When it comes to human beings and their long history of cooking, the griddle is one of the oldest items of cookware that we have ever had. In the old days, it was little more than a flat rock suspended on two other rocks over an open fire. Once it heated up sufficiently, food was cooked on it.

These days, the equivalent of the griddle isn't made of stone - they are typically fashioned from cast iron or another metal. The griddle plan is defined by most cooks and kitchen experts as a shallow pan that is used on a stove top to either bake or fry food, be it fish or potatoes or steak or kale.

What separates the griddle from the griddle pan? The latter has slightly higher side, allowing for a degree of stirring not present in straightforward griddles.

But fancy definitions aside, if you are serious about cooking and kitchens, then you can't afford not to have both a griddle and griddle pan somewhere in the pantry! Without it, you are going to find that plenty of recipes - home fries, scrambled eggs, chicken fried steak - just aren't going to come off as well as you want them to.

Griddle pans come in many different sizes and shapes. There are those that are perfectly round and others that are rectangular or square. You can even find them in the shape of an oval! There are griddle pans large enough to fit two different stove top burners, while others simply sit on one.

Griddle pan surfaces also own some slight variation. Some have smooth surfaces - ideal for frying eggs, for example. Others have grooved exteriors that can lend your chicken breast those all-important grill lines. Or the grooves can catch the grease and fat dripping from cooked meats.

You are not limited to griddles and griddle pans that have to be used on a stove - you can buy variations that are designed to be plugged into an outlet and used that way.

Why are they so important to your kitchen? Simply because of the incredible variety that they offer you. You can cook just about anything on a few griddles - pan cakes, griddle cakes, home fries, eggs of all stripes, crepes, poultry breasts, French toast and so forth.

What good cook would deny themselves that kind of range?

Perhaps the most popular benefit to the griddle is that you can cook more food in a quicker time. In other words, where a traditional pan might only yield three or four slices of French toast, you might be able to cook as many as ten on a good griddle. This is ideal if you are a family chef and have lots of hungry mouths to feed at one time.

Think about it. Getting yourself a good griddle and accompanying griddle pan will only expand your ability to turn your kitchen into a haven of delicious food - why not go for it?

You'll bring loads of flexibility to your kitchen and cooking when you add a good griddle and griddle pan. All the hungry mouths that you feed will thank you.

Ingredients

Main

125ml olive oil

900g skinless chicken breast

Fillets, halved horizontally

6 garlic cloves, crushed

2 tablespoons chopped

Fresh oregano

2 tablespoons chopped fresh flat-leaf parsley

3 large onions, sliced

450g courgettes, sliced

450g aubergines, thinly sliced

675g puff pastry

3 beefsteak tomatoes, peeled, quartered and seeded

1 egg, beaten

Salt and freshly ground black pepper

For the sauce

50g butter

2 teaspoons plain flour

450ml double cream

125ml horseradish sauce

125ml white wine

" Preheat the oven to 220°C. Grease a large baking tray with butter or ghee.

" Heat 4 tablespoons of the oil in a large frying pan, add half the chicken and sprinkle with half the garlic and herbs. Season lightly. Saute the chicken on both sides to seal and remove with a slotted spoon.

Saute the remaining chicken, garlic and herbs. Remove from the pan.

"Add the onions to the pan. Saute gently for 5 minutes. Add the courgettes and aubergines, and saute for a further 5 minutes, adding more oil if needed. Allow to cool.

" On a floured work surface, roll out a third of the pastry into a 40 x 20cm/16 x 8in rectangle. Place on the baking tray. Lay half the chicken to within 2.5cm/1in of the pastry edges, cover with half the vegetables, then arrange half the tomatoes over the top. Repeat the layering to use all the ingredients. Brush the pastry edges with some of the beaten egg.

" Thinly roll half the remaining pastry to a rectangle. Cut diagonally into strips and lay over the filling, leaving a gap between the strips. Press the ends to seal. Brush with beaten egg. Roll out the remaining pastry, cut strips and lay them over the pie in a lattice pattern. Press the edges of the pastry firmly together to seal; trim off the excess with a knife. Brush with beaten egg.

