Four Delicious Cornbread Recipes

Cornbread Recipe 1

Ingredients:

1 cup warm water

1 tablespoon yeast

4 tablespoons of sugar

1 cup yellow cornmeal

Half cup white flour

Half cup whole wheat flour

1 teaspoon salt

Mix water yeast and sugar, let it sit for a few minutes until it bubbles.
Stir in the rest of the ingredients, adding water until it is pourable
Bake in a greased 9x9 pan at 350°F for 25 minutes or until the edges turn golden brown

Cornbread Recipe 2

Ingredients:

3/4 cup cornmeal

1 1/4 cup mixture of milk and orange juice (can use however much orange juice as you'd like; 1/4 to 1/2 cup)

1 cup flour

1/3 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 egg

1/4 cup vegetable oil

Combine cornmeal and milk/orange juice, and let stand 10 minutes.
Combine dry ingredients.
Add egg and oil to cornmeal mixture, then add dry ingredients. Stir until combined.
Bake at 400 degrees F for 15-20 minutes.

Corn Bread Recipe 3 Sweet Cornbread

Sweet Cornbread is a variation of the Skillet Cornbread made throughout the Southern United States. Sweet Cornbread is common in central and eastern Ontario and Quebec and is sometimes known by the alternative name of Johnny Cake.

Ingredients:

1 cup of cornmeal

2 cups of flour

1 1/2 teaspoons of baking powder

1/2 cup of maple syrup

1/2 cup of brown sugar

1/2 cup of butter

1 teaspoon of salt

2 eggs

In a large bowl beat eggs lightly to break the yolks as you would for scrambled eggs, then mix in the butter (Soften the butter first by heating it a little).

The butter/egg mixture should be loose. Add the sugar and maple syrup, mix well, then add the salt to the liquid mixture.

Mix the cornmeal and baking powder, then blend them into the liquids.

Slowly add the flour as needed to reach a proper cake batter texture. This should be softer than a cookie dough, able to stick to the mixing spool and come off in blobs. You may not need all of the flour, or may even need a little more based on your eggs and how closely you measured.

Pour into a greased pan and put into an oven heated to 400°F and let bake for between 15-25 minutes.

Notes:

When mixing the batter, be sure it is soft enough for a typical cake; you do not want it too moist or dry. Use milk to fill in liquid you need and a half-and-half mix of flour and cornmeal if it is too moist.

Keep a close eye on the cornbread while it bakes: it will become hard fast if you do not take it out in time.

If you want to make a crisper crust take a 3 part mix of equal amounts of flour, cornmeal and brown sugar, mix well. Add to the top of the cake half way into the baking process, but do this very quickly: leaving the door open too long will make your cornbread very hard. The amount required varies based on the pan you use, so use your eyes for what you need (less than a cup total). Despite the call for opening it halfway through baking, adding it at the beginning should work fine as well.

You can substitute honey for the maple syrup, or plain sugar. Maple is used for its flavouring as much as its sweetness.

Margarine or vegetable oil will do as well as butter for this. Butter was used traditionally and is thus listed.
This dish is usually made for after meals and outside them rather than with them, which is how its cousin Skillet Cornbread is used. However, when having Maple Beans and Ham, Sweet Cornbread is often served with it.

Corn Bread Recipe 4 Skillet Cornbread

Skillet Cornbread is commonly found in the Southern United States, this delicious and easy to make dish is often served beside a pot of brown beans. It can be made a day or two ahead of time, as long as care is taken to keep it from drying out.

Ingredients:

3/4 cup white all-purpose flour

2 1/2 teaspoons baking powder

1 to 2 tablespoons white sugar

3/4 teaspoons salt

1 1/4 cups yellow or white corn meal

1 egg

2 to 3 tablespoons melted butter or pan drippings

1 cup milk or buttermilk.

Preheat the oven to 425°F
Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet.
Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread.
In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal.
In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed.
Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix.
Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out "dry" when inserted in the bread.
Notes:

Ideally, all ingredients should be at room temperature (about 75°F) for this recipe. However, a good result can still be had if this is not the case.

Yellow corn meal is preferable to white corn meal, but this can vary according to locality and personal taste.
Optionally, 1/4 to 1/2 cup of diced cooked ham or crumbled bacon can be added to the batter before pouring into the skillet. This may add a few minutes to the baking time.

Ideally, skillet cornbread should be baked in a cast-iron skillet.

Recipe contributed by Tasha Slone. For more recipes that you can use at home or publish on your own website, ezine, newsletter or blog visit [http://www.goodcookrecipes.com]. If you are looking for a new recipe to try out browse through the recipes or select the category that's right for you. Good cooks love trying out new recipes and sharing their recipes with others. If you would like to share some of your own recipes then why not sign up for a free account and submit your recipes? For more cooking resources visit Advantage Content Cooking and Recipes.

