Dishes I think you will love

Good day to everyone here are some of my favor dishes to make try them I think you will love them from http://www.kitchensofelegance.com/

COLD PASTA AND CHICKEN SALAD OR SHRIMP
SALAD
8 oz. vermicelli pasta noodles
1 c. French dressing
10 fresh sliced mushrooms
1 c. fresh broccoli florets, blanched
10 slices cherry tomatoes
Ripe olives (sliced)
1 can sliced artichoke hearts
2 c. cooked cubed chicken (or boiled shrimp)
1/3 c. fresh basil (or 1 1/2 teaspoon dried)
1/3 c. toasted pine nuts, optional
Cook pasta, transfer to mixing bowl. Add 1/3 of the dressing and toss well. Cool and chill 3 hours. In another bowl, mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing. Chill. Add chicken, basil, nuts. Mix with pasta.


BLACKENED CATFISH (CAJUN STYLE)
1 tsp. lemon-pepper seasoning
1 tsp. white pepper
1 tsp. creole seasoning
1 tsp. blackened fish seasoning
2 tbsp. lemon juice
4 catfish fillets (1-1/3 lb.)
vegetable cooking spray
garnishes: lemon wedges, celery tops
Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture on both sides of fish.
Spray a wire fish basket with cooking spray; place fish in basket.
Grill fish, covered, over medium coals (400°F) for 7 to 10 minutes on each side or until fish flakes easily when tested with a fork. Remove fish and garnish, if desired.
Yield: 4 servings.

CINNAMON APPLE BUNDT CAKE
1 (18 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
1/3 c. vegetable oil
1 can apple pie slices, drained thoroughly
1 c. water
4 eggs
1/2 c. finally chopped pecans or walnuts
1/4 c. Domino sugar and cinnamon
Wipe a 10 inch Bundt pan well with shortening or oil. Sprinkle with nuts. Set aside.
Combine cake mix, 1/3 cup vegetable or peanut oil, pudding mix, water, and eggs, beating for 2 minutes at medium speed.
Pour 1/3 batter into prepared pan, sprinkle 2 tablespoons sugar and cinnamon over batter. Spread half of the can of apples. Pour 1/3 more batter into pan. Sprinkle 2 tablespoons sugar and cinnamon over batter. Spread the second half of the apples. Cover with the remaining batter.
Bake at 350°F for 50-60 minutes until cake tests done when toothpick inserted in center. Cool 25 minutes on a rack then remove cake from pan and cool completely.
Note: Two cups fresh pared apples, diced, dusted with flour may be substituted for the canned apples

Here are some that save you money and makes cooking fun hope this is help full to all from http://www.kitchensofelegance.com/store-products-4231262-Sunbeam-Heritage-Dual-Motor-Stand-Mixer%2C-White_1096646428.html

You’ve heard, over the past years, of "30 Minute Meals" (or less), home cooking with nearly-home made style prepackaged and pre-processed foods, and you’ve seen the trend toward supermarket delis offering many more pre-prepared take home dinners.

These conveniences can be a great time saver when you’ve had a busy day at work and don’t want to face the task of putting a good meal on the table for the family and it seems to be a simple choice.

But when you consider the extra expense these take home meals add to the weekly food budget and tally it with the normally smaller food portions, and the unknown ingredients and food additives brought to the table, you’ll no doubt sharpen your pencil and red line these purchases as nothing more than the extravagances they always have been.

In the new economy and for the health of our planet, it may be time to reconsider the value of home cooking from scratch, using whole foods and unprocessed ingredients and locally grown fresh produce. Wise cooks have always known that when we have someone else do part or all of the cooking or food preparation, the sacrifice will be either in extra cost or diminished nutritional value; what is gained in time savings may not always outweigh these costs and might not turn out to be a good bargain when all things are considered.

The ideas for economy which we will offer here in the coming months are not to be considered hard and fast rules suitable for everyone’s schedule, but feel free to pick and choose those which fit your lifestyle; adapting as your days and free time permits. Some of us can devote part of our weekends to cooking meals for the freezer or to refrigerate for the upcoming week; others, without a work schedule, may be able to save the most on our food budgets by taking the time to cook from scratch daily, and by shopping often to take advantage of “Manager’s Specials” and sales at the supermarket.

Those of us who are dedicated to a lifetime of eating foods devoid of chemicals and harmful additives meant to preserve shelf life at the expense of nutrition will adopt the methods of, and relearn the skills and kitchen arts of our grandmothers and great grandmothers. We will learn, as they did, how to choose fresh foods and prepare these foods at home to make tasty, wholesome meals for the family in the most economical ways possible. In this capacity, we have an advantage over cooks of the past; the cook of today has, at her disposal, tools of convenience which can help make cooking from scratch rival the simplicity of preparation offered by many convenience foods. So, even when we are on a tight budget, the biggest savings in the kitchen may be the purchase of some of these tools. And remember, when purchasing kitchen tools, quality is not an option and cheap tools are not a bargain, since they will not stand the test of time and might not even do their job at all.

There are tools which are basic, such as a good quality chef’s knife and paring knife, and others which will help save money on food purchases directly.
Tools of the Trade
The Stand Mixer
A stand mixer will aid in the preparation of home baked breads, fruit cakes, soufflés, muffins, pastas, pancakes, biscuits, scones, waffles, crackers, pastries and so many other bakery staples - all of these (and many more) prepared using a small amount of skill and a bag of flour!

Extra accessories may be purchased for the stand mixer to help prepare purees (such as tomato sauce, pie fillings, jams and jellies, mashed potatoes, pumpkin pies and vegetable soups) and don’t forget a meat grinder attachment so that tough roasts and economical meat cuts may be ground into the freshest hamburger possible. Meatloaf, meatballs, home-made sausages, pork patties, ground veal, turkey, fillings for stuffings (raviolis, cabbage leaves, peppers, empanadas, to name a few) can then be made at home with an hour of well-spent time. A meat grinder (or even a food processor) is also wonderful tool for transforming leftovers.

