SLOW COOKER RECIPE

slow cooker recipe

n my 'un-biased' opinion, the slow cooker is one of the most convenient and easy to use appliances in my kitchen. The time savings features of the slow cooker and the delicious dinners that have resulted more than offset any minor drawbacks.

Before I list my top reasons why the slow cooker is the most useful appliance in any kitchen, I will list a few of the areas where it does not perform as well.

- Large cuts of meat such as boneless prime rib or leg of lamb are still best when oven roasted.

- Except for stews and chowders, the slow cooker does not cook fish very well.

- The slow cooker collects a lot of the juices since the steam does not escape during cooking and these juices can become diluted and watery, which can affect the flavoring of the food.

- If not careful, a slow cooker can overcook food -especially some of the more tender meats and poultry.

These drawbacks are relatively minor compared to the positives which I will list now.

- The slow cooker needs virtually no tending while it cooks, freeing you up to do other chores or recipes.

- The slow cooker will tenderize less expensive, tough cuts of meat and make great stews out of them.

- The slow cooker allows you to be out of the kitchen for extended periods of time -sometimes even all day.

- Burning your food is rarely a problem. The slow cooker will make many dishes for you better than any other appliance -especially those that tend to stick to the bottom of a pan.

In my opinion the slow cooker is one of the most under-utilized and yet superior of kitchen appliances. When used for what it does best, you will find that you are able to prepare great dishes in less time than you though possible!

MEAT LOAF RECIPE

meat loaf recipe

Here are 3 different, easy to make, recipes for meatloaf.

Meatloaf Recipe 1

Ingredients:

2 Eggs
1/2 cup water
Two tablespoons of soy sauce
1 small onion diced
2 Lbs. ground beef
8oz package of pre-made stuffing, (such as Stove Top)
salt & pepper to taste

Directions:

Preheat Oven to 350°F

Beat eggs, water, and approximately two tablespoons of soy sauce together in a separate bowl and set aside.

Get a large bowl and mix the ground beef and stuffing together. Make sure to use your hands and combine the mixture well, as this is the most important step.

Slowly work the egg mixture into the meat and stuffing, once again making sure to combine all ingredients well.

Pick up big ball of meat and pack in hands until you have formed a loaf.

Place in ungreased loaf pan and place on center rack in oven for 45-55 minutes uncovered until center of meatloaf is browned. Drain excess grease off side of pan and let stand 5-10 minutes before cutting and serving.

Meatloaf Recipe 2

Ingredients:

1 onion, chopped
1-2 celery stalks, chopped
1 cup cracker crumbs
1 clove garlic, diced
1 teaspoon salt
1/4 teaspoon allspice
sprinkle of curry powder
1 teaspoon Worcestershire sauce
2 eggs
2 lbs. ground beef
1-2 cans of mushroom soup
Makes 1 bread pan of meat loaf

Directions:

Mix meat, eggs, and spices
Mix in vegetables and crackers
Bake at 400°F
Drain off grease when brown 10-20 minutes
Add 1-2 cans of mushroom soup on top
Bake until done
Total baking time 1.5-2 hours

Meatloaf Recipe 3

Ingredients:

1 1/2 pounds of ground beef
1 cup Ritz crackers
2 beaten eggs
8 ounces Del Monte tomato sauce
1/2 cup fine onion
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Pound the Ritz crackers until fine like bread crumbs.

Mince the onion until fine.

In a separate bowl, add the meat and the other ingredients and mix with your hands until the ingredients are all mixed together and the mixture is smooth.

Grease a glass baking pan with vegetable shortening.

Put the meat mixture in the pan and shape like a football.

Bake in the oven for 1 hour.

Take out the meat loaf and serve warm.

TILAPIA RECIPE

tilapia recipe

Tilapia is now the fifth most popular seafood consumed in the United States according to the American Tilapia Association. It is the fastest growing aquaculture crop in the United States and around the world.

Tilapia, sometimes referred to as St. Peter’s fish (since it is thought to be the fish caught by St. Peter in the Sea of Galilee), has been farmed in Israel for about 2,500 years. There are over 100 species of Tilapia as well as a number of hybrids. Drawings of tilapia farming have been found on Egyptian tombs dating back to 2,500 B.C.

Tilapia played a very important role for the Taiwanese people after World War II. Many people would have died if the fish hadn’t been readily available as a low cost food source. It is hoped that Tilapia can be served as a protein source to help out other poor countries.

Nutrition:

Tilapia are high in protein, low in sodium, low in fat and contain Omega-3 fatty acids, anti-oxidants, B complex vitamins and minerals, including calcium, iron, potassium, and phosphorous. They also have extremely low mercury levels compared to other fish due to their short life spans.

Buying, Storage and Handling:

Purchase seafood last and keep it cold during the ride home. Fresh tilapia should have a shiny surface with tightly adhering scales. Gills should be deep red or pink, free of slime, mucus, and off-odor. The belly cavity should be clean with no cuts or protruding bones. They should have a mild aroma, similar to the ocean. Keep raw and cooked seafood separate to prevent bacterial cross-contamination. After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and hands with hot soapy water. Always marinate seafood in the refrigerator and discard the marinade when finished.

