Coq Au Vin French Recipe

Chicken as you may know, is the most available of all kinds of meat in the grocery. A lot of people mostly children are fond of eating poultry due to its delicious taste and smooth meat properties. Its white meat also has the tenderness that no other can ever replace. The benefits of eating chicken has been proven years back and everybody loves to chomp this again and again because they have found it safe for every day consummation. There are lots of healthy advantages on eating chicken so if you are a chicken lover you must go through it.

For once, protein is the biggest use in our body and one of the benefits of eating chicken is that it contains the lean meat which has it. Scientists have discovered that it has the capacity to help obese to lose weight and others who wants to manage their figure. For more help in losing weight try Lean African Mango. It also has niacin which protects the body from cancer. Chicken also has selenium, an element that helps promote thyroid hormone metabolism which eventually controls the metabolic pathways. This also has anti-oxidant to defend the immunity of the body.

Other benefits of eating chicken are that it activates cells and molecules from the Vitamin B6 components of the chicken meat. This forms the cellular aspect of the body which repairs our blood vessels. Phosphorus, a unique component of element helps the body to have strong bones and muscles that may eventually ensure the better function of our inner organs. The chicken lean meat also has the capability to stimulate growth and development of the body and it’s primarily in charge with the most important body parts to unleash its energy functions. Are you looking for online cooking recipes? Well you're just a click away.

Ingredients

¼ lb. salt pork, diced
3 tablespoons butter
4 small shallots
8 small white onions
1 garlic clove, sliced
1 carrot, sliced
1 frying hen, cut into pieces
2 tablespoons all purpose flour
Sea salt
Pepper, freshly ground
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chervil
1 bay leaf
1/8 teaspoon dried thyme
1 cup red wine
1 tablespoon brandy
¼ lb. mushrooms

1. Heat the butter in a large saucepan over medium heat. Add the salt pork pieces and sauté until slightly golden.

2. Add the shallots, onions, garlic, and carrot. Sauté until tender. Do not brown. Remove the vegetables and pork with a slotted spoon.

3. Add the chicken and cook until browned. Sprinkle the chicken with the flour, salt, pepper, parsley, chervil, bay leaf, and thyme. Add the previously cooked vegetables back to the pan. Add the wine and brandy. Simmer for 40 to 45 minutes. In the last 5 minutes of cooking, add the mushrooms.

Healthy Spicy Beef

Peppers hot or not may do more than round out your omelet, spice up your salsa, and make for a colorful stir-fry. They help you get some of your daily vitamins and contain compounds that may be linked to weight loss, pain reduction, and other benefits. Peppers, by the way, are fruits, not vegetables. They have been popular in all sorts of recipes for a long time, including with the ancient Aztecs. And now they’re getting new attention from researchers eager to unlock their potential health benefits.

Whether spicy or sweet, peppers contain many phytochemicals, which are naturally occurring compounds found in plants. Many of peppers' phytochemicals have antioxidant abilities. This means they can help neutralize free radicals in the body, which damage cells. So they may help prevent or reduce symptoms of certain diseases. Similar to hormones, some phytochemicals also act as messengers in the body. Peppers come in a rainbow of colors, including green, red, yellow, orange, and even purple, brown, and black. Lots and benefits are stored in these peppers so better look into these video recipes online now.

Ingredients

1 1/2 lbs. round steak cut into strips
1/4 cup olive oil
1/4 tsp. coarse ground black pepper
1/3 cup onion, chopped
1 garlic clove, minced
3 green bell peppers, cut into slices
3 red bell peppers, cut into slices
1 1/2 cup celery, diced
1 cup beef bouillon
1 tbsp. soy sauce


1. Cut round steak into 1” long strips, about 1/8” thick.

2. In a large skillet, over medium-high heat, heat oil and black pepper. Add steak and stir-fry until meat is brown, about 5 minutes.

3. Stir in onion and garlic. Then add peppers and celery. Pour in bouillon and soy sauce.

4. Cover pan, reduce heat to medium, and cook until meat and vegetables are tender, about 10 minutes.

Baked Bananas

When bananas are baked their natural sweetness is brought out and make them taste even more delicious. In this recipe, bananas are flavored with butter, sugar and lemon juice and baked until soft and silky. Served with some vanilla ice cream and sprinkled with chopped pecans or almonds this quick and simple dessert recipe makes an elegant dish. You can also put whipped cream on top and chocolate shavings. For a healthier alternative, top this with yogurt and enjoy for a luxurious breakfast.