A grain mill is available for the stand mixer which can be an advantage if you enjoy baking from scratch and using whole, fresh grains. It may also be used to grind your own cereals (such as cream of rice or cream of wheat) or grind your own corn meal, corn flour or fresh whole wheat or rye flours. This is the one way you’ll know for sure what the ingredients are in that loaf of bread.

A pasta attachment can be obtained for some stand mixers to enable the making of pasta, lasagna and ravioli from scratch. There are rollers for cutting lasagna, angel hair, and fettuccine; or just leave the pasta in wide strips to make ravioli or manicotti for stuffing.
Pasta Makers
Free standing pasta machines are also available; some have rollers with crank handles and may be bought for under $50; still other, more elaborate machines for extruding pasta shapes by pressing dough through brass or plastic disks and these also work very well.

There is a small learning curve to making pasta at home, but the skill, once learned, will bring you the confidence of knowing that you have the ability to feed a large family with style and nutrition for just pennies!
Money Saving Tips
Here are some easily implemented tips for shaving dollars from the monthly grocery tab.

First, and foremost, keep it fun. Decide at the onset that you are embarking upon a new culinary adventure and that having a smaller budget in the kitchen is not a burden but an opportunity. This will be a new start, and when you emerge at the other side, you will have acquired valuable new skills and expertise which will be useful to your time spent in the kitchen and at the supermarket for a lifetime. Extra time spent in the kitchen will be time well spent when time is what you are rich in.

Not all of these steps may be practical in your own situation and so we encourage you to read through this list and adopt only those elements of the plan which you feel might be helpful. Some ways to save money at the checkout require extra preparation time in the kitchen; if time is what you are rich in, then these extra minutes spent in food preparation may prove to be a boon to your budget (and often a beneficial upgrade to your diet and nutrition). Otherwise, skip past the fresh groceries aisle; we trust you will still find a few tips here you can use to save on your next shopping trip.
Reduce, Reuse, Recycle
Clean as you work; be considerate of the dishwasher (often yourself!) and try to use fewer dishes. Put dirty dishes in the dishwasher as you work, or wash up small items while waiting for the various stages in the cooking process to complete. Measure ingredients over the sink or a sheet of wax paper to avoid having to clean up the inevitable spills. Rinse and re-use the same measuring cups and bowls.

Save time by cooking several meals at once when you have an afternoon free. Prepare large meals on weekends and freeze or refrigerate well-labeled portions. Weekends are also a great time to prepare lunch box meals and snacks for the upcoming week, freezing in tightly wrapped individual serving sizes, ready to pack. Whenever possible, cook double batches and freeze half.
At The Supermarket
The first thing and most important thing to remember when shopping is: Convenience Costs. For every step of food preparation that you can do for yourself, you will usually save money, gain nutritional value, and benefit from improved freshness and flavor. When trimming the food budget is important, it helps to steer clear of the prepared foods sections (both frozen and fresh) and the deli. When purchasing items from these sections of the store, your grocery budget is being spent not only on food, but on food preparation and an extra profit margin for the store. You can easily prepare food at home and serve fresher, more flavorful and nutritious meals for a far better price than can be found pre-made at the supermarket.

Read the supermarket flyer before your shopping trip. Schedule trips to local supermarkets during sales and plan, whenever possible, to shape the general menu around foods which are in season.

Make a list of what’s on sale and for the meals you’re planning, but keep it flexible. Don’t feel as though it’s imperative to stick to the list. If you see a good buy that you didn’t expect when consulting the sales flyer, don’t hesitate to take advantage of the deal and adapt your menu. As in any plan, be flexible and allow for variability. If, while at the supermarket, you come upon Manager’s Specials, markdowns, or other unexpected opportunities to cut costs for items you can use but which are not on your list, feel free to modify your menu and your shopping list on the spot.

Purchase the local newspaper on those days when food sections are published (Sundays and Wednesdays in some areas). Clip coupons for items normally used and keep them handy at the store. Find local stores which allow for doubling and/or tripling of coupon values. If you use products which frequently offer rebates (such as disposable diapers), save boxtops, UPC codes, points and labels for those products and keep them filed away. The next time a rebate comes up, you’ll already have what you need!

Take advantage of seasonal values. Foods that are in season (many of which are locally grown) are often the best value.

Buy the foods you use most often in larger quantity. Some foods store well; others don’t. Let that be your guide. For example, potatoes, which can be purchased most economically in 50 pound bags can be stored for many months under the right conditions (a cool dark cellar). Onions, apples, and eggs can also be stored for longer periods of time. Rice, grains, white flour and dried beans can be kept indefinitely in a cool, dry environment in tightly sealed plastic storage bins. These easily stored goods are a much better value whenever they are purchased in bulk.

Plan to make more frequent trips to the local supermarket to pick up highly perishable items such as fresh fruit and vegetables, but limit yourself to the outer aisles (usually the meat, fruit, and vegetables are located there). When at the local supermarket, avoid the center aisles containing the processed foods whenever possible; you’ll save money and add nutrition to your diet whenever you choose fresh fruits and vegetables instead.

Frozen vegetables are the best value in 5 (or more) pound bags if you’ve got the freezer space. The added convenience of having the vegetables ready to prepare is usually not had at extra cost since freezing vegetables for transportation is a convenience for the packer (they absorb the extra cost in order to be able to ship in quantity over a wide area), so take advantage of this “Convenience Costs” rule breaker. If you have the time for the extra preparation required using fresh vegetables, they are always a good value and a great nutritional choice.

Don’t shop hungry. Shopping hungry leads to impulse buys and the purchase of foods which are generally not a good value. Don’t let your purchases be influenced by hunger, so eat a good meal before heading out to the supermarket. Shop early and shop often to take advantage of Manager’s Specials. Check out the dented and surplus can sections - avoid cans with sharp dents because corners may be a place where leakage can occur, but slight and rounded dents and corner pings can be a good deal. Use dented cans right away.
Be Your Own Butcher
Cut up your own chicken and turkey and you’ll often find that you’ll be paying just for the breast portions, while all the other parts are had (for free) for the equivalent price of the “boneless-skinless-breast” version at the supermarket or butcher shop. Even if you don’t particularly care for the rest of the chicken, since they are yours at little extra cost, it pays to use them to make a flavorful broth that will be the starter of the gravy to serve alongside the chicken breast dish you’ve planned.

