Potato Recipes: How to Fry potatoes in a cast iron skillet

When the potatoes roasted in a cast iron pan, you want to turn the heat to medium-low and with a lid. Fry the potatoes in a pan in cast iron with the guidance of a chef in this free video recipe of potato. Expert: Peter Dryden Contact: www.teenchallengepnw.com Bio: Peter Dryden has worked extensively in the culinary arts for over 10 years. Producer: Lukas Neumann Series Description: The potato recipes are all very easy and fun to do. Discover some great recipes for potatoes AChef recipes in this free video on potato.

How to cook a steak - delicious recipes for steak

Many roads historically, how to cook a steak. Here is practiced throughout the United States on a stick over an open fire to cook a steak or grilled steaks to the pan to cook a steak in the oven regularly. The heat is all around, above or below, or roasts, or consequential damages.

Just so you pay attention to the basics, how to cook a steak.

The style and thickness of the steaks
Production of Steak
Preheat are causing you to cook the steak on
Soften orSeason steak with a massage or steak marinade recipe
Searing the steak to keep the juice (do not use the fork-clamp)
Get the right degree of cooking
Let stand for 5 minutes, juicy steak again be distributed
Bury

It 'really does not matter if it is a chicken fried steak oven, gas or charcoal grill, grill or pot (cast iron, of course) that you cook to use. Grilled steak - the heat comes from above, grilled or fried steak steak heatcomes from below, and cook a steak comes from above and below.

It should cover a route or have a lid of the pot. You have to cover your gas barbecue, a cover for your cast iron pan, and you can connect a stove to the door when your steaks on the grill. It 's all to keep the heat in your steak and cooking. So at the end of the course for the purists. Come to the point.

Once our big day of work and scheduled an End of Summer BashSteak and wine theme. Chuck local butcher had reached agreement on some ribeye I had to cut him some nice marble 1 1 / 2 inch thick steaks.

Here in Florida, the weather is a crap shoot. Since the arrival time approached, we got an old style, with accompanying flash flood, wind and thunder, who had no intention of stopping. Since I am not a cook and grill and outdoor umbrella is in, go to the party.

I decided to use both for different needs of donenessrequired. I only have a GE electric stove glazing, but the meat works well. I need some extra pre-heating the cast iron skillet that I use, because it takes forever for them near hot enough.

Take the steaks out of the first cold enough so that the room temperature when you cook. NY Strip is so well marbled taste is not a problem

I have a good spice shop on the site and found it a pleasant Tuscan rub that everyone seems to be this way afterRub some 'peanut oil for steaks that I have and let the spices.

, We experienced steaks at room temperature, a cast iron pan smoke away and two Cabernet under our belt so glasses a long way to cook our steaks.

I put the steaks in hot pan, cover with lid and wait for 2 minutes. I reveal steaks, each 45-degree spin and cover. Bake open for 3 minutes, turn with tongs and see the beautiful designrecover.I get a nice design on grilled steaks with the pan and that makes everyone happy. After another 3 minutes, check and this has happened, the meat is available to be checked by using a back of a fork or a spoon or your thumb. It should be soft, spongy, and this is rare. I place each steak on a metal plate and then if you have more doneness I would like in an oven at 350 degrees for 4 minutes for medium rare, 7 minutes for medium.

I have this steak on a hot dish with foil and allow it to sit5 to 7 minutes before serving. Simple, no? Sun swivel cooking a steak that I like to use cast iron pots, because the heat better. If a Teflon pan burning the coating used on high heat and do not like the taste of Teflon. But I have aluminum, steel and even titanium cookware used with good results.

As I said, make it really hot and let your steak drizzle in a little oil to keep the steak from sticking. Cover with a lid and cook 2 minutes, turn theSteak 45 degrees (do not turn around and use your pliers), close the lid to cook, then another 2 minutes. Open the lid, turn the steak over, I use a cast iron grill pan is lined my steak, grill marks, so now I see the beautiful design. Other 3 minutes of cooking, then check to cook as above. Rarely, and then slowly with the furnace, put the doneness whatever floats your boat.

Take a good red wine, maybe a little 'Lea and Perrins on the page, some grilledor roasted vegetables and it is time to know how to cook a steak to enjoy.

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Authentic Mexican Tamales Recipes - Authentic Mexican Beef Tamales

There is nothing better than a fresh, Hot Tamale. If you take your time and love these tamales receive many compliments.

