Spice Up Your Life With Herbs And Spices

By Robert Catherine
The secret to great tasting food is spicing it up and adding your own flavors.To give your food that WOW taste, add additional spices and herbs to your recipe.Spices will change how your food tastes. Here are some simple facts and tips about spices, herbs, condiments and salt and how to use them.Spices are usually found in the baking section of the grocery store. Spices are dried aromatic parts of plants such as roots, bark, flower buds, fruits and seeds.The most well know spice is pepper.Here are some spices I like to use; cayenne will add heat to your dish. Great in chili, soups and stews. Cumin is one of my favorite and it is most commonly used in Mexican dishes but is also great in soups, vegetables and really good in pan fried mushrooms. Cinnamon adds a nice flavor to beef or pork stews. Add a pinch of allspice and clove to your meat sauce for pasta to give a rich and full taste.
Herbs are soft stemmed aromatic plants that are now available fresh at any quality grocery store. There is no need to buy dried herbs any more. Storing fresh herbs is as easy as taking the herbs out of the container and placing them in vase of cold water. Put them in your fridge and change the water daily. The herbs will last for at least week.Most recipes refer to dried herbs, so when using fresh herbs double the amount you are using to get the correct flavors.Always add one third of the fresh herbs at the beginning of the cooking process. This helps flavor the food you are cooking. Then add the remaining herbs about five minutes before serving. This will allow the taste of the fresh herbs to give your dish a signature taste. Use rosemary in pork dishes, oregano in mushrooms, chop fresh basil into your salads, and use both opal (purple basil) and green sweet basil. Chop cilantro into your tomato dishes, use chives to add zip to your omelets. Use fresh chopped parsley to add color and flavor to beans and vegetables.
I call Tabasco, Worcestershire great food pick me uppers. They are great in stews, sauces and soups. Add just before serving to allow their flavors to accent your dishes. Use in small amounts and taste after each addition until you that wow taste.
Salt is very important in adding flavor to dishes. Add small amounts at the beginning of the cooking process and finish with salt just before serving. Always add small amounts and taste. Salt helps to bring all the flavors of your dish together.
The secret to great tasting food is spicing it up.
Chef Robert and Barb Catherine are authors of Chef Robert Presents Romantic Dinners For Two and relationship experts on the television show Get Married.
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Seven Mistakes to Avoid When Melting Chocolate

