Famous Secret Recipes Exposed! Rosemary Chicken with Orange-Maple Glaze

Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes

Makes: 4 servings

To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.

Ingredients

1 cup orange juice

1/2 cup dry white wine

1/2 cup maple flavored syrup

2 teaspoons chopped fresh rosemary

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 skinless, boneless chicken breast halves

2 tablespoons butter

2 tablespoons olive oil

Directions

1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.

2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.

3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Nutrition Info
Servings Per Recipe: 4

Amount Per Serving:

Calories: 395

Total Fat: 14.2g

Cholesterol: 84mg

Sodium: 452mg

Total Carbs: 34.3g

Dietary Fiber: 0.2g

Protein: 27.8g

Source:

www.recipesecrets.net/index_ebk.html?hop=macksterj

Anthony Lee Smith is an affiliate of Recipe Secrets, which provides a service to cooking enthusiasts with a vast array of recipes.

Famous Secret Recipes Exposed! Get the recipes that everyone loves but nobody knows how to make. Free Bonuses for ordering today – go to:
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[tags]chicken, rosemary, sautee, recipe, secrets, braised, glaze, maple, protein, olive oil, asparagus[/tags]

Smoothie Recipes

Smoothies are a great way of eating a healthy nutritious meal in an interesting and enjoyable way, and lately they have become rather “en-vogue”. The humble blender has been rebranded “Smoothie – Maker” and is literally flying out of the shop doors. So why are they so popular and what is all the fuss about.

A smoothie is basically a blended drink usually containing fruit. Some recipes use yoghurt to make almost a milkshake type drink whilst others just use the fruit juices. Other ingredients include chocolate, peanut butter, tofu and jams.

Smoothies can be a good base to add other powdered supplements such as protein powder, oatmeal, wheat germ, bee pollen etc. These products can be purchased from health food shops and adding them to your smoothie should not affect the overall taste.

Here are some of my favorites

Merry Berry Smoothie
Low fat natural Yoghurt
Strawberries
Blueberries
Blackcurrents
Grapes
Orange juice (or any other juice if you wish)

Put all the ingredients in a blender and blend until smooth. Add granulated sweetener to taste.

Peanut Butter Smoothie
Peanut Butter
Vanilla Ice Cream
Milk

Put all the ingredients in a blender and blend until just combined.

Purple Passion Smoothie
Banana
Low fat yoghurt
Blueberries
Strawberries
Ice

Put all the ingredients in a blender and blend until smooth. Add granulated sweetener to taste.

http://www.Books4Download.com sell ebooks on a range of topics. They currently stock the excellent Smoothies for Athletes by Ryan Lee containing over 120 easy smoothie recipes.

[tags]smoothie, smoothie recipe, healthy eating[/tags]

Cooking Meat in the Microwave During Those Hot Summer Months

Summer is here and if you are anything like me, you don’t want to turn on your oven or stove unless absolutely necessary. I do most of my cooking in the microwave during the summer months. It helps keep my home cooler and cuts down on my cooling bill.

I have found that many people don’t like to cook meat in the microwave. I was once one of those people. Chicken would come out like rubber and I always worried that ground beef didn’t cook thoroughly. I have since found that the trick is to use the right cooking utensils.

There has also been some hype about how its not safe to use plastic to cook meat or anything else in the microwave. This is only half true. Certain types of plastic have chemicals that are activated with the extreme heat of the microwave and these chemicals can get into your food. Hence, the key to cooking in your microwave is, once again, to use the correct cooking utensils. Basically, use containers that are specifically designed for cooking in the microwave.

My preference in microwave cooking is Tupperware. Their cookware is specifically designed for the microwave so you don’t have to worry about the chemicals. Their Oval Cooker is designed to retain the moisture of your meat so that your meat does’t come out dry and rubbery. It also has a colander so you can brown your meat and let the grease drip to the bottom. That makes it easy to dispose of the grease drippings or use them for gravy. Tupperware also backs it cooker with a lifetime warranty so if it breaks I can just replace it with a new one, which seems like a good investment to me.

So the instructions I am providing below apply to the Tupperware Oval Cooker. If you feel confident using a different type of microwave cooker, of course, try that, but please make sure you follow the guidelines I stated above.

Cooking Ground Beef

Place the ground beef with your favorite seasoning in the colander of the cooker. Cover and cook for 6 minutes per pound. Let sit a few minutes then remove from the microwave. By using the colander all the grease will drain to the bottom of the cooker.

Cooking a Whole Chicken

If using the Oval Cooker you will need to use the extender piece for your average size chicken. Then place the chicken in the cooker. Pour about half a cup of water on the bottom of the cooker. Sprinkle your chicken with your favorites seasonings. Placed the cover on the cooker and cook for 6 minutes per pound. I think you will be surprised at how moist your chicken comes out.

Cooking Cut Up Chicken

After cutting up your chicken use the same instructions for cooking a whole chicken. Determine by how high the chicken stacks if you will need to use the extender or not.