" Bake for 15 minutes. Reduce the temperature to 180°C and bake for a further 40 minutes until risen and golden.

" To make the sauce, melt the butter in a small pan and blend in the flour. Cook for 1 minute, stirring. Remove from the heat and stir in the cream and horseradish. Return to the heat and cook, stirring, until thickened, then add the wine. Serve hot with the pie.

Eat Well, Stay Fit and Healthy

One of the easiest ways to bake salmon is to pan fry it briefly before putting it in the oven. Baked salmon receipes cooked this way are quick and easy. An easy baked salmon recipe just right for a mid week supper after work or as part of a dinner with friends. Try this baked salmon fillet recipe served with an unusual red wine sauce.

Ingredients - serves 6

6 x 150g/5oz Salmon Fillets, skin on 2 finely diced shallots 450ml/14floz full bodied red wine such as a Bordeaux 250g/8oz unsalted butter, diced Sea salt and freshly ground black pepper Olive oil
Method

Prepare the Red Wine sauce first.

Pour the wine into a pan with the diced shallots. Bring to the boil and reduce until you have about 3 tablespoons.

Turn the heat down to low and whisk in the diced butter until it becomes emulsified with the red wine reduction, don' let it boil. Season with salt to taste and take off the heat.

The sauce can be reheated gently when needed.

The Salmon

Preheat the oven to 220°C/gas mark 7.

Heat a large non-stick frying pan with an ovenproof handle over a high heat.

Cut 3 diagonal slashes into the skin of each salmon fillet, brush with the olive oil and season with salt and pepper.

Place the salmon skin side down in the frying pan and sear for 3 or 4 minutes. When golden brown, turn over and quickly cook for 30 seconds. Transfer the pan to the oven and bake for about 6 minutes or until done to your liking. Try not to overcook the baked salmon or it will be dry and tasteless.

Serve the salmon skin side up with the warm red wine sauce poured around it and a simple salad or steamed French beans on the side.

And there you have it, a healthy, quick, easy baked salmon dish with very little washing up - my kind of cooking.

In a traditional Italian menu, pasta is never the main course of a meal. A pasta dish is served as primi piatti (1st course) and will be followed by a secondi piatti (second course), which can be meat or fish accompanied by some side dish such as vegetables. Sometimes, when a go to a good Italian restaurant, I try to eat in the traditional Italian way. So, I order some pasta as first course and then some meat or fish. The problem is that after I eat my pasta dish I'm already full and I cannot eat more fish or meat. For me, pasta dishes make a great complete meal, specially if prepared with some meat, chicken or seafood. Actually the great advantage of a pasta dish is: it can be quickly and easily prepared and you have a complete meal. Not to forget the uncountable variations of pasta recipes that there are available.

I personally love the combination of pasta and seafood, specially shrimp pasta dishes. Fortunately my family loves them too, because I prepare shrimp pasta recipes again and again. A very important thing that should be paid attention when preparing any dish with shrimps is not to overcook them. The simple rule is - once the shrimps turn red, they are ready.

Below, I've put together some shrimp pasta recipes that I've already tested and approved. I hope you like them too.

Shrimp Linguine Alfredo

Ingredients:

40 small shrimps, peeled and deveined
1 (12 ounce) package linguine pasta
1/4 cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
1 cup half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish

Directions:

Cook pasta in a large pot of boiling water until al dente. Drain. Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp and saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens. Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Shrimps with Stir-Fried Noodles

Ingredients:

1 pound shrimp, peeled and deveined
12 ounces Chinese noodle
2 green onions, cut in 2 cm pieces
1 clove garlic, finely minced
3 tablespoons oil
3 tablespoons soy sauce
4 tablespoons rice wine
8 ounces frozen green peas
1 red chili, chopped
Salt and Cayenne pepper to taste

Directions:

Cook noodle as directed on package. Drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Heat the oil in a Wok. Add shrimps, green onions, and garlic; cook and stir until shrimps turn red. Add green peas and stir for 1 minute. Stir in rice wine and soy sauce. Season with salt and pepper to taste. Cook for 2 minutes more, stirring constantly. Add noodle, stir well and cook for 2 minutes. Sprinkle the noodles with the chopped red chili. Serve immediately.

