Food and Beverage

BBQ Chicken Sauce Recipe

2009-12-30T20:58:00.000-08:00

Author: Lewis Theakson

Ingredients:

2 tbs olive oil
1 small onion, peeled, chopped
2 garlic cloves
300g can peeled tomatoes, drained
2 tbs tomato puree
1 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs sweet chilli sauce
2 tbs white wine vinegar
1 tbs Dijon mustard

Preparation:

Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until
thickened slightly.

Set aside to cool slightly. Place in a blender and blend until smooth.

Store in an airtight container in the fridge for up to 2 weeks.

This is a perfect sauce for many barbecue chicken recipes, because it is simply delicious! Try it and you will see.

Barbecue Chicken Cooking Tips

For a quick test of doneness when roasting a chicken, hold on to the leg, move it around, and side to side. The leg should move freely at the joint if it is done. Be sure to use other methods for checking doneness also!

Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.

If using a marinade for basting, set some marinade aside before placing raw chicken in it to marinate. Never reuse marinade that the chicken was marinated in for basting.

Be sure to use a sharp knife when cutting or carving chicken. Sharp knives will make the job a lot easier, especially when having to cut in the joint areas, and will provide neatly cut slices and pieces.

Article Source: http://www.articlesbase.com/recipes-articles/bbq-chicken-sauce-recipe-1522151.html

About the Author:
I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to's, hints, tips and reviews, with a blog that is updated daily, so don't forget to subscribe to their feed.

Barbecue Thai Lime and Coconut Chicken Recipe

2009-12-28T20:58:00.000-08:00

Author: Lewis Theakson

Ingredients

2 lemon grass stalks
3 fresh green chiles, seeded and chopped
2 garlic cloves, chopped
3 scallions, chopped
1 handful cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp turmeric
1 tsp ground coriander
grated zest 1 lime
3 tbsp fresh lime juice
2 tsp grated fresh ginger root
1 tbsp fish sauce
1/2 cup (120ml) coconut milk
4 boneless, skinless chicken breast halves, butterflied
salt, black pepper
1 recipe fresh papaya sambal (see Sauces), optional

Method

Butterfly the chicken breasts; with one hand on the breast half to hold it in place, slice through the middle horizontally to cut almost in half. Open out flat.

Remove and discard the tough outer skin from the lemon grass stalks and roughly chop. Put lemon grass, chilles, garlic, scallion, cilantro, cumin, pepper, turmeric, ground goriander, lime zest, lime juice, ginger, fish
sauce and coconut milk in food processor or blender; pulse until smooth.

In a bowl, toss chicken with lemon grass mixture.

Cover and refrigerate for 1 hour. Grill according to instructions below. Sprinkle with salt and pepper. Serve hot with fresh papaya sambal, optional.

Outdoor on the barbecue
Grill over medium-hot coals until the chicken is opaque, with no trace of pink, 3 minutes per side.

Indoor
Preheat broiler. Broil until the chicken is opaque, with no trace of pink, 3 minutes per side.

Think ahead
Make marinade up to 3 days in advance. Cover and refrigerate. Marinade chicken up to 4 hours in advance. Cover and refrigerate.

Makes 4 servings.

Barbecue Chicken Tenderness Tips

Avoid freezing whenever possible to eliminate additional moisture loss during thawing, which results in less tender meat.

Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. If the chicken dries out, it will become tough.

Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness.

To keep breast area of chicken from drying out during roasting, place a piece of foil over this area. Remove during last 30 minutes of roasting time to allow the skin to brown properly.

Article Source: http://www.articlesbase.com/recipes-articles/barbecue-thai-lime-and-coconut-chicken-recipe-1522162.html

About the Author:
I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to's, hints, tips and reviews, with a blog that is updated daily, so don't forget to subscribe to their feed.

Barbecue Grilled Chicken With Bourbon Glaze Recipe

2009-12-26T20:56:00.000-08:00

Author: Lewis Theakson

Ingredients

For the glaze

1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon Dijon country-style mustard
1 roaster chicken, 6 to 7 pounds
2 tablespoons olive oil
3 large cloves garlic, minced
2 teaspoons Kosher salt
1/2 teaspoon cracked black pepper

Method

To make the glaze: In a small bowl, combine all glaze ingredients. Set aside.

Rinse chicken and pat dry. With poultry shears or knife, split chicken lengthways along one side of backbone.

With breast side up, pull up on two sides of back and press down firmly on breast until bones begin to crack and chicken is reasonably flat. Thread two sturdy metal skewers crosswise through flattened chicken; skewers

should run perpendicular to thigh bones, through the breasts, and through the middle of the large wing joints.

Combine oil, garlic, salt, and pepper; brush evenly on both sides of chicken. Place chicken, skin side up, in centre of cooking grate. Grill 1-1/2 to 1-3/4 hours or until meat thermometer inserted into centre of thigh

meat (but not touching bone) reaches 180°F/82°C (170°F/77°C for breast) or until juices run clear and skin is well-browned, brushing occasionally with glaze during last 20 minutes. Let stand 10 minutes before carving.

Makes 6 servings.

