Chicken Fried Steak Recipe Is Awesome

Ingredients of chicken fried steak recipe:,Salt and pepper to taste,Step by step of chicken fried steak recipe:,Ground Peppercorn Gravy,Salt to taste...

Chicken Fried Steak Recipe Is Awesome

You'll enjoy this chicken fried steak recipe because the steak is really yummy.

I'd like to share this chicken fried steak recipe because my family loves it and they always ask me to cook it again. It can be served at home, potluck, or special party.

Ingredients of chicken fried steak recipe:

1/2 cup flour , 1 teaspoon paprika , 1/4 teaspoon dried basil
1/4 teaspoon dried thyme , 1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Salt and pepper to taste

1 1/2 pounds boneless beef round stead , cut 3/4-inch thick,2 tablespoons vegetable oil
1 1/2 cups beef broth or stock

Step by step of chicken fried steak recipe:

1. Combine flour and seasonings in a small bowl.

2. Cut steak into 6 serving pieces. Dredge steak with seasoned flour, pressing as much flour as possible into meat. Reserve any leftover flour.

3. Heat oil in a skillet.

4. Add steak and cook until brown, about 5 minutes per side.

5. Transfer meat to at least a 3-1/2 quart slow cooker. Pour in the broth.

6. Cover and cook on low for 8-10 hours or on high 4-5 hours.

7. Stir once during the last half hour of cooking on high.

8. Remove meat to serving platter and keep warm while making gravy below.

Ground Peppercorn Gravy

5 tablespoons flour , 3-1/2 cups milk , 1/2 teaspoon freshly ground peppercorns

Salt to taste

1. Transfer juices from slow cooker to a skillet.

2. Whisk in flour plus any of the reserved seasoned flour. Whisk and cook until golden brown, over medium heat on a range. Gradually stir in milk, whisking continually, until gravy thickens.

3. Stir in pepper and season with salt to taste. Serve over steak at the table.

Author: Deedee Purneim
Article Source: www.article99.com

Make cooking easier as easy-home-cooking

There are lots of supplement food and beverages that we can find everywhere in the market nowadays...Diet is the food consumed daily by an individual or group with an emphasis on nutrient content...

Make cooking easier as easy-home-cooking

More On Nutrients Do you know that nutrients are important to us? Nutrients perform specific functions in the nourishment of the body. Right!!!!

Of major importance are supplying the body with the necessary calories for energy and ensuring the continuity of the vital functions. Nutrients include protein, carbohydrate, fat, minerals, vitamins and water. So to keep my promises to you, Dr Chef will elaborate more on this issue.

Taste and Aroma: The substances which stimulate the perception of taste and aroma are not vitally necessary from the nutritional standpoint; on the other hand, they are necessary for increasing the appetite and for stimulating the digestive glands. Fiber is necessary as a preventive measure for a wide range of disease processes. Diet is the food consumed daily by an individual or group with an emphasis on nutrient content.

Modified diets: Special regimens prescribed as measures for prevention, control and or treatment of certain disease states. The factors above are important for maintenance of health in the human body. Daily consumption of minimum servings of important food groups and recommended allowances for essential nutrients provides the basis for balance nutrition. Other factors such as food preparation procedures affect the nutritive value of food. There are lots of supplement food and beverages that we can find everywhere in the market nowadays. It can be found in the form of tablets, tea or coffee, powder or injection (Vitamins). DO make sure that you don’t take unnecessary supplement because this will affect your healthiness.

TIP OF THE DAY BEAN SPROUT Normally, bean sprout are easier to be blistered/smelly, so to avoid this, put it in a container soak with water (1kg bean sprout) and add one or two spoonful of vinegar. This will make it last longer and crispy.…….

Author: Dr Chef
Article Source: www.article99.com

Cooking The Perfect Chicken

While boneless, skinless chicken breasts offer us dinner in the blink of an eye, cooking chicken breast on the bone allows us a little more flexibility....chicken recipes....

Cooking The Perfect Chicken

One of the main dangers when cooking chicken is the risk of salmonella. The neatest thing about cooking chicken is watching it turn from this pale, fleshy mass into edible-looking pieces of charred poultry meat.

