Archive for the ‘Cooking Tips’ Category

Cooking by Deep Frying is Quick and Easy

Saturday, January 31st, 2009
James Hamilton asked:


Cooking through deep-frying is something that a lot of people usually do not try at home and instead rely on fast food joints and other eateries. In fact, cooking through deep-frying is actually quite easy, that is, if you know how to do it.

How a Deep Fryer Works

It is important to read the deep fryer instructions carefully because different fryers work in different ways. You will also need to have the correct oil to cook with because oils need different cooking times and the results vary depending, which oil you use.

Pour the oil into the deep fryer, keeping it well below the indicated max fill line. If there is no max fill line, check the instructions. For more details www.breakfasts-recipes.com You will need enough oil so your food is immersed but do not fill it right up because your food will displace some of the oil.

There will be a temperature control on the machine, either a button or a knob. Some fryers let you know when the oil has reached the right temperature but if your machine does not have this feature, you will need to use a thermostat or drop a cube of crustless white bread into the fryer. If it turns golden brown after one minute, the oil is at the right temperature for deep-frying.

If the oil is too hot, the food will be cooked on the outside and still partially raw inside. If the oil is not hot enough, the food will soak it up and come out soggy.

Put the food into the fryer, using a slotted spoons or tongs if there is no basket in the fryer. Do not put too much food in at once because this cooking method is fast and cooking in batches is quick and easy.

If you are frying frozen food, try to brush off as many ice crystals as you can because they can cause spattering when they come into contact with the hot oil. For more details www.chef-123.com .Close the deep fryer lid if there is one, while the food cooks. Keep an eye on the clock to time your cooking and then remove the cooked food with the basket, slotted spoon, or tongs. Drain it on paper towels to absorb excess grease.

Delicious Deep Fried Chicken Recipes

Chicken is one of the most popular foods for deep-frying because this cooking method gives such great results. Homemade deep fried chicken is just as good as anything you might get from a Kentucky Fried Chicken fast food restaurant and it is so much more cost effective and convenient to make your own.

In addition, you are not limited to the KFC side dish options at home. You can make whatever you like to go with your fried chicken, such as baked beans and mashed garlic potatoes or a chili dipping sauce or anything else you fancy.

Using a deep fat fryer means you can make a KFC fried chicken recipe whenever you want to, in the comfort of your own home. Deep-frying is easy and fast and the results are great.

If you want to learn how to make the very best fried chicken recipes using a deep fat fryer, check out our tips, tricks, and delicious fried chicken batter recipes at SouthernFriedChickenRecipe and be inspired. We have many recipes from traditional fried chicken to Caribbean chicken and much more. If you are looking for some great recipes or tips on cooking fried chicken of your own, the site will be very helpful. Whether you want a quick and easy fried chicken, an extra crispy one, or an old fashioned fried chicken, you’re sure to find it there. Fried chicken recipes like our southern fried chicken with a wonderful crispy batter.

If you are in the mood for fried chicken with an international flavor why not try one of our international fried chicken recipes. These include such tasty recipes as our Fried Caribbean Chicken Recipe and other fried chicken taste from around the world. Nothing but fried chicken and southern fried chicken of all kinds. Also find informative articles related to chicken and other interesting information like cooking tips and more.



Patrick

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Favorite Chicken Recipe: Chicken and Bean Burritos

Monday, December 1st, 2008
Annie Dubois asked:


Having a simple meal for the entire family is easy, delicious, and healthy. Add into the equation Mexican food, and you will find you have a delicious meal for any occasion. Having a favorite chicken recipe on hand when mingled with Mexican food cuisine will obviously take you to explore this recipe.

Choosing the best solution for your needs means looking at a lot of Mexican food recipes. In addition, you will want to explore the differences between Tex-Mex food and Mexican food. This Chicken and Bean Burritos recipe incorporates a lot of healthy possibilities along with delicious Tex-Mex cuisine that is not always for the healthy conscious.