By Barbara O'Brien
If you haven't had it happen to you at least once, consider yourself lucky. You're standing there at the stove, melting some of those little blocks of chocolate that come in boxes. You anticipate with glee those chocolate-dipped strawberries that will be tonight's dinner finale. You look up to check the time or talk to the kids, and when you look back at the stove, your chocolate is not becoming silky smooth, but gloppy and weird. And to add insult to (culinary) injury, the more you heat and stir, the lumpier it gets.
Your chocolate has seized. The good news is that you can still use that chocolate mess in other recipes if you haven't scorched it. The bad news is that you won't be having chocolate dipped strawberries tonight. Read on to discover the seven most common ways to ruin chocolate when melting it and what you can do to avoid disaster.
Mistake #1. Letting water make contact with the chocolate - A block of chocolate doesn't look like it, but it has no water in it at all. It's made of small, dry particles of cocoa and sugar and of cocoa butter. A drop of water that gets into the melting chocolate causes the particles to clump up around the water. This is seizing. You can avoid this by keeping any moisture away from the chocolate. If you melt your chocolate in a double boiler, don't use too much water in the bottom and do not let the water boil.
Mistake #2. Overheating. If the heat is too high, the chocolate will scorch before it's all melted. While this is technically not seizing, scorched chocolate forms little clumps of its own. There is nothing you can do with scorched chocolate, except maybe use it as a face mask or something. Don't eat it.
The double boiler is a life saver here (although still not totally foolproof). Again, let the water simmer, not boil. You can also melt chocolate in the oven if you have extra time. Set the oven to its lowest temperature and check the chocolate every few minutes and stir it. Keep in mind, chocolate shouldn't get hotter than about 115 degrees F. when melting. This is just warm, not hot.
The microwave oven works quite well if you set it on 50% power, check your chocolate and stir after 1 minute, then nuke and stir every 15-20 seconds until it is almost melted. Stir without heating, and let the residual heat melt the chocolate completely.
Mistake #3. Trying to melt a big chunk of chocolate - not only will you still be standing there at the stove until sometime tomorrow trying to melt it, you'll have scorched it long before the whole chunk is melted. Chop up the chocolate, please. Try to chop it into fairly uniform pieces. Think chocolate chips for dark chocolate, finer for milk or white chocolate, as they tend to burn more easily. This applies no matter what method you use.
Mistake #4. Trying to melt it directly in a pot on the stove - Much too hot, too fast. You know that the chocolate touching the bottom of the pan is going to get way over 115 degrees. Don't do it.
Mistake #5. Neglecting it - Melting chocolate needs attention; it needs love. It needs to be stirred frequently to distribute the heat evenly.
Mistake #6. Putting a lid on the melting chocolate - Okay, I've seen this recommended before, but the problem here is that any moisture caught in the pan will condense on the lid and drip down into the chocolate. And you know what happens then, right?
Mistake #7. Trying to make it melt faster - Patience is a virtue. You can't hurry the process. You're just asking for trouble. Use low heat and take your time.
Remember: use low heat, take your time, keep it dry, and stir, stir, stir. You're working with chocolate here. Breathe in that rich aroma. Marvel at the silkiness of the melted chocolate. Anticipate the delight of the final product. Hey, don't get too lost in your senses. You have to keep stirring. Good luck.
In the next article on chocolate, I'll talk about what you can do with that seized chocolate.
Barbara O'Brien is an author, cook and mother of two young chefs. She encourages adults and children to learning about cooking and nutrition together. Find great recipes, nutrition tips, and fun facts at [http://www.squidoo.com/yummyrecipes]Incredibly Good Recipes and [http://kids-cook.com]Kids-Cook.com
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Time To Start Using The Barbecue

By Keith Barrett
When is the right time to start using your barbecue? For most of us, the answer is that we like to get the barbecue out at the first possible opportunity.
After all, the weather is one thing that we can't guarantee. The first hint of sunshine is a good time to get the barbecue out and make the most of the conditions.
We all have our own little favourite parts of the summer. For me, the chance to get outside and do some cooking (and eating) is one of the undoubted highlights.
It's not just about being able to enjoy the sunshine - it's about being able to share that time with friends and family. Gathering people round and sharing a meal and some drinks is great fun.
Some people do get concerned about the quality of food that they will be producing. I think this is an understandable concern.
Surrounded by friends and relatives who mean a lot to us, it's clear that we'll be wanting to ensure that they have a good day. None of us want to provide food that doesn't taste good, or that may even cause illness.
In order to avoid any such disasters, make sure that you know exactly how your barbecue works. If it is a modern gas version, such as those made popular by Weber, then check that you understand the controls fully.
If you're confident about being able to control the heat output and distribution then you'll have a much better chance of cooking the food properly.
Have you thought about food hygiene too? Just because you're cooking outdoors, don't become casual about health and safety.
By all means have a relaxing day, but don't do so at the cost of your guests health.
With common sense, there's no reason why your first BBQ day of the year can't be a great success.
Find out more about [http://www.bbqcooking.co.uk ]Weber gas barbecues by reading further articles by Keith Barrett. This article may be used by any website publisher, though this resource box must always be included in full.
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Dry Turkey - Salvage Your Overcooked Bird

