Making Chicken Soup Using Pressure Cookers

Among all pressure cooker recipes, one simple, healthy one everyone must know is the chicken soup. Used to rid flu and a great body warmer, the benefits of chicken soup is only made better using a pressure cooker.

First, gather the following ingredients. For the main flavoring, get a pack of chicken breasts that has a lot of skin. The additional flavorings can be made using the following vegetables: carrots, parsnips, shallots, and garlic. To make the soup more fragrant, also include herbs like dill and parsley, as well as salt and pepper.

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The first thing you will want to do is to cook the chicken. In order to do this, put the chicken into the cooker's pot and fill enough water until its pressure is increased to its maximum. Then, heat the pot on medium-high until the indicator indicates that enough pressure is built. You can then set the heat to low, and leave it be for 20 minutes.

Making Chicken Soup Using Pressure Cookers

After the 20 minutes, turn the heat off and leave the pressure cooker on its own until the pressure drops down low enough for the pot to open on its own. An alternative is to run cold water over the lid so that the cooling process will be faster. When the soup has become slightly cooler to deal with, pick up the chicken breasts with a strainer. Remove the bones, and then put the meat back into the pot of soup.

As the taste of the soup will not be as fragrant without any herbs, add some water, the remaining ingredients listed earlier according to your liking. This way, you will not need to add in any artificial flavorings, as the flavors would have come from these ingredients instead. Make sure your ingredients are fresh in order to get the best of its nutrients. Cook these for an additional 5 minutes, and let it cool naturally.

Making Chicken Soup Using Pressure Cookers

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Cookware cast iron cookware our ancestors

Cast iron cookware has been around for more than a hundred years and was once the favored type of cookware. In fact, many iron cookware pieces have been passed down from generation to generation - providing not only a necessary cooking utensil, but also a way to pass on memories and family traditions.

When searching for this type of cookware, yard sales, antique auctions and flea markets are always a good place to start. If brand new cookware is desired, many retailers still offer cast iron in many different varieties - from skillets to Dutch ovens to grill pans and more.

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Why Use Cast Iron Cookware?

Cookware cast iron cookware our ancestors

Many professional chefs choose cast iron cookware over other types. The reasons for this include the ability of the iron to retain heat as well as distribute the heat evenly throughout the cooking surface. In addition, the cookware is extremely durable and can endure extremes in heat.

Once seasoned properly, the cookware becomes non-stick and is especially good for cooking such items as eggs, grilled sandwiches and steaks or burgers.

Seasoning

Seasoning is essential with cast iron cookware. When purchasing the cookware new from a retailer, please follow the directions that come with it. Many of the new iron cookware is specially coated with substances in order to keep food from sticking.

With used or handed down cookware, the following instructions should keep the iron seasoned.

1. If the cookware is rusted, scour out the rust with steel wool.

2. Using vegetable oil, bacon fat, lard or other hardened fat, coat the cookware thoroughly and evenly.

3. Put cookware in oven upside down (do not forget to put some tin foil down to catch drippings and keep oven clean) and bake for anywhere from 30 minutes to several hours at a medium-high temperature.

4. Remove from oven and let cool completely.

5. Wipe out remaining fat or oil

6. Repeat seasoning steps as necessary

7. Store without lid on

Using Cookware

For cooking with cast iron cookware, it is recommended that the pan be preheated before adding food. To know when the pan is ready for cooking, add a few drops of water and make sure the water sizzles. Once it sizzles, it is time to add the food.

Cleaning the cookware is easy, but must be done by hand. Do not place the cast iron cookware in a dishwasher. Using dish soap and water scrub out the cookware and dry immediately. If seasoning is starting to wear off, add a very light layer of oil or fat to the pan before storing. Moisture leads to rust, so always store with the lid off.

Immediately after cooking, remove food from the cookware. The cast iron in the cookware is not good for storage of leftovers and may actually seep iron into the food, especially if cooking tomato-based sauces or acidic type foods.

Conclusion

Cast iron is a tremendously good type of product to cook with. Not only have our ancestors used this type of cookware almost exclusively, it has many enduring qualities to provide even heat and durability.

For the small amount of work put into the care and upkeep of the cast iron, it can provide years of service as well as many happy memories for generations to come.

Cookware cast iron cookware our ancestors

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Tilapia - 3 Recipes For Breaded Tilapia

One of the favorite fish today known for its good quality, cheap, easy and really interesting to prepare is Tilapia. This fish is very high in protein and low in saturated fats making it a recommended addition to a healthy diet. Seasoning tilapia doesn't end in the kitchen but continues in the table where everyone gets the chance to tweak the flavors they want. The following breaded tilapia recipes are famous for its simplicity, affordability and deliciousness.

