CHEF COOKING TOOLS

četvrtak, 10.11.2011.

COOKING CLASS OREGON - COOKING CLASS


Cooking class oregon - Indian cooking classes in london.



Cooking Class Oregon





cooking class oregon















Oregon Trail




Oregon Trail





The site of the original Oregon Trail with the wagon wheel ruts still evident - it was one of the main overland migration routes on the North American continent, leading from locations on the Missouri River to the Oregon Country. Between 1841 and 1869 the Oregon Trail was used by settlers, ranchers, farmers, miners, and businessmen migrating to the Pacific Northwest.











kids cooking class




kids cooking class





kids LOVE to cook.









cooking class oregon







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10.11.2011. u 04:31 • 0 KomentaraPrint#

COOKING SCHOOL DALLAS TEXAS : DALLAS TEXAS


COOKING SCHOOL DALLAS TEXAS : RECYCLE COOKING OIL.



Cooking School Dallas Texas





cooking school dallas texas














not out of the frying pan and into the fire, but the water is surely boiling now




not out of the frying pan and into the fire, but the water is surely boiling now





at 43, i have decided to re-register in college and start a new career. having been awarded my BA in 1988 and having taken my last class in grad school in 1992, i am back in the fray. and this should be interesting. i have a liberal arts degree, but to chase this new job/life, i need to load up on math and science classes. and to do that, i will now be taking classes that are in the 100 and 200 level range. amongst the pups. oh boy. but anyway, i always believe that life is a process of learning, inventing, relearning and reinventing until the day you die. and with hope, you get a chance to reinvent even after that.

the heat is now on and the water is at a boil. time to get cooking.











Week 1 Auditions "Mr.Peanutbutter BNTM Cycle 2"




Week 1 Auditions





Name: Rhina S.Pierce
age: 18
hometown: Dallas Texas
hobbies: Cooking, Photography, Doll Collecting
personality: Amazing, IM very Nice And Generous, Im Strong ( not Physically or Mentially ) But in my Faith In God Im Christian.


Bio: Rina Family Life is Good. Her Dads A Preacher And she Gets Good Grades in School! She has a Very Girly but Couture Clothing Style. She Loves Cooking and Photography, She Also Loves Collecting Dolls! She lives with her Mother and Father They are Expecting Baby to be Born soon and Rhina is so Excited


Dont worry If she Makes it She will have a Movie Body ;)! I just thought this was a cute one for Audition









cooking school dallas texas







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10.11.2011. u 04:30 • 0 KomentaraPrint#

COOKING A HAM BONE : COOKING A


COOKING A HAM BONE : FREE ONLINE COOKING MAMA : COOKING CLASS JAKARTA



Cooking A Ham Bone





cooking a ham bone















Meaty Black Bean Soup




Meaty Black Bean Soup





Meaty Black Bean Soup

8 ounces dry black turtle beans

1 onion, ?” dice
4 cloves garlic, minced
1 tablespoon rosemary needles

1 pound fatty bacon
2 Hot Italian sausage links

3 bay leaves

1 cleaned ham bone

1 qt chicken stock


1)The night before, soak beans in water with at least 1 inch of water over the top of the beans.
2)Remove as much meat form the home bone as you can and reserve for later. Place bone in the bottom of the crock-pot. Pour soaked beans over the bone. Add bay leaves.
3)Cut bacon into ?” pieces. Remove sausage casings and break up the meat. Over medium high heat, fry off the bacon and sausage together. Stir frequently to ensure even cooking. You are as much frying here as you are rendering off as much fat from the meats as possible. Using a slotted spoon add meats to the crock pot.
4)Add onions, garlic and rosemary to the fat in the pan. Sautee until onions are translucent. Add onion mixture to crock-pot.
5)Pour chicken stock over everything. You may not need all of it, but use enough so that it comes as least to the surface of the mixture. Using less is better because you don’t want a watery soup.
6)Cover and let simmer on low for 4 to 5 hours. Serve over steamed rice with diced ham from earlier. Granish with either crema fresca, sour cream or cremem fraiche.