Shrimp Spaghetti with Arugula and Basil

Ingredients:

9 ounce Spaghetti
7 ounce medium shrimps peeled and deveined
11 ounce cherry tomatoes, make a cut but not so deep enough to separate it into halves
5 large cloves garlic, sliced
4 tablespoons olive oil
5 ounce arugula
1 ounce fresh basil leaves
salt and freshly ground pepper to taste

Directions:

Cook pasta in a large pot of boiling lightly salted water until al dente. Meanwhile, heat olive oil in a large non-stick frying pan, stir in garlic for 2 minutes, add shrimps, salt and cook them for 3 to 5 minutes or until they turn red. Remove with a slotted spoon and and set aside. Leave the garlic in the frying pan. Add in the same frying pan the cherry tomatoes and cook them, stirring frequently until they get soft and a little bit sauce is formed (but the tomatoes should not melt completely). Add the shrimp, stirring for 1 minute. Reduce heat, add arugula and basil, stir quickly. Remove from heat. Drain pasta and mix with the sauce. Season with salt and pepper. Serve immediately.

Enjoy your meal!

Years ago, a friend of mine planned to move from one job to another because she didn't feel valued in the one she had. Since I was afraid she hadn't dealt with the reason she'd attracted the original job and feeling of being mistreated, I wondered if changing jobs was a good idea. She asserted that her new boss would recognize her worth. A few months later, she was complaining how her new boss treated her worse than her old one.

When we don't deal with the underlying, emotional cause that attracted a difficult situation into our lives, then we'll get to experience it again. There's an old saying "Those who don't learn from the past are doomed to repeat it." We can escape one challenging life experience just to find that we've jumped into one that's even more difficult. As long as we continue to run away from the feelings and conditions which brings these events into our lives, we'll attract worse ones.

12-Step programs recognize this. If the partner of an alcoholic runs away from the relationship without doing any inner work, generally they'll wind up in a relationship with another alcoholic. This is because they haven't dealt with the original issues that attracted them to the first alcoholic. The idea holds true for any association. Someone who ends a suffocating relationship without realizing why they were with that person in the first place very likely will attract someone similar.

I don't advocate anyone stay in an abusive relationship or situation until the lesson is learned. Having the courage to leave and recognizing your own worth may be part of the lesson. But if a person moves from one abusive relationship to another, this sets up a pattern. Inner work needs to be done, once they're in a safe place, to address the emotional, mental cause.

The Universe keeps bringing the issue to our attention. If we ignore it, or try to run away, the issue will pick up steam. It grows on the energy we use to attempt to escape it. The more we avoid dealing with the underlying thought, the more power we give it. A person who hates to deal with authority will continue to do so until they understand and release their original cause of the hatred. They'll have power-hungry bosses, they might experience more than the usual number of encounters with the police, or they might have trouble with their landlord. The emotions they hold about the issue keep attracting it to them. And it won't go away until they resolve it.

There have to be changes in belief, attitude and behavior before the condition will be released. For instance, the person who hates authority would meditate on the reasons why they hate authority. Did they experience someone who abused power in the past? If so, what idea did they accept about authority and power? Do they feel like the authority figure is trying to control them? If they feel disempowered, they can remember that they own their power, and they must decide whether to keep it or give it away. Suppose someone used authority to hurt them in their childhood, and the only way they survived was to resist. They can now understand that they don't have to do that now to survive. The solution to a problem is to figure out how they 'feel' about the situation and find a way to think differently about it.

Once a person can make the changes in belief and attitude, changes in behavior generally happen automatically. To help change the behavior, a person can decide how they want to respond in a situation and mentally rehearse new actions. Using self-hypnosis to re-train old patterns would make the change much quicker. In self-hypnosis or meditation, imagine the situation with the new responses.