By Barbara O'Brien
Have you ever eaten dry turkey or chicken? Don't even answer that. I know already. The problem with roasting whole turkeys and chickens is that the various parts aren't ready to take out of the oven at the same time. By the time the dark meat of the bird is beautifully cooked, the breast is overcooked and dried out.
There are a number of ways to avoid this unfortunate culinary result. However, this article assumes that you have already overcooked your bird. Of course, you can't uncook it. What are your options? You can serve the bird, smile sweetly and let everyone choke it down. I have done this on a number of occasions, but I don't recommend it. You can make extra gravy. This is certainly helpful. However, there is another option that will improve your meal much more.
Carve the overdone turkey or chicken into slices as you would for serving. Place them in a casserole dish. In a sauce pan, combine the pan drippings with one to two cans of chicken broth. Bring the mixture to a boil and pour over the sliced poultry in the casserole. Cover the casserole with foil and heat in the oven for about five minutes. This will moisten the meat significantly. At this point, you can place the slices on a serving platter and pretend you roasted it perfectly in the first place.
You can try this technique on a beef roast as well. Use beef broth instead of chicken broth. The result is not as dramatic with beef as it is with turkey or chicken, but it can improve the meat.
For pork, I use chicken broth, but that is a matter of taste. Try different broths; even vegetable broth.
Barbara O'Brien is an author, cook and mother of two young chefs. She enjoys helping other people make the most of their time in the kitchen. For more information and great recipes, visit [http://www.squidoo.com/yummyrecipes]Incredibly Good Recipes and [http://www.squidoo.com/greatsoup]Secrets of Soup
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Home Cooking Can Be Easy Healthy And Fun

By KC Kudra
People tend to be busier these days then ever before. They leave the house early for work, go home after a long day, and still have to face cleaning, cooking, and laundry. It is little wonder that many people take cooking shortcuts, which can lead to issues with weight control and poor nutrition. Instead of feeling like spending time preparing home cooking sauces, dips, gravies and more, they are eating junk food and not realizing what they are doing to their bodies.
Homemade food is better for many different reasons; it tastes better, it is more nutritious, and you control the ingredients that are used. There is nothing like down home southern cooking to spark up that nightly meal.
Precooked, prepackaged, and processed foods seem to have taken over from America's home cooking. There are a lot of heat and eat dinners on the market, many of which are extremely unhealthy and can lead to medical issues in the future. If you read the labels, this will give you a good idea of what the meal contains. Prepared frozen dinners tend to be the worst of the bunch and their sodium content is often perilously high.
These prepared frozen dinners also contain many ingredients you do not understand. What is that fifteen-letter word in the ingredients list? Is it a chemical? Do you really prefer to put junk in your body than follow an easy home cooking recipe?
In the past, one parent would stay home with the children to care for them and make sure they were properly fed.
Today, both parents need to work in order to survive. This has definitely affected the value of home cooking. Here are a few tips on preparing homemade meals and still having time for everything else in your busy life:

Prepare ahead of time - choose a day on the weekend to cook for the week. It is ok to freeze it and then pop it in the microwave when you are ready to eat. You will have all the nutritional benefits without the time constraints. Make simple healthy snacks that your family will enjoy.

If you have a crock-pot lurking somewhere in your cupboard, use it! You can start your meal in the morning and it will be hot and ready when you get home in the evening.

Easy home cooking meals are fine. Nobody expects you to make a gourmet dinner every night. Simple, well-balanced meals are perfect. This saves energy and time.
Cooking does not have to be a chore. You can turn it into quality time spent with your children if you let them help you. Of course, they will need to be supervised, however it can be a time where you can talk and enjoy each other's company. It will be a time that your children will remember forever, and possibly even pass down to their children.
The world is fast-paced today but your nutrition does not have to follow suit. If you use cooking a family dinner as family time, you will know that your family's nutrition requirements are being looked after.
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You can often find me in the kitchen cooking it is a true love of mine and I love experimenting with new and wonderful taste. I like to share these with visitors to my wife's websites on cooking. Why not try one of their recipes like [http://www.easyfishrecipes.info/Recipes/BakedDijonSalmon.htm]Baked Dijon Salmon just one of the recipes we like sharing with our four young sons.
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Why Spices are Important