Navy bean and ham soup




Navy bean and ham soup





I made this for dinner tonight:)

Recipe:

Wash 1 # dry navy beans, Add 2 quarts cold water; soak for an hour. Don't drain.
Bring to a boil and add 1 very meaty ham bone, 1/2 teaspoon salt, 6 whole black peppercorns, 1 bay leaf and 1 medium chopped onion, 2 cans of canned tomatoes with garlic, 6 whole black peppercorns. Cover; and cook on medium-high for 1 1/2 hours, stiring often. Bring water to a boil and add 12 ounces thin noodles; cook for 7 minutes. Drain water and add to bean soup; cook until all flavors are blended and bean are soft, a 1/2 hour or so.
Servings: 6
Enjoy!









cooking a ham bone







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10.11.2011. u 04:21 • 1 KomentaraPrint#

COOKING BABY FOOD - COOKING BABY


COOKING BABY FOOD - FRENCH COOKING COURSE - COOKING MAMA PICTURES.



Cooking Baby Food





cooking baby food














mmm, peach cubes




mmm, peach cubes





You'd be excited to see these if your name was Jacob Henry.











cooked peaches




cooked peaches





Tasted freakishly liked canned, but better.









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10.11.2011. u 04:13 • 0 KomentaraPrint#

COOKING CORNED BEEF - CORNED BEEF


Cooking Corned Beef - Dolls Cooking Games



Cooking Corned Beef





cooking corned beef














Corned Beef and Cabbage




Corned Beef and Cabbage





1/365

Yes...that says 1 of 365. As in, I'm going to try this 365 days things again. I realized two very important things when I thought about my failed attempts at a 365 and a 52 project though:

1) I really don't enjoy taking pictures of myself that much. Sure, it's a nice little challenge from time to time (sort of like street photography or sports photography, etc.), but doing a full year of it? It's not my thing.

2) I was trying way, way too hard. This was especially true on the 52 weeks project. I wanted each shot to be a masterpiece. I don't have that kind of talent, though, especially for SP shots. So, predictably, they came out bad and it really discouraged me, and I dreaded workign on the project.

So...with all that in mind, I've decided that yes, I really like the idea of a 365 project. I just can't make it all of myself. I'll definately throw in an SP from time to time, but it won't be very often. I've also decided that this really should be a project to document my life. So, I'm not going to go to any great lengths to achieve perfection. If I'm trying to learn a new type of lighting or something, I'll use that. But I'm not going to dream up elaborate shots just for the project. I really want to keep it simple and have it represent who I am.

OK...enough babbling Here's my first shot. This was the Corned Beef and Cabbage dinner that I cooked at my place and then took over to Steve's house to share with him and Sharon. I don't cook a lot, but I do enjoy it from time to time and would like to broaden this skill. I think the biggest impediment to that goal is that I have trouble cooking for just myself. So, I either need to find some motivation to cook for me and me alone, or start sharing more meals like I did here. I think the latter is the route to go, because I do enjoy sharing the fruits of my efforts with my friends.

I was really proud of this dinner. It's been a year since I cooked Corned Beef and Cabbage so I was a little worried I'd screw it up (which is silly, because it's ridiculously easy to make). I need not have gotten myself so worked up. The dinner can be summed up in three words: It was delicious!











Corned Beef Hash




Corned Beef Hash





I made the corned beef brisket and with the leftover brisket my son made this delicious corned beef hash.









cooking corned beef







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10.11.2011. u 04:12 • 0 KomentaraPrint#

CHEF COOKING TOOLS : COOKING TOOLS


CHEF COOKING TOOLS : COOKING GARLIC : COOKING CHICKEN TIMES.



Chef Cooking Tools





chef cooking tools














Tools of the trade 129/365




Tools of the trade  129/365





Now that I"m on an iodine free diet, everything has to be made from scratch. Thankfully, I have a daughter who is a chef and comes to cook for me. She spends hours in the kitchen cooking me all kinds of delicious foods. Her hard work touches me. I only wish I felt better, then maybe everything wouldn't taste like it was made in black and white sigh......although I have to say, the fresh sorbet, excellent, even in black and white. For all those who wrote to ask about pinky's well being, will be happy to know she has made a full recovery and is back to her obnoxious pink self.











Pretty Blades All in a Row




Pretty Blades All in a Row





"At the root of many a woman's failure to become a great cook lies her failure to develop a workmanlike regard for knives."
Robert Farrar Capon

So THAT'S why I'm a crap cook - because I can't appreciate knives properly! (Sounds as good an excuse as any..!)









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10.11.2011. u 04:10 • 0 KomentaraPrint#

COOKING CALAMARI TENDER : CALAMARI TENDER


Cooking calamari tender : Cooking internships : Italian cooking tips.



