A Special Kind of Dip

Cheese spread is combined with beer and red pepper sauce for a luscious dip perfect for chips or raw vegetables. Beer and cheese dip is ideal for weekend get-togethers or sports night with friends. This is great for entertaining guests and for pairing with buckets of beer on your next weekend party. All you need to make thisrecipe is three simple ingredients that are easy to find in any grocery store. If you’re tired of the plain and simple cheese dip, spike it up with a bit of beer to give it depth, flavor and complexity. Beer chips are quite the rage these days but you can enjoy it in another form. Use regular potato chips and dip it in this creative recipe for beer lovers. Choose your favorite kind of beer to add to the dip. Ale beer and light beer also goes great with cheese and hot pepper. Avoid those that are too bitter so as not to overwhelm the flavor of the cheese. A bit of sweetness is a good idea. You can also use a pale ale or wheat beer for an interesting body and flavor. What will go best with this recipe is onion rings in beer batter and beer ice cream to cap the night off. Beer and cheese dip is also perfect for days when you are craving for that ice cold beer but can’t afford drink for one reason or another. You can eat as much dip as you like and you are unlikely to get a hangover. And if you are worried about the bulge the chips might cause, you can eat vegetable sticks instead and indulge a bit with the beer and cheese dip. Nachos and tacos also go great with the beer and cheese dip.

Beer and Cheese Dip


Ingredients
1 lb. process cheese spread loaf (such as Velveeta), cut into pieces
½ cup beer
½ to 1 teaspoon red pepper sauce


1. Place the cheese spread and beer preheated saucepan
2. Stir constantly until the cheese is melted and smooth,
3. Add the pepper sauce and mix well.
4. Serve immediately or keep warm in a hot dish.

Crispy Chicken without any Batter

The crispy butter chicken is an exceptionally delicious dish that has gained unmatched popularity over the years due to its striking health benefits and rich flavor regime. Chiefly made from chicken and butter this dish has managed to turn these everyday ingredients into an extremely delicious combination that will turn any meal into a feast. Although this dish is similar in looks to most bread-crumbed chicken treats it stands out due to its delectable tastes and ease in preparation. Indeed by following a simple list of straight forward instructions anyone can make this dish right in their modest kitchens without much trouble. For more of the best cooking recipes just go to the link.


Crispy Butter Chicken

Ingredients
4 cups of boneless chicken sliced into strips (any chicken cut will do, in fact, dark meat works very well especially with the skin on)
8 tablespoons butter (1 stick)
Salt to taste
Pepper to taste

1) Prepare the chicken you want to make and set it aside.

2) In a large skillet melt butter over a medium hot flame.

3) Carefully place the chicken parts into the melted butter.

4) Add pepper and salt to taste and stir the mixture.

5) Fry the chicken pieces careful to avoid burning until they are brown and crispy.

6) Remove from heat and serve with an appropriate dish such as rice, tacos or serve them alone.

Smoked Fennel and Cooked with Passion

Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer, smoked beer, and lapsang souchong tea are also smoked.

In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton, and whale.

Historically, farms in the Western world included a small building termed the smokehouse, where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations.

 

Semi smoked fennel encrusted pork tenderloin with passion fruit gastrique with sweet potato wisps

Ingredients

1 Whole Rutabaga

½ cup sugar

½ cup water

1 tsp. butter (for rutabaga)

1.2 tsp. of finely chopped chives

Pork Seasoning:

½ tsp. of crushed fennel seed

Pinch of ground cumin

Pinch of ground coriander

Pinch of All Spice

Pinch of Fleur de Sel

2 cups Passion fruit juice

1. Add finely chopped rutabaga to boiling water, and poach for 15 minutes.

2. To make the gastrique, put a pot on high heat, and add sugar and water.

3. Place the beef tenderloin in a pan, and cover. Use a smoking gun, or smoker, filled with apple wood chips, and smoke the meat. Fill the pan with smoke and let it sit.

