaning, wipe them clean with a piece of paper and use hot water to remove any food stuck. Once you're done washing, dry the pan thoroughly and if possible, coat it with a thin layer of oil so as to avoid rusting and decaying.

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Four Meals Under $10

Times are tight and the price of everything from clothing to entertainment is going up. The cost of feeding your family continues to rise, too. Every week at the grocery store, it seems like we pay a little bit more and get a little bit less.

To help you make the most of your already tight food budget, we've got 5 deliciously complete dinners than you can make for your family of 4 for under $10.

Chicken Rice Bowls
4 chicken thighs - $3.57
1 cup dried rice - $.50
1 can black beans - $1.15
4 oz. shredded cheddar cheese - $.75
1 avocado, sliced - $1.00
1 jar of salsa - $1.50
Total - $8.47

Dice chicken thighs. Heat a skillet on the stove over medium heat. When hot, add 1 tablespoon canola oil. When oil is hot add chicken. Brown, seasoning with garlic salt and pepper. While chicken is cooking, boil rice according to directions. Heat beans in a small saucepan on the stove. When the rice and chicken are done, layer rice, black beans and chicken, topping with 1 oz cheddar cheese, avocado slices and salsa.

Bratwurst
4 links Bratwurst - $4.00
1 green pepper, seeded and diced - $1.00
1 onion, sliced - $.75
4 French rolls - $1.25
Frozen French fries - $2.00
Total - $9.00

Heat grill. Place bratwurst on grill, turning occasionally until browned on all side and cooked through. Preheat oven to 425 degrees and cook fries according to directions.
Meanwhile, heat a medium skillet over medium high heat, adding one tablespoon on oil. When hot, add green pepper and onion to skillet. Cook, stirring and turning occasionally until brown and soft. Serve bratwurst in rolls, topped with green peppers and onions and French fries on the side.

Pasta and Italian Sausage
1 pound bulk hot Italian sausage - $1.99
1 pound dried penne pasta - $1.50
1 jar tomato sauce - $2.00
Baguette - $1.00
1 head Romaine lettuce - $1.00
Total - $7.49

Boil water in a large pan, salt and cook pasta according to package directions. Meanwhile, heat a medium saucepan over medium-high heat. When hot, add Italian sausage, breaking up into small bits. Cook until brown and cooked through. When no longer pink, drain fat. Add tomato sauce to Italian sausage, turning heat to low. Slice baguette and tear lettuce into bite sized pieces for a salad. When pasta is done, drain and serve topped with Italian sausage and sauce, with bread and salad on the side.

Steak Fajitas
1 pound skirt steak - $4.00
Shredded Cheddar cheese - $2.00
Flour tortillas - $2.00
1 onion, sliced - $ .75
1 tomato, diced - $ .50
Shredded lettuce - $ .25
Total - $9.50

Slice steak into ½" slices against the grain. Heat a skillet over medium heat. Add 1 tablespoon oil. When hot, add steak and onion slices. Cook, stirring occasionally. When steak is cooked through, add 1 tablespoon chili powder, 1 teaspoon garlic salt, 1 teaspoon cumin, cracked black pepper and ¼ cup water. Stir to combine, coating steak. When some of the water has cooked off, serve steak wrapped in tortillas, topped with tomato, cheese and lettuce.

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