Baked Cheese-Breaded Tilapia

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Ingredients

Tilapia - 3 Recipes For Breaded Tilapia

• 2 pounds tilapia fillets

• 1 cup Italian seasoned breadcrumbs, or your favorite breadcrumbs

• 1/2 cup grated parmesan cheese, or your choice of cheese

• 3 teaspoons garlic powder

• 3 1/2 tablespoons lemon juice

• Salt for seasoning

• Black pepper, freshly ground

• Olive oil cooking spray, or your regular oil

Directions

Wash fresh tilapia fillets and pat dry, thaw if frozen. In a large plate, combine the breadcrumbs, cheese, half of the garlic powder and mix well. Put to one side. Add a dash of salt to the lemon juice and place mixture in a medium bowl. Dip fillets one at a time into the lemon juice then sprinkle with black pepper and garlic powder. Dip the fillet back into the lemon juice and repeat procedure.

Dredge fillet in the cheese and crumb mixture patting it all over to coat generously. Place breaded tilapia fillet in a baking dish that has been sprayed with cooking oil. Repeat the same thing with the rest of the fillets. Sprinkle remaining lemon juice over fillets and spray them lightly with olive oil. Bake at 425F for 20 minutes, or until the edges begin to brown. Serve with your favorite pasta salad or rice.

Fried Spicy Breaded Tilapia

Ingredients

4 medium tilapia fillets 1 cup Italian seasoned breadcrumbs, or crumbs of your choice 2 eggs 2 tablespoons mayonnaise 2 teaspoons dry mustard 1/2 teaspoon cayenne 1 1/2 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon Old Bay seasoning 1/2 cup vegetable oil, for frying 1 tablespoon butter Salt and pepper to taste

Directions

Prepare the fillets. In a mixing bowl, lightly beat the eggs with mayonnaise then set aside. Combine bread crumbs, mustard, cayenne, onion powder, garlic powder, Old Bay, salt and pepper in a large plate. Bring each fillet into the egg mixture then dredge through the breadcrumbs patting all over to coat properly.

In a heavy skillet, heat oil and butter over a medium-high heat. Fry the spicy breaded tilapia fillets for about 2 to 3 minutes per side, or until fish flakes easily with a fork. Serve alongside warm rice and your favorite greens.

Broiled Lemon and Herb Breaded Tilapia

Ingredients

1 pound tilapia fillets 1 cup seasoned breadcrumbs 1/2 cup butter or margarine, melted 1/2 cup fresh or concentrated lemon juice, I use fresh 1tablespoon garden-fresh parsley, chopped finely 1/2 teaspoon paprika, I use hot

Directions

Wash tilapia fillets, pat dry and set aside. In a mixing bowl, melt butter or margarine then combine with lemon juice. Set aside. Put together breadcrumbs, chopped parsley and ¼ cup of the lemon-butter mixture, mixing well. Add the paprika.

Dip each fillet into the lemon-butter mixture and coat with the herb and breadcrumbs mixture from side to side. Let stand for a minute for coating to adhere. Brush lightly with remaining lemon-butter mixture then arrange in an oven-proof dish. Broil until the lemon and herb breaded tilapia fillets flake easily when poked with a fork. When done, top with the reserved breading mixture and broil again until the breaded topping turns creamy brown. Serve immediately with a classic salad.

Tilapia - 3 Recipes For Breaded Tilapia

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Old Fashion Recipes for Delicious Desserts: Peach Ice Cream, Lazy Pie Crust, and Black Walnut Cake

The recipes in this article cover a variety of dessert options. But all are old fashion recipes that can still be the star of your dessert recipe files. Recipes include Homemade Peach Ice Cream, a real treat for anyone who loves peaches. The Lazy Pie Crust recipe is ideal for anyone who has trouble rolling out pie crust or some of the newer cooks who don't even own a rolling pin! The Jiffy Black Walnut Cake is a very old recipe from a little town in Missouri. My uncle married a gal from Missouri when he was stationed at Ft. Leonard Wood during the Korean War. She was an excellent cook who brought a lot of her friends and family's recipes to our family in Southern Indiana. I loved riding my bike to her house and just happening to arrive at meal time!

HOMEMADE PEACH ICE CREAM
4 cups fresh peach puree
4 cups half and half cream
2 cups whipping cream
1 cup sugar
1 can sweetened condensed milk
2 tablespoons lemon juice

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Combine peach puree, lemon juice, and sugar; stir until sugar dissolves. Add the chilled creams and sweetened condensed milk. Pour the mixture into the freezer can of ice cream freezer and follow your ice cream freezer's directions.