4. Use a Chinese mandolin, to create strands of sweet potato, and then drop them in oil at 365 degrees F.

5. As the water and sugar begin to caramelize, pour in your passion fruit juice. Reduce this mixture until it thickens.

6. Coat the tenderloin with your Pork Seasoning, and place them in a hot pan. Sear all sides, then place into the oven at 365 degree. F.

7. Drain the rutabaga, and press it through a ricer into a large stainless steel bowl. Add butter, and thinly sliced chives, and mix.

8. Drizzle your passion fruit gastrique on a plate. Make quenelles of the rutabaga mash, and place the pork tenderloin on top of the Rutabaga. To top it off, lay the deep fried sweet potato mash on top!

Amish Recipe: Apple Pancake

 Amish cooking is based on old-fashioned home cooked meals made from wholesome and natural ingredients. In this recipe for Amish pancakes, delicious juicy apples are added to the batter to make a moist yet fluffy and flavorful breakfast that is also nutritious. The best apples to use for cooking are subtly tart and sweet and hold their shape well and won’t turn into mush. Some of the best apples to use for making pancakes include Gala, Golden Delicious, Rome Beauty, Honeycrisp, Fuji, Jonagold, Pippin, Northern Spy, Braeburn, Gravenstein, Winesap, York Imperial, Cortland, and Rhode Island Greening. To keep in line with the Amish principles and culture, use local and organic ingredients if possible. Can't cook without any demonstration? Well you're in luck cause best cooking videos for this recipe is here.

When mixing the batter, combine the flour and other dry ingredients with the wet ingredients just enough so that everything is moist and there are no dry spots visible. There should be a few lumps left and the batter should not be smooth and pasty. Over mixing the batter will result in tough and chewy pancakes instead of light, fluffy and airy. Use a large whisk to allow more air to be whipped into the batter for beautifully puffy pancakes.

Before cooking the pancakes, make sure that the griddle or skillet is hot. To test whether the pan is ready or not, sprinkle a few drops of water on the surface and if they dance around then this is a good indication that the griddle is ready and you can place the batter in the pan. It should take about two to three minutes to heat the pan. Add the fat when the pan is hot to make sire it does not burn. Cook a fourth of a third of a cup of batter at a time, which is a good size for making nice round pancakes.

Amish Apple Pancakes

Ingredients

2 cups flour

4 teaspoons baking powder

2 cups milk

2 tablespoons melted butter

2 tablespoons granulated sugar

1 teaspoon salt

2 eggs (separated)

1 cup grated peeled apple

1. In a large mixing bowl, combine flour, sugar, baking powder, and salt.

2. In a smaller bowl, stir together the milk, egg yolks, and butter. A little at a time, add to the flour mixture, beating until smooth. Add apple and stir. Fold in the egg whites.

3. Pour ½ cup of batter onto a preheated, greased griddle. Cook until bubbly, then turn and cook the opposite side until golden.

Apple Strudel on th Rise

Apples are best as apple pie, but the German traditional dessert, the strudel, is also a perfect recipe using apples. With its thin and crisp crust, the apple strudel has an apple filling which takes the apples to a different level. Unlike the apple pie, which must be sliced before serving, the apple strudel is handier to eat because of its shape. Make this delicious treat especially during apple picking season.

When making the apple strudel, make sure to create good pastry dough with which to wrap the apple filling. The unleavened dough should be rolled into thin and elastic sheets. The rest of the ingredients of the apple strudel offer simplicity: the apples themselves mixed with bread crumbs and dried grapes (or raisins). It is then flavored with cinnamon, butter, and sugar. Just the combination of apples and cinnamon are enough to make you want more of this pastry.

