How To Fry Eggs

Ingredients :

1 fresh large egg

1 tablespoon of butter

Salt and freshly ground black pepper

1. Use the freshest and best eggs you can find. Very fresh eggs produce the best shape when frying eggs.

2. Place a small non-stick frying pan over the lowest possible heat on your stove. Add the butter and let slowly melt, making sure it doesn't foam and is not sizzling.

3. Crack the egg into a small bowl, dish, or saucer.

4. Gently slide the egg off the dish into the frying pan

5. Continue cooking approximately 5 minutes until the egg white solidifies from transparency into snow-white cream; the yolk will thicken slightly as it heats.

5. When your egg is done, slide cooked egg onto a serving plate; sprinkle with fresh cracked pepper, salt, and serve.

Tips Cooking a Turkey

If you hate the memory of dry turkey from the old days, buy a fresh-killed (meaning, never frozen) turkey. They truly are juicier, tenderer, and tastier than frozen birds.

• Turkeys range in weight from the 6- to 8-pound category to as large as 26 pounds. Very small and super-big are not better. Small ones get blotchy. Big ones present food safety problems because their mass resists total heat penetration. Best to go with a basic 12- to 16-pound turkey.

• Trussing: The point of tying string around a turkey is to make the bird into a round -- no protrusions, no wings sticking out. This prevents burning of exposed areas. Twist the wing tips, which will burn first, under themselves, using some force. Now run a strand of string under the turkey's girth and up each side, catching the wing tips under the string. Continue the string over to the drumsticks, catching them and the fatty tail flap (Pope's Nose), and tie tightly.

• Turkey lifter: This major help comes in two styles. One resembles an L-shaped metal prong. The prong goes right up the turkey's cavity while a handle remains in your hand. All you do it lift. If you've stuffed the turkey, get the type that looks like snow chains, lies under the bird, and acts like a sling. Either device ends burned hands, greasy potholders and lost drumsticks.

• Instant-read thermometer: This is your most important tool. With this, you don't need a roa

• sting chart or a clock. Read the facts on the dial. There will be no question about the internal temperature of your meat. If you don't have one, get one!

Tips How to Boil Chicken

Chicken is a budget-friendly food option to almost any household. In fact, just boil it and it ends up being a tasty soup that others say cures flu and fever. Put in some vegetables like cabbage, carrots, and onion leaves and it becomes a special stew.

Learning how to boil chicken is a nice first step either towards simply enjoying a fat-free meat meal or a more elaborate chicken. Basically, chicken is boiled beforehand to make it easier to shred.

Although how to boil chicken is much simpler task, you must remember a few things to ensure you are on the right track.

Here's how to boil chicken the easy way :

Step #1: Never boil the chicken or any meat for that matter that is frozen without thawing it first. The process of thawing can be done in two ways: by placing your chicken in a platter and inside a refrigerator and by placing your chicken in a plastic bag and then onto a bowl of cold water.

Step #2: Place the chicken in a pot with water. Make sure that the amount of water you put in is enough to cover the meat.

Step #3: Mind about the cooking time. You can boil a whole chicken, deboned meat, or just chicken breasts. That's depending on your requirement and the recipe you intend to use the chicken for. Make sure, though, that you know the cooking time is according to the size or the amount of meat you are boiling. One way to check if your chicken is cooked is by using a meat thermometer. The inside temperature should reach 160 degrees Fahrenheit before you turn the heat off. The other way of checking if the chicken is cooked is by making an incision on the meat. Your chicken is cooked if the meat is no longer pink. Or check the meat now and then for tenderness by piercing with a fork or knife. If it easily bores into the flesh, the chicken is ready.

Step #4: Make sure that your chicken you buy is fresh. This is the most basic yet most important detail that anyone must not leave out. Fresh chicken will make into a perfect boil no matter how inexperienced you are around the kitchen.

Chinese Pepper Steak

INGREDIENTS

1 pound beef top sirloin steak

1/4 cup soy sauce

2 tablespoons white sugar

2 tablespoons cornstarch

1/2 teaspoon ground ginger

3 tablespoons vegetable oil, divided

1 red onion, cut into 1-inch squares

1 green bell pepper, cut into 1-inch squares

2 tomatoes, cut into wedges

STEPS FOR DUMMIES

1. Slice the steak into 1/2-inch thick slices across the grain.

2. Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated

3. Heat 3 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 5 minutes.

4. And then stir the cooked beef in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper

5. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

Chicken drumsticks

Chicken drumsticks are cooked in Indian style with spices. Homemade fresh masala powder gives it a nice flavor. This powder can be used for a variety of non-vegetarian and vegetarian dishes. It can be made in bulk and stored. Spicy chicken drumstick tastes great with cumin (jeera) rice, biryani, naan, chapathi or rotis.

Ingredients:

5 chicken drumsticks (skin removed)

1/2 medium onion (finely chopped)

1/2 small tomato (finely chopped)

6 garlic pods (minced)

1 inch ginger (grated)

1.5 tablespoon red chilly powder

1/2 tablespoon turmeric powder

Salt to taste

3 cups water

For Spice Masala Powder:

4 tsp coriander seeds

3 tsp fennel seeds

2 tsp peppercorns

2 tsp poppy seeds

For Seasoning:

4 tablespoon oil

8 curry leaves

1 tsp mustard seeds or 2 tsp vadagam - dry spice mixture

Simple Steps for Dummies:

1. Dry roast the masala powder ingredients separately and grind to a smooth powder.

2. Take a wide vessel, stir in the drumsticks, onions, tomatoes, ginger-garlic, chilly powder, turmeric powder, coriander powder and salt. Pour about 3 cups of water and cook it covered for 20 minutes in high. Stir it once in a while.

3. Heat oil in a wide pan, add the seasoning ingredients. After few seconds, pour the boiled chicken mixture. Season with a tablespoon of spice masala powder and stir. Cook till the gravy gets dry.

Pudding Chocolate

Pudding is a sweet milk-based dessert similar in consistency to egg-based custards. Chocolate pudding is usually made with milk and sugar, flavored with chocolate and vanilla and thickened with a starch such as flour or cornstarch. This rich and creamy dessert is typically served chilled.

Ingredients:

1/4 cup cocoa

1/3 cup sugar

1/4 cup cornstarch

2 2/3 cup milk

1 tsp vanilla essence

Simple Steps for Dummies :

Combine the dry ingredients (cocoa, sugar and cornstarch) and add milk. Heat to boiling and cook only till thickened, stirring constantly. Remove from heat and add the vanilla extract. Cover and let cool.

Quick Vegetable Soup

This is for 4 people. Cooking time (approx) 20 minutes. Style : Continental Vegetable

2 cup(s) shredded mixed vegetables

2 cups(s) water

1 tablespoon(s) chopped onions

1 teaspoon(s) chopped garlic

1 teaspoon(s) chopped celery

1 tablespoon(s) butter

2 cup(s) milk

2 tablespoon(s) corn flour

salt and white pepper powder to taste

chopped parsley to garnish

In a soup pot, combine the vegetables, water, onion, garlic, celery, butter and salt. Simmer for about 15 minutes or till the vegetables are tender.

Add the milk and mix well. Add gradually the cornflour mixed in a little cold milk or water. Keep stirring on low heat till it begins to boil. Put off the heat. Season with pepper.

Garnish with chopped parsley. Garnish withg a sprinkle of your favorite spice powder.

Scrambled Eggs

This recipe serves 2 hungry people.

6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying

Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.

In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.

Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.

Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")

Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.

A note about milk and water: Soy milk works effectively in the recipe. Whole milk lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.