Chicken and Bean Burritos

Ingredients:

4-5 chicken ******* (or thighs or a mixture)

1 small onion chopped

1-2 bay leaves

1 tsp cumin

1 tsp chili powder

1/8 tsp red pepper

1/8 tsp white pepper

1/8 tsp black pepper, freshly ground

chicken stock or broth

1 red onion chopped

1-2 jalapeno peppers, seeded and diced fine

1/4 to 1/2 cup chopped cilantro

grated Colby-Jack cheese

fat free sour cream

2 cans pinto beans, drained and rinsed

salsa

lettuce, chopped

tomatoes, chopped

burrito-sized flour tortillas

Directions:

Place chicken, onion, bay leaves, spices in a pot and cover with chicken stock. Bring to a boil, cover, reduce heat and simmer until the chicken is done. Remove the chicken, let cool and shred. Strain the broth and save.

Drain and rinse the pinto beans. Place the pinto beans in a food processor and process until smooth, adding a couple of tablespoons of either salsa or chicken broth or sour cream if too thick.

In a bowl, combine the chicken and beans, again adding salsa or the chicken stock until the filling mixture is moist enough to stick together. (If you get it too wet, add more processed beans). Add the chopped red onion, the jalapeno pepper and the chopped cilantro and mix.

Take a large flour tortilla and spread with a little bit of the fat free sour cream and some grated cheese. Add a couple of tablespoons of the filling on one end and fold the sides over and then roll up. You can use a toothpick to keep it rolled up or place it end side down to keep it from unrolling.

Either bake in the oven at 450F until brown and crunchy or microwave until hot. Serve topped with lettuce, tomatoes and red onion, fat free sour cream, grated cheese, salsa and jalapenos.

Have you heard this one….

A Texan’s explanation (exaggerated and over simplified) of what is Tex-Mex food?

“Anything with jalapeno peppers in it or with it is Tex-Mex!”

“Anything that is chicken-fried is Texas cooking”.

“The basic food groups in Texas are: chili, barbecue, beans, jalapenos and Meskun food!”

Remember, if you are looking for an exception chicken recipe for your next meal, you may find just what you are looking for with the Mexican food recipe. Filled with delicious goodness, you will definitely make this a favorite in your household. In addition, you can easily cater this to meet your family’s needs and preferences.



Brad

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Fried Chili Chicken: Recipes to Die For!

Monday, November 10th, 2008
Annie Dubois asked:


When it comes to delicious meals, you can have healthy too! Today more than ever, delicious foods are geared at providing healthy benefits in a scrumptious dish that will be a favorite for years to come. Fried chili chicken is a delicious blend of healthy chicken spiced to perfect without the unnecessary additions of added fat or sugar.

Instead of depending on additives that enhance the flavor of the meal, this is one meal that takes simple ingredients and makes them into one dish easy to fix and enjoyed by everyone. Take a closer look at why this is a favorite in my house!

Fried Chili Chicken

Ingredients:

2 tbsp flour

¼ tsp cayenne

1 tsp chili powder

½ tsp ground cumin

½ tsp dried oregano

½ tsp garlic powder

½ tsp salt

4 chicken breasts, cubed

3 tbsp vegetable oil

1 onion, chopped

2 cups chicken broth

¼ cup chili powder

1 tbsp hot New Mexico chili powder

1 tsp ground cumin

1 tsp dried oregano

20oz can pinto beans, drained

Directions:

In a plastic bag: mix the flour, cayenne, chili powder, cumin, oregano, garlic powder, and salt and toss together. Add the chicken cubes and shake until evenly coated with the spice mixture.

Heat 2 tbsp of oil in a large skillet and cook the chicken, turning as needed until chicken is lightly browned, set aside. Heat the remaining oil in the same skillet and sauté for 5 minutes. Put the chicken & onion mixture in a large saucepan with the chicken broth.