By Dyfed Lloyd Evans
These days certain spices have become so ubiquitous at our tables that we hardly think of them as spices at all... Black pepper is the obvious example here, but I'd include chillies in the form of sauces and pastes as well. Just think of the salt and pepper cellars on just about each and every table and the chilli-based condiments that are everywhere. Also, look at any recipe on the web and if they're for a savoury dish I guarantee you that well over 90% will have 'season with salt and pepper' somewhere in the cooking instructions.
Today black pepper is both cheap and plentiful and it's hard for us to even consider a time when pepper was an incredibly rare and expensive commodity. However, until very recently (and even during the Second World War in Europe) black pepper was both expensive and rare. It was only produced in India and found its way to Europe by strange and mysterious means.
The first recorded use of black pepper in Europe and North Africa was in the tomb of the pharaoh Rameses II who had two peppercorns stuck in this nostrils when he was mummified (and that was 4000 years ago). But the first Western peoples to use black pepper extensively were the Greeks and they introduced the love of this spice to the Romans. As a result the Romans were the first Europeans to travel to India in search of this magical substance (of course, Indian traders had been going the other way for centuries!).
In many ways black pepper is the perfect spice in that it has the 'heat' and 'pungency' that lift the flavours of a dish but brings with it no hint of bitterness. It therefore gives any and all foods an 'oomph' in terms of flavour without making them unpalatable (this is why Romans even put pepper in their desserts!).
But what actually is a spice? In terms of a modern definition, a spice is typically obtained from the dried fruiting body of a plant. Thus it can be the whole fruit (as in cubeb pepper or allspice berries or cumin) or it is the kernel or seed of the fruit (as in nutmeg and fenugreek seeds or nigella seeds). In contrast, herbs are the vegetative parts of a plant (the stems and leaves) and include lemongrass (stems), thyme (leaves), oregano (leaves). Spices are also obtained from the roots, rhizomes or tubers of plants. Thus ginger (and its relatives, galangal, zedoary etc) are spices, as is the Medieval spice, Galingale (the root of a sedge, a grass-like plant).
Humans are odd amongst animals in that we like pungency in our foods and many, many spices we do or have employed tend to have this note in their flavour. This, in turn, has led us as a species to use a whole range of spices in our cookery and many of these spices, in some way, echo the distinctive nature of black pepper.
This is why the chilli, when introduced to Europe from the Americas was called the 'chilli pepper' (to associate it with black pepper). Indeed, the vast majority of spices impart 'heat' on a dish and only very few are purely used for their flavouring properties. Chilli is widely used because it imparts pure 'heat' to a dish but it does not have the pungency of black pepper and this is why chilli, though very widely used today, still hasn't displaced black pepper as the King of Spices.
Most of our common and not so common spices have a heat and pungency that mimics black pepper in some way or other. But all of them also impart a bitterness to the foods they flavour. Good examples are cubeb pepper (common in the Middle Ages) and Sénégal Pepper (which was used as a black pepper substitute during the Second World War). They impart both heat and pungency to dishes, but if used to excess they also impart an unpleasant bitterness and this is why they never truly rivalled black pepper as food flavourings.
In our craving for adding that extra 'pep' to our foods humans have scoured all corners of the world and we have tasted and added some very strange things to our dishes (Sichuan pepper, beloved of Chinese cookery is a relative of the orange!). But nothing has rivalled the pre-eminence of black pepper in cookery. The only spice to come close is chilli.
This does mean that our love of black pepper has displaced many local spices that we used to use in the past and it also means that we are ignoring many taste sensations that could usefully be put back in our cookery. Maybe it's time to re-discover some of these lost spices from all over the globe an to re-gain some of our lost culinary heritage.
Dyfed Lloyd Evans is a cook and a lover of all things spice and spice-related. In his [http://www.celtnet.org.uk/recipes/spice_guide.php]Celtnet Guide to Spices you will find descriptions of spices (and recipes for their use) going all the way from Acacia Seeds to Zedoary Root, with everything in between (every letter of the alphabet except 'Q' is represented). He has gathered together a catalogue of 57 57 spices and descriptions of these spices and recipes including them into an eBook: [http://www.celtnet.org.uk/info/spice-book.php]Guide to Spices and their Uses, sales of which go to helping Liberian refugees in Africa. There is also an extensive recipe list of the world's [http://www.celtnet.org.uk/recipes/spices-recipes.php]spice blend mixes which you can get from the site.
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If You Want To Be A Great Cook, Start Learning Those Cooking Terms

By Kenny Vanderburen

When you are watching a show about cooking do you know all the cooking terms they use? If you want to learn how to cook those recipes they talk about you should start to learn those cooking terms. Otherwise you won't get far when you try to replicate the recipes. And learning them is not that hard once you start using them while you cook. The way to learn those cooking terms is to read books about cooking, look them up on the internet or, and that's maybe the best idea, start taking cooking classes. First thing you should do is, the moment you hear a term that you don't know, write it down on a piece of paper and find out what it means.