Old Fashion Recipes for Delicious Desserts: Peach Ice Cream, Lazy Pie Crust, and Black Walnut Cake

LAZY PIE CRUST
1 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp sugar
1/2 cup oil
2 tbsp milk

Preheat oven to 350 degrees.

Combine the flour, salt, and sugar in the pie pan, mix with a fork. Add the milk to the oil and stir together. Pour over the flour mixture and stir with the fork until well mixed and crumbly. Press evenly in the pan to form a shell. Use as any other pie crust. Fill and bake or bake and fill for cream pies. To use for fruit pies, save back part of the crumbs and sprinkle over the filling and bake as any other fruit pie. Baking time is till crust is brown, about 30 to 35 minutes.

JIFFY BLACK WALNUT CAKE
2 cups sugar
2 sticks butter, softened
2 cups sifted all-purpose flour
5 large eggs
1/4 tsp salt
1 cup black walnut halves
1 tsp lemon extract
1 tsp vanilla extract

Combine all the ingredients into a large mixing bowl and beat at high speed of an electric mixer for 5 minutes. Pour the batter into a well-greased tube pan (10-inch size) and bake for 1 hour and 15 minutes at 350 degrees.

Enjoy!

Old Fashion Recipes for Delicious Desserts: Peach Ice Cream, Lazy Pie Crust, and Black Walnut Cake

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Quick and Easy Tuna Recipes for the Busy Cook: Tuna Noodle Skillet, and Two Casserole Options

For busy cooks looking for quick, easy, and economical meals to serve their families, canned tuna is always a good option. The recipes in this article offer a variety of ways to use this versatile little can of fish. One recipe uses mixed vegetables, one uses crushed potato chips as a topping, and the third incorporates chow mein noodles. You can add a quick salad or steamed vegetable for a tasty, inexpensive meal to please the kiddos as well as the adults.

QUICK AND EASY TUNA NOODLE SKILLET DISH
3 cups water
1 pkg (8-oz) egg noodles
1 cup frozen mixed vegetables
1 can condensed cheddar cheese soup, undiluted
1 can (9-oz) tuna, drained and flaked
1/2 cup milk
1/4 tsp black pepper

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In a medium saucepan bring water to a boil; add noodles stirring well. Cover and let simmer 5 minutes or until almost tender, stirring a couple of times. Add the frozen vegetables and cook another 5 minutes until crisp tender. Stir in the undiluted soup, tuna, milk, and black pepper. Heat until thoroughly heated through. Let stand a few minutes for sauce to thicken.

Quick and Easy Tuna Recipes for the Busy Cook: Tuna Noodle Skillet, and Two Casserole Options

Yield: 6 servings of 1 cup each
NOTE: Canned chicken may be substituted for the tuna.

EASY TUNA NOODLE CASSEROLE
1 pkg (about 8 oz) egg noodles, cooked
1 can tuna
1 can cream of mushroom soup, undiluted
1/2 stick butter, softened
1 tsp salt
1/2 cup milk
crushed potato chips, optional

Preheat oven to 350 degrees.

In a large mixing bowl, combine the tuna, soup, butter, salt, and milk; whisk until smooth. Fold in the noodles and pour the mixture into a casserole dish that has been lightly sprayed with nonstick vegetable oil spray. Sprinkle crushed potato chips on top, if desired.

Bake at 350 degrees for 20 to 30 minutes until bubbly and heated through.

CHOW MEIN NOODLE TUNA CASSEROLE
2 regular cans tuna, drained
1 can chicken noodle soup, undiluted
1 can cream of mushroom soup
1 can (6-oz) evaporated milk
1 bag (12-oz) chow mein noodles

Preheat oven to 350 degrees.
Spray an 8-inch square baking pan or baking dish with nonstick cooking spray; set aside.

Break up the tuna with a fork and mix with the chicken noodle soup, cream of mushroom soup, evaporated milk, and chow mein noodles. Pour the mixture into the prepared pan. Bake casserole for 45 minutes or until lightly browned, at 350 degrees.

Enjoy!

Quick and Easy Tuna Recipes for the Busy Cook: Tuna Noodle Skillet, and Two Casserole Options

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Dualit Hand Mixer - A Must Have Kitchen Appliance for Every Aspiring Chef

One of my hobbies is cooking. I love to cook and eat good food. As I am a working guy I don't get sufficient time to cook that is why I am always on a look out for something that could help me in getting my job done faster.

Initially I thought that one had to do everything manually but now my thinking has changed. I absolutely make no compromises when I am cooking. I always try to make the best possible dish in the least possible time. After giving my 100% into it I am sometimes not satisfied with what I make with respect to the time I put in.