There are many kinds of bananas available in the market and varieties differ in texture, size and flavor. Available the whole year round are yellow bananas and exotic varieties can be bought at ethnic food markets. There is a lot of diversity in Hispanic, Thai and Philippine markets where bananas are grown abundantly and exported around the world. There are red bananas, plantains, Lady Fingers, and burro bananas. You can use a variety of bananas to make this recipe even more fun and tasty. Or you can try different kinds of bananas each time you make this recipe. Lots of ways to cook banana so feel free to view up some online video recipes here.

Bananas develop and ripen further after they are harvested, so they can be picked while they are still green. This allows them to be shipped to far places with little storage problem. However, bananas are sensitive to cool temperatures, and bruise easily below 55 degrees F. Never keep the bananas inside the refrigerator when storing them. 60 to 70 degrees F is the ideal temperature for allowing bananas to ripen. Higher temperatures will cause them to ripen too quickly.

Choose those bananas that are firm with a bright appearance and have no signs of injury or bruises when buying them. Bananas with green tips are not fully developed and should be allowed to ripen for a day or two or more when the solid yellow color is specked with brown.

Ingredients
4 bananas, peeled and cut in halves
2 tablespoon butter, melted
2 tablespoon sugar
2 tablespoon lemon juice

1. Put the peeled and banana halves In a bowl and add melted butter, sugar and lemon juice to it.

2. In a greased baking tray pour this mixture and bake it for about 20-25 minutes in a preheated oven at 180 degree F. Allow it t cool on a wire rack. Serve in pudding bowls.

3. Chopped nuts maybe added if you like.

Andrea's Coffee Cake

Cake is a term with a long history (the word is of Viking origin, from the Old Norse kaka) and denotes a baked flour confection sweetened with sugar or honey; it is mixed with eggs and often, but not invariably, with milk and fat; and it has a porous texture from the mixture rising during cooking. It is not surprising that the frontiers between cake and bread, biscuit and bun are indistinct. The progenitor of all is bread in its simplest form. As techniques for baking and leavening developed, and eating patterns changed, what were originally regarded as froms of bread came to be seen as categories of their own and named accordingly. Certain Roman breads, enriched with eggs and butter, must have achieved a cake like consistency and thus approached one of these indistinct frontiers.

Europe and places such as North America where European influence is strong have always been the center of cakes. One might even draw a line more tightly, from English-speaking areas. No other language has a word that means exactly the same as the English 'cake.' The continental European gateau and torte often contain higher proportions of butter, eggs and enriching ingredients such as chocolate, and often lean towaars pastry rathern than cake. Central and East European items such as baba and the Easter kulich are likewise different. The western tradition of cakes applies little in Asia. In some countries western-style cakes have been adopted on a small scale, for example the small sponge cakes called kasutera in Japan. But the 'cakes' which are important in Asian are quite different from anything occidental for examples, see moon cakes and rice cakes of the Philippines. Lots of online recipes for dessert are available at the link.

The history of cakes, goes a long way back. Among the remains found in Swiss lake villages were crude cakes make from roughly crushed gains, moistened, compacted and cooked on a hot stone. Such cakes can be regarded as a form of unleavened bread, as the precursor of all modern European baked products. Some modern survivors of these mixtures still go by the name 'cake', for instance oatcakes, although these are now considered to be more closely related to biscuits by virtue of their flat, thin shape and brittle texture. Today Andrea’s coffee cake is quite interesting baked at home. If you love the art of baking, this recipe takes you one level up.

Ingredients
2 tablespoon margarine
100gms sugar
2 large eggs, well beaten
200gms flour, all-purpose
1 teaspoon baking soda
1 teaspoon baking powder
100ml sour cream
1 teaspoon vanilla extract
1/4 teaspoon brown sugar
1 tablespoon cinnamon
1/4 cup sugar
3/4 cup chopped nuts – your choice of nuts
3/4 cup melted butter

1. In a large bowl, mix all the cake ingredients together, blending well with a hand blender until smooth.
2. In a greased baking tray, pour 1/2 of the batter.Spread some of the chopped nuts on top. Pour the remaining batter on top.
3. pread more chopped nuts on top, then pour the melted butted on top of them.
4. Take in a preheated oven for about 40-45 minutes at 350 degree F.