Cooking Calamari Tender





cooking calamari tender















La Ciccia again!




La Ciccia again!





Fresh grilled calamari

Boy, it was even better than my first time! I was greeted with such warmth by Lorella and our server from before, Petra. We had five appetizers: the baby octopus stew again (AMAZING!), grilled calamari (tender, lovely, but outshone by everything else), the special tripe with porcini mushrooms in a tomato sauce (this was by far the star of the night - cooked PERFECTLY, great texture, incredible flavor, just one of those "oh my gosh, how is it possible that anything can taste this good??" moments), crostini, grilled sardines (also well done, but a little one-note and not my favorite). We also had five pastas: fregua with cured tuna heart and ricotta (very very rich, but delicious), the spaghetti with bottarga (just as amazing as last time), linguini with mixed seafood (a classic, but done SO WELL), the special rigatoni with goat and lamb ragu (so flavorful and delicious - you really got the particular flavor of goat meat which I loved), and I got a special off-menu pasta which is the spaghetti from the bottarga with chili and extra virgin olive oil but with cured tuna heart - it was just fantastic! Everything was just outstanding. Then we ordered the semifreddo which was again so unique and delicious, the trio of gelati, and then they sent out the saffron and ricotta cake on the house and it was out of this world. They told us that it is flourless. It actually tasted like a ricotta cheesecake. It was surrounded by toasted, slivered almonds and a delicious honey. What a meal this was! Massimiliano came out and talked with us and Lorella was so kind and along with Petra, took such good care of us. This is the kind of place I will return to every time I come to SF.











IMG 4182 e.jpg




IMG 4182 e.jpg





We tied up in a little bay in the middle of nowhere (no roads in or out). Not quite the middle of nowhere I guess since a restaurant has a little jetty it lets you tie up to in exchange for buying dinner at the restaurant. Not a bad deal for a good night sleep not worrying about the holding. We went over for dinner, and I managed to test my extremely poor Arabic with one of the "waiters" (no they don't speak Arabic in Turkey - but many Turkish speak it - and this guy had a very Arabic name so I took a punt). BEST calamari I have ever had.. hands down. Gorgeous.. beautiful crunchy light batter... perfectly cooked.. soooo tender.. yum yum yum. In the morning you wake up to water so clear you can easily see right to the bottom (10m).









cooking calamari tender







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10.11.2011. u 04:09 • 0 KomentaraPrint#

COOKING LESSONS KIDS : COOKING LESSONS


Cooking Lessons Kids : Cooking Fish Course : Adults Cooking Games.



Cooking Lessons Kids





cooking lessons kids















Cooking Lesson




Cooking Lesson





concentrating very hard











cooking lessons kids







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10.11.2011. u 04:07 • 0 KomentaraPrint#

COOKING RECIPES HINDI LANGUAGE - COOKING RECIPES


Cooking Recipes Hindi Language - Japanese Cooking Lessons London - Granny Cooking Game



Cooking Recipes Hindi Language





cooking recipes hindi language














General Public Notices in various languages, Arthur's Hill




General Public Notices in various languages, Arthur's Hill





I'm guessing that these public information notices about an office closure are written in Hindi (top), (English obviously in the middle there) and Urdu maybe (bottom). Please feel free to correct me if you know otherwise. An indication here that a significant non-English speaking (and therefore possibly first generation) migrant community are resident in this area.











Customer Service Centre sign in many languages, Newcastle




Customer Service Centre sign in many languages, Newcastle





An sign board inside Newcastle Civic Centre supplies information in seven languages reflecting something prehaps of Newcastle's multi ethnic makeup. Hazarding a guess at which language is here, I'm guessing at, (from the top), English, Arabic, Bengali, Cantonese, Hindi, (Gujarati?) and Urdu.









cooking recipes hindi language







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10.11.2011. u 04:07 • 0 KomentaraPrint#

COOKING WITH ALMOND OIL. COOKING WITH


Cooking With Almond Oil. Steel Cooking Pans.



Cooking With Almond Oil





cooking with almond oil














Seared Scallops with Brown Butter Vinagrette and Zuccini Saute




Seared Scallops with Brown Butter Vinagrette and Zuccini Saute





This dish was incredible. I replaced hazelnuts with toasted almond slices and it was delicious. I also used red wine vinegar and a little white wine when the shallots and almonds were cooking and it reduced down to a great looking sauce...but then I added back the browned butter (as sested), and it really overwhelmed the sauce. if I do it again I would probably just add back a tablespoon or so of the butter for flavor, but not as such an integral part of the body of the sauce.