Apple Strudel

Ingredients

Dough:                                               Pepper Garnishing:

½ lb. flour                                            6 apples

1 spoon oil                                           1.8 oz. molten butter

1/2 spoon vinegar                               1/3 lb. sugar

1/3 lb. sugar                                        2/3 oz. cinnamon

1 egg                                                   1.8 oz. dry grapes      

1 cup lukewarm water                        1.8 oz. breadcrumbs

Salt                                                      0.35 oz. milk

1. Make the pastry dough. In a bowl, mix the flour and salt and gradually add the water and the oil. Add the vinegar and egg and blend until you get supple dough. Knead for about five minutes until it is not sticky. Form into a ball and cover it with plastic wrap. Allow dough rest for 2 hours in an ambient temperature.

2. Meanwhile, make the apple filling. Peel the apples and dice into pieces about ½ inch in size. Place the diced apple, cinnamon, 3.5 oz. sugar, and dry grapes in a large bowl. Allow to macerate for about 1 hour.

3. After two hours, spread the dough as thin as possible (about 1/10 inch). Spread the molten butter, then the macerated apples (except the milk) over the thinly spread dough. Add the breadcrumbs. Further garnish with the macerated apples.

4. Preheat the oven to 400 degrees F. Roll together the pastry with apple filling to create a cylinder of about 2 inches in height. Use a brush to glaze the top with milk. Bake in the preheated oven for about 40 minutes.

Frog Legs: Taste like Chicken

Mothers day is here and we want to share this day with our family, especially with our moms or the moms of the house.  It's good if we can celebrate it all together with them, cook up supper or ask your mom if she can cook your favorite soup or any of your favorite food you remember from your childhood, I'm pretty sure that would be a delight but don't forget to say thanks and ask for the recipe. Thinking on what to give your mom? Well in my opinion moms don't ask much about expensive gifts, just be yourself and please don't forget to greet your mom and say that you love her. Gifts don't have to be material things, it can be that you all visit her favorite hangout or just bond together through cooking or just help her in chores, it ain't much but you'll make her smile and happy and that's what matter most.  To see your mom happy also makes you happy definitely and make the most out of this day.

Frog legs are one of the better-known delicacies of French and Cantonese cuisine. They are also eaten in other regions, such as Thailand, Vietnam, Indonesia, the region of Alentejo in Portugal, Spain, Slovenia, northwest Greece, and Northern Italy, as well as the Southern regions of the United States. Currently the world's largest exporter of frogs is Indonesia, also a large consumer. In regions such as Brazil, Mexico and the Caribbean many frogs are still caught wild. A type of frog called the edible frog is most often used for this dish. Frog legs are rich in protein, omega-3 fatty acids, vitamin A and potassium. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat approximately between chicken and fish. Frogs are raised commercially in certain countries, e.g. Vietnam. Frog muscle does not resolve rigor mortis as quickly as warm-blooded muscle (chicken, for example), so heat from cooking can cause

fresh frog legs to twitch.

Ingredients

1/3 lb. mushrooms
1 + 2 tablespoons butter
12 frogs’ legs
½ lb. crab meat
½ cup sherry
1 tablespoon cornstarch
1 tablespoon cold water
1 1/3 cup scalded cream
1 egg yolk

1.Wash the mushrooms and cut off the caps. Reserve the stems for another dish. Cut the caps into strips about ¼ in. 

2.Heat 1 tablespoon of butter in a skillet over medium high heat. Once the butter is melted, add the mushrooms and sauté for 3 minutes. 

3.Fill a pan with hot water and place over high heat. Put a steamer over the top of the pot. Add the frog legs when the water begins boiling. Cover and cook until tender. Remove from the streamer and place on a baking dish. 

4.Melt 2 tablespoons of butter. 

5.Add the crab meat to the frog legs and pour the melted butter over the top of both. Pour sherry over the whole. Cover tightly with foil and allow to infuse for half an hour. Preheat the oven to 350 degrees F. 

6.Place in the oven and bake for 5 minutes. Remove about half the liquid, and sprinkle the mushrooms over the frog legs. Place in a warming drawer. 