Slice chicken or turkey cutlets from the breast portion, use them for breading or stuffing and keep the rest for soups or chicken salad or to stuff ravioli, pierogi or empanada. Use the sausage stuffing attachment of your meat grinder to make chicken or turkey sausages, or season it well with herbs and spices and make meatballs or patties.

Pork, beef and veal may be combined when making meatballs, meatloaf and meat fillings. If you are running short on meat for the number of people you are feeding, the budget may sometimes be stretched (depending upon the dish you’re making) by adding eggs, bread crumbs, crushed cracker crumbs, oatmeal (whole or ground in a processor), grated cheese, cooked rice, herbs, spinach, chopped onions, mushrooms, or peppers, or even TVP (texturized vegetable protein - a soy extender and meat substitute).
Learn Knife Skills
A butcher knows how to wield a knife, but you don’t need to be your own butcher to have a need for knife skills. The first rule of saving money in the kitchen is to buy the best knife that your money can afford. And the second rule is to spend time learning how to use it. The more comfortable you become in using a knife in the kitchen, the more food you’ll be able to prepare in less time, while saving on costs associated with ready-made and processed foods. In order to be proficient in preparing fresh produce and meats for different dishes, knife skills are a necessity.

Start with one 6-8 inch chef or Santuko knife, one 3-4 inch paring knife (ceramic works well as a paring knife). For cutting up meat you’ll need a longer slicing knife; for chicken, use an old knife to slice between joints in separating pieces. A filet knife will help make boning chicken and filleting fish easier but is not absolutely required. A sharpening steel will help keep an edge on these tools, so that you’ll always be working with the sharpest knife in the drawer.

To some extent, a food processor may be used to supplant knife skills, but a good cook will often prefer the use of a sharp knife, even if it takes a little longer to get the job done, just to avoid the extra dishes that require washing after the meal preparation is complete.
Be Your Own Food Processor
If you have the proper canning equipment and the time, put foods by. You’ll need a pressure cooker to can meats, broths, and low-acid vegetables, but a very large water pot can be used for making tomato sauces and salsas, jams and jellies, pickles, flavored vinegars and other gourmet treats with bushels of fresh local harvest.

As an alternative to home canned jellies, there are natural products available that make it possible to make your own jelly using fruit juice. Some specially marketed pectins don’t require processing in a boiling water bath because they are stored in the refrigerator or freezer. These products have their place when preparing small batches of jellies and provide an exceptionally fresh fruit taste. Pectins of all types may be found in the canning section of your local supermarket. (Of course, jelly may be made without any pectin, but that is a subject for another article!).

When shopping for canning jars, be aware than some canning jars (usually straight-sided) may also be used in the freezer. Canning jars are also good for storing dry items such as beans or even coffee and can be used with some vacuum attachments for sealing out air without canning.

This is an excellent way to store beans, coffee, grains and other items that need to avoid exposure to humidity in the environment.

We also use the smaller 1/2 pint straight sided freezer-type jelly jars for preparing individual puddings to take along on picnics and for baking small cakes to pack in a lunch.

One of the most valuable skills you can acquire for kitchen economy is how to bake. If you’ve had your share of fallen cakes and tough cookies, remember that in the past there were no alternative ready-mades easily available (Grandma didn’t often run out to buy a bag of cookies or box of brownies). This meant that Grandma would try and try again until she had reached her goal of edible perfection. And thus, the skill of baking was learned. The same holds true in baking as it does in the acquisition of all other culinary skills: Practice makes perfect.

Have patience with your failures and don’t be set back by them. Soon, and with practice, your baked creations will be a great improvement, and so much fresher and more nutritious than their store-bought counterparts. We will explore creative ways to re-purpose failures and discover what causes them in future issues of this section.
Be Your Own Bakery
Practice Makes Perfect! Here are a few Quick Tips for dealing with baking failures: Process dry or stale cookies in the food processor to make no-bake pie crusts or the bottom layer of bars.

For years, bakeries crumbled yesterday’s cakes and tossed them into today’s cake. Crumbled brownies, cakes and cookies make great ice cream and other dessert toppings, too (nobody will know those were cookies that didn’t turn out). Crumble a fallen cake and bake it at the bottom of a pudding, refrigerator cake or Apple Betty. Process day-old bread along with fresh herbs in the food processor to make stuffings for stuffed peppers, stuffed artichokes and cabbage leaves, Shakin’ and Bakin’ (shake and bake) breadings for cutlets and buttered toppings for casseroles and baked mac and cheese.

Did you prepare a cake but the right size pan wasn't available, leaving you with too much batter? Add a little milk or buttermilk to thin it out and use it to make pancakes or waffles! Or pour it into foil or silicone cupcake liners or aluminum mini loaf pans to pack in a lunch or to wrap up for freezer storage.
Go Back
There were times, when fast food places were not on every corner, when it was common to pack a lunch, take along a thermos filled with steaming coffee, hot soup or pasta, or just pack up the kids and go on a picnic. Thermos’ have come a long way since those times, and now there are even versions which will cook your meal in a few hours (similar to using a slow cooker). This is a great energy saver, and is a convenient way to pack a lunch for a picnic (it will be ready in time if you pack it in the morning). It can even be used for cooking pasta. The long, slow, cooking tenderizes lean, tough cuts of meat and makes for wonderful soups with that long-cooked goodness.

Go back to your mother’s old recipe file (or to ours!). Many older, and authentic recipes which have been handed down from generation to generation were borne of the necessity to conserve tight financial resources in tough times. A good number of recipes from the Great Depression still survive as family favorites today. Numerous dishes with ethnic roots make frugal use of meats, substituting quality proteins such as eggs, grains and beans in order to stretch the meat budget. These long-time favorite recipes are big on flavor and easy on the pocketbook and thus have remained popular with cooks and their families over the years.