The zuccini saute took all of 3 minutes, but may well be my favorite side dish ever (competing with Alton's ginger ale glazed carrots). Really amazing.


Scallops with Hazelnuts and Browned Butter Vinaigrette
Bon Appetit, March 2005
Makes 2 servings.

ingredients
5 tablespoons unsalted butter
12 large sea scallops (about 1 pound)
1 1/2 teaspoons chopped fresh thyme, divided
1/3 cup chopped shallots
1/4 cup husked hazelnuts, toasted, chopped
1 tablespoon white balsamic vinegar

1 small bunch watercress, thick stems trimmed
preparation
Cook butter in large nonstick skillet over medium heat until deep golden brown and most of foam subsides, stirring frequently, about 4 minutes. Transfer butter to bowl, reserving skillet. Sprinkle scallops with salt, pepper, and 1/2 teaspoon thyme; add to reserved skillet and cook until just opaque in center, about 1 1/2 minutes per side. Transfer scallops to plate. Add shallots, hazelnuts, and remaining 1 teaspoon thyme to skillet; stir 30 seconds. Remove skillet from heat. Add browned butter and vinegar; stir to blend. Season vinaigrette with salt and pepper.

Divide watercress between 2 plates. Top with scallops and spoon warm vinaigrette over.

Quick Saute of Zucchini with Toasted Almonds
From Smitten Kitchen
Inspired by the Red Cat, NYC

2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline
Salt and freshly ground pepper
Few ounces pecorino Romano, thinly sliced (optional)

Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.

Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.

Season with salt and pepper and serve immediately, with or without sliced Romano cheese on top.











Homemade Pancakes with Almond Milk




Homemade Pancakes with Almond Milk





Homemade pancakes with almond milk!

Recipe:

FLUFFY PANCAKES (from cooks.com)

Dry Ingredients:

1 1/4 cup flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
pinch salt

Liquid Ingredients:

1 1/4 cups milk (I used almond milk)
1/4 cup oil or melted butter
1 egg
1 teaspoon vanilla

In a medium bowl, combine dry ingredients. In a measuring cup, combine liquid ingredients.
Pour liquid ingredients into dry ingredients and mix to combine.

Preheat frying pan. When frying pan is hot enough, a drop of water will "dance" and sizzle away.

With a good non-stick frying pan, you won't have to use cooking spray. If not, use cooking spray or a small pat of butter.

Pour a soup ladle full of batter into the frying pan.

Flip when the top has bubbles and a half inch of the edge looks dry.

Cooks Note: Variation - For extra fluffy pancakes, separate the egg and whip the white until soft peaks form. Buttermilk may be also be used instead of milk - reduce baking powder to 1 1/2 teaspoons and 1/2 teaspoon soda. Add 1/2 teaspoon vanilla, if desired.

Makes about eight 8-inch pancakes.

Submitted by: Martin Smith









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10.11.2011. u 04:06 • 0 KomentaraPrint#

COOKING SHOWS LIST - SHOWS LIST


Cooking Shows List - Green Cooking Pots - Dry White Wine For Cooking Substitute



Cooking Shows List





cooking shows list














Vegan:The New Ethics of Eating




Vegan:The New Ethics of Eating





Hard-hitting and factually based, this book outlines the health, ethical, and ecological reasons for adopting a vegan lifestyle. The author outlines many practical reasons for making this conscious choice- among them is that 70% of all Americans are dying from illnesses related to diet. As heart disease is one of the leading killers, the author sests a link between animal protein consumption and heart disease. He also gives extensive documentation of cruelty to the animal population by visiting several slaughterhouses and animal farms. The author's writing style appeals to the reader's compassion. It seems at times to be almost political in its agenda. Change your eating habits and become a better person is the final message I am left holding onto at the end of the book. Whether you consider the author's sestions to be radical or rational, he speaks from personal experience. As noted in the foreword of the book by Howard Lyman, he felt an awakening to the concept of eating vegan when he was lying in a hospital bed. He felt that he could no longer ignore the killing on his family's farm and had to make a lifestyle change. He has the support of many in the medical fields, including Dr. Dean Ornish, care-giver to many celebrities and high-profile public figures and leading author of NY Times Bestselling books, Eat More, Weigh Less and Dr. Dean Ornish's Program for Reversing Heart Disease. Ornish sests that healing qualities exist with a combination of vegetarianism and meditation, and was the first in his field to present findings sesting that heart disease can be reversed through diet and lifestyle changes, free of surgery and drugs. Four new food groups are introduced, excluding the meat group. He sests that protein, calcium, as well as other nutritionally essential elements in a person's diet can be met without the addition of animal food products. While this book is educational, it lacks recipes to show how tantalizing food can be without the addition of meat. However, the lengthy resource list at the end of the book sests much research and achieves the objective of retraining the reader to think before eating. -- From Independent Publisher