Barbecue Chicken Tenderness Tips

Cook chicken to the proper temperature, because undercooking the chicken will cause it to be tough and overcooking the chicken causes loss of moisture, making the chicken drier.

Let roasted chicken rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the meat. Standing the chicken up with bottom end up allows more juices to run into the drier breast area.

Cutting meat across the grain will produce slices with shorter fibers, resulting in more tender pieces.

When adding cooked chicken to dishes that have a long cooking time, it is best to use dark meat because it will stay moist longer than white meat.

Article Source: http://www.articlesbase.com/recipes-articles/barbecue-grilled-chicken-with-bourbon-glaze-recipe-1522184.html

About the Author:
I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to's, hints, tips and reviews, with a blog that is updated daily, so don't forget to subscribe to their feed.

Super Lemon Barbecue Chicken Recipe

2009-12-25T20:57:00.000-08:00

Author: Lewis Theakson

Bright lemon and roasted garlic make this chicken a wonderful start to a summer picnic or the perfect ending to a relaxing weekend.

Ingredients

1 head of garlic
1 teaspoon extra-virgin olive oil

For the paste

Lemon zest from 2 lemons
2 tablespoons fresh lemon juice, divided
1-1/2 teaspoons finely chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds

Kosher salt

Freshly ground black pepper
4 sprigs fresh rosemary
1/4 cup dry white wine
1 whole lemon, thinly sliced (optional)

Method

Remove the loose, papery outer skin from the head of garlic. Cut about 1/2-inch off the top to expose the cloves.

Place on a large square of aluminium foil. Drizzle the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam.

Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove the garlic from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl.

To make the paste: In the bowl with the garlic, combine the lemon zest, 1 tablespoon of the lemon juice, rosemary, salt and pepper. Mix well.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels.

Loosen the chicken skin gently with your fingers and spread half of the paste under the skin on the breast. Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs.

Truss the chicken with cotton string. Pour the remaining 1 tablespoon of lemon juice and the wine into the cavity.

Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.

Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours.

Halfway through grilling, slide three lemon slices under the string on top of the breasts.

Transfer the chicken to a platter, loosely cover with aluminium foil, and allow to rest for about 10 minutes before removing the string and carving. Serve warm.

Makes 4 to 6 servings.

Article Source: http://www.articlesbase.com/recipes-articles/super-lemon-barbecue-chicken-recipe-1522167.html

About the Author:
I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to's, hints, tips and reviews, with a blog that is updated daily, so don't forget to subscribe to their feed.

Barbecued Dragon Chicken Wings

2009-12-24T20:55:00.000-08:00

Author: Lewis Theakson

Barbecued dragon chicken wings are really easy to make, and you eat them with your fingers. My favourite type of barbecue food! To save time I make the sauce for them the night before and keep it in the fridge until it's needed.

Serves: 6
Preparation: 10 minutes
Cooking time: 25 to 30 minutes

Ingredients

* 18 chicken wings
* Oil for cooking

For the sauce

* 9 fl oz (250ml) of cider vinegar
* 1 tablespoon of coarse sea salt
* 1 teaspoon of freshly ground black pepper
* ! teaspoon of paprika
* I small, roasted red pepper chopped
* freshly ground black pepper to taste
* 9 fl oz (60ml) of vegetable oil
* 2 tablespoons of Worcester sauce
* 2 tablespoons of lemon juice
* 1/2 teaspoon of dried chilli flakes

1. Place all of the ingredients into a blender and mix well together. Pour the sauce into a jug or bottle.

2. Rub the chicken wings with the oil and cook over a hot grill for about 10 to 15 minutes. Stir the sauce and drizzle it over the wings every few minutes.

3. Turn over and repeat for the other side. The sauce will separate and so will need stirring frequently prior to drizzling.

4. Serve your barbecued spicey chicken wings while they're hot.

Tip: Use a digital thermometer for cooking Barbecue Chicken

A basic digital thermometer is designed to take a temperature reading in about 10 seconds and cannot stay in the food during cooking. Remove the chicken from the heat and slide the thermometer into the thickest part of chicken pieces or into the breast on whole birds. Check the temperature reading.

If the temperature is too low, remove the thermometer and put the chicken back on the heat to finish cooking. If the temperature is right, the chicken is ready to eat.

Article Source: http://www.articlesbase.com/recipes-articles/barbecued-dragon-chicken-wings-1526222.html

About the Author:
I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to's, hints, tips and reviews, with a blog that is updated daily, so don't forget to subscribe to their feed.

Caribbean Fire BBQ Chicken

2009-12-22T20:53:00.000-08:00

Author: Lewis Theakson

Preparation time: 15 minutes
Marinade time: 2 hours in a refrigerator, or overnight if possible
Cooking time: 30 minutes
Serves 6

Ingredients

6 chicken portions

3 small hot chillies (birds eye or Scotch Bonnet), deseeded for a milder strength

3 pieces of fresh root ginger, about 1" (25mm) cube each

6 spring onions, trimmed

2 to 3 cloves of garlic

1/2 teaspoon of ground allspice

1 teaspoon of paprika

1 teaspoon of dried thyme

pinch of ground cinnamon

pinch of ground cloves

5 tablespoons of light soy sauce

6 tablespoons of white wine vinegar

freshly ground black pepper

1. Place the spring onions, chillies, garlic, ginger, thyme, paprika, allspice, cinnamon, cloves, wine vinegar, soy sauce and pepper in a food processor and make into a smooth paste.