Cooking Chicken Pieces

You can use the colander to cook chicken pieces. Cut the chicken into bit size pieces. I usually use chicken breast cutlets for this. Place the cutup chicken pieces in the colander. Season with your favorite seasonings. Place the cover on the cooker and microwave for 6 minutes per pound.

Cooking Pork

I have not yet tried cooking pork in the microwave. Pork is tricky and my family doesn’t eat pork so that is one reason I have never tried cooking it in the microwave. However, there are plenty of beef and chicken recipes out there, so I hope the above suggestions will help you keep your kitchen cooler during the hot summer months.

Donna Rivera-Loudon
Food Storage Tips
Donna has an MBA in Information Technology and is currently a Tupperware Director and CEO of her own company. She also teaches online Management and Business classes for a local community college as well as computer classes for a four-year university.

[tags]cooking meat, microwave cooking, cooking meat in the microwave[/tags]

What’s The Secret To Cooking Recipes Successfully

It should be the simplest thing in the world, right? You get a recipe, follow it and come out with something delicious (or at least edible) at the end. Unfortunately, cooking recipes can be a frustrating process to rookie cooks unable to recognize when the recipe they’re using is destined to fail before they heat up their first pan.

The secret is in the recipes themselves. Or, rather, the danger is in the recipes themselves.

It is natural to assume that any recipe you find printed has been thoroughly tested and all the potential land mines removed. The ingredients are properly measured, the oven and burner settings are all correct and the cooking process is laid out well and includes every step necessary to produce a good finished product.

In years past, when cookbooks were far and away the biggest source of recipes that could, with the exception of some small, local-press cookbooks, be your philosophy. But the advent and incredible growth of recipe content on the Internet has thrown all that in the dumper. What was formerly easy to trust now must be regarded with a jaded eye attached to a brain that doesn’t want to blow a wad of dough on expensive ingredients only to end up with garbage.

Even if you’re not a highly trained or experienced cook, you can avoid some of the most common recipe problems. The first thing to do is analyze the ingredients list. Are there any exotic ingredients on there (such as durian) with which you’re not familiar? Do the measurements make sense? Does every ingredient on the list appear in the directions?

That last is the source of more heartache than you might imagine. And, especially in baking recipes, it can be disastrous.

Second, look at the recipe procedure. Are you familiar with all the cooking terms mentioned? Have you allowed sufficient time? Are there any long procedures, like an overnight marinade?

With a little cautious checking, you can make sure that any recipe you choose has a better than average chance of success.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

[tags]Cooking Recipes[/tags]

Steak Recipes Try Something New Today!

Among the greatest joys of cooking steak is the pleasure of trying out new steak recipes. After all, steak is not just a meal to be gotten through, it is a meal to be enjoyed and savored. Quality beef is not meant to be shoveled into the mouth like so much cafeteria food, it is a finely crafted testament to the art of the cook who plies its ornately marbled form to bring forth a delectable construction that is truly a delight to the senses. And by mastering steak recipes, you have mastered a truly great meal.

One of the most important places to start experimenting with steak recipes is with marinades. These are usually very easy to start with and, for those new to steak recipes, it is not only safe, but very easy. By either purchasing a pre-made marinade or mixing up a new concoction on your own, all you have to do is place your steak in the marinade, let it sit for a few hours, and now you have an intriguing new flavor that can even bring out new flavors in the steak itself.

For those who are stepping up to something a little more complex, working with spices is a very good way to learn some new steak recipes. With the proper blend of spices rubbed into a steak or simply providing a nice coating to the outside, a grillmaster can bring in new flavors and turn the steak into a whole new experience. By creating a mix of spices that works with the flavor of the steak without overpowering it, your steak will be the sort of meal you not only eat, but talk about afterward.

For something a little more unusual from the list of steak recipes, chicken-fried steak has become an enjoyable alternative to the same old steak. While you probably would not use a high grade of steak for this particular recipe, it is a nice addition to the repertoire when the steak is nothing to shout about. By putting some breading and spices on an otherwise unremarkable steak and then frying it, you can get a nice little cross between fried chicken and steak. And frying the steak will loosen up a tougher steak, making an otherwise difficult piece of meat into something that can be easily handled with the teeth you were given.

There are a variety of steak recipes available and the choices are really only limited by your imagination and your willingness to research and experiment. And there are plenty of recipes floating around in magazines, cookbooks and on websites that will suit your needs and allow you to find that creation that is just right for you. Or maybe you could just stick with something simple and just throw your steak on the grill and get it to just the right level of doneness. Because when you get right down to, there are a lot of steak recipes out there, but steak is still pretty good all on its own.

George Royal is a successful webmaster and publisher of Steaks i. He provides advice on steak recipes at his website http://steaki.com.

[tags]steak, steaks, recipes, food, gourmet[/tags]

Stuffed Shrimp Recipes

Stuffed shrimp recipes will help you celebrate any special occasion like a raise, a promotion or even an anniversary. These dishes are very elegant and very delectable. There are many different ways to prepare stuffed shrimp and several different ingredients that will have your tastebuds jumping for joy.