So what are those cooking terms we keep talking about. Let us take a look at a few of them.

. Al Dente is a term for pasta that's not overcooked, it still has a bite and is firm and chewy.
. Marble is a term mixing one food gently in another.
. Mince is a term for chopped up food.
. Poach is a term for simmering in liquid.
. Sear is a term often used for cooking meat under a high temperature in its own juice.

The terms we have shown above are just a few of the terms used in modern day cooking. Just a few, because there are so many cooking terms that it would fill more then one bookshelf to name and explain them all. You will need to start studying them so you will know the most important ones.

Start taking those classes

Really, the best way to get familiar with those cooking terms is by taking a few cooking classes. Not only will a cooking class teach you what the different terms mean but they will also show how to put them in practice and how the use them. Other then that you will of course learn some new recipes while you are at it.

So now that we have shown you some cooking terms maybe you will know what they mean the next time you watch a cooking show. And if you take some of those cooking classes you won't be switching channels anymore because you don't understand a thing the chef on TV is talking about. And if there are a few terms you still don't know, write them on a piece of paper and look them up on the internet or go to your library. To know the meaning of cooking terms can help you in so many ways. An example would be while reading a new recipe you would see the cooking terms and in your mind the chef who wrote the recipe is cooking away and creating the food and you don't have to wonder in the middle of the recipe what a certain term would mean. That would ruin the whole recipe reading fun.

Remember, it's not enough to just know what a cooking term means, you should know how to put them in to practice.

Kenny Vanderburen is the main blogger at [http://www.kitchencookings.com/]www.kitchencookings.com. The kitchen might as well be his living room, that's how much time he spends there.

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Canning That Tasty Lobster

By Joseph Parish

During the Y2K scare I was determined to not only be really prepared but to do it in style. Now when I say really I mean really. I didn't want to just survive. I wanted to do it in a style that I was accustomed to. I went out and purchased a 30 plus foot motor home specifically for Y2K and proceeded to equip it with the finer things in life. I stocked up on bottles of red and white wine (This was really a good excuse I think), cans of crab meat and of course lots of canned shrimp and lobster. It was not until later after Y2K that I discovered exactly how easy and economical it was to can my own lobsters in place of purchasing those cans which were already done.

The procedure involved is really quit simple and I would like to present the some of the information that I learned in this article.

Initially of course you must either catch or purchase your live lobsters. Heat a large lobster pot of water containing 2 tablespoons of salt added to it for every gallon of water you use. Bring this water to a boil and quickly plunge your live lobsters into it. Proceed to cook them for approximately 20 minutes depending upon their size. You will know when they are finished by their red color.

When the cooking of your lobsters has been completed remove them and rapidly dip them into some cold water. Proceed then to remove all the meat from the lobsters and then wash it carefully. Drain the meat well when finished and dip it into a solution consisting of ½ cup of vinegar to two quarts of water.

Take the meat at this stage and drain any excess moisture from it. Next pack the meat into clean sterilized half pint jars. Complete the process by filling the jars with brine to within ½ inch of the top leaving room for expansion.

The brine should be made with 1 ½ tablespoon of salt to two quarts of water. I like to use sea salt for this. Process the jars in your pressure canner at ten pounds of pressure. Half pints should normally be processed for 70 minutes. Don't forget to properly adjust your pressure according to your altitude and the style of pressure canner you are using.

To reuse open the jars and rinse the lobster meat to remove the brine and salt. Flush it with clear water and you are ready to eat. The most difficult part of this canning procedure is making sure the lobster goes into the jars and not eating it first!