To stave off sudden fits of hunger before the days of fast food and pizza deliveries, Grandpa often kept a hearty soup or pot of beans simmering on the back burner of an old black stove. When the need arose, a handful of rice or a pot of pasta could be conjured up and the soup stirred in for a quick meal. Then came the era of canned soup. When canned soup was introduced to the market, it was a novel and economical way to put food on the table in record time. At only 10 cents a can when introduced, canned soup became an affordable staple found in every pantry, ready to dress-up casseroles, gravies and stews. At today’s price which sometimes approaches $3.00 and up, it will pay now, more than ever, to acquire the knack of the art of creating home made soup and broth.
Go Ahead
Grandma didn’t have a lot of gadgets and would have been amazed at all those new-fangled small kitchen appliances. But if you have these sitting in the attic, take them down and learn to use them for those quick lunches and snacks which tempt you to run out to the fast food joint or supermarket deli. If you’ve lost the manual and the recipes for these gizmos, have heart; many can be Googled and found with a few minutes of searching. Or, be brave and invent your own recipes (and share your inspirations with us at Cooks.com). These appliances can help bring the fun back into the preparation of a quick lunch or snack. It’s an easy way to incorporate leftovers and keep meal making fresh, using real ingredients without additives (and as an extra benefit, save gas and time by staying home).

Don’t hesitate to plan a meal around your food processor, blender, stand mixer or other time-saving appliance. Plan to process foods that can be simply rinsed out of the processor bowl first (without using soap) and line up the appliance for a second and third use, keeping the messier foods to process for last. For example, in a food processor with a slicing blade, slice vegetables first, then blend the ingredients for the sauce by removing the slicing disc and fitting in the chopping blade. Rinse out the bowl and process a batch of cookies or a one-bowl snack cake.

And, speaking of easy clean-up, make use of aluminum foil for lining baking pans to save on cleanup costs (use less hot water and soap). Aluminum foil packets make flavorful, moist fish and poultry dishes packed before baking with a few sprigs of fresh herbs and chopped vegetables as a side (cooked right in the same packet). Cleanup is a breeze - just eat right out of the packet and dispose when done. This is a streamlined solution for take-along lunches, picnics and barbeque cooking (cook right in the packet).

Parchment muffin liners can be purchased in larger quantities at restaurant supply stores for great savings and easy cleanup. Sometimes, a bargain will be had when disposable aluminum pans are purchased by the case. Some disposable foil pans may be reused if they can be easily washed, but discarded if scrubbing is required. Silicone bakeware makes for easy cleanup when baking. Single silicone cupcake cups make it easy to prepare one muffin at a time in the microwave (you can make up a batch and refrigerate them until ready to use).
Buy in Bulk
Whenever possible, buy foods which store well in bulk, or larger quantities. Find a wholesale food club or restaurant supply outlet in your area, and plan a monthly trip to save on staples which can be purchased and stored in bulk such as rice, potatoes, butter, onions, eggs, flour, dry beans and grains, pasta, beverages, cases of canned foods, etc. If you have a large freezer, frozen foods may also be purchased in 3-5 lb bags for great savings. (Be careful, however, in dividing them into smaller freezer bags for storage as this can become expensive and your savings will be lost). Pack frozen vegetables in a cooler (with ice, if possible) to keep them from thawing on the trip home.

DINNER TONIGHT

Good day everyone here is what Aim going to cook for dinner I have a friend coming over for dinner I have prepare a chef salad Steam broccoli with cheese sauce but I did bought New York style chocolate marble cheesecake MMMM have a great day
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SIMPLE CHICKEN CORDON BLEU
4 skinless, boneless chicken breast
4 slices Swiss or Provolone cheese
4 thin sliced smoked ham
1/4 cup all-purpose flour
1 egg; beaten
1 cup Italian seasoned bread crumbs
4 tablespoons butter
1/2 cup chicken broth
1 cup whipping cream
Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken.
Bake at 350°F for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.

Good day everyone here is a quick meal and it is great thank you from the staff at
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MEATLOAF AND SAUCE
1 1/2 lbs. hamburger
1 c. dried bread crumbs
2 eggs
1 tsp. salt
1/4 tsp. pepper
1 tsp. minced onion
1/2 can tomato soup
Mix ingredients together. Shape into loaf pan. Bake at 350 degrees for 50 minutes.
SAUCE:
1/2 can tomato soup (remainder from above)
1 tsp. mustard
2 tbsp. brown sugar
2 tbsp. vinegar
1/2 c. sugar
Mix in saucepan. Bring to boil. Pour over meatloaf. Return to oven for 10 minutes.

Good day everyone nice day here in Seattle I was looking through some old books and out fell this recipe tried it and it is a keeper. Give it a try it is the best I have had in a long time keep on cooking
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MOIST BANANA BREAD
1 1/2 cups sugar
1/2 cup butter
2 eggs
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups flour
3 large very ripe bananas, mashed
1/2 cup nuts, chopped
1 teaspoon vanilla extract
Blend together sugar, butter, and eggs. Add dry ingredients, which have been sifted together. Add mashed bananas, chopped nuts, and vanilla extract. Pour into a greased loaf pan.
Bake at 375°F degrees for 1 hour.

Beer Brewing company in Washington

Hi everyone have a short story to tell you last Saturday when for a drive to the Washington coast on the way down got a speed ticket the cop was cool gave me a 65 in a 60 but he got me at 78 he is just doing his job we pay him for just payed it nice day had fun on the way back home witch is Seattle we took the back way throught Malone porter Oakville Rochester Grand mound Tenino Rainer Yelm MeKenna Hy 702 to Hy161 make a left make first right to Kapawsin after the taven go over the bridge make left and stay to the left a couple miles you will make a left i do not remember the street Google it I think you Beer Drink will enjoy the Beer the owner is name is Tim he was real nice from the staff of http://www.kitchensofelegance.com/

http://www.mtheadbrewingco.com/

M.T. Head Brewing Co.
27307 - 159th Ave E
Graham, WA 98338

Phone
253-208-8999

Hours
Thurs-Sat 3pm-7pm

I try to get up every Saturday morning and cook breakfast for my daughter and I this is easy and fast I cook it on my electric skillet even the biscuits try this you will like thank you have fun cooking
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SAUSAGE GRAVY AND BISCUITS
1 lb. sausage
3 tbsp. flour
Salt and pepper
2 to 3 c. milk
BISCUITS:
2 c. self rising flour
1/4 to 1/2 c. shortening
1/4 c. milk
Crumble sausage in hot pan. Fry until there is no pink. Add flour 1 tablespoon at a time. Stir quickly. Stir until a paste forms. Then add milk, 1 cup at a time. Mixture should be thick. Pan should be on high. Add salt.
Biscuits: Mix shortening with flour, using pastry cutter. Add milk, stirring quickly. Knead and put on flat surface. Roll out and cut dough. Place on baking sheet. Bake at 425 degrees for 10 to 15 minutes.