Many times stuffed shrimp recipes use other seafood ingredients like this one. This one uses clams for a great and tasty treat. For this recipe you will need:

1 pound of shrimp (peeled and de-veined),

Delicious Bologna Potato Salad Recipe

Bologna potato salad recipe

6 potatoes
1/2 green pepper
1 thick slice bologna
3 tbsp Bread & Butter pickle juice
8 bread and butter pickles
Mayonnaise to taste
12 mini sweet pickled onions

Peel and wash 6 potatoes, using a small pot half fill with water add a little salt and Boil potatoes until cooked, drain potatoes well, mash and let cool. Cut up bologna, and b&b pickles in 1/4″ size chunks. Cut up peppers into small pieces similar to relish. Divide onions into quarters. Add the juice and mayonnaise to potatoes and mix all ingredients together. Chill before serving and enjoy. Please let me know how you enjoy this recipe?

The brand name ingredients you use is up to you but I prefer Maple leaf bologna and kraft miracle whip (mayonaise). I have been using this recipe for years and now decided to share it with you. All of the above ingredients can be purchased at any local food market. This recipe will take very little time to prepare and won’t cost much to make. Any left over salad should be placed in a refrigerator or in a cool place for later use. Thanks and enjoy I am very happy to share it with you. Randy.

I am an inventor and I am always thinking up and experimenting with new ideas like this simple recipe. Thanks for trying the recipe.

Please visit my ebay store at http://stores.ebay.ca/RANS-TOOL-JIG-PLANS-AND-STUFF

[tags]maple leaf, potato salad, kraft miracle whip, ebay store, free recipe, easy prepare ,cheap, fast,[/tags]

Foil Cooking Tips – How to Cook with Foil Over the Campfire

Foil is easy to use to cook over the campfire. It is light-weight, inexpensive, widely available, can be used to cook a variety of meals, and cleanup is extremely easy. Just roll the foil up and toss in the garbage. You can even eat right out of the foil packet if you want.

Here are some tips for using foil to cook campfire meals:

1. Use heavy-duty foil. While a bit more expensive, the extra thickness will help keep your food from burning and will conduct the heat better. Two layers are best. While a common suggestion is to put the shiny side of the foil to the inside of the packet (to reflect heat better, I suppose),
   Reynolds says that it doesn’t matter which side of the aluminum foil you use. Both sides do the same job. Even so, I have always put the shiny side in and I suspect most of you do the same.

2. Foil cooking depends on moisture inside the foil packet, so make sure that the folds of your foil packet are tight and that the food you are cooking has sufficient moisture. If not, add some by folding the packet up except for one end, and then add a tablespoon or two of water, broth, salad dressing, or butter before you seal the packet. Sliced onions can also be used to add moisture.

3. Cooking time will vary depending on the temperature of the coals. Make sure to cook your meal sufficiently. Check one packet for doneness before pulling all of them out of the fire. That way you will only have to rewrap up one packet if they still need more time. Remember that some vegetables (potatoes and carrots, for example), may take more time to cook through.

4. You can also put newspaper between the layers of aluminum foil to help keep the food from burning.

5. For quick foil meals, microwave the food before wrapping in aluminum foil. Then when you get to camp, you only have to warm up the foil packets instead of cooking them completely, which will shorten your cooking time considerably.

6. If you need to warm something up, wrap it in foil and put it near the edge of the fire, turning occasionally (I have warmed up tortillas for burritos this way, for example).

Scott Carey has many hobbies and interests, including outdoor cooking. See http://www.outdoorcookingmagic.com for foil cooking tips.
Get a Free Dutch Oven Recipes eBook.

[tags]foil cooking, campfire cooking with foil, cooking with foil[/tags]

Steak Cooking Tips

These great steak cooking tips will help you cook the sort of steak that you thought only professional chefs could create!

Seafood Recipes for Clambake, Lobster Pie and How to Cook Mussels

Before we start talking seafood, you should understand one thing. This writer is a dyed-in-the-wool New Englander with an Italian heritage and two chefs in the family. We don’t just eat seafood – we live with it, argue about it, tell seafood stories and arrange our summer outings to take us to the best seafood restaurants around. The perfect plate of Maine steamers isn’t a meal to us – it’s an epiphany. We believe that clam chowder is white, serving lobsters without butter is sacrilege, and there’s only one use for the bathtub on a summer Saturday morning – to hold the lobsters and clams for the clambake later that afternoon.

Our love affair with seafood has led to the creation of wonderful recipes. Whether you’re a seafood traditionalist or crave a bit of seafood excitement in your life, you’ll find something that you like among my favorite summer seafood recipes.

Grumpy John’s Seafood Grill

Grumpy John was christened such by the grandkids almost as soon as they could talk. The one thing on which you could count on a Summer Sunday was that Grumpy John would be manning the grill – which meant the food would be sizzled perfection. He developed this version of a classic seafood beach bake when they stopped letting us dig clambakes down at Green Harbor Beach.

2-3 lbs of wet seaweed

4 – 6 1