For the friend who changed jobs, she had to learn how to say "no" and value herself. She practiced it in her mind before she actually expressed it verbally. Eventually, she got a job with a boss she really liked, who treated her as a partner, and encouraged her to open her own business. As she found out, when the original issue has been resolved, miracles can happen.

Cod is a fish that is often unduly ignored. Fish connoisseurs prefer more exotic, more fragrant tasting fish such as salmon or even the arrestingly salty flavored anchovy. But cod is an extremely excellent source of protein as it is quite low in fat and is packed with minerals and vitamins that do a body good. It also has a mild taste and dense white flesh which makes it quite versatile in culinary terms. There is a wide range of ways of cooking cod. Recipes run the gamut from frying, baking, poaching, and grilling to sautéing and deep frying.

First though before we get to the recipes, here are some things to keep in mind when cooking cod. Cod is really quite easy to prepare and cook. As it is lean, without much fat content, it does cook quickly, so you do have to be careful not to overcook it.  Think about 8-10 minutes of cooking time per every inch of thickness. Set the oven to no hotter than 350 degrees Fahrenheit or 160 degrees Celsius, or gas mark 3. Cod is done when it starts to flake.

One of the easiest ways of cooking cod is to bake it. Take a cod fillet and season it with lemon, salt and pepper, and some butter. Wrap it in foil and place it in the oven. Serve with lemon and a side of green salad and rice.

Another quick and easy way of cooking cod is to dredge a cod fillet in flour and season with salt and pepper. Cook the fish in a frying pan with some olive oil. The fish is done when it is no longer translucid. Serve with a sprig of parsley and some lemon.

This next cod recipe is a little more complicated, but well worth the preparation time. You will need two eggs, flour (about 1 cup), a tablespoon baking powder, 10 oz beer, 4 cod fillets and some salt. Mix all the ingredients minus the fillets in a medium sized bowl. Add paprika, salt, garlic powder, cayenne pepper, black pepper, dried oregano and thyme into the mix and blend thoroughly. Dip the cod in the batter, letting the excess drip off.  Fry the battered cod fillets in a deep fryer or Dutch oven. Once both sides are crisp and golden brown, transfer the fillet onto a paper towel to absorb the excess oil. Season with salt.

When buying shellfish, it is important to make sure that you are getting your supply from a quality, uncontaminated source-and nothing could leave a person calmer in this sense than knowing that they are getting their shellfish from Alaska, whose pristine waters are a haven for quality, clean, sustainable seafood.  Not only are the activities of the seafood industry highly regulated, with some of the most highly acclaimed sustainability and eco-friendliness initiatives being overseen by local, state and federal regulators, but furthermore the size and quality of the seafood coming out of Alaska is unsurpassed.  Take prawns, for example: practically no other prawns in the world can compare to the impressive dimensions-as well as craved flavor-of the Alaskan prawn.  In honor of this highly sought-after specimen of the deeps of the sea, let's take a look at a few recipes for prawns...

First, know that prawns are an incredibly versatile ingredient, and you can do pretty much anything with them.  They can be served up whole with the head and shell on, they can be peeled and deveined, they can be butterflied, they can be cut into tiny chunks...you get the picture.  Furthermore, they can be baked, they can be fried, they can be poached, steamed, boiled, they can be grilled or broiled.  Hence, when cooking prawns, the cooking method is not necessarily the decisive factor (since they can turn out perfectly no matter which cooking method is used), but is rather the condimenting of the prawns and the knowledge of how long to cook them.  These are the most important aspects of all recipes for prawns.

To start, a classic preparation: simply take whole, shell-on Alaskan prawns (perhaps cut the head off, no more) and let them boil in a pot of water with a few generous shakes of Old Bay seasoning for about two to three minutes at a medium boil (not roiling), and finally serve up with a pot of cocktail sauce, or melted (and clarified) butter with lemon wedges-a spectacular success at any finger-food event.

