Chili Recipe

Here is a sure crowd pleaser. This is a chili recipe that can be cooked either on the stove or in a slow cooker/crock pot. My Dad always made the best chili, but he refused to put tomatoes in it. I personally love tomatoes in my chili recipe. He, on the other hand, thinks it is crazy to add tomaotes to your chili. So, I have taken his recipe and made it more Chef Bek friendly.

Happy Eating!

Ingredients:

- 1 lb. ground beef or stew meat, browned and drained.
- 1 medium onion, diced.
- 1 small or 1/2 large green pepper diced.
- 1 small or 1/2 large red pepper diced.
- 1 can Rotel - mexican flavored diced tomatoes with chilies.
- 1 can black beans.
- 1 small can tomato paste.
- 1 can beer - I like dark beers for my chili.
- 4 tbsp ground chili powder.
- 2 tbsp cumin.
- 1/2 square bakers unsweetend chocolate.

Instructions:

Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of the ingredients. Add the beans last.

Bring to a boil, and reduce heat to VERY low. Cook with the lid off an Hour. Then cook 1 hour with the lid on. Cook on VERY low!

To kick it up, add a tiny bit of cayenne pepper or jalapeno.

Serving Suggestions:

- Add grated chedder or jack cheese on top.
- Add a dollop of sour cream, or ranch dip.
- Add a squeeze of fresh lime juice and 2 tbsp of fresh celantro (chopped).
- Serve over a handful of Fritos or Tortilla chips ---- YUMMY!
- Serve over a bed of cooked pasta with cheese, sour cream, and jalapenos.

Tips from Chef Bek:

Slow Cooker/Crock Pot Chili Recipe - brown meat, drain. Add ALL ingrediets to crock pot and cook for about 4 hours.

About the Author:
Bek Davis (Chef Bek) is a trained chef and a work at home mom. You can find more recipes, cooking tips, and mom resources on her highly recommended websites: http://modernmomnetwork.com, http://www.iwebdesigns.org, and http://www.iFreeRecipes.com. >> recipe source: http://free-recipes-reprint.blogspot.com
Article Source: www.iSnare.com

Favorite Cream Pie Recipes

The holidays are just around the corner and you are probably planning what kinds of pies to make this year. If your family is tired of fruit pies or if you just want to try something new, try making a cream pie! These pie recipes are very easy to prepare and are sure to be family favorites during the holidays or any time of year.

Velvet Smooth Chocolate Cream Pie

3/4 c. granulated sugar
1/2 c. all-purpose flour
1/4 tsp. salt
2 eggs
2 c. milk
1 tbsp. butter
1 tsp. vanilla
1/2 c. semi-sweet chocolate pieces
1 baked and cooled 9 inch pie shell

Cooking Instructions:

In a heavy saucepan, mix sugar, flour, and salt. Add eggs and milk. Beat with whisk until smooth. Bring to a boil over medium heat, stirring until smooth and thickened. Remove from heat; stir in butter and vanilla. Add chocolate pieces and stir until completely melted. Pour into baked shell. Chill. Spread with whipped cream; garnish with shaved chocolate. Keep refrigerated.

Banana Cream Pie

3 bananas
2 c. milk
2 (3 1/2 oz. each) pkg. instant vanilla pudding
1 (16 oz.) carton sour cream
1 baked and cooled 9 inch pie shell

Cooking Instructions:

Line bottom of baked pie shell with 3 sliced bananas. In a large bowl beat together milk, pudding, and sour cream. Pour pudding mixture over bananas and refrigerate 2 hours before serving. Pie will set quickly. Top with whipped cream. Keep refrigerated.

Sour Cream Lemon Pie

1 c. sugar
3 1/2 tbsp. cornstarch
1 tbsp. lemon rind, grated
1/2 c. fresh lemon juice (3 lemons)
3 egg yolks, slightly beaten
1 c. milk
1/4 c. butter
1 c. sour cream
1 c. heavy whipping cream, whipped
1 baked and cooled 9 inch pastry shell

Cooking Instructions:

Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks, and milk in heavy saucepan. Cook over medium heat until mixture thickens. Stir in butter and cool to room temperature. Stir in sour cream and pour into baked pie shell. Top with whipped cream. Keep refrigerated.