Beer Marinated Tilapia

Serving Size: 6 Categories: Main Dish

INGREDIENTS

• 2 and 1/2 pounds tilapia fillets
• 2 teaspoons butter or margarine (2 to 4 teaspoons) -- softened
• 2 teaspoons fresh lemon juice
• 1 can beer/ale
• 1 tablespoon chopped shallots

LEMON-PARMESAN SAUCE

• 1 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1/2 cup grated Parmesan cheese

GARNISHES

• 2 lemons -- sliced

Fresh parsley

Rinse the tilapia fillets in cold water and drain thoroughly. Marinate the tilapia in a shallow pan with the beer and shallots in a shallow pan. Top with butter or margarine and lemon juice. Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork. Top each portion with 1-2 tablespoons of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown. Place fillets on serving plate; garnish with lemon slices and fresh parsley.

BASA FISH RECIPE

basa fish recipe

Basa Fish is one of the healthiest meats that you can eat, but most people have no idea how to cook these healthy Basa fish recipe. I am not talking about the frozen fish fillets that can be full of sodium or have other non-healthy breading on them; I am talking about Basa fish.

Because of the great amount of omega-3 fatty acids these fish contain the American Heath Association recommends that you eat this sort of fish twice a week. These fish can be cooked in an array of ways that will bring a healthy but tasty fish dish to your table.

One great healthy fish recipe is Baked Salmon. This dish is easy to prepare and is sure to please even the meticulous of people at your dinner table.

For this recipe you will need:

1. 1 ounce can of salmon,
2. 8 ounces of tomato sauce,
3. ½ teaspoon of hot sauce,
4. 3 tablespoons of Miracle Whip,
5. 1 sliced tomato,
6. 1 ounce of grated low fat cheddar cheese,
7. 3 tablespoons of cream or milnot,
8. 1 teaspoon of garlic powder,
9. salt and pepper to taste.

Pre-heat your oven to 350 degrees Fahrenheit.

Flake the salmon and place it into a medium sized oven pan. In a bowl, mix the tomato sauce, cream, salt, and garlic powder. Pour over the Basa fish. Place the tomato slices on top in a decorative manner and then scatter the cheese on top. Bake until cheese is melted.

You can try this recipe with either tuna or mackerel as well. Either type of Basa fish will bring a delightful taste to your palate that is sure to become a family favorite. Along with your healthy fish recipe, you can prepare other green vegetables such as fresh green beans, broccoli, or Brussel sprouts. However, if want something quick, just fix a green salad.

No matter which type of Basa fish you choose, your healthy fish recipe will be enjoyed time and time again. You may wish to try adding other vegetables such as onion, green pepper, or even zucchini for a unique and tasty treat.

hunza bread recipe

hunza bread recipe

hunza bread recipe
Fresh bread is one of the simple joys of living: the appetising smell of it baking, then with the loaf fresh out of the oven, the temptation of tearing a hunk off the loaf before it has even had time to cool down. Riding home in the car from a bakery, or even a supermarket, with a warm, new loaf in a brown paper bag, you have to have an iron will to get home with that loaf intact, especially with children in the car with you too.

Baking bread at home can be fun, if you are not under pressure. It is a task that children can help with, kneading alongside you. When you are forming the loaves you can section off some dough for them to make their own sculpturally shaped rolls, which they can take to school proudly in their lunch boxes the next day. Then you get to fill your house with the scent of baking bread, making it feel warm and welcoming on even the most dismal winter day.

Breadmaking machines, of the sort that you feed it the ingredients then it spits out a ready baked loaf a few hours later are a boon to those with no time to bake for themselves – you get the pleasures of waking up to the aroma of bread wafting through the house, without any of the labour to produce it. If you have time though, making bread is not hard. It can be a relaxing, meditative experience. As your hands rhythmically knead the dough, you can let your mind wander and feel the link with all the men and women who have gone about this daily task over the centuries.

If you have never tried making bread before, try this simple recipe for a plain white loaf first. Nothing fancy, just plain, delicious white bread with far more chew and texture than shop bread could ever have.

hunza bread recipe

1kg/2.2lbs white bread flour
15g/4 ½ teaspoons instant yeast
1 tablespoon salt
about 700ml/ not quite 3 cups water

You need a large mixing bowl or you can heap the flour onto a clean surface and make a well for the water. I use a bowl and mix the flour and salt, make a well for the yeast, then pour the water in, gradually stirring with a knife. Once it has come together into dough, tip it out onto a floured surface and knead for 10 minutes, sprinkling on more flour as you go, when it gets too sticky.

Knead by holding the dough with one hand and stretching it away with the heel of the other, fold it back on itself and repeat. It will start off sticky and lumpy and gradually become smooth. After 10 minutes it should feel springy and rise up again if you dent it with your finger. Put it in the bowl again, cover with a plastic bag or clean cloth and leave in a warm place away from draughts for an hour and a half, till it has doubled in size. If you are in the depths of winter and no warm places are available, it will still rise, just taking longer. Go by the doubling in size rather than the length of time it takes.