2. Place the chicken portions in a dish and pour the mixture over. Turn the portions so that they are well coated. Transfer to a refrigerator and leave to marinade for at least 2 hours, overnight if possible.

3. Remove the chicken from the dish, keeping the marinade for basting, and grill over hot coals for about 30 minutes. Turn occasionally and baste with the remaining marinade.

4. Serve at once on individual plates.

Tip: Cooking a Whole Barbecue Chicken

For whole birds and other foods that take longer to cook, consider a heat proof digital thermometer. These have a base unit that sits on the counter and a heat proof cord that connects the temperature probe to the base unit.

The probe stays in the food during cooking and the base unit displays the temperature throughout the cooking time. Slide the probe into the breast on a whole chicken.

Connect the cord to the base unit. Turn the base unit on and follow the manufacturers instructions for setting the desired end temperature. Once the end temperature is reached, remove the chicken from the heat.

Using a meat thermometer when barbecuing any meat is highly recommended for the best and most hygienic results.

Article Source: http://www.articlesbase.com/recipes-articles/caribbean-fire-bbq-chicken-1526230.html

About the Author:
I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to's, hints, tips and reviews, with a blog that is updated daily, so don't forget to subscribe to their feed.

Spicy BBQ Lime Chicken Wings Recipe

2009-12-20T20:52:00.000-08:00

Author: Lewis Theakson

Served as an appetizer or entrée, lime juice gives a delightful tang to these marinated baked chicken wings.

You can also use this recipe on an outdoor barbecue. Try the marinade and sauce on other cuts of chicken (such as pre-cut chicken tenders) as well as pork.

Ingredients

* 1 cup ketchup
* 1/4 cup fresh Key lime juice or Persian lime juice
* 2 tablespoons liquid smoke
* 1 tablespoon Worcestershire sauce
* 1 tablespoon balsamic vinegar
* 2 tablespoons brown sugar, packed
* 1 teaspoon hot pepper sauce, or to taste
* 1 teaspoon granulated garlic powder
* 1/4 cup minced sweet onion
* 4 pounds meaty chicken wing pieces, joints separated and tips discarded (or save tips for making stock), about 24 pieces

Directions

In small bowl, combine ketchup, lime juice, liquid smoke, Worcestershire sauce, balsamic vinegar, brown sugar, hot pepper sauce, garlic powder, and sweet onion.

Stir until well-combined. (Yields about 1-1/2 cups of marinade.) Place chicken wing pieces into large freezer zip-top bag. Pour in marinade, squeeze out air, and seal.

Turn bag over and over until chicken wings are coated with marinade. Refrigerate at least two hours or overnight. Preheat oven to 325°. Place wings on baking rack nestled inside a baking pan.

Bake about 1-1/2 hours, basting with boiled marinade sauce during last half hour. While chicken wings are cooking, bring reserved marinade to boil in small saucepan.

Let boil for five minutes. Thirty minutes before wings are done, baste chicken wings with boiled marinade sauce, and continue cooking until wings are tender. Makes 8 appetizer or 3 entree servings.

Article Source: http://www.articlesbase.com/recipes-articles/spicy-bbq-lime-chicken-wings-recipe-1526237.html

About the Author:
I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to's, hints, tips and reviews, with a blog that is updated daily, so don't forget to subscribe to their feed.

Fruitcake Sauce in 3 Simple Steps

2009-12-18T20:51:00.000-08:00

Author: Mary

Is that fruitcake I smell on your breath?! No...just the new fruitcake sauce.

Good fruitcake is hand prepped, gently baked for hours then doused with generous quantities of fancy liqueurs. The flavors of the particular liqueurs infuse every morsel over the months of cool storage ahead so you can savor the flavor! It sounds perfect but can be improved on if you find a piece of fruitcake still in storage at the back of your fridge.

At Old Cavendish Fruitcake, we developed our fruitcake sauce recipe when we had to bring a locavore dessert (locavore means local or home-grown) to an impromptu party. Naturally we had fruitcake on the top shelf of our very tall fridge!

We also had local vermont-made butter and not-so-local sugar (shhh, don't tell). Looking in the cupboard we also found a bottle of Sapling, a maple liqueur. Made in Saxton's River, Vermont, only 20 miles from us, it is delicious. Not too sweet and leaves a lingering reminder of the Vermont spring time ritual of sipping maple sap slowly converting to syrup in the sugar house.

We simmered the sauce, added some more fruit and took the cake, warm sauce and remaining Sapling liqueur (!) to the party. It was all so well received! Lets say there were zero leftovers. And no hangovers.

When you tuck that last piece of fruitcake away in the fridge, leave a little Sapling left in the bottom of the bottle so you can make a really fine fruitcake ever finer and whip out a dessert with just a few minutes notice. Enjoy!