debbie's funny list




debbie's funny list





Since we were in the Burgh last weekend, my Aunt Debbie did an early Thanksgiving Dinner for us :)
She is soo organized...
I just had to show you.

My brother couldn't wait untill she messed up one of her own steps and finally at 2:15...she was a tad late getting those darn pumpkin tortellini on the stove! ...boy were they good!
Oh...and dinner was on the table a bit late but that's because one of my cousins was running late...not her fault. haha :))

btw: her kitchen is soo huge and gorgeous and she's such a good cook that she was asked to do her own cooking show on tv!
yep...so keep an eye out for aunt deb!!

oh....and Happy Thanksgiving Everyone :))









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10.11.2011. u 04:06 • 0 KomentaraPrint#

HOW TO MAKE GARLIC OIL FOR COOKING. HOW TO MAKE GARLIC


How to make garlic oil for cooking. Cooking fish healthy. Cooking rice for a crowd.



How To Make Garlic Oil For Cooking





how to make garlic oil for cooking

















how to get your boyfriend to eat asparagus




how to get your boyfriend to eat asparagus





1) Toss a pound of asparagus and a few (in my case, 6) cloves of garlic in a baking pan, then drizzle with a little olive oil and sprinkle with salt. Roast @ 450° for about 10 minutes.

2) Dump the roasted asparagus and garlic into a food processor (or blender?) along with 1/4 c. toasted pine nuts, 2/3 c. grated parmesan, and 1/3 c. olive oil. Process (or blend) until combined.

3) Spread out some store-bought wonton wrappers (or, if you are completely insane, make your own fresh pasta dough and cut it up into little squares). Place a small dollop of pesto in the center of each and then fold 'em up into tortellini.

4) Gently drop the tortellini into a pot of boiling, salted water and boil unitl they rise to the top, about 3 minutes. Drain.

5) Meanwhile, make some sort of sauce. I warmed a bit of cream (1/2 a cup, I think) with the juice and zest of half a lemon, then mixed in a bit more of the asparagus pesto when I tossed it with the pasta. Salt & pepper are also important.

6) Toss the tortellini with the sauce, sprinkle with toasted pine nuts and parmesan cheese, and voila. . .dinner is served.

7) Oh, also, you might as well reserve a few asparagus tips back in step 2 for your own dish of pasta.

8) Lastly, unless he asks, there is really no need to mention that the pesto in question is made from aspargus.

PS: A pound of asparagus makes a shit-ton of pesto! It freezes well, but I'm thinking it might also make a nice alternative to traditional pizza sauce.











How To Make It




How To Make It





Drizzle portabella with olive oil both sides and sprinkle with kosher salt and mixed fresh ground pepper. Slice thick piece of tomato. Lay in oil and salt and pepper from mushroom. 1/3 inch thick slice purple onion. Do same. One small (3 ounce?) package of goat cheese crumbled on a plate. Three 3 to 4 inch sprigs rosemary (the kind that has a sort of buttery taste to it); 7 3 inch sprigs thyme with flowers. Put thyme/flowers and rosemary needles on plate. Cut or chop to medium fine. Sprinkle on top of goat cheese. Drizzle with olive oil. Put cheese in refrigerator if doing this in Summer. Toast a burger bun. Heat grill 15 minutes. Spray with Pam. Let heat another 3 minutes. Heat 12 medium clove ready made roasted garlic (you can roast your own but believe me it is harder than buying it). Mash the garlic and drizzle with olive oil. Place mushroom on grill. Grill 5 minutes. Turn mushroom and place purple onion on grill. Cook 3 minutes. Turn onion. Add thick tomato slice. Cook 2 minutes. Turn mushroom again. Turn tomato. Turn onion. Cook 2 minutes. Remove everything. Turn off grill. Put mashed roasted garlic on one half of bun. Top with 2 tablespoons mayonnaise. Put one half of goat cheese/herb mixture on top of mayo/garlic layer. Place still hot mushroom on top of cheese. Put rest of cheese inside of mushroom concave. Place tomato on top. Then add onion. Place remaining bun half on top. Serve with fork and steak knife for cutting. This can't be eaten like a sandwich.