Coconut Cream Pie

2/3 c. sugar
3 tbsp. cornstarch
1/2 tsp. salt
3 c. milk
3 beaten egg yolks
1 tbsp. butter
1 1/2 tsp. vanilla extract
2 c. shredded coconut
Whipped cream for (topping)
1 baked and cooled 9 inch pastry shell

Cooking Instructions:

In a heavy saucepan combine sugar, cornstarch and salt. Gradually stir in milk. Cook slowly, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Place egg yolks in a bowl. Stir in 1/2 sugar mixture. Stir egg mixture in saucepan. Boil, stirring constantly, for 1 minute longer. Remove from heat. Stir in vanilla and butter. Add 3/4 cup coconut. Pour immediately into pie shell. Chill thoroughly. Top with whipped cream. Sprinkle remaining coconut on top. Keep refrigerated.

About the Author:
Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com
Article Submitted On: November 07, 2006
Article Source: http://EzineArticles.com/

Fortunate Lemon Chicken

This is a delicious chicken meal for you to prepare at home. The lemon sauce is fresh and tangy and somehow I always end up eating too much :-).

It takes a bit to prepare and is not the sort of thing you would want to cook each night of the week.

However, it is worth the effort.

I usually make it once in a while as a special meal for my husband. And it always turns out great.

Fortunate Lemon Chicken

4 whole boneless chicken breasts, skin off
½ cup cornstarch (corn flour)
3 tbls water
4 egg yolks – gently beaten
salt, pepper – to taste
shallots – chopped

Lemon Sauce
½ cup lemon juice
2 tsp powdered chicken stock
2 tbls cornstarch (corn flour)
2 tbls honey
2½ tbls brown sugar
1 tsp grated ginger
1¾ cups water

For the sauce, combine all the ingredients in a saucepan and stir over a low heat until it boils and then thickens.

Cut the chicken breast fillets into 3-4 pieces. Lay flat and pound slightly with a mallet or other heavy object.

Place cornstarch in a bowl and slowly add the water, and then add the slightly beaten egg yolks. Next add salt and pepper to your liking.

Dip the chicken pieces into this batter and ensure you drain well.

Place a couple pieces of the battered chicken at a time, into deep hot oil and fry until lightly browned.

Drain on absorbent paper.

Slice chicken further if required.

Arrange on plates of freshly cooked white rice. Sprinkle with shallots and spoon over hot lemon sauce.

Enjoy!

Then end the meal with a home-made Chinese Fortune Cookie.

Insert a message in each cookie to suit the mood of the meal. This is a fun way to end any meal.

Happy Cooking

Francis Chang
http://www.chinese-fortune-cookie.com

About the Author:
For everything about Chinese Fortune Cookies visit Francis Chang at www.chinese-fortune-cookie.com. **Webmasters - Please feel free to add this article to your site. Just ensure the links remain live and static back to www.chinese-fortune-cookie.com Regards Francis Chang**

Article Source: ArticleToGo.com

Creating The All-American Hamburger

Each year, Americans consume about 38 billion hamburgers. An enduring favorite, hamburgers are an iconic American food.

But what do Americans define as the classic American hamburger?

According to the recent survey conducted by the Caravan Opinion Research Corporation for The Johnny Rockets Group restaurant chain, Americans still prefer the classics.

Despite the advent of gourmet hamburgers, 74 percent of Americans believe the cheeseburger best embodies the classic American hamburger.

Eighty-six percent of Americans also prefer beef hamburgers over turkey or veggie patties.

When it comes to toppings, most respondents agree simplicity is key, with 40 percent choosing raw onions over grilled.

What is the secret to cooking your own classic cheeseburger?

"From my personal experience, the best way to create that mouthwatering balance of beef and cheese is to grill the meat with the cheese on top," says Mike Shumsky, Johnny Rockets chairman and chief executive officer. "A true cheeseburger connoisseur will wait until the meat is fully cooked, then add a slice of cheese and cover for 30 seconds so that the cheese melts perfectly."