Here's the Fruitcake Sauce Recipe

You'll need these ingredients:

* 1/4 cup brown sugar
* 1/2 cup water
* 2 Tbsp butter
* 3/8 cup Sapling Vermont Maple Liqueur
* 1/4 cup minced apricots

Simple Directions:

1. Simmer sugar, water and butter together in a small sauce pan until thick.
2. Remove from heat and add Sapling Vermont Maple Liqueur and apricots.
3. Spoon over sliced fruitcake for an elegant dessert.

That's it! Enjoy, your fruitcake and fruitcake sauce.

Article Source: http://www.articlesbase.com/recipes-articles/fruitcake-sauce-in-3-simple-steps-1531222.html

About the Author:
Mary Ormrod, is the co-owner of Cavendish Fruitcakes. Makers of Fruitcake, specialty vinegars and mustard and the new (and fabulous) MONKEYChew granola bar.

Cavendish fruitcake uses only the finest organic ingredients. Made in Vermont.

How to Make Beef Stew

2009-12-16T20:50:00.000-08:00

Author: Nina Hoffman

When I was growing up, beef stew was a staple in our house. We all looked forward to beef stew with dumplings, and there were never enough dumplings to go around. This is a quick and easy one-dish meal that will fill up your family and not break the budget doing it. This recipe uses the original fast cooker - not the microwave, but the pressure cooker. My mom had one, my grandmother had one, and now that I'm married, I have one too. Not much has changed with pressure cookers since they were first made, and they are a great way to make less expensive cuts of meat tender and moist. Pressure cooking beef stew makes quick work of dinner.

The ingredient list is very small:

1 pound of stew beef
16 ounces beef broth, canned or from bouillon
2 (16-ounce) cans Veg-All
1 can of refrigerator biscuits

Start off with one pound of stew beef. This is a less expensive cut of beef, and even though it is tougher than, say, a cut of sirloin, the pressure cooker will take care of that and you will be left with a tender, flavorful piece of meat when it's done. Start out by cutting the beef into about ¼-inch cubes and brown over medium-high heat in the pressure cooker.

While the beef browns, make 16 ounces of beef stock (if using beef bouillon cubes). For an even quicker way, just buy a 16-ounce can of beef broth.

Once the beef is browned, add the beef broth and 2 16-ounce cans of Veg-All, undrained. Secure the lid on the pressure cooker and turn the heat to high. Once the pressure cooker is up to pressure, turn heat down to medium or medium-high (enough to keep the pressure up) and cook for 15 minutes.

While the beef and vegetables are cooking, take one can of refrigerator biscuits (like Pillsbury) and cut then into quarters and set aside. With the next 10 minutes free, you can run around and get as many other things done as possible or just take a break.

At the end if 15 minutes, remove the pressure cooker from the heat and release the pressure according to the manufacturer's directions. Once it is safe, open the cooker and spread the quartered biscuits over the top. Put the pressure cooker back on the stove over low heat, and place the lid back on but do not secure (you don't want the pressure to build again) and let cook for 10 to 13 minutes, until the biscuits are big and fluffy-looking.

Should make 4 to 6 servings (unless you have teenage boys). Total prep and cook time is about 40 minutes.

If you don't have a pressure cooker you can do the recipe in a slow cooker: Just brown the meat then add meat, beef broth and Veg-All to your slow cooker and set for the day. Cooking the beef all day long will have the same effect as the pressure cooker in tenderizing the beef. About 15 minutes before you are ready to serve, add the cut up biscuits and spread out over top of stew and cook for 15 minutes or until done.

For another delicious beef stew recipe, check out this Beginner's Luck Beef Stew at RecipeLion.com.

Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-beef-stew-1419698.html

About the Author:
Nina Hoffman is Editorial Director for RecipeLion.com, a free cooking and recipe website. We have thousands of free recipes, cooking tips, easy quick recipes and food information. If you want to make it, then let RecipeLion show you the recipe. Discover your inner chef at http://www.RecipeLion.com.

How to make Sausage and red gravy, A southern Favorite!

2009-12-14T20:48:00.000-08:00

Author: Jason Touchette

INGREDIENTS:

2-3 packs of smoked sausage cut up into slices about ½ inch thick
1 large onion sliced thin
2 cloves minced garlic
2 sliced bell peppers (green, red, or yellow)
2 6oz can tomato paste
20 oz tomato juice
2 tsp sugar
meat seasoning (we use Tex-joy, but Tony's or any other will work)
2 tsp of butter

Brown and season sausage slices and drain off excess grease.Leave sausage out of pot for next step. Scoop in 2 big table spoons of butter. Throw in sliced bell pepper, garlic, and onion. Simmer until onions and peppers are soft or clear. Add tomato paste, tomato sauce, sugar and stir. Add sausage and let cook on medium covered for around 45 minutes. If gravy is a little thick you can add water.

Cook a pot of white rice.

Pour suasage and red gravy over rice and enjoy! Side dishes are up to the chef. I like corn (or corn on the cobb) augratin potatoes, green beans, or green peas.

Once you cook this a couple of times, you will realize what a quik recipe it is. My kids love it and ask for it often. If the gravy gets a little to thick you can add a little water. Also if it gets to thin, you can cook uncoverd for a bit. If you get a chance to cook this for you and yours, I would love to hear how it went. So let me know!!

I will try to include many more recipes as i am new to this site. Thanks for stopping by, and Happy Eating!

Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-sausage-and-red-gravy-a-southern-favorite-1471526.html

About the Author:
Jason Touchette

How to Make this Quick and Easy Pasta Dish that is Ready in 20 Minutes

2009-12-12T20:48:00.000-08:00

Author: Linda Wilson

One of the best ways to prepare a quick meal is to use pasta. This pasta recipe is ready in minutes, clean up is minimal, and the dish is very tasty. Feed your family quickly, easily, and without "breaking the back of your food budget". Try this Fettuccine with Creamy Zucchini Sauce for an easy and tasty main course.

FETTUCCINE WITH CREAMY ZUCCHINI SAUCE

A simple but delicious pasta dish ready in about 20 minutes.

12 oz fettuccine
2 tbsp olive oil
1 1/4 lbs zucchini and/or yellow squash
1 large garlic clove
8 oz ricotta cheese
salt to taste
fresh ground black pepper to taste
grated Parmesan cheese for garnish, optional

Cook the fettuccine according to the package directions. When draining the pasta, save 1/2 cup of the liquid. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Cut the zucchini in half lenthwise then cut into half moon slices about 1/4-inch thick. Mince the garlic. Add half the zucchini to the skillet, flat side down, flat in the skillet. Cook until browned, 2 to 3 minutes, then turn and cook the other side a minute or two. Remove to a plate. Add more oil to skillet if needed and repeat the zucchini cooking process with the other half of the squash; add the garlic. Transfer these zucchini and garlic to the plate, also. Turn off the heat then add the 1/2 cup of the pasta water and the ricotta cheese to the skillet. Stir to dislodge and browned bits of zucchini from the skillet. Season with salt and pepper to suit your taste. (It is okay if the ricotta looks a little curdled.) Pour the drained fettuccine, vegetables and any juice that has accumulated on the plate, back into the skillet. Stir gently to combine all the ingredients together. Sprinkle pasta with the Parmesan cheese, if desired.

Enjoy!

Article Source: http://www.articlesbase.com/pasta-dishes-articles/how-to-make-this-quick-and-easy-pasta-dish-that-is-ready-in-20-minutes-1077112.html

About the Author:
For more quick and easy recipes visit out blog at http://grandmasquickfixrecipes.blogspot.com

Shrimp Linguine Alfredo

2009-12-10T20:47:00.000-08:00

Author: hercafe

According to the traditional menu of Italy pasta is always served as an appetizer. It is never considered the main course dish. Italian food is famous all over the world and is cooked in different styles all over. If wants to taste the real pasta one must go to Italy. Italy is famous for its pastas and pizzas. Any of the pasta dishes should be served as the first course that is primi piatti and secondi piatti, the second course of the meal should be served later. The second course generally includes either fish or may be meat along with some complimentary side dish may be some vegetable. Thus whenever one visits an Italian joint or a good Italian restaurant one must try out the traditional Italian food. That is to say eat the Italian way. Therefore, pasta should be ordered as the first course of the meal and thereafter meat or may be fish could be ordered as the main course. But it is a general observation that after ordering and having pasta one does not feel like eating any more. Actually the biggest benefit of having any of the pasta dishes is that it is very easy to prepare and takes a very less time. Apart from this it forms a complete meal for any individual. There is a great variety that one can try in pasta. There are a number of ways to prepare pasta. Given below is a pasta shrimp recipe. It is easy to cook and takes very little time.

Shrimp Linguine Alfredo: the ingredients for this recipe are as follows:

a) Small shrimps- 40. They should be peeled & deveined
b)1 package of linguine pasta that makes it 12 ounce
c) melted butter – one-fourth cup
d) diced onion- four tablespoon
e) minced garlic- four tablespoon
f) black pepper grounded- two tablespoons
g) Parmesan cheese grated- six tablespoons
h) fresh parsley- four sprigs
j) lemon- four slices

How to prepare Shrimp Linguine Alfredo

Firstly the pasta should be cooked and boiled properly. Put the whole pasta in a vessel containing hot boiling water. Cook it al dente.

Then drain away all the water after the pasta is cooked properly.

Next melt one fourth cup butter in a saucepan which should be quite spacious. After the butter melts add the diced onions and minced garlic to it. Keep stirring it constantly. Keep it over a slow flame for a few minutes till the onions become light brown in color.

Next step includes adding the shrimp & then stirring it constantly over a high flame till one minute. Stir it properly in half & half.

One must cook the dish properly till the sauce of the dish thickens properly. It should be kept on a slow flame for next five minutes and cover the pan with a lid.

Next comes the serving part. Place the cooked pasta in any of the serving dish. After that pour the shrimp sauce over the dish. Then sprinkle a little black pepper over the dish and garnish it further with grated Parmesan cheese. Serve it with parsley & lemon slices.

The grouping of pasta & seafood, especially the shrimp dishes of pasta are liked by people. One thing should be kept in mind while preparing any of the shrimp dishes is that it must be overcooked. If the shrimp is overcooked it looses it taste and crispness. Thus one should cook the dish till the shrimp turns red.

Italian dishes can be served with wine may be red wine. They add on to the exotic flavor of the pasta and make the dish look really tempting.