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10.11.2011. u 04:04 • 0 KomentaraPrint#

EASY COOKING FOR ONE - EASY COOKING


EASY COOKING FOR ONE - LIST OF COOKING EQUIPMENT



Easy Cooking For One





easy cooking for one















2007-06-27 002




2007-06-27 002





Drunken Chicken

1 (3 lb) whole chicken
salt and pepper to taste
1 cup Dijon style mustard
8 fluid ounces of beer
1/2 cup Italian dressing.

Prepare outdoor grill for medium heat.

Rinse chicken and pat dry. Season with salt and pepper. Coat chicken with mustard.

Pour half the beer out into a glass and enjoy (if you wish) and refill with Italian dressing. Place can on disposable cooking sheet. Set chicken on beer can (it acts as a stand) inserting can into cavity of the chicken.

Place baking sheet with beer and chicken on prepared grill. Cover and cook for one hour or until chicken is no longer pink and the juices run clear.

Recipe Notes: Well, in reading the reviews for this recipe a lot of commenters felt the chicken was lacking in a little zip so I gave the chicken a few decent shakes from my trusty lemon pepper spice blend. I have to admit I was a little concerned about the stability of this project, so I purchased a beer can roaster, which didn't work exactly since Mike had bought a "tall boy", making the can too tall to fit inside the brackets. Anyhoo, as it turns out I didn't even need it. The Beer can and chicken together are way more stable , who would've known. This chicken gets high marks for ease of preparation. Once you've placed it on the bbq grill that pretty much it until it's cooked. I actually cooked for the first 30-ish minutes using indirect heat. For the last 20 ish or so minutes I placed the chicken in between the two burners and set it for medium low. See I told you, easy peasy lemon squeezy. Before stuffing the beer in the chicken put a piece of onion in the cavity to help hold the steam in. And that's it, there's nothing I'd really change.












Cooking medievally in the comfort of your own home




Cooking medievally in the comfort of your own home





I recently hosted a hearth cooking night at our house, and while I was having too much fun to remember to take pictures during the event, when I repeated some of the experiments on my own later I decided to document it.

It's much easier to cook in a fireplace than you might think! This is the fireplace in my apartment, which is actually rather small. It has a good sized pipkin, a much smaller one, and some chestnuts all in it at once. You could also experiment with roasting (I need a spit!) or grilling, and cast iron will work just fine if you don't have pottery.

Some tips: get the fire going well in advance of when you want to cook. Start with a BIG fire and let it burn down to coals. You'll actually be cooking over small piles of coals moved off the main blaze. For roasting chestnuts, I heated the base of the hearth with coals, then scraped them back into the fire and put the chestnuts (slashed) on that.









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10.11.2011. u 04:04 • 0 KomentaraPrint#

LOUISIANA COOKING SHOW : COOKING SHOW


LOUISIANA COOKING SHOW : HOORAY FOR HOME COOKING.



Louisiana Cooking Show





louisiana cooking show














Madisonville, Louisiana Wooden Boat Show




Madisonville, Louisiana Wooden Boat Show





Sean, Harry Joe, and Dana pose with this cajun....they are standing next to the remains of an old pirogue found in a swamp along the Pearl River in southeast Louisiana.











Madisonville, Louisiana Wooden Boat Show




Madisonville, Louisiana Wooden Boat Show





Our man Dana tests a swing with two unidentified but satisfied women at the boat show.









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10.11.2011. u 04:03 • 0 KomentaraPrint#

MIRIN COOKING WINE : COOKING WINE


MIRIN COOKING WINE : VIKING COOKING CLASSES ATLANTA : FREE COOKING GAMES TO DOWNLOAD.



Mirin Cooking Wine





mirin cooking wine














Smokin'




Smokin'





Salad of bitter leaves and tea smoked duck



Serves 4 as an entree or light lunch



2 Duck breasts, skin on

1 head white witlof

6 -8 leaves radicchio (or 1 head red witlof)

4 desert spoons dark brown sugar

4 desert spoons good strong black tea leaves, such as Lapsang Souchong or Phu Erh.