Here's a recipe for the restaurant's classic cheeseburger, the Rocket Single:

Rocket Single

Hamburger bun

Special sauce (mix Thousand Island dressing, Dijon mustard and hot sauce to taste)

1 slice of cheddar cheese

1/3 lb. fresh ground beef, seasoned, hand-pressed and grilled

Fresh lettuce

Ripe tomato

Onion (sliced)

Grill the hamburger, according to preference, until its internal temperature reaches 160º F. Place cheese on top and cover for another 30 seconds. Place in a bun. Mix dressing and spread it on the bun. Layer on tomato, lettuce and onion.

How do you make a hamburger a classic? Grill the meat with the cheese on the top, says one popular hamburger chain. Cover for 30 seconds to make the cheese melt perfectly.

About the Author:
Wayne Ryan
Article Source: http://www.articles2k.com

Amazing whole wheat pizza crust recipe

Ingredients:

1 1/2 cup warm water (110 degrees F/45 degrees C) * 2 cups whole wheat flour n a large bowl, dissolve sugar in warm water.

Sprinkle yeast over the top, and let stand for about tir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the ll-purpose flour until dough starts to come together.

Tip dough out onto a surface floured with e remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of ough becomes smooth, about 10 minutes. lace dough in an oiled bowl, and turn to coat the surface.

Cover loosely with a towel, and let tand in a warm place until doubled in size, about 1 hour. , tip the dough out onto a lightly floured surface, and divide into 2 ieces for 2 thin crust, or leave whole to make one thick crust.

Form into a tight ball. Let rise for utes, until doubled. egrees F (220 degrees C).

Roll a ball of dough with a rolling pin until it en, drape it over both of your fists, and gently pull the edges otating the crust.

When the circle has reached the desired size, place on a well pizza with your favorite toppings (sauce, cheese, meats, or vegetables). (depending on thickness) in the preheated oven, until the crust is crisp nd golden at the edges, and cheese is melted on the top.

About the Author:
CBernetic
http://recipiespizza.blogspot.com/
Submitted: 2006-10-26
Article Source: GoArticles

Burmese Shrimp Cake Recipe

Little pounded shrimp balls seasoned and fried till lightly brown. This dish is quite popular as a finger food and is also a good accompaniment to a variety of dished, like the famous Mohinga - A spicy noodle soup with fish sauce.

250 grams of raw shrimps,
2 stalks of spring onions,
2 portions of egg whites,
1 tea spoon of salt,
1 tea spoon of sesame oil,
Some corn flour,
Sufficient oil for frying.

First chop the shrimps, then pound to a smooth paste.

Then season the paste with salt, a little sesame oil and finely chopped spring onions and then knead well to mix.

Bind the paste with some egg whites and a little corn flour and then mash for approximately one to two minutes.

Shape the paste into walnut-sized balls with the palm of your hand and coat with corn flour.

Heat ten to twenty table spoons of oil for deep frying and put in the walnut-sized balls of the mixture which have been lightly coated with corn flour.

Deep fry the coated balls of pounded shrimps over moderate heat until lightly browned then remove and draine well on a kitchen paper.

Lastly place the deep fried balls on a shallow serving platter and provide chili or some spicy sauce for accompaniment.

About the Author:
A Foodie with one passion in life: EAT! and approaches cooking with a sense of reckless abundance. Gerry O is a chef and publisher of Asian recipes and his site can be found at http://www.asianrecipesonline.com "Where Asian Recipes Live"
Article Source: www.iSnare.com

Spanish Christmas Recipes - Starter And Dessert

Two traditional Spanish Christmas recipes

Starter

ALMOND SOUP

Normally served as a dessert in Castille all through the year. At Christmas, however, it is served as a first course for Christmas dinner with saffron. This spice has found it's perfect growing conditions in Spain,

especially in La Mancha, where each autumn the saffron flowers are picked and in a traditional, process completely carried out by hand, the stigmas are toasted to produce the finest saffron in the world, known as Calidad Mancha.

1.25 litres (2 1/4pt) milk
75 g (3 oz) sugar
150 g (6 oz) powdered almonds or almond paste
2 tbsp fine fresh bread crumbs
2 cloves of garlic
Coarse salt
A few threads of saffron
A few sprigs of parsley
White peppercorns
200 ml (7 floz) olive oil

Garnish

12 small, very thin slices of bread, fried in olive oil
50 g (2 oz) toasted chopped almonds

Bring the milk to a boil.