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Delicious Italian Chicken Parmesan

This tasty Italian classic has been modified a little by adding longhorn cheese in addition to the Parmesan. The recipe looks a little complicated and drawn out but it really isn't hard to do. Assembling the ingredients will take almost as long as the cooking. The cooking is done in 3 stages: First the chicken tenders are cooked. I used my favorite black iron chicken fryer skillet. Secondly the sauce is heated in the microwave, and thirdly the parts are combined and finished off by melting the cheese under a broiler.

1 pound skinless, boneless chicken breast tenders
1 1/3 cups grated parmesan cheese
1/4 cup soft bread crumbs
1 tablespoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten slightly
1 tablespoon butter
1 1/2 cups spaghetti sauce
2 teaspoon lemon juice
1/3 cup shredded longhorn cheese
1/2 teaspoon basil (dried)

Instructions:
1 - Preheat broiler
2 - Combine 2 tablespoon parmesan cheese, bread crumbs, parsley, basil & 1/8 teaspoon salt
3 - Dip each chicken tender in egg, then crumb mixture
4 - Melt butter in cast iron skillet and cook chicken tenders approximately

3 minutes per side, then set aside.
5 - Combine remaining salt, spaghetti sauce, lemon juice, and pepper.
6 - Heat sauce in microwave for 2 minutes on high
7 - Place chicken pieces in oven proof bake dish, then pour sauce over, sprinkle

with longhorn cheese and remaining parmesan cheese.
8 - Broil for 2 minutes or so, just enough time to melt the cheese topping.

My name is Frank Ernhart. I am a retired engineer, self-made chef with over 1600 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com

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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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Delicious Sweet And Sour Chicken Recipe

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

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

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

Ingredients of the sweet and sour chicken recipe:

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

1 tbsp (15 ml) soy sauce

4 tsp (20 ml) cornstarch

1/4 tsp (1 ml) pepper

4 green onions

2 carrots

1 sweet red or yellow pepper

3/4 cup (175 ml) chicken stock

2 tbsp (25 ml) rice or cider vinegar

2 tbsp (25 ml) ketchup

4 tsp (20 ml) granulated sugar

1/4 tsp (1 ml) salt

4 cups (1 l) bean sprouts

2 tbsp (25 ml) vegetable oil

1/3 cup (75 ml) blanched almonds

2 cloves garlic, minced

1/2 tsp (2 ml) sesame oil

Directions of the sweet and sour chicken recipe:

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


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


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


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


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


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

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Easy Ground Beef Recipes That Are Healthy and Delicious

Looking for some healthy and easy ground beef recipes that do not require a lot of time to make? Below are 3 delicious ground beef recipes that are filling and real crowd pleasers.

Just because you are cooking with ground beef, does not mean it has to be unhealthy. Most of the ground beef you find in supermarkets today is loaded with fat, cholesterol and hormones, but more and more supermarkets are starting to provide healthy organic meats to consumers, so hopefully you should be able to find healthy ground beef in your area.

To make the following recipes even healthier try and use all organic and low sodium ingredients.

If you happen to live near a Trader Joe's, by all means shop there. The prices are fantastic and they carry a variety of healthy organic meats and other fine products.

THE RECIPES:

EASY SALISBURY STEAK RECIPE

Here is a little tip to keep in mind as you are making this delicious ground beef recipe. There is a chance that your ground beef steaks can fall apart while cooking. To prevent this from happening, form your steak patties and put them in the refrigerator for 30 minutes or so before you start cooking. This will help hold your steaks stay together.

Ingredients:

1 1/2 pounds lean ground beef

1 egg

1 tablespoon Worcestershire sauce

1 small onion finely chopped

1 garlic clove chopped

1 tablespoon montreal steak seasoning

Salt and Pepper to taste

3 tablespoons of extra virgin olive oil

1 small package of freshly sliced portobello mushrooms or by them whole and slice yourself

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups beef stock

Directions:

1. In a large bowl combine the ground beef, egg, garlic, onion, steak seasoning, Worcestershire sauce and salt and pepper. Mix well with your hands. From the mixture, make steak shaped patties that are about 2 inches thick.

2 Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the ground beef patties and cook about 4 minutes per side until the outside of the steaks are nicely browned and the juices run clear. Remove the steaks and cover with foil to keep them warm.

3 Add the rest of the olive oil along with the butter to the same pan. Add your mushrooms and then cook over medium heat until they are tender. Approximately 5 minutes. Season the mushrooms with salt and pepper to taste.

4. Add the flour to the mushrooms, mix and cook for about 2 minutes. Slowly add in your beef stock. Stir and cook until your sauce has thickened.

5. Pour gravy over steaks and serve.

EASY ITALIAN STYLE MEATLOAF RECIPE

I grew up in an Italian Family and I cannot think of a better way to cook meatloaf. Enjoy this delicious ground beef recipe using fresh italian herbs and garlic.