Here are some slow cookers recipes do not forget to check out the slow cookers at kitchens of elegance have a great weekend

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MARYLAND SEAFOOD STEW
2 tbsp. butter
1 tbsp. olive oil
2 onions, chopped
1/2 lb. carrots, sliced thickly
3-4 stalks celery, chopped
1/2 gallon stock, fish or chicken (see note)
1-2 bay leaves
3 cloves garlic, minced
3-4 potatoes, peeled & chopped
1 c. peas, fresh or frozen
1 c. corn, fresh or frozen
1 c. green beans, cut, fresh or frozen
1 (28 oz.) can tomatoes, chopped & undrained or 3-4 fresh tomatoes, peeled & chopped
1/2 lb. smoked sausage, sliced (optional)
1/2 lb. pancetta, 1/4 inch dice
2 tbsp. Old Bay Seasoning
2 tsp. ground black pepper
1 lb. shrimp, peeled
1 lb. crab meat
1/2 lb. scallops
NOTE: This stew has the richest flavor when a stock is prepared from the steaming liquid used for lobster, adding the discarded shells and water to cover, simmering until the volume has reduced by half, then straining and freezing until needed. Shrimp shells may be used in a similar fashion to prepare a seafood broth. In a pinch, substitute lobster, clam or fish soup base.
In a large stock pot, melt butter, add olive oil, and sauté onion with sausage and/or pancetta until onions are translucent and meat has browned. Add carrots, celery and stir for about 5 minutes. Add garlic, stir briefly and add stock (can be added while still frozen). Add potatoes and remaining vegetables. Add water if necessary to bring liquid to top level of food. Add 1-2 bay leaves.
When vegetables are cooked, remove from the heat, cool and refrigerate overnight, which does much to improve the flavor. Like most stews, this tastes better when served the next day.
About 45 minutes before serving, heat slowly on medium-low heat, bringing soup to a simmer. Add Old Bay Seasoning and black pepper, cook for about 10 to 15 minutes, adjusting seasoning to taste, as needed. Remove bay leaves before serving. Ten minutes before serving, with broth simmering, add the seafood, stirring to blend.
Serve with Milk Lunch or chowder crackers.
Makes 5 to 6 quarts. Recipe may be doubled


16 BEAN SOUP
1 pkg 16 dry Bean Soup
2 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
3 stalks celery, stringed and sliced thinly
1/2 lb baby carrots
1 onion, chopped
4 cloves garlic, minced
1 lb Italian sausage
1 tablespoon olive oil
2 cans chicken stock
1 can diced or stewed tomatoes
1/4 teaspoon crushed red pepper
salt and pepper, to taste
1 chicken bouillon cube
water to cover ingredients
Slice casings of sausage meat and crumble into a skillet. Add olive oil and saute over medium high heat until outside of sausage begins to brown. Add onion and saute until translucent. Add garlic near end. Sausage meat does not need to cook, only brown slightly. Do not allow garlic to brown.
Deglaze pan with chicken stock, and transfer contents of pan to Crockpot.
Add remaining ingredients except for tomatoes to Crockpot.
Set Crockpot to high setting and cook for 2 hours, then cook an additional 3-5 hours on low setting or until beans are tender. Note: Do not allow to boil - choose a setting low enough to keep at a simmer only!
Check occasionally to see if more liquid is required as beans expand during cooking. Add tomatoes during final hour of cooking.
Season with salt and pepper to taste.
Can be served over pasta or rice.
Note: When in season, fresh herbs may be substituted for dried for enhanced flavor.


CATFISH GUMBO
1 lb. catfish fillets
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
2 garlic cloves, minced
2 tbsp. vegetable oil
2 c. chicken broth
1 (14 1/2 oz.) can whole tomatoes, undrained
1 (10 oz.) pkg. frozen okra
1/4 tsp. crushed red pepper
1 tsp. gumbo file' (seasoning mix)
Salt and pepper to taste
1 1/2 c. hot cooked rice
Cut catfish into 1-inch pieces. In a large Dutch oven, saute celery, green pepper, onion and garlic in the oil until tender, about 7 minutes. Add broth, tomatoes, okra, red peppers, salt and pepper and gumbo file'. Cover and simmer 20 minutes. Add fish, cover and simmer 15 minutes or until fish flakes easily. Serve over rice. Makes 6 servings.

I was over at a friends for dinner his girlfriend was cooking was cooking something that she said I would like I started to think what is this girl cooking will I like it ? I hope I
do we sat there had a couple drinks then dinner was served chicken with bacon it was great everyone should try this best bacon I have every ate please try this one

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BACON WRAPPED CHICKEN BREASTS
6 boneless and skinless chicken halves
6 slices ham
6 slices Muenster cheese
6 slices bacon
Pound chicken until 1/4 inch thick. Sprinkle with salt and pepper. Top each with 1 slice ham and 1 cheese. Fold the chicken over the ham and cheese; wrap each with bacon. Place side by side in shallow baking pan. Bake at 350 degrees for 40-45 minutes or until bacon is brown.


BACON WRAPPED STUFFED CHICKEN BREASTS
4 chicken breasts, skinned and deboned
10 slices bacon
1 c. seasoned stuffing mix (Stove Top chicken)
1/3 c. water or broth
3 tbsp. bacon drippings
1/4 c. celery, chopped
2 tbsp. onion, chopped
SAUCE:
1/2 c. sour cream
1/2 tsp. Worcestershire
1/4 tsp. allspice
1/4 tsp. seasoned salt
1/8 tsp. ginger (optional)
Dash of pepper
Pound chicken breast thin between 2 plastic bags. Fry 6 slices of the bacon until crisp and crumbly. Reserve 3 tablespoons of bacon drippings.