In a mortar, mix together the coarse salt, saffron, pepper, garlic and parsley.

Mix the powdered almonds, sugar and the mixture from the mortar into the boiling milk.

Lower the heat and let cook gently for 8 to 10 minutes. Serve garnished with the slices of fried bread and the toasted chopped almonds.

Dessert

TOURON ICE CREAM

(ice cream made with two nougats) with chocolate sauce

Touron is a nougat of Arabic origin made with almonds and honey or sugar, without which it would just not be Christmas in Spain. There are innumerable variations - chocolate, coconut, praline, etc. - but the oldest and most authentic recipes are those for soft (Jijona) touron, made with ground almonds, or hard (Alicante) touron, made with whole almonds, or served as an ice cream, accompanied by chocolate sauce. The sauce is made not with butter but with olive oil, as it used to be made when cocoa was first brought to Spain from the Americas.

150 g (6 oz sugar)
4 tbsp water
6 egg yolks
150 g (6 oz) soft Jijona nougat
2 tbsp Malaga wine
200 ml (7 floz) liquid crème fraîche
3 egg whites
75 g (3 oz) hard Alicante nougat

Sauce

200 g (7 oz) dark chocolate
2 tbsp extra-virgin olive oil
1/2 tbsp water

Roughly break up the Alicante nougat.

Butter a 500 ml (1 pt) soufflé dish.

Place a paper collar around the edge of the soufflé dish, letting it extend 5 cm (2") above the rim. Place in the freezer.

Prepare a light syrup with the water and sugar.

Beat the egg yolks and the warm syrup together in a blender.

Break up the Jijona nougat into the two tablespoons of wine. Beat the crème fraîche. Beat the egg whites to stiff peaks.

Carefully fold together, in the same order, all of the mixtures.

Sprinkle the soufflé mould with some of the Alicante nougat.

Pour in the prepared cream mixture.

Leave in the freezer for several hours, or overnight for best results.

After removing the mixture from the freezer, remove the paper, sprinkle with the remaining Alicante nougat and serve with the warm chocolate sauce.

To make the warm chocolate sauce

Place the chocolate and water in a bowl or double boiler and melt over a pan of simmering water.

Gradually mix in the oil, whisking constantly.

Enjoy!

For more Spanish recipes, click the link:

http://www.spanish-property-today.com/spain/spain-in-focus4.htm.

About the Author:
Grace Turner is a Director of http://www.spanish-property-for-sale.tv and http://www.spanish-property-today.com.
For all types properties throughout the whole of Spain, plus detailed reports covering locality, attractions, lifestyles, Spanish recipes, Spanish schools, travel, language, golf courses, wine, services, information and property for sale, click the Spanish Property Today link above.
Article Submitted On: November 08, 2006
Article Source: http://EzineArticles.com/

Best Recipes: Rum Raisin Cheesecake

If you like rum raisin ice cream, you’ll enjoy the flavor of rum raisin in this unique cheesecake.

Crust

1 cup old fashioned or quick cooking oats, uncooked
¼ cup chopped nuts
3 tablespoons margarine, melted
3 tablespoons packed brown sugar

Filling

2 8-oz. pkgs. cream cheese, softened
1/3 cup granulated sugar
¼ cup flour
2 eggs
½ cup sour cream
3 tablespoons rum
2 tablespoons margarine
1/3 cup packed brown sugar
1/3 cup raisins
¼ cup chopped nuts
2 tablespoons old fashioned or quick cooking oats, uncooked

Directions

Preheat oven to 350 degrees.

Combine oats, nuts, margarine and brown sugar; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 15 minutes.

Combine cream cheese, granulated sugar and 2 tablespoons flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust.

Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees for 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.


About the author:
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com/Cheesecake_besteasyrecipe.html
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Traditional Nigerian recipes

Staple foods in the Nigerian diet include: peanuts or ground-nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.

They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.