4 desert spoons jasmine rice

3 tea spoons five spice powder

2 pieces each dried mandarin peel and dried liquorice root (optional)

1 tea spoon grated ginger root

3 table spoons sweet rice wine vinegar

4 tablespoons light fish sauce

2 table spoons Mirin wine

Salt



Wash the duck breasts and dry with a paper towel. Score the skin with a sharp knife, sprinkle both sides with a little salt a few good pinches of the five spice powder, rubbing in well.



Line a wok with a double layer of foil. Place brown sugar, tea leaves, rice the rest of the five spice powder and the mandarin peel and liquorice root if using in the wok in a heap after mixing together well. Place a metal rack in the wok.

Set the wok over a medium heat and when the mixture starts to smoke place the duck skin side down on the rack, cover with a tight fitting lid. Reduce the heat so the mixture continues to smoulder and smoke, but don’t let it get too hot as this will cook the duck. Smoke for about 10 minutes each side, turn off the heat and let stand in the covered wok.



Meanwhile wash, dry and finely shred the leaves and combine together in a bowl.



In a small bowl mix together the grated ginger root and any juice, rice vinegar, fish sauce, mirin wine and salt to taste. Allow to stand while you finish the duck.



Heat vegetable oil in a deep fryer or wok, and when hot quickly deep fry the duck just enough to crisp the skin. Remove, drain and allow to cool.



Slice the duck very finely and arrange with the dressed leaves, serve.



Experiment with the quantities for the dressing to suit your taste. The duck should be rare and not overcooked.



The smoking method also works well with beef or kangaroo fillet.

















Stir-fry with roast pork, tofu, and greens




Stir-fry with roast pork, tofu, and greens





Veggies are sauteed lightly

Cube and brown in oil a 1-pound block of firm tofu. Turn off the heat
and while still hot, squirt liberally with soy sauce - or, what I use,
"Bragg's Aminos" which has a wonderful flavor. Set aside.

Cube and set aside several slices of cold pork roast.

Sautee cut-up onion, bell pepper, green cabbage leaves, bok choy, and
snow peas. I had a bit of yellow summer squash so that went in too,
for color.

Add the tofu and the pork. Add about half a cup of chicken stock and
1/4 - 1/2 cup Aji-Mirin (sweet rice cooking wine) or some other
sweetener. Sugar works. I flavored this with fresh cilantro and Thai
basil, because I had it on hand. Grated ginger is nice. Add a bit of
cornstarch mixed first into cold water if you want the liquid
thickened. Serve with rice. Garnish with cashews.









mirin cooking wine







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10.11.2011. u 04:03 • 0 KomentaraPrint#

TEACHING COOKING IN SCHOOLS. IN SCHOOLS


Teaching Cooking In Schools. Warcraft Cooking Guide 450. Barbie Doll Cooking Games



Teaching Cooking In Schools





teaching cooking in schools













Baking School Business Card




Baking School Business Card





Baking School Business Card design template by Chaun Osburn.Showcased on Inkd.com.

This business card would be appropriate for a cooking or baking school. The pastel palette and pattern give the business card a delicate feel, which portrays the sense of luxury one experiences when indulging in a dessert.











Baking School Letterhead




Baking School Letterhead





Baking School Letterhead design template by Chaun Osburn.Showcased on Inkd.com.

This letterhead would be appropriate for a cooking or baking school. The pastel palette and wave border give the letterhead a delicate feel, which portrays the sense of luxury one experiences when indulging in a dessert.









teaching cooking in schools







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10.11.2011. u 04:02 • 0 KomentaraPrint#

PAULA COOKING - COOKING


Paula Cooking - Cooking Frozen Chicken Breasts In Oven.



Paula Cooking





paula cooking













old class photo with grandpa, 1923




old class photo with grandpa, 1923





Another class photo of my grandfather's in the mining town of Globe, Arizona. Taken on October 22, 1923. Teacher's name: Miss Paula Cook. My grandpa is the little fellow in the front row, fifth from the right.











