Heat the oil in a pan and add pine nuts till they are slightly toasted. Add in the long-grain rice and fry till they are glossy. Stir in the garlic and add vegetable stock to cook the rice. Once the rice is cooked, add in the rest of the stuffing ingredients and let it cool.
To stuff the peppers, just cut them around the stalk. Fill it with the stuffing, but make sure you don’t over-stuff it. Use a kitchen string to tie the capsicum top back on.
You’ll need to go several times around the pepper to secure the filling. Once you are done, you can barbecue your stuffed peppers on the grill. You can wrap them in foil before grilling, if you want to!
Extra TIP: If you don’t have quite enough meat, use more veggies, or add new ingredients to the mix, like black beans or fresh corn.
If I was asked, I think I would have to say that gourmet cheesecake recipes create the desserts that I am most proud of.
They are delicious, decadent and usually so impressive looking that everyone is sure to rave about them.
Every time we have family get together, I am usually asked to create something from one of the gourmet cheesecake recipes I am most known for. This might be one of the reasons I became so interested in cheesecakes and all of their variations.
One of my sisters-in-law was always intrigued by what I had made but had never been brave enough to try making one herself. Several years ago, she showed up with a delicious cheesecake that she admitted was really not hard to make. I think she is finally a believer!
Caramel Apple Cheesecake
1 1/4 cups flour
1/3 cup sugar
1/3 cup margarine
Preheat oven to 450 degrees. Beat the sugar and margarine until light and fluffy. Lightly blend in the egg. Add the flour and mix well.
Cover the bottom and sides of a 9 inch spring form pan with the crust mixture and bake at 450 degrees for 10 minutes. Allow to cool.
2 (8 ounce) packages of cream cheese, softened
2/3 cup sugar
2 tablespoons flour
1/2 cup sour cream
1 apple, peeled and chopped
1/2 cup caramel sundae sauce
1/4 cupped chopped pecans
1 teaspoon cinnamon
Decrease the oven temperature to 350 degrees. With and electric mixer on medium speed, combine the cream cheese, flour and the 1/3 cup sugar until well blended.
Add the eggs one at a time and mix well after each addition. Blend in the sour cream. Toss the apple pieces in the remaining sugar and cinnamon and then stir into the cream cheese mixture. Pour the mixture over the crust and bake for one hour at 350 degrees.
Run a sharp knife around the edges to loosen the cake but don’t remove the rim until cool.
After the cake is chilled, top with caramel sauce and pecans.
Hands down the best way to eat chicken is fried. The meat is always juicy and tender, the crust golden brown and crispy, the flavor is unbeatable. With recent news broadcasts slamming fried foods for being the main cause of heart disease and obesity, many people gave up eating fried foods. But with the right oil, you don’t have to.
Canola is genetically modified and contains pesticides. Corn oil also contains pesticides. Peanut oil is recommended for deep frying. It is naturally better for you as it is low in saturated fat, and high in polyunsaturated and monounsaturated fats (1).
Peanut oil has been used in Asian countries for centuries, and many Chinese restaurants in America use it. Refined peanut oil comes from raw peanuts and contains no proteins. Peanut proteins are found in cold pressed peanut oil or roasted aromatic peanut oil. The refined peanut oil is recommended for frying.
Preparing chicken for the deep fryer is easy. If you are doing a whole chicken, you may want to brine the chicken four hours or overnight. Brine is simply a water and sugar mixture with a little soy sauce and salt added.
This will help to keep the moisture inside of the chicken. Drain the chicken and let it sit for 30 minutes so that it comes to air temperature. This will allow the chicken to cook all the way through.
Everyone has their own recipe for frying chicken, but it is recommended that you never leave off the bread crumbs. Deep frying a chicken coated with breadcrumbs will seal in the moisture and add a mouthwatering flavorful crunch to the outside of the chicken.
It is also recommended that soaking the chicken in buttermilk before breading it will add a unique flavor to the chicken. Use flour before the liquid dip and after, as this allows your egg or buttermilk to stick better, and gives the crust a little extra crunch.
When heating the oil to fry, it must be between 350 degrees and 375 degrees. Although many of the best deep fryers available come with temperature controls, you will want to use a thermometer to track the oil temperature to ensure you have a steady 350 degrees.
The oil should sizzle when putting your chicken into it. Use tongs to turn the chicken for even cooking. Use the thermometer after about 15 minutes to make sure the interior of the chicken is 165 degrees. Over filling the fryer will make the temperature of the oil drop, take more time for it to cook, and make the skin soggy, so be sure you don’t add too much at once.
Use a wire rack after removing your chicken as this will allow it to cool, crisp and dry off. If you use a paper towel it creates steam, thus making the skin to become soggy. Allow about ten minutes of cooling off before serving. Remember you just pulled the chicken from oil that was 350 degrees, so eating it immediately will cause you to burn the inside of your mouth.
There are many great recipes out there for frying chicken. Skipping the brine is ok, skipping the buttermilk is fine and skipping the flour is ok too. Make it your own, and enjoy it!
If you’re like most people you really don’t care for turkey even with good turkey-recipes. To most people turkey is so once a year affair on Thanksgiving to have roast turkey. Occasionally if you’re on a health kick you will take to work roast turkey breast.
But I’m going to change all that with one word: smoked-Turkey. I used to be like you someone who would hate to take a turkey sandwich to work. I would smother it in mayo or mustard and just eat it again.
I remember back in the 1990s when I had my 1st taste of a hickory smoked turkey. After the initial shock and pleasure of tasting something great out of something that had been previously plain and tasteless I became a fan of the smoked-Turkey.
If you have never experienced a smoked-Turkey then you will be in for a treat with these turkey-recipes.
Smoking a turkey great turkey-recipes
If you have a vertical smoker then you can smoke a Turkey that will be delicious.
you just have to be prepared to spend a little more time watching the smoker.
Brine the turkey
Prior to cooking the turkey-the day before, you will need to brine the turkey for 12-24 hours.
Brining the turkey is basically a cold marinade that you immerse the turkey in to give it more flavor.
You will need a large ice cooler plastic to throw the ingredients in.
Here is what you need
4gallons water 4 cup kosher salt 4 cup white sugar 4 bags of ice you want to keep the temperature under 40degrees f to prevent any bacteria from growing . you may need to more ice
Get the smoker ready
With the charcoal-smoker place cold charcoal 2/3 of the way up in the charcoal ring.Then add 10 wood chips that were soaked overnight on top of these coals.
Now take the other 1/3 of the coals and get them heated up using your chimney. You then cover the wood chips with these hot coals.
You want to keep the temperature of your smoker around 230 but not over 250 . You will learn to do this the more you use your water-smoker. Make sure the vents below the smoker are open halfway prior to placing the hot coals in the smoker.Also open the top vents a little in the lid to let the smoke out.
Place warm water in the water pan above the coals.Put the racks into the the smoker.
You will take a large aluminum pan to sit on the bottom rack to catch the drippings from the turkey that you will later use as gravy. You can then place the brined turkey in the upper rack. Close the top and your smoked-turkey is on the way. Figure it’s going to take 20 minutes per pound go turkey to cook the bird and add 15 minutes for every time you open the lid. You got to resist opening that lid!
Check the internal temperature of the turkey every few hours when it hits 170 degrees f in several places then its done.
Make your life easy by using the remote meat thermometer probe that way you will not have to run out as much.
Video how to smoke a turkey Charlotte shows you my points
Here is one of my favorite videos on smoking a turkey. Chef Charlotte is very clear on what to do,she likes adding fruit to the brine but I like what she does alot-and the smoked turkey looks great!