Add all remaining ingredients - except pinto beans - bring to a boil, reduce heat and simmer for 1 hour (add water if needed). Add the beans, taste and adjust seasonings if needed.

Tip: this is a hot temperature chili! Hard crust country bread, thick sliced, lightly sprinkled with oil and toasted or grilled is all you’ll need with this spicy chicken chili.

Dry soup: many Mexican dishes feature bread or tortillas that are soaked in a sauce until the dish resembles more a casserole or a heavy stew than a soup. In Mexico, they refer to these dishes as dry soups.

Canned or fresh peppers: with the ever growing interest in Mexican cuisine across the USA, you will likely find be able to find fresh chilies to meet the needs for your cooking. However, if you must use canned, plan to use about half as much as you would of fresh because the peppers become more packed during the canning process.

When I make this for my family, I try using more goodness by using fresh peppers toasted to perfection. In addition, you will find it is easy to make pinto beans in the Crockpot while at work. This is a great way to insure you are not getting added sodium from canned beans. Also, I can choose the herbs and spices my family loves. You can, of course, find your own!

Fried chili chicken offers an exceptional recipe that is easy to make and tastes absolutely delicious. A favorite in my house, you will find that this can be a favorite in yours too.



Bruce

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Top Low Fat Chicken Recipes

Thursday, September 18th, 2008
Dede Purneim asked:


My friend gave this top low fat chicken recipe and recommended me cooking it. This dish is amazing! Not too spicy, not too bland, just right and perfectly complemented by the bread and cooling yoghurt. I’m sure you will definitely be serving this dish again.

Ingredients of low fat chicken recipe #1 (serves 4):

500g chicken fillet, cut into 2cm dice

3 tbs (1/4 cup) flour, seasoned with salt and pepper

1/4 cup (60ml) olive oil

2 onions, sliced

2 tsp ground cinnamon

1/4 tsp ground cloves

2 tsp sumac

3 tbs (1/4 cup) sultanas

1 cup (250ml) chicken stock

50g toasted pine nuts*

3 tbs (1/4 cup) chopped fresh coriander

Juice of 1 lemon, plus wedges to serve

Couscous, Greek yoghurt and Lebanese bread, to serve

Methods of low fat chicken recipe #1:



Toss chicken in the flour. Heat 2 tablespoons oil in a large fry pan over high heat until hot, then cook chicken in batches until golden and set aside.

Heat remaining oil in pan. Add onions, reduce heat to medium and cook for 10 minutes, stirring, until golden and softened. Return chicken to pan with spices, sultanas and stock. Reduce heat to low and cook for 5 minutes until heated through and thickened slightly. Stir in pine nuts, coriander and lemon juice. Serve with couscous, yoghurt, bread and lemon.



Notes:

Sumac is a purple, lemony spice used in North African and Middle Eastern cooking. From spice stores and selected delis. Ready-toasted pine nuts are available from supermarkets. There is one more low fat chicken recipe that is really tasty. Do try to cook it!

Ingredients of low fat chicken recipe #2 (serves 4):

2 zucchinis, cut into wedges

2 red onions, cut into wedges

3 tomatoes, cut into wedges

1/4 cup pitted black olives

1/4 cup (60ml) olive oil

4 x 180g thick skinless white fish fillets (such as ling)

1 small garlic clove, crushed

1 tbs lemon juice

1 tbs Dijon mustard

1/2 cup roughly chopped flat-leaf parsley

Methods of low fat chicken recipe #2:



Preheat the oven to 200°C.

Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish.

Brush another tablespoon of oil over the fish and place on the vegetables. Place in the oven and bake for 25-30 minutes until cooked through.

Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.

Divide the cooked vegetables among plates and top each with a piece of fish.

Drizzle the fish with the dressing and scatter with chopped parsley.





Rick

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Wow … Sesame Chicken Recipes!