These recipes celebrate the traditional food of Nigeria:-

Egusi Soup

Ground Egusi seeds give this soup a unique color and flavour. If you can't find Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa.

200 g Water Leaves
50 g Egusi seeds
1 teaspoon Dry Ground Red Pepper
1 medium Onion
100ml Palm Oil
10g Dry Ground Crayfish
120g Fresh Tomatoes
100ml Water
Salt & Pepper to taste

Wash the water leaves well in clean, fresh water.
Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth.
Add the dry ground pepper and fry in palm oil for five minutes.
Add the water, put the lid on and cook for five minutes.
Now add the water leaves, replace lid and cook for a further five minutes.
Finally, add the crayfish and seasoning, warming through well.
Serve with pounded yam or cooked rice and a meat stew, to provide protein.
Alternatively, serve with eba, fufu or any suitable carbohydrate.

Curried Okra

This traditional recipe for Okra (or Okro, as it is called in some part of Nigeria) is one that can be created anywhere in the world, as it uses ingredients that can be found in any local store.

The word “okra” comes from Africa and means "lady's fingers" in Igbo, one of the languages spoken in Nigeria. Although Okra originated from Africa, it is now available around the world. Some people consider Okra alone is too gooey, but this tasty recipe makes good use of it's properties.

When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long.

500g Okra
2 Onions
180g Oil
3 cloves garlic
2 Tomatoes
2 teaspoons of curry powder
½ teaspoon of turmeric
Pinch of black pepper
½ teaspoon of salt

Slice one of the onions finely and fry gently in oil.
Liquidise the remaining onion, tomatoes and garlic.
Add this puree to the frying onions.
Add the spices.
Fry gently for five minutes.
Top and tail the okra and cut into pieces about 1cm thick.
Add to the spices and cook gently for 10-15 minutes.

Serve with cooked rice and a meat stew, for protein.

With thanks to the Nigerian people who made us so welcome in their homes, gave us a love of traditional Nigerian food and who helped us overcome our fear of eating with our fingers!

For further tips and ideas for cooking great and traditional food from around the world, visit Nigerian Recipes & Food

About the Author:
This article was submitted by Jen Carter, owner of the World Food & Recipes website.
Jen has travelled around the world and enjoys collecting and sharing recipes from other countries.
Article Source: http://www.articles2k.com

Recipe For Microwave Meatloaf

Many people hesitate to cook meat in the microwave. However, if done correctly it works fine. It is nice in the summer so you don't have to turn on your hot oven. I recommend using a silicone loaf form to make the meatloaf in the microwave. You can purchase a silicone loaf pan in specialty cooking stores. You may also find one at a Department Store such as Mervyns. Silicone is a nice way to go because they are very easy to clean. All you have to do is turn them inside-out to get all the leftovers that store themselves in the corners of your loaf pan. Another thing I like about silicone pans is you can fold them up for easy storage. Hence, they work great if you have limited cabinet space. If you are unable to locate a silicone loaf pan, or simply don't want to purchase one, you can try a glass loaf pan. My only complaint with glass loaf pans is that they tend to dry the meatloaf a little.

Ingredients

1 lb lean ground beef
1/2 cup barbecue sauce
1/4 cup chopped onion
3/4 cup Italian seasoned bread crumbs
1 egg
Salt and pepper to taste

Combine ground beef, 1/4 cup of the barbecue sauce, onion, bread crumbs, egg, salt and pepper in a large bowl. Stir until well blended. Press mixture into microwaveable loaf pan. Spread remaining barbeque sauce over mixture.

Microwave on high 5 minutes; rotate 1/4 turn. Microwave an additional 5 minutes; rotate another 1/4 turn. If necessary, repeat until center is done.

Of course, meatloaf is only part of your meal, but it is the main item. You can also use your microwave for cooking potatoes and steaming vegetables. Use pre-made rolls so you won’t have to turn your oven on to make biscuits. These are just a couple of suggestions of what you can do to round out your meal once your meatloaf is cooked.

About the Author:
Donna Rivera-Loudon microwave cooking recipes Donna has an MBA in Information Technology and is currently a Tupperware Director and CEO of her own company. Visit her website for more recipes for cooking in your microwave.
Article Source: www.iSnare.com