4 pounds boneless chuck roast

4 cloves of garlic

3 (8 oz) pkgs. dried corn husks

4 dried ancho chiles

2 tablespoons vegetable oil

2 tablespoons flour

1 cup beef broth

1 teaspoon cumin

1 teaspoon ground cumin

2 cloves garlic, finely chopped

2 teaspoons freshOregano

1 teaspoon pepper

1 teaspoon white wine vinegar

Salt to taste

1 tablespoon salt

9 cups masa harina

Directions

Place the beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. Once the water boils, reduce heat and cook the dish. Simmer 3-1/2 hours, until meat is tender and shreds easily pierce with a fork.

After the meat is done, remove the book from the pot, 5 cupsCooking liquid. Discard the garlic. Let the meat cool slilghtly. Shred into small pieces with 2 forks.

Meanwhile, instead of corn husk coverage in a large container with hot water. Soak the beans for 3 hours, until soft and smooth. You may need to weight it down with an upturned plate or heavy.

Chiles in a cast iron pan, being careful not to burn toast ancho. Allow to cool and then remove the stems and seeds. Crumble and grind in peppera clean coffee grinder or with a mortar and pestle.

a large skillet, heat the oil in the flour and brown slightly. Pour in 1 cup of broth and stir until smooth.

Mix the ground pepper, cumin, cumin, garlic, oregano, paprika, vinegar and salt. Add the ground meat and cover. Boil for 45 minutes.

Put the lard and salt in a large bowl. Whip with an electric mixer at high speed for several minutes. Addin masa harina and beat at low speed until well blended. Pour the reserved cooking water, a bit 'at a time, until the mixture is the consistency of soft cookie dough.

Drain the water from the skins of corn.

Flatten each corn husk, one after a certain time, with the narrow end up. Spread two tablespoons of masa harina mixture of upper 2 / 3 of the shell.

Spread 1 tablespoon of meat mixture in center of masa harina.

Roll the corn husk fromone of their sides. Fold the narrow side of the bowl down on the rolled tamale and tie with a piece of butcher twine.

Place tamales wrapped in a steamer basket. Steam over boiling water for one hour to set the Masa and keeps its shape. Make sure the steam does not run out of water.

Serve immediately, so that each person discard their own tamales.

Keep the radicals in their shells and refrigerate covered.

=> Authentic MexicanTamales recipes: Mexican Tamale Relish

Delicious on your hot tamales or other meats such as beef, pork and chicken. Try growing plums for extra flavor.

Medium 8 large ripe tomatoes, peeled and cut into 3/4-inch pieces

2 cups firm apples, chopped

1-1/2 cups chopped fresh peaches

1-1/2 cups fresh pears, peeled and chopped

1-1/2 cups finely chopped onion

1 cup finely chopped celery

3 tablespoons pickling spices all

2-1/2Cups packed brown sugar

2 teaspoons pickling salt

1-1/2 cups cider vinegar

Directions

Place the apples tomatoes, peaches, pears, onions and celery in a heavy saucepan. Stir in pickling spices, brown sugar, pickling salt and vinegar. Bring to a boil, stirring constantly.

allow heat to medium and simmer until mixture is thick, stirring occasionally to prevent sticking. Bake about 45 minutes.

Pour into hot jars to enjoy the fruits so that1/-inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath. Cool glasses. Store Relish keep in a cool, dry place.

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Camping Recipes for Your Dutch Oven

Love to camp and cook outdoors? There is nothing so satisfying as a warehouse and make your meal cooking on the stove. The food tastes better, and can not beat the atmosphere. Every year, families and pack for their favorite camping destination. Some can go as fancy as a camper, while others prefer a simple family tent. Either way you choose, the camp is an amazing family.

Although it may be "rough" in nature must this summer, the market alone can notPlan for old hot dogs cooked on a stick can be found in surrounding forests. This is a fantastic tool that is always around like a "Dutch oven", and with it the possibility of cooking is infinite, as well as delicious recipes.

simmer There are many sizes and options for Dutch ovens, but for the most part with you baked, roasted, fried, cook, etc. There are basically two types of Dutch oven cooking, baking and cooking with them or something to ' inside of her.Absolutely amazing cookies from the oven can in a Dutch imagine how great it would pan outdoors around a campfire with fresh coffee and bacon frying in cast iron.