Sunday, September 14th, 2008
Dede Purneim asked:


These are a delicious sesame chicken recipes that is sure to please. Enjoy with your favorite sesame chicken sides.

Sesame Chicken Recipe #1:

Ingredients (serving for 5):

8 ounces uncooked linguine

1 cup matchstick-cut carrots

2/3 cup organic vegetable broth (such as Swanson’s Certified Organic)

1/2 cup reduced-fat peanut butter

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

1 tablespoon bottled ground fresh ginger (such as Spice World)

2 teaspoons Smirch (hot chili sauce)

2 cups chopped cooked chicken breast

1 cup thinly sliced green onions

2 tablespoons sesame seeds, toasted

Preparation:



Cook pasta according to package directions, omitting salt and fat.

Add carrots to pasta during the last 3 minutes of cooking. Drain well.

Combine broth and next 5 ingredients (through Smirch) in a food processor; process until smooth.

Combine pasta mixture, chicken, and onions in a large bowl.

Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.



Sesame Chicken Recipe #2:

Ingredients (serving for 4):

1 tablespoon lemon juice

1 tablespoon Gravy Master

2 tablespoons vegetable oil

1/3 teaspoon poultry seasoning

Salt and pepper to taste

1/3 cup sesame seeds

1 (2 1/2 to 3 pound) frying chicken, cut up

Preparation:



Arrange chicken pieces in baking pan in single layer.

Combine lemon juice, Gravy Master, oil and poultry seasoning. Brush over chicken pieces.

Sprinkle with salt and pepper and sesame seeds.

Cover and bake at 400 [degree symbol] F. for one hour.

Uncover and bake 15 to 20 minutes longer.





Jane

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Awesome Sweet and Sour Chicken Recipes

Friday, September 12th, 2008
Dede Purneim asked:


I am glad to have shared with you this secret recipe to cooking awesome sweet and sour chicken. Now you can have it to enjoy at home. It’s easy and authentic!

When I wouldn’t be home for dinner, I usually cook it. My children ate it and said it was really good and always ask me to make it again. You’ll be amazingly surprised!

Sweet and sour chicken recipe #1:

Ingredients:

1 tbsp olive oil

2 chicken thighs, bone and skin left on

1/2 onion, chopped

1/2 sweet potato, peeled and chopped

1 tsp grated fresh ginger

1/2 red chili, chopped

2 tbsp white wine

1 tbsp white wine vinegar

2 tbsp tomato ketchup

2 tsp tomato purée

1 tbsp clear honey

1 tsp soy sauce

1/4 green pepper, chopped

55g/2oz fresh pineapple, peeled and cut into bite-sized pieces

3-4 fresh chives, to garnish

Directions:



Heat the olive oil in a non-stick frying pan and add the chicken. Fry the chicken, skin-side down until crisp and golden-brown.

Add the onion, sweet potato, grated ginger and chili to the pan and fry for two minutes.

Add the white wine and white wine vinegar to the pan and simmer until the liquid has reduced to half its volume.

Add the tomato ketchup, tomato purée, honey and soy sauce to the pan. Cover the pan with a lid and simmer for 15 minutes, or until the chicken is completely cooked through.

Remove the lid for the last five minutes of cooking time and add the pepper and pineapple.

To serve, pile on a serving plate and garnish with chives.



Sweet and sour chicken recipe #2:

Ingredients:

2 tbsp Ketchup

1 cup water

1/2 cup white vinegar

1 tbsp soy sauce

1 cup brown sugar packed

1 1/2 lbs chicken ******* Boneless skinless, cubed!

2 tbsp. Cornstarch

2 tbsp water

Directions:



Combine first 5 ingredients in the crock and mix up. Add chicken and cook on low for 6-8 hours OR on high for 3-4 hours.

Combine cornstarch and water in small bowl. Stir into slow cooker. Cook on high setting for about 15-20 min. stirring often, until thickened.

Serve over rice or noodles.





Ray

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