Article Source: http://www.articlesbase.com/pasta-dishes-articles/shrimp-linguine-alfredo-1086034.html

About the Author:
Women Magazine - Her Cafe is your daily updated source for women topics such as beauty, fashion, entertainment, luxury, travel, family, celebrities, health and recipes. Have fun and visit us at Her Cafe

How To Make Homemade Italian Lasagna

2009-12-08T20:47:00.000-08:00

Author: Shelly Hill

My husband comes from an Italian family, so he grew up eating authentic Italian food. Shortly after we got married, my mother-in-law invited me over to her home so that I could learn to make their family lasagna recipe. We spent the afternoon making homemade garlic bread, salads and of course, the lasagna.

Here is the recipe that she passed down to me, and now I am passing it down to my daughter.

Italian Lasagna Recipe

Sauce:

2 tablespoons olive oil
2 small onions, finely chopped
1 teaspoon table salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 lb. lean ground beef
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 teaspoons granulated sugar
1 cup water

Filling:

1 lb. Mozzarella cheese, shredded
2 packages frozen chopped spinach, cooked and well drained
2 (8 ounce) packages cream cheese, softened
3 eggs
bread crumbs
Parmesan cheese, grated
salt to taste
pepper to taste
garlic powder to taste

In a large saucepan, brown the finely chopped onions in 2 tablespoons olive oil. Add in the lean ground beef, salt, black pepper and garlic powder. Fry the beef until its done and no longer pink. Drain off the excess grease and discard. Stir in the rest of the tomato sauce ingredients and heat the sauce over medium heat for 10 minutes and then turn the heat down to low and simmer sauce for 30 minutes.

In a medium sized bowl, combine all of the filling ingredients. Use enough bread crumbs to hold the mixture together.

In a large stock pot, cook the lasagna noodles in hot salted water according to package directions. Drain water and set aside.

In a large rectangular baking dish, alternate layers of sauce, pasta noodles and filling until all ingredients are used. Sprinkle the top with grated Parmesan cheese. Cover the baking dish with one layer of aluminum foil. Bake in a 350 degree oven for 1 hour, remove foil from baking dish and bake for an additional 15 minutes.

Article Source: http://www.articlesbase.com/pasta-dishes-articles/how-to-make-homemade-italian-lasagna-1140140.html

About the Author:
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

Mia Cucina Pazzo - Rigatoni with Sausage Cream Sauce

2009-12-06T20:46:00.000-08:00

Author: Phillip J. Speciale

I enjoy Italian food to much. If I’m not cooking and eating Italian food, I’m writing about it. Over the years I have created and recreated some great dishes in ’’My Crazy Kitchen” and through trial and error have developed some pretty good dishes.

Pasta has always been a family favorite. It’s economical, very easy to make and seems to get everybody’s attention. Nothing brings a family together like a great pasta dish. Over the years I’ve been asked on many occasions what my favorite pasta dish was besides the traditional spaghetti and meatballs.

Unfortunately I have cravings for any pasta recipe that contains butter, cream and parmesan cheese. I know it’s not very healthy but it’s so good. Pasta recipes like Fettuccine Alfredo or Spaghetti Carbonara are definitely top on my list.

But my absolute favorite cream sauce recipe has to be this Rigatoni with Sausage Cream Sauce. While writing my book “Mia Cucina Pazzo”, I had to include this recipe among the other nineteen pasta dishes in the book. It’s rich and creamy and full of calories so you shouldn’t make this dish very often even though you’ll want to.

The other recipes in “Mia Cucina Pazzo” include some great seafood, beef, veal and chicken dishes that are a lot healthier for you. But, just for the experience you should at least try this recipe once. Just use a little self control and you should be okay.

When I make this recipe I use my homemade Italian sausage but your favorite sausage will work just fine.

Rigatoni with Sausage Cream Sauce

INGREDIENTS

1 pound of Rigatoni
1 pound of sausage, casing removed
2 Tbls of butter
1 bunch of long green onions, chopped
2 cloves of garlic, chopped
5 baby portabella mushrooms, sliced
1/4 cup of white wine
1/2 cup of chicken broth
1 cup of heavy whipping cream
1 cup of freshly grated parmesan cheese
1/4 cup of fresh chopped Italian parsley

PREPARATION

Sauté the sausage in a separate pan breaking it up into little pieces..
Drain on a paper towel and set aside.
In a large skillet sauté the onions and garlic in the butter for around 2 minutes.
Add the mushrooms and sauté for another 2 minutes.
Stir in cooked sausage.
Deglaze the pan with the white wine.
Add the chicken broth and the cream and cook until bubbly.
Stir in the Parmesan cheese.
In 6 quarts of rapidly boiling water cook the pasta until al dente. About 10 to 15 minutes.
Sprinkle the fresh chopped parsley on top.

NOTE: Drain the pasta and toss in the cream sauce.

NOTE: If you fit in any of your clothes after this dish then you’ve prepared it wrong.

I hope you enjoy this dish as much as I do. I’ll try to be more health conscious in the future. If I could just stay away form all that great tasting Italian bread that you have to have with any Italian dish. It’s the law.