Game Over for Rabbits

The mild and mostly white meat of rabbit is simply seasoned with salt and pepper and browned in butter in this gourmet recipe. The sautéed rabbits are covered in sumptuous gravy make with vegetables, rabbit meat, tomato concentrate, white wine, herbs, thick cream, and butter giving flavor to the dish and creating an extraordinarily unforgettable meal. The rabbit in a gravy sauce is served on a bed of lentils for a complete and satisfying dinner or lunch. Pair this with a good bottle of red wine such as Merlot, Pinot Noir or Shiraz. Bordeaux and Burgundy wines also go perfectly well with rabbit dishes.

Rabbit has very little fat and can quickly dry out and become tough. To avoid this, the rabbit meat should be cooked quickly on high heat sealing its juices and keeping it moist and tender. The creamy gravy used in this recipe also helps flavor the meat and give it additional moisture. For safety, cook the rabbit meat until it reaches an internal temperature of 160 degrees F. Do not poke or pierce the rabbit meat unnecessarily, however, since the little juices that it has will leak out and you end up with tough and dry meat. For more chef recipes you can go inside the link.
How to Fillet a Rabbit

When choosing rabbit for sautéing, choose a young rabbit, also known as a fryer, as opposed to a mature rabbit or a roaster. Young rabbit is more tender and moist than the older varieties, which are more appropriate for stewing or braising. Fryers have a fine grain and a bright pink flavor and can be cooked similarly to chicken. They are usually between 1 and 3 pounds in weight and are less than 12 weeks old. Roasters are generally over 8 months old and a little darker in color.

Don’t forget to soak the lentils overnight before cooking. The lentils will absorb the flavors from the gravy, vegetables and spices and make a perfect contrast and complement to the sautéed rabbit.

Ingredients

2/3 lb. green lentils
mixed greens (thyme, parsley, laurel)
3 rabbit fillets (about 2 2/3 lbs.)
5 large carrots
1 leek
1 tip of baking soda
2 shallots, butter
2 tablespoons cream
½ cup rabbit gravy
For the Rabbit gravy:
oil
1 lb. rabbit carcass - rabbit pieces (front, head) cut into small pieces
1 diced onion
sliced carrot
1 crushed garlic clove
1 tablespoon tomato concentrate
1 1/4 cups white wine
1 1/4 cups water
salt, pepper


1. Start preparing the rabbit gravy by heating oil in a large Dutch oven or similar an. Brown the rabbit pieces. Add the vegetables, allowing them to brown, stirring constantly. Add water, tomato concentrate, and white wine. Simer for 30 minutes. Allow to cool. Strain in a fine sieve. You should obtain about 1 1/4 cups gravy, which you can refrigerate for about 1 week or place in the freezer.

2. The night before preparing the meal, soak the lentils in lukewarm water. Cook the lentils in salted water with the mixed greens for about 30 minutes. Drain and set aside.

3. Prepare the rabbit fillets and cut each into 5 or 6 large cubes. Wrap in foil and refrigerate. Peel the carrots and dice one of them. Cut the other carrots into small balls, using a special knife. Cook in boiling, salted water. Keep only the white part from the leek. Cut it a la julienne (into long, thin strips) and cook in boiling, salted water with a pinch of baking soda. Refresh in ice cold water and drain. Mince the shallots and place them in an airtight container in the refrigerator.

4. Heat a small amount of butter and the minced shallots in a saucepan. Allow shallots sweat for a moment. Add the diced carrot, lentils, 2 spoons cream, 2 spoons rabbit gravy, and 1 oz. butter. Allow to gently simmer until the whole is smoothly bound. Season.