One of the main dangers when cooking chicken is the risk of salmonella. The neatest thing about cooking chicken is watching it turn from this pale, fleshy mass into edible-looking pieces of charred poultry meat. Cooking chicken is generally very easy to do and it’s easy to get a lean piece of meat without paying an excessive amount.

Chicken is easy to prepare, boneless frozen chicken breasts may be cooked in many ways. While boneless, skinless chicken breasts offer us dinner in the blink of an eye, cooking chicken breast on the bone allows us a little more flexibility. Put the cooked chicken breasts on a platter and keep warm. Dress up baked chicken breasts with a pistachio coating for a special taste treat. Cook over direct heat with lid down, reducing heat to medium this is usually a good method of cooking chicken. When shopping for chicken try to purchase boneless, skinless chicken breasts or thighs that come pre-trimmed. When rubbing the chicken breasts with lemon juice and sprinkling it with salt and pepper this is a fast way to prepare a meal and it will give the chicken a great taste. Boneless chicken breasts will usually defrost overnight in the refrigerator. Chicken breasts are one of the easiest meats to barbecue. You'll find a delicious selection of chicken breasts and stuffed chicken breasts in the market. Beat chicken breasts flat with a mallet, this make the chicken softer and easier to cook.

Many of the recipes you will find on chicken tell you to use sliced or chopped chicken in salads. Some recipes call for a long cooking time and others use quick-cooking chicken breasts. Stuffing chicken can be done with anything from stuffing the chicken with spinach or medley of vegetables which will add extra flavor to your chicken recipes. Try to find recipes for cooking chicken in a healthy way; what is meant by this is find recipes that don’t call for frying or using a lot of oils. Knowledge on cooking for large groups is always helpful, some cooking methods and techniques are advanced but try to master them and the next time you throw a party it will be that much easier. Using pre cut or shredded chicken will help you save time when preparing a meal.

Prepare the grill by heating it appropriately, if using a gas grill just turn it on, if using a non gas grill use single layer of coals. Barbecuing chicken is very healthy way to cook because the fat juices do not get absorbed by the chicken.. So, which chicken should you choose for great barbecue, and how should you prep it. Fresh chicken legs and chicken pieces can be cooked on the barbecue, but should never be cooked from frozen. This is the kind of barbecue food that people love to eat. To have a successful barbecue, you should have the following, prepared chicken, tongs, and seasoning. It's definitely a great way to prepare chicken. Great barbecue chicken is fast and easy to prepare and it is also healthy for you. So just have fun barbequing.

Author: Mike Barus
Article Source: www.article99.com

Learn about vitamin at easy-home-cooking.

Vitamin B (B Complex including vitamins B1, B2, etc) is necessary for the good condition of the nervous system, -grain preparations,liver and other offal,lean meat,pork ,fish,egg yolk,milk,cheese,vegetables,fruits,nuts....

Learn about vitamin at easy-home-cooking.

Vitamins

are substances required in small amounts in our food to promote the normal health of the body. They can normally be found in plenty in a good diet of mixed natural foods. Vitamin A keeps the mucous membranes healthy, also the skin, glands and bones,and is necessary for normal growth and development and for properly functioning eyesight. Sources:

Liver,butter,margarine,eggs,milk,cheese,carrots,spinach and other green vegetables,tomatoes,watercress,dried apricots and prunes,cod liver oil and halibut liver oil.

Vitamin B (B Complex including vitamins B1, B2, etc) is necessary for the good condition of the nervous system, for normal appetite and digestion and for other processes. Sources: Yeast and yeast extracts,wholegrain cereals,wheat-grain preparations,liver and other offal,lean meat,pork (including ham and bacon — non-halal for muslim),fish,egg yolk,milk,

cheese,vegetables,fruits,nuts. By law all flour must contain certain quantities of Vitamin B1 and niacin.

Vitamin C increases resistance to infection and maintains a healthy condition of the skin,it improves the circulation and condition of the gums and other body tissues. Sources: Rose-hip berries (as syrup),blackcurrants,kiwi fruit,citrus fruits and juices,fresh vegetables,provided correct cooking methods are used.