7. In a saucepan, mix together the cornstarch and water. Add this mixture to the scalded cream, little by little until well blended. Cook for 20 minutes, stirring constantly until thickened. Blend in the egg yolk. Serve this sauce over the frog legs.

A Tropical Twist With My Coleslaw

Coleslaw, sometimes simply called slaw in some American dialects, is a salad consisting primarily of shredded raw cabbage, which is dressed with mayonnaise and/or buttermilk in some variations and dressed with vinegar and seasoning (without any dairy or mayonnaise) in other, lighter variations. Cream or sour cream may be used as the dressing and vinegar may be added. It may also include shredded carrots as well as other fruits and vegetables such as apples, onions, radishes, and peppers. Horseradish, seeds, and various spices may be included.

Coleslaw is made even more scrumptious and vibrant with the addition of mango, and given a twist of gourmet with some blue cheese dressing in this healthy and exceptional recipe inspired by caterer Diana Temple. It is a colorful and refreshing side dish to barbecues, grills, roast chicken, and other favorite summer dishes. The bright yellow color of ripe mangoes provides a pretty contrast to the green and purple shredded cabbage. To give it texture and a rich nutty taste roasted pine nuts are sprinkled over the salad.

There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, pepper, onion, grated cheese, pineapple, or apple, mixed with a salad dressing such as mayonnaise or cream. In the United States coleslaw often also contains buttermilk or mayonnaise substitutes, and carrot; although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw and commonly found in the Piedmont region of North Carolina, is made using ketchup and vinegar rather than mayonnaise. A variety of seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares.

The different colored fruits create a festive vibe and the different flavors and texture give a pleasant sensation and experience in the palate. Grilling the fruits intensify their flavors and caramelize their natural sugars, making them even sweeter. In this recipe, chunks of pineapple, green grapes, and large plums are skewered on bamboo or wooden sticks and grilled until tender. The fruit kebabs are served with a healthy and delicious dipping sauce of fat-free yogurt, honey, and lemon juice. Prepare and serve at least one skewer per person. Fruit kebabs are perfect for vegetarians at barbecue parties.

Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats, and may be accompanied by French fries or potato salad as another side dish. It is commonly included when ordering a fish fry in the midwestern United States. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard. A vinegar-based coleslaw is the signature ingredient to a Primanti Brothers sandwich. Coleslaw also is used on a variant of the Reuben sandwich, with coleslaw substituting for the sauerkraut, the meat being either pastrami or corned beef, and the sandwich commonly is called a "Rachel" to differentiate it from the "Reuben".

A variation of coleslaw made with vinegar and oil is often served with pizza in Sweden.

Coleslaw added with cooked ham slices and sliced pepper (julienne cut), in Italy is called "Insalata Capricciosa" (capricious salad).

Other slaw variants include broccoli slaw, which uses shredded raw broccoli in place of the cabbage.

Slaw With Mango And Blue Cheese Dressing

Ingredients

In a large bowl combine:

4 cups thinly shaved green cabbage

2 cups thinly shaved purple cabbage

1/3 cup mango, cut in small shards (peach or nectarine in season could be substituted)

1/4 cup thin sliced green onion

3 tablespoons roasted pine nuts

For dressing, place in blender:

3/4 cup buttermilk (or 2% milk)

1/4 cup light colored vinegar, such as rice wine vinegar

1/4 cup mayonnaise (she prefers Veganaise)

5 ounces blue cheese (such as Gorgonzola)

2 tablespoons fresh parsley leaves

2 cloves garlic, chopped

1 teaspoon Worcestershire sauce

Preparation Instructions

1. Combine cabbage, mango, onions, and pine nuts in a large bowl.

2. Combine buttermilk, vinegar, mayonnaise, blue cheese, parsley, garlic, and Worcestershire sauce in a blender, and puree until smooth.

3. Over the salad in the bowl pour some of the dressing. Toss to combine and coat ingredients. Add more dressing if desired.