5. Season the rabbit pieces with salt and pepper. Place them in a pan with 1 ½ tablespoons butter. Sautee on low heat for 6 to 8 minutes (without browning), stirring regularly. Simultaneously, sauté the carrot balls in butter. Season. Sauté the leek a la julienne in some butter. Season. Boil the rabbit gravy for 1 minute. Bind on high heat by incorporating 3 tablespoons butter. Season.

6. Place the lentils in the middle of preheated serving dishes. Lay the rabbit pieces on top of them and sprinkle with the leek and carrot balls. Pour a spoon of gravy over each side.

Unlikely Tage Team in Soup

Don't be surprised that banana can accompany onions. Make something quite unexpected and try this banana and onion soup recipe. The tangy taste and pungent sensation of onions contrast wonderfully well with the sweet and mellow flavor of the bananas. Creamy, soothing, and surprising this unique dish will make an adventurous appetizer. It will turn your next dinner party into a revelation. All you need are bananas, onions, milk, hot water, butter, and salt and pepper to taste to make this simple recipe. The milk gives the soup a creamy mouth-feel while the butter gives it a rich and luxurious taste.

A new way to enjoy one of the world’s favorite fruit is this banana and onion soup. Bananas are usually eaten during breakfast on its own or with milk and honey or peeled and sliced and added to cereals. This creative recipe turns bananas into a savory dish. It can be enjoyed with some crackers or crusty bread. There are many kinds of bananas and each has its own distinct flavor. Cavendish bananas are the most common type of bananas available in groceries. Also known as Chiquita bananas, Cavendish has a solid yellow color when they are at their ripe stage, sometimes with a few brown spots. Green bananas can be ripened at home by leaving them at room temperature. Or they can be placed inside a paper bag for a faster ripening process. Cavendish bananas is easy to mash and make mushy type soup. Searching for other recipes? well just go here and you find tons of online video recipes so enjoy.

Ingredients

4 bananas, peeled, sliced
4 onions, chopped
5/6 cup milk, scalded
1 1/4 cups hot water
¼ cup melted butter
Seasonings to taste


1. Mix all the ingredients together in a saucepan.
2. Bring to a boil on low heat. This should take about 20-25 minutes. Cool and strain.
3. Boil again the strained liquid for about a minute. Serve hot in soup bowls.

Tender Beef at the Table

Ask any fine diner what the most succulent and delectable cut of steak is, and they will unanimously respond, "filet mignon." While filet mignon is the most expensive cut of beef there is, the price is well worth it. Aside from tingling your tastebuds, filet mignon also has many health benefits.
How to Make Filet Mignon with Rich Balsamic Glaze

The term "filet mignon" is French for "dainty filet." The term itself was first used in the book "The Four Million," written in 1906 by O. Henry. He used the steak multiple times throughout his book to create moments of romance and as a symbol of scrumptious treat. Today, this cut of beef still represents romance, as it is frequently served by restaurants as the main course on Valentine's Day.

Filet mignon is taken from the tenderloin of a cow or steer. The tenderloin is found on both sides of the spine, and because this particular muscle group is the least used, the tenderloin is the most tender and widely used in recipes. The portions of tenderloin that are cut from the smallest end of the tenderloin is filet mignon. It is most frequently served by restaurants in 4-, 6- or 8-oz. portions, and the price for a filet mignon dinner usually begins at $25. Filet mignon is generally cooked one of three ways: pan seared, grilled or cooked with bacon wrapped around it. Since the filet has very little fat, the bacon will add flavor and prevent the steak from becoming dry during preparation.

Ingredients



4 (4 oz.) beef tenderloin steaks
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons minced garlic
1/8 teaspoon crushed red pepper
3 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 teaspoons pure honey
Olive oil spray

1. Season steaks with salt and pepper.

2. Spray a large skillet with olive oil and place over medium high heat. Once the skillet it warm, add the steaks, cooking in batches, if necessary to avoid over crowding. Cook for 3 minutes on each side, or until desired doneness is achieved. Remove steaks from the skillet with tongs and tent with foil to keep warm.

3. Add the garlic and red pepper to the skillet and sauté for half a minute. Add the sherry and bring to a boil. Add the soy sauce, vinegar, and honey and return to a boil, stirring occasionally.

4. Reduce the heat and cook for about 1 minute. Serve sauce spooned over the steaks, or on the side.