Vitamin D ensures the proper utilization of calcium and phosphorus, directly influencing the structure of bones and teeth. Sources: Fish liver oils,oily fish,egg yolk,butter,vitamin enriched margarine. This vitamin can also be manufactured in the body by the action of sunlight and ultraviolet light on the skin surface.

TIPS OF THE DAY

1)Americans averagely eats 72,843 sq m pizza everyday.

2)And averagely all of us take 51kg seasoning inclusive of sugar and salt per year.

3)Kaffir-lime leaves (can be found in Asian countries) can cure dandruff and itchiness by squeezing it with water and massage it on the head.

Author: Dr Chef
Article Source: www.article99.com

Japanese Cuisine

Tempura, sukiyaki, sashimi, sushi – even the words used to describe the most basic of Japanese dishes are exotic and beautiful...So popular is it that the Rice Bowl has even made its way into the world of Western convenience foods alongside ramen noodles....

Japanese Cuisine

Tempura, sukiyaki, sashimi, sushi – even the words used to describe the most basic of Japanese dishes are exotic and beautiful. Japanese cuisine is easily one of the healthiest in the world, with its concentration on fresh fish, seafood, rice and vegetables. The pungent sauces and delicate flavors of fresh foods complement each other beautifully, and the methods of presentation turn even simple meals into beautiful events.

The Japanese have easily a dozen different names for rice, depending on how it is prepared and what it is served with. The most common meal is a rice bowl, a bowl of white rice served with various toppings or ingredients mixed in. So popular is it that the Rice Bowl has even made its way into the world of Western convenience foods alongside ramen noodles. Domburi is a bowl of rice topped with another food: domburi tendon, for instance, is rice topped with tempura and domburi gyudon is rice topped with beef. The Japanese adopted fried rice from the Chinese, and a century ago, when curry was first introduced, developed Kare Raisu, curry rice. It is now such a popular dish that there are many fast-food restaurants that serves several versions of it in take-away bowls.

Besides white rice served as a side dish, Japanese cuisine also features onigiri – rice balls wrapped in seaweed, often with a ‘surprise’ in the middle, and kayu, a thin gruel made of rice that resembles oatmeal.

As an island nation, it’s not surprising that seafood is featured in Japanese cuisine. Sushi and sashimi both are raw fish and seafood with various spices. Impeccably fresh fish is the secret to wonderful sashimi and sushi, served with wasabi and soya sauce. The Japanese love of beauty and simplicity turns slices and chunks of raw fish into miniature works of art. Fish sliced so thin that it’s transparent may be arranged on a platter in a delicate fan that alternates pink-fleshed salmon with paler slices of fish. Sushi is typically arranged to best display the colors and textures to their best advantage, turning the platter and plate into palettes for the artistry of the chef.

Traditionally, meat plays a minor role in the Japanese diet, though it has been taking a larger and larger role over the past fifty years as Japan becomes more westernized. Beef, chicken and pork may be served with several meals a week now. One of the more popular meat dishes is ‘yakitori’ – chicken grilled on a skewer and served with sauce. A typical quick lunch might include a skewer of yakitori and a rice bowl with sushi sauce.

In an interesting twist, Japan has imported dishes from other cuisines and ‘Japanized’ them, adopting them as part of their own cuisines. Korokke, for instance, are croquettes adopted from those introduced by the English last century. In Japan, the most common filling is a mixture of mashed potatoes and minced meat. Other Soshoyu – western dishes that have made their way into Japanese everyday cuisine include ‘omuraisu’, a rice omelet, and hambagau, the Japanized version of an American hamburger.

By Expert Author: Sunil Sharma
Article Source: http://www.articlesphere.com/

Old-Fashioned Tomatoes

In midsummer he bought a whole crate of tomatoes. Luscious, red, ripe tomatoes. They sat in the cellar way for two days, and each time Patsy and I passed them our mouths watered...

Old-Fashioned Tomatoes

Raw vegetables are dangerous and must be thoroughly fried, steamed, and boiled into submission. So thought our ancestors. The original sin of a recalcitrant vegetable was of course lessened by heat, but the conscientious nineteenth-century cook continued to boil it long after it had sagged into a jelly-like mass, just in case some evil remained.

In the nineteenth century an hour’s cooking barely sufficed for cabbage and for corn on the cob. They did not fix broccoli at all, and I can understand why. I have tried to imagine broccoli after an hour of cooking, but the mind rarest back and refuses even to approach the sheer horror.