Copyright @2008 Joseph Parish

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Cooking Tips - Cooking For Two

By Cristian Ignat

Everyone loves to eat meals that smell great, taste great and that look great. Preparing food for four people, although it can seem difficult, isn't as difficult as cooking for two. Nowadays, all stores offer meats, fish, poultry and other products in quantities that are suitable for large families. It is the case of supermarkets, specialty stores and ethnic food stores as well. This increases the challenge of cooking for two.

If you are a creative chef, buying large quantities when cooking for two actually can be an opportunity for creating a variety of dishes, that combine the same ingredients but that taste differently. Arranging the plates as to be very attractive can appeal to all senses of the partner, thus enhancing the overall experience.

Trying cooking for two requires prior knowledge of your partner's likes and dislikes. You can try, for your first diner, a new dish that you were planning to cook for some time. Only if the partner has a positive reaction to it you can, afterwards, get as creative as you can!

In your desire to conquer your partner, you may want to explore unknown territories to what cuisine is concerned. The best way to do that is by browsing a cookbook. Surely, the book will present dishes that you are already familiar to, but it can surely offer some new and enticing recipes. Even the name of the dish can be tempting, contributing to the overall presentation of the meal.

In addition to the modern cookbook, there is the world wide web as a viable alternative for your cooking for two experience. It is easy to find all sorts of recipes that you can download and print. Also, special recipes for diets are available on websites such as Weight Watchers and South Beach. Certain websites are dedicated uniquely to recipes that halp prepare the same type of food dish.

Searching for information before proceeding to cooking for two can make the cooking experience a fun adventure. You need to get as creative as you can and help make cooking for two a treat for the senses. It can prove to be quite relaxing and interesting. Doing so on a regular basis will bring adventure and joy to your life.

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Cooking Tips To Make It Easy And Tasty

By Suzane Dass

In today's busy lifestyle cooking food has somewhat become a far away notion. Options like take away food and fast food have added to the cause and so did the food fusion joints that are coming up in every corner of the streets. Lots of views are put forward on the usefulness to learn cooking, together with individual empowerment, expression of originality, health issues and expenditure. Any one can cook very easily and tasty stuff if he or she is keen to make a sincere attempt.

If you know how to cook then it improves your self-assurance or confidence as you are no longer dependent on someone else for your own food. Then there is no necessity for you to look for food joints or restaurants. And moreover you don't have to rush for their opening or closing hours. With a little bit of guidance which you can obtain from the internet or from some recipe books available, you can cook as good and tasty as you will find in the food joints. And it also improves your patience and sometimes it is a pastime.

From the ancient days till today a good cook or chef is always admired for his or her talent and people are always in the search of good foodstuff. Tasty cooking demonstrates the ability of a person to combine different ingredients and making it a special preparation which any one will love to have. Today good chefs are in huge demand in hotels and restaurants.

Foods that you get outside are prepared in such a way that you like their tastes. And in making it more delicious and tasty more oil, fat, sugar salt and many other things are added for better flavor and taste. But if you cook your meal or food at home it gives you the opportunity to cook according yourself using less calories and less fat which is would definitely be healthier for you. So it will keep you in better shape and form. If you are consuming food from outside on a regular basis, it will definitely take its toll on your health and fitness.

Nowadays going out and having food in restaurants are becoming very costly and sometimes not suitable for our pocket. Moreover you have to book and reserve your places or tables before hand which is very annoying sometimes. So cooking at home is a good option especially when you are willing to avoid spending money and keep yourself healthy. Cooking also allows you to spend some quality time with your family. Starting cooking at home and soon you will not only begin to enjoy it but find it relaxing too.

Suzane Dass is a [http://www.cooking.infoindetails.com/ ]cooking enthusiast and had spent experimenting with fusion foods for sometime now. So, cooking is not only her passion but also a way of life. You can find her [http://cookingchannels.blogspot.com/ ]cooking tips in blogs and her website http://cooking.infoindetails.com

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Cooking Tips To Make Life Easier In The Kitchen - Part One