Enjoy!
Mangia Italiano

Article Source: http://www.articlesbase.com/pasta-dishes-articles/mia-cucina-pazzo-rigatoni-with-sausage-cream-sauce-1385243.html

About the Author:
Phil has been cooking and creating Italian dishes ever since the age of ten. His passion and love for Italian food is never ending. You can grab a copy of "Mia Cucina Pazzo" at http://www.miacucinapazzo.com for more family favorites.

Home Made Pasta - Green "Mediterranean Pasta"

2009-12-04T20:44:00.000-08:00

Author: Nico Webb

Home made pasta is a delight to the palate.

If you have never had the opportunity to ever taste home made pasta then this recipe will literally blow you away! Many people never even consider tackling home made pasta because they have a mistaken idea that it is difficult to make. Nothing could be further from the truth, in fact it is easy, it does however require some time - in no way can it be considered fast food.

So without wasting any of your time, let's take a step by step look at how to make this particular home made pasta. I call it "Mediterranean Pasta" as it is packed full of Mediterranean aromas, such as fresh basil, oregano and thyme. There is no doubt that this special dish comes from my Italian blood and distant memories of my mother hand making her pasta so many years ago. Bless her!

Ingredients:

Half a cup of fresh basil
Quarter cup of fresh thyme
Quarter cup of fresh oregano
1 pound of flour
2 tablespoons of extra virgin olive oil
Approximately quarter cup of fresh water
Pinch of salt
2 eggs (optional)

First of all for this green home made Mediterranean pasta you are going to have to remove the leaves from your aromas (basil, oregano and thyme). Please try to find fresh as it really will make an explosive difference. Discard any leaves that are turning brown.
Place the leaves together with the olive oil and the water in the blender and blend until you have a liquid sauce. Make sure the leaves have been completely blended with the liquids and no large pieces remain, even if this won't cause any harm whatsoever.
Sift the flour on to a working top. It is much easier to work on a large working top than in a bowl. You will be using your hands here, no mixing machines please.
Make a well in the sifted flour and pour in the green sauce that you made with the blender and the optional eggs. The eggs will make the pasta more pliable and easier to work as well as to supply protein. However, if you don't use eggs in your diet, cut them out from the recipe.
mix the eggs and sauce together with a fork then start mixing with the inner part of the flour. Once you have a less sticky mixture discard the fork and use your hands and mix all the flour with the sauce and work well until you have a dough.
Knead the dough for approximately 10 minutes.
Cover the dough with a clean cloth and cover and let it rest for about 30 minutes.

After the home made pasta dough has rested for 30 minutes it is ready to be worked. For this you will need a pasta machine or a simple rolling pin.

Cut the ball of dough into 4-6 equal pieces and keep one aside - cover the others with the cloth again. Sift a little flour on the work top and using your hands flatten the piece of pasta dough into a rectangle about 4 inches by 10 inches. Select the widest opening in the pasta machine, place one of the narrow ends in the machine and turn the handle until the entire rectangle has passed through the machine.

Repeat this two more times, then select the next smallest opening on the machine and pass the dough another two-three times. On my machine I do this a total of four times until my pasta is just over a millimeter thick. If you are using a rolling pin, make sure you have enough flour on the pasta so as that the rolling pin doesn't stick. Roll out the rectangle and then fold it over double and roll again. Carry out this operation three times and keep rolling until the pasta is totally even and about 1 to 1 and 1/2 millimeters thick.

With a kitchen disc cutter or a knife cut the pasta into strips about half an inch wide and 4-6 inches long, or longer if you prefer. Then repeat the above with another piece of the pasta that is resting in the cloth. If you have the possibility to hang the pasta to dry somewhere under the sun do so. Otherwise, leave to dry on a wooden surface making sure that no piece of home made pasta is on top of another. Inside an hour should be sufficient, especially if you dusted with flour during the pressing phase. Outside in the sun, 30 minutes should be enough.

How to cook your green Mediterranean home made pasta

Bring a large saucepan of water to the boil and add salt (preferably large grain sea salt). Add the pasta to the boiling water and cook for no more than 5 minutes stirring occasionally. When cooked add directly to another pan containing the pasta sauce of your choice. The pasta should be enough for four servings.

For my personal taste there is nothing better to serve this home made pasta with than a fresh tomato, basil and pine-nut sauce. Fast and simple to prepare and guaranteed to get you heaps of compliments, click over to our site now for the recipe with simple photos to follow.

Article Source: http://www.articlesbase.com/pasta-dishes-articles/home-made-pasta-green-mediterranean-pasta-1484648.html

About the Author:
Nico Webb from Yoga-and-Meditation.NET offers detailed information on various methods of meditation and insights into yoga, and also provides a growing section on vegetarian cooking with recipes to blow you away. If you are a beginner to vegetarian cooking you will certainly find some interesting tips to enhance your skills at Yoga-and-Meditation.NET

Get the Top Quality Brunello di Montalcino

2009-12-02T19:35:00.000-08:00

Author: Nikolas Veddkish

Brunello di Montalcino Wine

Conceiving the fact that wines have been created for over 3,500 years in Italy, Brunello di Montalcin Wine is seen as a more swanky invention, thus to verbalize. The wine amounted into existence as a result of the analyses of Ferruccio Biondi-Santi, a winemaker of the late 1800s, are not reckoned as a wine that paid homage to local customs. Biondi-Santi leaded off planting clones of the Sangiovese grape form called Brunello and was eventually fit to make a altogether fine wine that was made from a single kind of grape.