Knock the dough down - squashing all the air out of it again - then shape it into two loaves, which can be round, long, plaited or sculptural! Put the loaves onto a floured or lightly oiled baking tray. Leave to rise again for 3/4 of an hour, again covering with a plastic bag or cloth, then bake at 200C/400F for 30 minutes. (If the kids make small rolls they'll be done sooner, check after 15 minutes). The bread is done when it sounds hollow as you knock on the bottom of the loaf.

The great thing about bread is that it'll be edible even if you over-bake it, just crustier. My only failure with this recipe was the first time I made it. I made one huge loaf with this quantity and the centre was a bit underdone, but even then we could eat the rest of it.

Cool your loaves on a wire rack and try not to scoff the lot while it is still warm...

Once you’ve had a few tries with this hunza bread recipe, and convinced yourself you can bake, it is no great leap to try out other yeast breads. The process is the same for most of them. The only danger is that once you start baking your own bread, your family won’t let you stop!

oxtail soup recipe

oxtail soup recipe

Ingredients
2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
2 tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium-size carrots, peeled and diced
1 stalk celery, diced
1/3 cup dry sherry or port wine (optional)

Instructions
Dredge oxtail in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling. Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly. Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag. Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender; if you like, mix in sherry. Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.

Yield: 6 servings

recipe watcher weight

recipe watcher weight

If you are a considering both your weight and nutritional health then the Weight Watcher Complete Cook Book (s) can be a very valuable tool. Weight Watcher Complete Cook Books have had numerous version released over the years, with changes in recipes and the changes to match their Weight Watcher Diet Programs. This article will offer an objective review of the Weight Watcher Complete Cook Books, detailing its advantages and disadvantages and whether or not it will be useful to you.

As mentioned in the introduction there are several version of Weight Watcher Complete Cook Books available, some even date back far enough to be currently out of print. They generally come in the form of a significant number of recipes (500, give or take), which are often based in handy loose-leaf binder. The recipes you will find in the Weight Watcher Complete Cook Book, no matter what version you are using, are extremely varied and cover a whole gamut of sauces, breads, soups, meats, chicken, fish, and vegetarian entrees, pasta, vegetable, grain, and potato side dishes, and MOST IMPORTANTLY, deserts. The meals and recipes in the book are based around healthy and nutritional principles, however they are not so different from many of the favourite foods you may already enjoy as part of your diet. The inclusion of familiar foods in the Weight Watcher Complete Cook Book includes; Pizza, Oven “Fried” Chicken, Beef Stew, Tuna Noodle Casserole, Chocolate Cake and much more. There is also a great number of incredible International inspired recipes that have been adored by customers worldwide. Thus the Weight Watcher Complete Cook Book’s certainly have quality and quantity in terms of recipes, however it is the nutritional focus that differentiates it from your everyday cookbook.

The best feature of the Weight Watcher Complete Cook Book’s, and all Weight Watcher Cook Books, is the nutritional breakdown that is provided with each recipe. Used generally as the basis for the Weight Watcher Program (particularly the Weight Watcher Points Plan), the Weight Watcher Complete Cook Book focuses on recipes that a tasty and nutritional by giving the dieter a review of the nutritional elements in each recipe (inc. the total Weight Watcher Point Value of the meal). The breakdown in the Weight Watchers Complete Cook Books includes details of the calories, fat, saturated fat, cholesterol, sodium, carbohydrate, fibre, protein, and calcium, as well as the Weight Watcher Points. The Weight Watchers Cook Book’s are extremely balanced providing recipes for all types of dieters, whether you are a busy single professional who only has time for a quick after-work meal, or a house-wife (husband) who wants to prepare a nutritional dinner for the a family of four, this book has it all.

In addition to the bulk quality of the Weight Watcher Complete Cook Book’s there are also several little features that are very beneficial:

- handy tips for use of leftovers

- the inside scoop on how Weight Watchers tamed calories and fat, while maintaining tasty meals

- helpful hints for getting meals on the table faster

- basics of related Weight Watcher Plans

Now some of the negatives for the Weight Watcher Complete Cook Book. While the nutritional breakdown is extremely useful for dieters, the Weight Watcher Point Values will only be relevant if you have an understanding of the points, and generally if you are taking part of a Weight Watcher Point System plan. Furthermore many of the older versions of the Weight Watcher Complete Cook Books are now outdated due to changes that have occurred in the points system employed by Weight Watchers as the plans have changed. If you are planning on purchasing a Weight Watcher Complete Cook Book as a supplement to your Weight Watcher Plan it is recommended you ensure that it relates to the current plan you are on.

Therefore if you are after a Weight Watchers Complete Cook Book it is certainly a choice that will provide your cooking with a variety and taste equal of any cook book on the market, while also looking after your weight and health. However if you are using the Weight Watcher Complete Cook Book to supplement your Weight Watcher Plan then it is very important to ensure the version you purchase matches the plan you are currently under.