By Chris Teo
Here are some quick and easy cooking tips that may save your day.
1) If you are a beginner, start with a simple recipe. Do not be overzealous and choose some recipes that require way too much preparation. Choose a healthy cooking recipe that you can prepare easily. When you are better, you can opt for something more challenging.
2) It is recommended that you prepare all the ingredients that you need for your gourmet recipe before you start heating the pan or pot. Otherwise, you may get all excited if you forget something along the process thus spoiling or overcooking your food. It's great to have everything freshly cut and prepared during your cooking but if you are an amateur, it is still better you get all your ingredients ready first before you start heating up your pan or pot.
3) It is wise to measure your ingredients rather than just estimate. Follow your given recipe as closely as possible. Of course, cooking is not set in stone. For example, if you don't like your cake too sweet, you can reduce the amount of sugar stated in the recipe by a quarter. Likewise, you can substitute butter for margarine to suit your tastebuds.
4) Cooking temperatures is very important. So be sure to follow the recommended heat settings especially when you are baking.
5) Cook only one dish at a time so you can manage it better. If you have two or three dishes cooking at the same time, you may find yourself running around checking the oven, microwave or pot. By the time you finish, you will be so tired and stressed, you won't be able to enjoy your meal. So just take it easy and cook one dish at a time.
6) It is a good idea to set your table before you start cooking so that once the food is ready, you and your family or friends can just sit down and enjoy the meal while it is still hot.
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The Best Italian Cooking Recipes

By Echo Wang

Italian cooking is incredibly popular, and it is definitely among the richest and most varied anywhere. The problem is finding an easy Italian recipe to make, which is especially important if you are just a beginner. There are a few really great Italian cooking recipes that are ideal to try out, even for someone who has never cooked Italian food before in their life.

Shrimp Scampi

Shrimp is a very popular Italian food and shrimp scampi is definitely one of the most widely loved Italian cooking recipes. For this recipe you will need 1 ½ pounds large shrimp, 1/3 cup butter, 4 tablespoons minced garlic, 6 green onions, ¼ cup dry white wine, 2 tablespoons lemon juice, 2 tablespoons chopped fresh parsley, and salt and pepper to taste.

To prepare this dish you start off by rinsing the shrimp and setting it aside. Then you want to heat the butter in a large skillet over medium heat, cook the garlic for a couple of minutes until softened and then add the shrimp, green onions, wine, and lemon juice. You want to cook the shrimp until they are pink and firm, which should take about one to two minutes on each side.

Keep in mind that the trick to this recipe is to not overcook the shrimp. You can add a lot of extra garlic but make sure not to overdo it because you do not want to overshadow the taste of the shrimp. The dish is often served over pasta but can also be served on its own with some crusty bread.

Spaghetti with Mussels

Another of the most popular Italian cooking recipes is spaghetti with mussels. Not only is this considered as being one of the most delicious Italian cooking recipes but one of the easiest to prepare as well.

For this recipe you will need 3 pounds fresh mussels, 1 bay leaf, 6 peppercorns, 2 whole cloves, ¼ cup dry white wine, 3 quarts water, ½ teaspoon salt, 1 pound spaghetti, 4 tablespoons olive oil, 1 tablespoon garlic, 1 cup stewed tomatoes, 1 tablespoon fresh basil, ¼ teaspoon salt, and 1/8 teaspoon white pepper.

To prepare, you begin by scrubbing the mussels under cold water, and removing the beards and draining. Then you want to add the mussels, bay leaf, peppercorns, cloves, and wine together in a large saucepan or kettle. Cover this mixture and bring to a boil, and then cook this over high heat until the mussels open. This typically takes about five minutes but times will vary depending on the cooking element.

Finally you add the garlic and cook briefly, stirring often. Add the tomatoes, broth and spaghetti, and then add the mussels to this. Stir and heat for a moment and serve hot.

These Italian cooking recipes are just examples of what authentic Italian cooking is really all about.

Echo Wang is a contributing Editor for http://www.aseni.com/ - Find out which cooking products, treatments & solutions will continue to be beautiful at any time. Our site is dedicated to providing information about cooking well options so you can continue to do it perfect, if want to more information, please visit [http://www.aseni.com/food-and-beverage/cooking-tips/ ]cooking-tips

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Essential Cooking Supplies for the Great Outdoors

By Echo Wang

Cooking outside is quite a challenge and as such you may need a few cooking supplies that are specifically made for outdoor cooking. These utensils need to be sturdy and hardier than those you use inside your home as they will be exposed to outside elements in addition to possible open flame and of course, being toted around with other outdoor gear.