Vobble on holiday




Vobble on holiday





Group photo's, just before he head out for Sunday Lunch









paula cooking







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10.11.2011. u 04:02 • 0 KomentaraPrint#

TEA OIL FOR COOKING - FOR COOKING


TEA OIL FOR COOKING - COOKING TODDLERS



Tea Oil For Cooking





tea oil for cooking














Walnut Pancakes and tea




Walnut Pancakes and tea





I make pancakes quite often. These are walnut pancakes and tea, with real maple syrup.

I make mine from scratch. As far as I'm concerned, there is no real good reason for buying pancake mix from the store. It takes a mere 2 extra minutes, if that, to do things the right way.

Recipe...
In a large bowl combine
1 cup flour
2 tsp of sugar (or therabouts, I don't measure)
dash of real cinnamon
dash of cassia (what normally you find in the store labeled as cinnamon)
1 tsp baking powder

While it's dry, give it a good stir to evenly mix the dry ingredients.

In a small bowl beat 1 egg and 1 egg white. Once beaten, add 1 tsp of vanilla, 1 tsp oil, 1 cup milk. Stir

Add contents of small bowl to large bowl. Stir until large clumps dissapear... if you stir too much the pancakes become tough. Optionally, add blueberries or walnuts.

Cook on medium heat in a lightly greased skillet. Flip when bubbles start to appear on the top.

The reason why I'm using two bowls is that if you don't, you run the risk of having parts of chalazae (nasty white bits of egg) in your pancake. The smal bowl can be a salad bowl; I don't think there's much point to wory about using one bowl instead of 2.

If you try to go too healthy and remove that one egg yolk from the recipe, the pancakes will stick to the griddle and not have nearly as nice of a texture. Despite what some people try to go on about, you cannot blindly remove egg yolks from a recipe without otherwise adjusting it. If you don't believe me, try making custard with just egg whites.

The milk is slightly variable. If you add a few teaspoons more milk, the pancakes will be thinner. If you don't put in extra egg white, the pancakes won't puff up as much.

I said it before, but this bears repeating. Stir as little as possible, just so much as to not have flour clumps in the cooked pancake. Otherwise, the pancakes will be tough and nasty.

Serve with real maple syrup, not that nasty Log Cabin or Aunt Jemima stuff.











Heart of a tea plant flower




Heart of a tea plant flower





This is dedicated to zillions of tea lovers worldwide.

A brief description from Wikipedia ~

Camellia sinensis is the tea plant, the plant species whose leaves and leaf buds are used to produce tea. White tea, green tea, oolong and black tea are all harvested from this species, but are processed differently to attain different levels of oxidation.

The name sinensis means Chinese in Latin. Older names for the tea plant include Thea bohea, Thea sinensis and Thea viridis.

Camellia sinensis is native to mainland South and Southeast Asia, but is today cultivated across the world, in tropical and subtropical regions. It is an evergreen shrub or small tree that is usually trimmed to below two metres (six feet) when cultivated for its leaves. It has a strong taproot. The flowers are yellow-white, 2.5–4 cm in diameter, with 7 to 8 petals.

The seeds of Camellia sinensis and Camellia oleifera can be pressed to yield tea oil, a sweetish seasoning and cooking oil that should not be confused with tea tree oil, an essential oil that is used for medical and cosmetical purposes and originates from the leaves of a different plant.


The three basic types of tea are green, oolong and black. Green tea is steamed very soon after picking to stop the oxidation process. Oolong tea is left to oxidize a bit longer and is the type used by most Chinese restaurants. Black tea is oxidized for the longest period of time which produces the darkest of the teas.









tea oil for cooking







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10.11.2011. u 04:02 • 0 KomentaraPrint#

WOOD PLANK COOKING : WOOD PLANK


Wood Plank Cooking : Kids Cooking Classes Los Angeles : London Cooking Schools



Wood Plank Cooking





wood plank cooking














Project 365-304




Project 365-304





When suppertime arrived and I hadn't taken my photo yet, thought I'd try a food shot. Have you ever cooked salmon on a water soaked plank? The wood gets charred and keeps the fish moist with aromatic steam - it is awesome. This technique has been around for ages; we learned it from our First Nation peoples.











smoked salmon tonight




smoked salmon tonight





Salmon on an alder wood plank - it was as good as it sounds!

For those not familiar, the wood plank shields the meat from direct heat (in essence, the meat bakes vs. grills). The plank slow burns on the bottom side, creating the smokey goodness.


Snapshot photography









wood plank cooking







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10.11.2011. u 04:01 • 0 KomentaraPrint#
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