The next idea: marinade as many peeled and deveined prawns as desired in a sauce created with extra virgin olive oil, garlic cloves, rosemary, chili sauce, teriyaki sauce, ginger root, and a splash of bourbon (simply add all these ingredients in a blender and process for a few seconds).  Allow the marinade several hours to kick in, and then put the prawns on grill skewers, and cook for about two minutes on each side. 

Indian vegetable Biryani is quite the tasty dish, massively popular in Indian restaurants, here's how to make your own, so you can gorge yourself nightly and not have to stomp into the town, it's quite cheaper too...

You will need the following ingredients which are all fairly easy to acquire:

Basmati Rice (Two cups)
A cup of mixed vegetables - (potato, cauliflower, carrot, French beans, peas)
3 onions, thinly sliced
2 Green chillies (Deseeded, if you prefer your food milder)
One teaspoon of red chilli powder
2 tsp of cinnamon
4 cloves
4 tomatoes
½ teaspoon of black pepper powder
½ cup of yogurt
Olive Oil
½ teaspoon of mustard seeds
3 tablespoons Dry fruits (raisin, cashew nuts)

Method:

1. Boil the rice and dry fruits together.

2. Slice all the vegetables and fry them in the pan with the olive oil.

3. Then fry separately the mustard seeds, green chilli, cinnamon, cloves and black pepper powder for about a minute before adding the onions. Fry together until the onion browns.

4. Add the red chilli powder, stir and add some salt.

5. Then add tomatoes and fry until cooked.

6. Add the yoghurt and stir.

7. Add all the fried vegetables

8. Then add the cooked basmati rice and minutes, cook for a further five minutes.

And you are ready to rock and roll, throw into a few bowls, serve with some naan bread and ice cold glasses of milk and you have a meal fit for a king.

This recipe is designed as a satisfying meal for two people, if you require it for more people, simply increase the measurements of each of the ingredients proportionally.

A special cuisine:

Saltimbocca literally means "jumps in the mouth" in Italian. Although the name implies it originated in Rome, it probably comes from northern Italy. There are many ways to cook the dish. I like the browning process described in my recipe below, but you may wish to roll the veal, prosciutto and sage up and fry with marsala wine, butter, and chicken broth.

Ingredients (5 servings):

8 - veal slices, cut thinly scaloppini style 8 - prosciutto slices, cut thinly 8 - fresh sage leaves, large 8 -- toothpicks 2/3 cup - all purpose flour 1/2 teaspoon - salt 1/2 teaspoon -- pepper 4 tablespoons - butter 1 cup - dry white wine (e.g., I use inexpensive Sutter Homes chardonnay) 1 cup - chicken broth (I make the broth from Better Than Bouillon chicken base) Preparation:

Place one piece of prosciutto on each veal cutlet followed by a single sage leaf on top of the prosciutto. Use the toothpicks to thread the veal, prosciutto and sage to hold them together.

Mix the flour, salt, and pepper in a shallow bowl or on a plate and lightly coat each veal cutlet. Shake off excess.

Melt the butter over medium heat in a large frying pan and saute the veal cutlets on both sides until brown. Start with the sage side face down. It should take at least 4 minutes per side. You can cook the meat in batches if you cannot fit them all in the same pan.

Place the cooked veal on a plate and tent with aluminum foil to keep warm. Meanwhile, place the wine and chicken broth in the pan and continue to cook until the sauce thickens (reduced by at least half). Make sure you scrape up the brown bits left from the meat into the sauce. Don't forget to remove the toothpicks from the meat. Place the veal cutlets back in the sauce (sage face up) and cook until warmed.

Serve each cutlet on a plate (sage side up) with some of the sauce spooned over it.

Bon appetit.