BEEF-BACON WRAP CHICKEN BREAST
4 whole chicken breasts
8 slices of bacon
1 (4 oz.) pkg. dried beef
1 can mushroom soup
1/2 pt. sour cream
Wrap each breast in a slice of bacon. Cover the bottom of a flat greased baking dish, 9"x13" with chipped dried beef. Arrange the chicken breast over the dried beef then mix the mushroom soup and sour cream together and pour over the chicken breasts and dried beef. Bake at 275 degrees for three hours or at 400 degrees for a little over one hour. Serves 8.

Some Fish Recipes cooked with a George Foreman

Hi everyone here are some of my favored Fish Recipes that I cooked with my George Foreman cooker I hope you like these Recipes as much as I do enjoy


BASIL BALSAMIC MARINADE FOR GRILLED
FISH
1/2 c. balsamic vinegar
3/4 c. olive oil
Few drops hot pepper sauce
1/4 c. minced fresh basil (or 1/8 c. dried)
Freshly ground pepper to taste
Use with a firm fleshed fish (swordfish, mahi mahi, salmon steaks). Whisk together the vinegar, oil and hot pepper sauce. Stir in the basil. Pour over fish and marinate about 45 minutes, turning once, before grilling.

EASY GRILLED FISH WITH LEMON SOY
MARINADE
1 to 1 1/2 lbs. fish fillets or steaks
Lemon soy marinade
Vegetable cooking spray
LEMON SOY MARINADE:
1/4 c. freshly squeezed lemon juice
2 tbsp. soy sauce
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. hot sauce
1/4 c. olive oil
Marinade: combine first 5 ingredients in blender; process 10 seconds. With motor running, gradually add olive oil in a slow, steady stream. Combine fish and marinade in a shallow dish. Cover and place in refrigerator for 1 hour. Place fish in basket coated with cooking spray. Place on grill and close cover of grill. Cook over medium heat. Turn once and brush with marinade. Approximately 7 to 8 minutes per side depending on thickness of fish.


GRILLED TUNA STEAKS OR ANY FISH
Fresh tuna/fish
1 bottle Italian dressing
Old bay seasoning
Salt
Pepper
Marinate fish for 2 hours in Italian dressing (enough to coat fish). Grill 5 minutes, one side. Turn and lightly season. Cook 5 more minutes. Check for doneness. Cooking time varies due to thickness of fish.


A DILL BUTTER GRILL FISH
1 1/2 lb. fish fillets (amber jack, orange roughy, perch, etc.)
1/2 c. butter
1 tbsp. chopped parsley
1 tsp. dill flakes
2 tbsp. lemon juice
2 tsp. salt
Pepper to taste
Cut fillets into serving size portions. Cover grill with aluminum foil. Place fillets on the foil over moderate heat coals.
Combine the rest of the ingredients and baste fish with the resulting sauce. Cook about 4 inches from heat for 8-10 minutes. Turn and baste again, cooking for an additional 5-7 minutes or until fish flakes with fork.
Note: For indoor use - same directions can be applied using broiler. Extend cooking time 5-7 minutes per side, 4 inches from heat
http://www.kitchensofelegance.com/store-products-5862199-George-ForemanTM-GRP99-Next-GrillerationTM-Jumbo-Grill---Platinum_1097250534.html

here is one of the best recipe I have had

Red-Chile-Spiked Deviled Eggs
Prep Time:
25 Min
Cook Time:
15 Min
Ready In:
40 Min
Servings
US Metric Calculate

Original Recipe Yield 6 servings

Ingredients
• 8 large eggs
• 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 green onion, finely chopped
• 2 tablespoons finely chopped pickled jalapeno pepper OR dill pickle
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons hot pepper sauce
• 1 1/2 teaspoons ancho chile powder
Directions
1. Arrange eggs in 2-quart saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let stand covered 15 minutes; drain. Cover eggs with cold water and let stand an additional 5 minutes; drain.
2. Meanwhile, combine remaining ingredients in medium bowl with wire whisk. Season, if desired, with salt and black pepper.
3. Peel eggs. Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise mixture until smooth.
4. Spoon mixture into egg whites. Sprinkle, if desired, with additional chili powder and top with cilantro.

From Kitchens of Elegance

Here are some recipe I thought everyone would like for all your cooking needs go to Kitchens of Elegance
Salmon Deviled Eggs with Homemade Mayonnaise


Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Original Recipe Yield 24 deviled eggs

Ingredients
• Homemade Mayonnaise:
• 2 egg yolks, room temperature
• 1 clove garlic, pressed
• 1/2 cup vegetable oil
• 1 pinch salt and pepper to taste
• 2 tablespoons red wine vinegar, or to taste
•
• 12 eggs
• 1 shallot, minced
• 1 (6 ounce) can salmon, drained and flaked
• 1 pinch salt and pepper to taste
Directions
1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.
2. Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.
3. To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

old school Chicken Chill meets today way of cooking

We love chicken chili, but our old recipe required a lot of prep and hours of simmering on the stove top. I put this together one morning in the crock pot, and we love coming home to a crock full of hot chili to enjoy with almost no prep! Leftovers freeze well, or we love to put the leftovers right into small containers to enjoy for lunches throughout the week.
Ingredients
• 2 (15 ounce) cans black beans (drained)
• 2 (15 ounce) cans great northern beans (drained)
• 1 (10 ounce) can diced tomatoes with green chilies
• 1 (10 ounce) can cream of chicken soup
• 1 (10 ounce) can chicken broth
• 1 (1 1/4 ounce) packet taco seasoning mix
• 5 boneless skinless chicken breasts (frozen)
• 1 (8 ounce) package cream` cheese
Directions
1. 1
Place frozen chicken breasts in bottom of crock pot.
2. 2
Sprinkle the packet of taco seasoning over the chicken.
3. 3
On top of chicken and seasoning pour the black beans, great northern beans, tomatoes and green chilies, cream of chicken soup, and chicken broth.
4. 4
Cook all day on low, or half day on high.
5. 5
About one hour before serving, cut up block of cream cheese and drop into crock pot, stirring occasionally to melt