Ingredients:

1 1/2 pounds lean ground beef

2 eggs

1 7 ounce jar roasted red peppers chopped

1 onion chopped

2 cloves of garlic chopped

1 cup of bread crumbs

1 teaspoon of salt

1/2 teaspoon of freshly ground black pepper

1 tablespoon balsamic vinegar

1 tablespoon Worcestershire sauce

1/2 cup grated Parmesan Cheese

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

2 cups of prepared tomato sauce

2 tablespoons extra-virgin olive oil

Directions:

1. Preheat your oven to 350 degrees F.

2. Heat a medium sized saute pan over medium heat and add 1 tablespoon of olive oil. Add your onion and garlic and saute until soft. Remove and set it aside on a plate to cool.

3. Grab yourself a large mixing bowl.

4. Add the cooled onions and garlic along with the the rest of your ingredients, except the tomato sauce, and combine. Mix together well with your hands and form into a loaf and add it to an oiled oven safe tray. Top the loaf with 1 cup of the prepared tomato sauce. Make certain that you spread the tomato sauce evenly over the top of the loaf.

5. Bake for about 1 hour or when the internal temperature of the meatloaf reaches 160 degrees F. Remove from the oven and let it sit for about 5 minutes. Slice it up and serve.

Heat the remaining tomato sauce if desired and use for dipping.

GREEK STYLE HAMBURGER RECIPE

For our last recipe why not make some delicious burgers? The preferred method for cooking these burgers is on the grill, but they will still be quite tasty if fried on the stovetop.

Greek Style Hamburger Ingredients:

1 pound of lean ground beef

1/2 cup crumbled feta cheese

1/2 cup chopped greek olives

1 small red onion chopped

3/4 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 package of hamburger rolls or pita bread

Hamburger Sauce Ingredients:

1 (16 ounce) container low-fat plain yogurt

1 tablespoon chopped fresh mint leaves (more or less to suit your taste)

1 tablespoon chopped fresh parsley (more or less to suit your taste)

1 clove of garlic minced (add more or less to suit your taste)

1 tablespoon of olive oil

2 teaspoons of lemon juice

1/2 cup peeled, seeded and finely diced cucumber

Sauce Directions:

Prepare the sauce for your burgers first and put in the fridge until your burgers are done.

1. In a mixing bowl, combine your olive oil and lemon juice.

2. Now add in your yogurt making sure that you mix it well with the olive oil.

3. Add your garlic, cucumbers, parsley and mint leaves and stir well.

Burger Directions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the chopped red onions and cook until tender, about 5 minutes. Put the onions aside into a large mixing bowl and allow them to cool.

2 To the same mixing bowl, add your ground beef, feta cheese, olives, oregano, salt and pepper and combine well.

3. Form hamburger patties to desired thickness.

4. Fry your burgers in the same skillet as the onions, or cook on the grill to desired doneness.

5. Spread the prepared sauce on the rolls or inside a pita.

6. Add burgers and enjoy!

There you have it. Three healthy and easy ground beef recipes that any home cook can prepare. I really hope you enjoy these recipes. Remember to use all organic ingredients if at all possible. Happy Cooking!

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How to Make Delicious Authentic Egg Rolls

Want my secret, know-how authentic delicious spring rolls? When I grew up in the Philippines, in our family courts often again and again, and it is impossible to learn to do it if we continue to do so many times. The recipe which I am, is one of my favorites, and is not something you see in the restaurant, because each has its own version, how to make a judge.

First, you need a fresh lumpia wrappershould be thawed at room temperature when it is frozen. Obviously, the lumpia wrapper that you will use later, wrap the filling. For the filling, you can use one or two pounds of ground pork or ground meat, fresh or thawed, and then add another half pound of fresh shrimp chopped. The choice is yours if you want pork, beef or chicken, as long as the ground is not frozen. The only difference is that I can add to my recipe, shrimp, and some people are allergic to shrimp soYou can not use the shrimp. They also broke the shells of shrimp and add only the juice from crushed shrimp shells. Please do not include tanks, but the sauce more flavor. You can also add ¼ cup of chopped onion, two yellow onions or onion or Chinese, you can skip entirely to you. Then add the minced water chestnuts, also known as singkamas for texture. To make it easier on yourself, you can buy already cut water chestnuts from Eastern Europe canstore. Be sure to drain and only the water chestnuts.

Also, add two to three carrots, minced meat and cooked, the color and texture. Thoroughly mixed with salt, pepper, fish sauce or soy sauce to taste. Before I forget, add about 4 tablespoons chopped coriander or kinchay again for more flavor. I do not see many people with coriander, but makes the lumpia tastier. Place a spoonful of filling on your lumpia wrapper and start packing. You can also sealPackaging with a spoonful of scrambled eggs at the ends. You are now ready to fry your lumpia hot cooking oil in a skillet for about 3 to 6 minutes per side. Be sure to see that, while frying and turn when it begins to brown. Then drain the cooked lumpia in a colander to remove excess oil. You serve hot with a sweet and sour sauce. That's about it, to the point and let me know how it goes.

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