Biondi-Santi was an modern vintner to state the to the lowest degree and went on to break with wine-making road maps and custom throughout his life. He would predisposed his wines to a action necessitating a four year period of maturing in oak casks. After the maturing was finished, Biondi-Santi would then take into account the bottled wines to mature some more which resulted in the development of some outstanding features and characters.

Somewhere around 1880, Biondi-Santi became the talk of the wine industry in Italy and the first entrenched vintage to attain the shelves was the 1888 Brunello. Despite how long ago this first vintage occurred into being, supposedly there are 5 bottles of the originative 1888 Brunello still in being today. As the Brunello matures, it assumes a more surpassing fragrance and a more soft relish. This aids to increment the fragrance and the concord that has been finely balanced however at the same time, it is quite overwhelming.

The Grape and the Wine

Suffice it to say, the Sangiovese grape is the most widely planted grape now in the full Montalcino. Additionally, it is the lone grape permitted to be applied in Brunello di Montalcino Wine. The various clones of the Sangiovese grape are homegrown to the Montalcino neighborhood and have optimal adapted to the climate and terrain equated to unusual assortments of grapes. This climate and terrain are as well the crucial ground why the Sangiovese grape ripens systematically and more amply than in any other area of the Tuscany realm.

Once the wine has extended through the maceration period and the fermentation phase, it is then aged for a period of 3 years in oak casks. These casks bestow very small oak tone to the wine and create one that is substantially more austere than those preserved in other casks. Output of this wine is typically divided into a normale and riserva bottling, or normal and reserve. The normale are typically issued 50 months after reaping while the riserva is brought out 12 months after that.

Todays on-going aging requirements for Brunello di Montalcino Wine were accomplished over ten years ago in 1998. These requisites mandate that the wine maturates in casks for a period of not less than 2 years, then it is bottled and matures another 4 months before being brought out onto the market. These road maps are indeed exact that commercial fake convictions will consequence if they are not purely adopted and the offender could obtain a prison sentence of up to 6 years.

Article Source: http://www.articlesbase.com/food-and-beverage-articles/get-the-top-quality-brunello-di-montalcino-1526930.html

About the Author:
Brunello di Montalcino comes in various flavors available at http://www.nickswinecorner.com

Red and White Wines: A Storage Solution

2009-12-02T17:53:00.000-08:00

Author: Ronald Senn

Wines are unique beverages in that their taste can vary dramatically from one vintner to the next and from one type of grape to another. This very fact is what makes wine interesting for us to drink, compare and enjoy. However, these same variations also tend to complicate their respective wine storage and aging processes.

Red wine is fermented with the juices and solids (skins and pulp) mixed. On the other hand, grape juice that is separated from the solids is used to make white wine. Red wines are often improved by aging them from five to fifteen years. White wines generally are made to be consumed immediately and aging them beyond three years may actually be detrimental to their enjoyment.

Many wine information sites generalize that the optimal wine storage temperature is 55 degrees F. Some wine sites establish a range of temperatures for red wines at 50 to 64 degrees F., while the white wine range is from 41 to 50 degrees F. Because white wines generally age faster than red wines, storing them at a cooler temperature will slow their respective aging process and allow them to be stored longer than if at higher temperatures. Storing red wine at slightly higher temperatures than white wines will allow them to age within a reasonable period.

What is the best solution to wine storage when enjoyment of both red and wine wines is your desired goal? Investing in a wine refrigerator or wine chiller designed with two different storage zones is the best solution. Commonly called dual zone wine coolers, these appliances have two separate and independently controlled temperature environments: one for red wines and one for whites. This type of wine cellar allows the wine enthusiast to “enjoy the best of both worlds”.

Dual-zone wine coolers come in two basic configurations. The most common configuration is to have the two independent zones on top and bottom of your wine refrigerator. Each of these two compartments will have their own respective temperature controls. Another configuration you can purchase is the side-by-side configuration. This type of wine cooler commonly has what are often termed “French Doors”. Either configuration will enhance the look of your home and solve the problem of storing and aging different types of wine.

Storing and aging your red and white wines at their best temperature will enhance your enjoyment of them. Being prepared to address all of the different wine choices of your guests will make you an entertainment professional.

For more information on dual zone wine coolers go to: http://idealwinecoolers.com/page/dualzonewinecoolers.html

Author: Ronald Senn, Vice-president of Ideal Wine Coolers, 11/27/2009

Article Source: http://www.articlesbase.com/food-and-beverage-articles/red-and-white-wines-a-storage-solution-1532735.html

About the Author:
Ronald Senn is currently Vice-president of Ideal Wine Coolers. Ron served in the U.S. Navy from 1966-1970. Ron graduated from the University of Arizona with BS and MS Degrees. Ron is retired from the U.S. Forest Service after serving over 30 years.

Come visit our website: http://www.idealwinecoolers.com
Also visit our blog: http://www.winecoolerblog.com