Cool Tooster Oven

I was over at a friends house watching NASA car his wife was cooking us some snack god she is a good cook after eat for and hour to two we sat there think who good like is so I started to talk to his wife and thank her for the snacks she told me the her sister told here about this Tfab/wearever counter top convection oven so she bought one at http://www.kitchensofelegance.com/store-products-3726489-Avante-Elite-Convection-Oven_1096646592.html got a good price on it. Work’s great easy to clean everyone that entertain need one make it fun
With a convection-bake feature that cooks up to 30-percent faster than conventional toaster ovens, this versatile, 1600-watt toaster oven can bake, broil, and reheat favorite foods, as well as toast up to six slices of bread at a time. Its large interior easily accommodates an 11-inch pizza or oven dish, and, for added convenience, a unique warming compartment allows for warming bread or side dishes while dinner is cooking. Its temperature can be set from 150 degrees to 500 degrees, while its electronic browning control for nine settings allows for consistent toasting slice after slice. Two cooking racks and four cooking positions provide versatility and perfect cooking results. The unit is designed with an easy-to-use programmable, digital control panel with custom settings, a permanent clock, and a 90-minute timer. A front access, CD-style crumb tray allow for maximum cleaning convenience, while cool-to-touch exterior walls provide advanced safety. A non-stick baking pan and broiling pan are included. http://www.kitchensofelegance.com/

Panasonic Rice Cooker Steamer

23c Rice Cooker/Food Steamer
Product #:
4553620


Brand:
Panasonic Consumer
Description:
Rice Cooker with 23-Cup Uncooked Rice Capacity and Automatic Cooking Feature. Cooking is Simple with the Automatic Cooking Feature. The Automatic Cooking feature cooks rice at the touch of a switch and helps reduce overcooking. Keeps Your Rice Warm until You're Ready to Serve. The Keep Warm feature helps keep rice warm up to four hours and also keeps your rice moist after cooking.

CURRY CHICKEN

1/4 c. olive oil1 1/2 c. rice (Hitachi measure)1 stick butter10-12 oz. water2 cubes chicken bouillon1 sm. onion, chopped1 can water chestnuts, drained1 can mushrooms, drained1/2 - 1 tbsp. of curry powder1/2 - 1 tbsp. McCormick's Season All1 lb. chicken, deboned1/2 c. peas (frozen or fresh)1/2 c. carrots (frozen or fresh)
Cut deboned chicken into bite size pieces. Pour olive oil in food steamer, set on COOK. When chime is heard, add chicken pieces. Return to COOK setting and braise to a golden brown. Pour out oil, add the remaining ingredients to panasonic Food Steamer and push COOK switch. Ready in 20 minutes. Serve with peanuts or cashews sprinkled over. Maybe Chutney sauce, too. Serves 4 to 6.

STEAMED SEA BASS WITH FERMENTED BLACKBEANS

A 1 1/2 lb. sea bass
Sea bass should be cleaned but with head and tail left on (or substitute any other firm white fish).
1 tsp. salt2 tsp. fermented black beans1 tbsp. soy sauce1 tbsp. Chinese rice wine, or pale dry sherry1 tbsp. finely shredded, peeled fresh ginger root1 scallion, including the green top, cut into 2 inch lengths1 tbsp. peanut oil, or flavorless vegetable oil1/2 tsp. sugar
PREPARE AHEAD: 1. Wash the bass under cold running water and pat it dry inside and out with paper towels. With a sharp knife, lightly score the fish by making diagonal cuts 1/4 inch deep at 1/2 inch intervals on both sides. Then sprinkle fish, inside and out, with the salt.
2. With a cleaver or knife, coarsely chop the fermented beans, then combine them in a bowl with the soy sauce, wine, oil and sugar. Mix well.
3. Lay the fish on a heatproof platter 1/2 inch smaller in diameter than the pot you plan to steam it in. Pour the bowl of seasonings over the fish, and arrange the pieces of ginger and scallion on top.
TO COOK: Pour enough boiling water into the lower part of a steamer to come within an inch of the cooking rack. Bring the water in the steamer to rolling boil and place the platter of fish on the rack. Cover the pot securely. Keep the water in the steamer at a continuous boil and replenish it if it boils away. Steam the fish for about 15 minutes, or until it is firm to the touch. Serve at once on its own steaming platter placed on top of a serving dish. As a main course, this will serve 3 or 4. http://www.kitchensofelegance.com/

Simple Slow Cooker Recipes

Slow Cooker Chicken Chili
Ingredients
2 pounds ground chicken, coarsely ground preferred
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium sweet potato (about 10 ounces), peeled and shredded
1 (15-ounce) can low-sodium chicken broth
1/4 cup instant tapioca (recommended: Minute tapioca)
1 to 2 chipotle chiles in adobo sauce with seeds, chopped
2 tablespoons soy sauce
1 tablespoon kosher salt
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves
1/2 to 3/4 cup lager-style beer, optional
Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
Directions
Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.

Slow Cooker Jambalaya
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
Directions
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
Slow Cooker Sweet and Sour Pork
Ingredients
3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Salt
Directions
Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.
In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce

Man's best freind beer and a Keg-o-rator

Keg Beer Costs Less Than Bottles
When you buy a kegerator you not only store large amounts of cool draft beer conveniently but also save over 50% as compared to buying beer bottles or cans for the same volume.

Many people love the taste of freshly poured draft beer, but it's also an economical choice. Drinking beer from the the keg saves $40 or more per half barrel kegerator. At that rate, your kegerator can pay for itself after the 10th keg! Take a look at the numbers:

A standard 1/2 gallon keg of Budweiser costs $94 or less. It contains 15.5 gallons of beer (1984 ounces). A suitcase of Budweiser contains 24 12 ounce cans and costs about $20. To get the same volume of beer from Budweiser suticases as from a keg, you would need to purchase about 7 suitcases for about $140. So- the keg beer saves you over $40 per keg!