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I remember in January this year I was making a dish which required a lot of blending. That time I used to do everything with my hands not because I wanted to do so but unfortunately I had no way. Initially I used a stand mixer but I was very disappointed with its service.

Dualit Hand Mixer - A Must Have Kitchen Appliance for Every Aspiring Chef

The blade of the mixer was of very poor quality, they were like wires and could not mix anything stiff. I was not satisfied with the dishes I made so I started using my hands more often. It used to take very long even to prepare simple dishes.

One day I had a casual chat with a friend and told him about the problem I was facing, he suggested me to buy a hand mixer.

I am a believer that hand made things are the best and cannot be replaced by kitchen appliances however I decided to buy the mixer because my time does not permit me to do the entire cooking myself. The mixer he recommended was Dualit Hand Mixer.

I bought the mixer. To my surprise it is an excellent appliance, it produces the same output if not better than what I got with my hands. To be honest, I am very happy that I followed my friend's advice. The things that I really like about Dualit hand mixers are:

1) It is very easy to use.
2) It is portable, means you could take it anywhere in the kitchen as long as the cord can reach the socket. As opposed to stand mixer that needs to be attached to a station.
3) It is small in size so it does not require a lot of space. Do not get fooled by its size it is extremely powerful.
4) It comes with a retractable cord that makes it look neater to the eyes.
5) It works on five speeds(five speed settings). Different applications require different speed.
6) The mixer comes with a multifunctional flat beaters. Beaters are used with foods which require great force to mix.

Common uses are:

a) whipped cream from cream
b) Beating eggs
c) Mixing thin cake batter

7)It comes with a pair of dough hooks(mixer attachment typically shaped as helix)

Common uses are:

a) kneading bread
b) kneading pizza dough
8) one balloon whisk(for whisking egg whites)

Well, if I explain everything it would take a lot of time. In fact I am sure it can be put to more uses than I actually know. However I would like to sum up my experience with the appliance, it is a complete multi-purpose tool, because it operates on five different speeds and does different kinds of work with same efficiency. I have never had to think of using my hands after using this mixer.

It is a must have for every aspiring chef and for anyone who like me wants to save time. This is just an overview of the subject if you want the complete details about it please check in my resource box I have provided a link there. By clicking there you will guided to my website where I have explained everything in greater depth. There you will find the pros and cons of the mixer. If you find this article helpful it would make me very happy. Thanks a lot for going through my article. I really appreciate your patience.

Dualit Hand Mixer - A Must Have Kitchen Appliance for Every Aspiring Chef

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Kid's Cupcake Recipes

Cup cakes are a favorite treat for kids of all ages. Cupcakes can be decorated for all seasons and reasons. These are quick, easy cup cake recipe that kids can prepare with the help of an adult.

These cupcakes could always be made starting with a boxed cake mix. But where is the fun in that? With these recipes, you and the kids start from scratch and create memories as well as some delicious mouth watering treats.

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Lemon Cupcake Recipe

Kid's Cupcake Recipes

Ingredients:

3½ oz. softened butter 3½ oz. softened cream cheese 2 tsp. finely grated lemon rind 2/3-cup superfine sugar 2 eggs ½ cup all-purpose (plain) flour 1/3 cup self-raising flour
Instructions:

1. Pre-heat oven to 325F

2. Line a 12-cup muffin pan, with cupcake papers

3. Beat the butter, cheese, lemon rind, sugar and eggs until smooth and creamy

4. Sift the flours together

5. Add the flour gradually to the cheese mixture
6. Beat on a low speed, until just combined

7. Divide the mixture evenly between the 12 muffin tins

8. Bake for 25 minutes until firm to touch

9. Allow to cool for a few minutes and then transfer to a wire rack

Yields: 12 cupcakes

Frost with purchased lemon frosting. Enjoy

Basic Vanilla CupCake Recipe

Ingredients:
*5 oz. Butter - softened *5 oz. superfine sugar *6 oz. self-raising flour *3 eggs *1 tsp. vanilla extract
Instructions:

1. Preheat the oven to 350F

2. Line a 12-cupcake pan, with cup cake papers

3. Crack the eggs into a cup and beat lightly with a fork

4. Place all the ingredients in a large bowl

5. Beat with an electric mixer for 2 minutes, until light and creamy

6. Divide the mixture in the muffin pan

7. Bake for 18-20 minutes until risen and firm to touch

8. Allow to cool for a few minutes and then transfer to a wire rack

9. Allow to cool fully before applying the frosting

Yields: 12 cupcakes

Frost with purchased vanilla frosting. Enjoy

Kid's Cupcake Recipes

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