Here are some tried and really wonderful recipes with the cast iron camp oven.

Corned Beef and Cabbage

2 pounds round grown without canned meat or breast bone

1 cm head of green cabbage, cut into 6 wedges

MD 6 carrots cut into quarters

1 cm onionquartered

1 clove garlic, crushed

Pour cold water on corned beef in Dutch oven lid tight. Add the onion and garlic. heated to boiling, reduce head. Cover and cook until meat is tender, about 2 hours. Remove beef to warm platter, keep warm. Skim fat from broth. Add the cabbage and carrots to boil. Reduce heat and simmer uncovered 15 minutes.

Dutch oven biscuits

2 C flour

2.1 ts Salt

Baking powder 3 TS

Solid shortening 4 TB

1 C milk (ordiluted milk carton)

Blend flour, salt, baking powder and mash in shortening with a fork until crumbly. Add milk and stir until the mixture is lowered down into the trough left by spoon as it moves around the bowl. Turn dough to a floured surface, knead for 30 seconds to knock down gently until 1 / 2 inch thick. Cut with a round cutter or pinch off pieces of cookie dough and form by hand. Place biscuits in greased a cover Dutch oven, and bury in bright coals for 5 or 10 minutes or until goldenbrown.

Campfire Meatloaf

1 1 / 2 pounds ground beef

4.3 c Quick oats

1 egg

4.1 ts Dry mustard

peppers 4.1c

1 package of onion soup mix

4.3 ts Salt

Mix all ingredients and heat put in casserole. Put in oven. Bake 1 hour, covered.

When you make your plans to head for your family camping trip this year, make sure the oven, and some of these great tasting recipes include camping. They value the experience and yourFamily!

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How to Choose a Soup Pot For the Best Soup Recipes

It is important to buy a good quality soup pot if you want to make the best soup recipes. Soup pots are versatile and you can also use them for braising meat, making broth and cooking pasta. Whether you want to make a pumpkin soup recipe or a braised meat stew, using a good pot is essential to your success.

The shape and size of a soup pot are important factors. Soup pots range from four to twenty quarts in capacity, and then you have commercial ones, which can be enormous. A soup pot tends to be smaller than a stock pot because you usually make less soup at once than with stock, but buying one pot, which is good for making soup or stock, is a good investment, because you will not have to buy two pots.

Tips for Choosing Soup Pots

Choose something between six and twelve quarts because this makes the pot versatile enough for many uses. Soup pots normally have deep straight sides, a round base, and a lid. You can use something smaller and wider, such as a big saucepan, for making soup.

A thick, heavy base is very important because a thin bottom might result in burnt soup. Soup can take a long time to cook so the pot will be on the stove for perhaps hours at a time. Copper, cast iron, steel, and aluminum are soup pot material choices and there are pros and cons to each one.

It is important to choose a soup making pot with a strong, securely attached handle. Rivets or heavy screws should be used to attach the handle to the pot. The handles should also be comfortable and big enough to get your fingers through.

Recipe for Split Pea and Ham Soup

This is a great recipe to make in a big pot. The combination of ham, split peas, spinach, vegetables, and herbs is magic and this is a hearty, rich, and flavorful soup, which is perfect for lunch or dinner. This recipe serves ten people.

What you will need:

1 lb rinsed, dried green split peas
5 cups water
2 diced celery ribs
2 fresh or smoked ham hocks
1 cup slivered spinach leaves
1 minced clove garlic
4 tablespoons unsalted butter
2 finely chopped sprigs fresh parsley
2 finely chopped carrots
1 finely chopped onion
5 cups chicken broth
1 sliced leek (white part only)
2 sprigs fresh thyme
Salt and black pepper, to taste

How to make it:

Stir together the chicken broth and water in a big soup pot, then bring the mixture to a boil. Add the split peas, ham hocks, celery, thyme and half the parsley. Turn down the heat and simmer the soup for forty five minutes with the lid partially covering the pot.

Stir it every ten minutes. Melt the butter in a skillet over a moderate to high heat, and then saute the leek, garlic, onion, and carrots until soft. Transfer the vegetables into the soup pot. Add the spinach and simmer the soup, partially covered again, for half an hour.

Turn the heat off and take out the ham hocks. Take the meat off the bones and discard the bones as well as any fatty bits. Return the chopped meat to the pot. Adjust the seasoning, add the rest of the parsley, and serve hot.

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