Of course, you must consider the shelf life of your keg. While beer generally tastes better the fresher it is, beer in a pressurized keg that is kept refrigerated can last 45-60 days. However, transit time and storage can use up 5-30 days- so most kegs will remain fresh (provided they are kept refrigerated) for about a month at your home. Note that CO2 should be used to keep your keg pressurized. "Party pumps" pressurize kegs with the ambient air, which can cause a keg to go bad in as little as 12 hours!



TOP 10 REASONS TO BUY A Kegorator
1. Depending on the type of beer you purchase, you can save anywhere from 50-70% with keg beer vs. buying cans or bottles.
2. A Kegorator eliminates the waste created by empty bottles and cans. With everyone going green, why not drink beer AND protect the environment.
3. A Kegorator takes up far less space than the same amount of beer packaged in bottles or cans.
4. You can stay at home and invite your friends over instead of driving home from a pub after a night of drinking.
5. A Kegorator is a great way to start your own home pub.
6. Beer from a keg tastes better and fresher.
7. A Kegorator will keep a keg of beer fresh for up to 3 months.
8. Homebrewed beer can be transferred directly to a keg instead of bottling saving you money and keeping your homebrewed beer fresh.
9. Your Beer is kept at a cold, constant temperature. With a Kegorator, your beer is always cold and ready to drink.
10. It's so cool!

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Everything you need to know about Kitchen knife by Martha Stewart

Almost every recipe begins with the use of a knife and a cutting board. So whether you're slicing or dicing, you'll need a few basic knives and a good cutting board. The following tools are really the workhorses of the kitchen.1. Santoku KnifeSimilar to a chef's knife but with a shorter, broader, thinner blade, a santoku knife is good for chopping, dicing, and mincing. The indentations on the blade create air pockets to prevent food from sticking.2. Chef's KnifeA multipurpose knife that is the most essential of all knives, a chef's knife is long, broad, and weighty. Best for mincing, chopping, and slicing vegetables, fruits, and herbs, this knife ranges in size from 8 to 10 inches.3. Paring KnifeA paring knife has a short blade that is good for small jobs requiring precision, such as trimming, coring, and peeling.4. Serrated KnifeThis knife has scalloped teeth that can cut through bread and other soft foods, such as tomatoes and cake. It's also good for chocolate and nuts.5. Kitchen ShearsHigh-quality stainless-steel shears are useful for tasks ranging from cutting lobster or chicken to cutting twine and parchment.Holding a Chef's KnifeWhen holding a chef's knife, hold near the blade, grasping the blade between your thumb and forefinger. With the other hand, secure the food to be cut, curling your fingers under so they're safely out of the way. Begin to cut with fluid motions, moving the curled hand back with each chop to expose a portion of the food to be cut.Always position the flat side of an ingredient on the cutting board. If the ingredient doesn't have a flat side, create one by slicing a little bit from one side. That way there is less of a risk of it slipping and you cutting yourself.Cutting BoardsWhether you prefer wood or plastic, you should have one cutting board for raw meat and fish and another for produce. This will prevent bacteria from raw meat contaminating other foods. It's also a good idea to use a separate board for garlic and onions.A wooden cutting board should never be put into a dishwasher or soaked in a sink, as this will cause it to warp, split, crack, and develop mold. Instead, clean it with hot water and a mild dishwashing liquid, and be sure to dry completely. Periodically, you should rub the board with coarse salt and the cut side of a lemon half to remove stains and odors. Plastic cutting boards are dishwasher-safe.ResourcesFor more fantastic cooking tips, check out, "Martha Stewart”
I have got a lot of good ideals from Martha Stewart wed sight . An old dull knife is dangerous it will slip on the food not cut through the food . I do not know how many times I have cut myself because the knife was dull. So start of with a good set of knife and your cooking experience will start of in a positive way .so go to kitchens of Elegance to find all your kitchen knife needs and everything else you for your kitchen cooking needs

Funny Quotes about Kitchen and food

I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. More funny George Bush quotes

Once, during prohibition, I was forced to live for days on nothing but food and water. More funny W. C. Fields quotes

When those waiters ask me if I want some fresh ground pepper, I ask if they have any aged pepper. More funny Andy Rooney quotes

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting. More funny Andy Rooney quotes

come from a family where gravy is considered a beverage. More funny Erma Bombeck quotes

The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other. More funny Johnny Carson quotes

McDonalds announced it’s considering a more humane way of slaughtering its animals. You know they fatten them up and then kill them. You know the same thing they do to their customers, isn’t it? More funny Jay Leno quotes

Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. More funny Julia Child quotes

My doctor told me to stop having intimate dinners for four; unless there are three other people. More funny Orson Welles quotes

Health food may be good for the conscience but Oreos taste a hell of a lot better. More funny Robert Redford quotes


I will not eat oysters. I want my food dead. Not sick. Not wounded. Dead. More funny Woody Allen quotes
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We are happy to announce we are now caring the George Foreman G5 Grill.
“So I bought one to try it out this G5 was the best thing I have cooked with for a single male it cooks fast and clean up is put the grills in the dishwasher”.
Tom Rockey

Here is a description: George Foreman G5 George Foreman Next Grilleration G5 Grill...The G5 is a multi-purpose grill that lets you knock out the fat while grilling and gives you the ability to cook waffles as well as anything you can dream up with the griddle / bake plate. 84 square inch grilling surface for family cooking; 5 dishwasher-safe removable grill plates for easy clean up; Temperature control dial for perfect results every time; Adjustable tilt angle lets your choose between sloped or flat cooking surface; Metal extended loop handle is ergonomic & durable; George Tough Triple non-stick coating is durable & eliminates need for oil; Patented sloped grill design knocks out the fat; Embedded heat elements provide consistent heat & rapid recovery time; Dishwasher-safe removable plates with cool-touch handles for easy clean up; 5 Plates included: 2 Ribbed grill plates, 2 Waffle plates, 1 Griddle / Bake plate; 2 drip trays catch run off liquids for no-mess clean up; 2 spatulas are customized for grill.