Pots and Skillets

Perhaps the best material for your cooking supplies in regards to pots and skillets is cast iron or aluminum. Cast iron is best over an open flame, is quite hardy and the food cooked in it usually turns out great. Aluminum is best over an open flame as long as you have a grill or grate to set it down on, much like a burner on a stove.

A cast iron Dutch oven should be the first of any cooking supplies you purchase for cooking in the great outdoors. It is versatile and you can cook virtually anything you would in an indoor oven inside one of these large lidded cast iron pots. A cast iron skillet is a great addition to your cooking supplies too as you can also cook virtually anything you want on it.

Utensils

Cooking supplies, particularly utensils, need to be made of metal as plastic can easily become scorched or even melted. Metal utensils will not hurt your cast iron or aluminum pots and skillets and they are easier to clean, particularly when you need to use a steel wool pad for baked on messes.

Tongs and a long fork are important cooking supplies for the outdoors as they will keep your hands from being burned by the heat and flames of a campfire or camp stove. They are easy to manipulate and work best when cooking meats and when you have the need to turn things over without burning yourself.

A flat metal spatula, skewers and both a slotted and solid metal spoon should be added to your list of outdoor cooking supplies. The spatula is an obvious tool for flipping burgers and other food on the grill and skewers are a great way to cook meat and vegetables over an open flame without dirtying up a skillet. The spoons are important for stirring food as well as for the serving part of dinner plus they make a handy shovel when you need to dig a small hole!

Fireproof gloves or flame resistant mitts plus heavy duty aluminum foil are two final important items when purchasing cooking supplies for any outdoor adventure. Having pot holders that are flame resistant is important protection for your hands, particularly when you are cooking outdoors over an open flame. Also, foil is a much needed accessory to any outdoor cooking venture as you can line a grill, create food packets to place on the grill and you can even ball it up and use it to scrape off the grill! Choosing cooking supplies for your outdoor cooking adventures, whether in your backyard or camping should be considered with care and an eye for durability.

Echo Wang is a contributing Editor for [http://www.aseni.com/food-and-beverage/cooking-tips]cooking-tips Find out which cooking products, treatments & solutions will continue to be beautiful at any time. Our site is dedicated to providing information about cooking well options so you can continue to do it perfect, if want to more information, please visit [http://www.aseni.com/food-and-beverage/cooking-tips/essential-cooking-supplies-for-the-great-outdoors.html]Essential Cooking Supplies for the Great Outdoors

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5 Steps to Easier Cooking

By Heidi Johnson

Cooking doesn't have to be difficult or time consuming. If you're struggling with how to make your cooking time less of a struggle, then here are some tips.

1. Look over how you are cooking - Are you making the same meals over and over again and not making larger quantities to put in the freezer?

2. Get recipes that work - If you're stuck and can't find anything to make, just ask a friend for her favorites or look on the internet or in the library.

3. Set up your kitchen in meal centers - Look at how your kitchen is organized. Is all your dinnerware together (i.e. plates, cups and silverware)? Are all your baking items together (i.e. mixer, flour, sugar, spices, mixing bowls and spoons)? Are all your meal preparation items together (ie. Pots, pans, cooking spices)? If everything was organized together you might find it easier to cook.

4. Make the most of your time in the kitchen - if the meal you are making can be doubled or quadrupled and frozen, then do it! It's not any harder to put a tablespoon of oregano in a pot that it is to put a teaspoon. It isn't any harder to cook 4 cups of rice than it is to cook 1 cup. You can eat the meal that night and put the other meals in the freezer for another busy day.

5. Get help if you need it - ask a friend for some advice, read a book, look online. There are many resources out there to help you take the stress out of cooking and eat many delicious home cooked meals.

Do you want to know more about saving time in the kitchen? Grab your free report "Time Saving Kitchen Tips" at http://www.hjresources.com/freeck Heidi Johnson specializes in helping families find resources to simplify and improve their lives.

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