Which reminds me of an event in the summer of 1956, when my classmate Patsy Sutherland and I lived with Grandpa Hess while we went to business college in Missoula, Montana. Grandpa was a crusty old widower, set in his own way of housekeeping, but he tried to be gracious. In midsummer he bought a whole crate of tomatoes. Luscious, red, ripe tomatoes. They sat in the cellar way for two days, and each time Patsy and I passed them our mouths watered. Each evening we thought he’d invite us to have a tomato or two, but he didn’t. When we arrived home on the third evening, he said, “Girls! I fixed the tomatoes today. Help yourselves!”

He had stewed every last one of them.

Some of those old tomato recipes are good, though. The originator of Tomatoes Maryland probably had an old-fashioned wood stove that could gently simmer something all afternoon on a back burner or in the oven. Which means this was most likely a fall or winter dish rather than a summer one, as people let the cook stove fire go out on summer afternoons.

TOMATOES MARYLAND

Break into bits 2 slices of stale bread. Add to 4 cups canned or fresh tomatoes, peeled and quartered, with half an onion, chopped, and about 2/3 cup brown sugar. Salt lightly.

Bring the mixture to a boil and simmer gently for 3 hours, stirring occasionally.

My notes say, “It does need three hours to cook, even with the pan lid off most of the time. Perhaps some of the thin tomato juices could be poured off at the beginning, shortening the cooking time.”

Tomatoes Maryland is the kind of sweet side dish American cooks like to serve with chicken or pork. I was going to say, “Cooks from regions other than the Northeast.” Then I remembered applesauce with pork, cranberry sauce with turkey, mint jelly with lamb, and baked beans with salt pork. Not to mention pancakes and syrup with sausages cuddled up close. And mincemeat pie, that ultimate mixture of meat and sweet. (And, yes, real mincemeat, as opposed to a packaged mix, does contain meat.)

I will add that some people of Grandpa’s generation did eat diced raw garden tomatoes for breakfast, just as one would eat strawberries, with sugar and cream. You see, it was safe to eat them raw with sugar and cream, because the tomatoes then ceased to be a vegetable and became a fruit.

And actually those old-time breakfasters were right. Fresh vine-ripened tomatoes are good with sugar and cream. Let’s face it, most things are good with sugar and cream. And of course tomatoes really are a fruit.

By Expert Author: Mohan Mittal
Article Source: http://www.articlesphere.com/

Preparing Lobster Tails

Preparing Lobster Tails**lobster tails might start off a fresh or frozen,Boiling Lobster Tails..Cooking Lobster Tails in the Oven...Cooking Lobster Tails On The Grill...

Preparing Lobster Tails

Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you’re sure to impress even your mother in law.

Your lobster tails might start off a fresh or frozen, being in New England, fresh lobster is easy to come by but frozen might be all you can get in some parts of the country and in the off season. If your lobster tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave on defrost – be very careful if you choose this method as you don’t want them to start cooking in the microwave.

After they are thawed, remove the meat from the shell by cutting open the back of the shell – split it down the middle and open it up to reveal the meat. Lift the meat out – you can leave the fan part of the tail on for show or not. Remove the vein.

Boiling Lobster Tails

Boil a pot of water large enough for all the tails to float in, add 1 tsp salt for each quart of water. Drop the tails in the boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two on to the total time.

Cooking Lobster Tails in the Oven

Lobster tails can be baked or broiled in the oven. To cook thawed lobster in the oven, set the oven to 400 degrees F. Brush the tails with butter and bake for 8 to 10 minutes. If broiling, place the tails 4 or 5 inches from the heat and broil for 2 – 5 minutes. When broiling keep a very close eye on them so that they don’t burn on the tops.

Cooking Lobster Tails On The Grill

Oil the grill to keep the lobsters from sticking. Put the grill on medium heat. Brush the lobster tails with butter and place on the grill. Make sure that the tails do not burn – if there are any flames on the grill move the lobster away from it. Grill on each side for 4-5 minutes.

Take care not to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is no longer transparent.

By Expert Author: Vipull Bhagta
Article Source: http://www.articlesphere.com/