Jack Botticelli

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Review - Cuisinart GW-10 Greenware Nonstick 10-Piece Cookware Set

• 8-inch omelet pan; 10-inch lidded fry pan; 1-1/2-, 2-1/2-quart lidded saucepans; 6-quart lidded Dutch oven; steamer insert
• Aluminum construction with petroleum-free interior/exterior and ceramic-based nonstick surface for quick cleanup
• Stay-cool riveted stainless-steel handles made from 70-percent recycled stainless steel
• Secure-fitting handled lids with see-through design helps keep in heat and moisture
• Oven and broiler safe; limited lifetime warranty; hand wash

For More Information :

If you are searching for healthy meals that are quick and easy, yet you are tired of chicken, chicken, chicken, this recipe is for you! This beef recipe is quick, easy, and great for most anyone including diabetics. The glazed onions add just a slight sweet taste to compliment the mushrooms and beef. The balsamic vinegar enhances all the flavors. Add a tossed salad and some brown rice for a healthy meal in a matter of minutes.

MUSHROOM AND ONION BALSAMIC BEEF

2 large yellow onions, sliced
3 tsp olive or canola oil
1/2 tsp salt
5 tsp balsamic vinegar
1 cup sliced fresh mushrooms
1 lb top sirloin steak
1/4 tsp thyme
1/2 tsp fresh ground black pepper
1 green onion, thinly sliced for garnish, if desired

Slice the sirloin steak into 1/2-inch thick slices.

In a large nonstick skillet, over medium heat, cook onions with lid on skillet. Cook for 15 minutes, stirring frequently scraping the bottom of pan to release the browned bits.

Add two teaspoons of the olive or canola oil to the skillet along with half the salt. Stir well to mix. To deglaze the pan add three of the teaspoons of the balsamic vinegar, one teaspoon at a time, scraping the brown bits from the bottom of the pan. Adjust the heat to medium-low and add the mushrooms. Cook uncovered, stirring frequently, for about 5 minutes or until the mushrooms are soft. Remove from the pan and cover to keep warm.

Adjust the heat to medium-high, add the last teaspoon of oil and swirl pan to coat the bottom. Add the beef slices to the pan and sprinkle with thyme, black pepper, and remaining salt. Cook 5 to 6 minutes until browned and beef is cooked through. Remove from the heat, drizzle the remaining balsamic vinegar over the beef then add the vegetables back into the pan. Stir to combine well. Remove to serving platter and sprinkle with the green onion, if desired.

Enjoy!

Here are our two favorite quick and easy dinner recipes -

Spicy Chicken and Potatoes

-Grab a pre-cooked chicken from your local grocery store deli and a bag of home fries from the frozen foods section. Add a bag of pre-washed salad, one medium sized yellow onion and a jar of pepperoncinis to your shopping cart.

-Toss the potatoes in a frying pan with a little bit of pepperoncini juice and let them start browning. De-bone the chicken and add it to the potatoes. Dice up the onion and add. Cook on medium for about 10 minutes and serve right from the pan.

-Take the bag of salad, cut off a corner and add in salad dressing. Shake up the bag and you have an instant tossed salad.

Worcestershire Sourdough Burgers

-Grab a package of ground beef, pre-sliced cheddar cheese, loaf of sourdough bread and a yellow onion. Add to your list a bag of frozen french fries and a bottle of worcestershire sauce.

-Fry up a couple of hamburger patties adding worcestershire sauce after you flip the burger the first time. Put the frozen fries in a frying pan with a little vegetable oil. While the patties are cooking, pop the sourdough bread in the toaster.

-Place a slice of cheddar cheese on the patties, butter up your sourdough toast and add fries to your plate. Garnish your burger with ketchup, mustard and/or mayonnaise. Quick and easy!

Prepare In Advance

The most important piece of advice for quick and easy dinner recipes is to prepare ahead of time. Plan your meals at least a week in advance so that you are not scrambling at the last minute. This eliminates unnecessary trips to the grocery store. Stock up on necessities such as dried goods, spices, and canned and frozen foods. If you shop for these things in bulk, you will save yourself not only time, but money as well. When you get your groceries, chop your vegetables and place them in zip-lock bags. Not only does this drastically cut down on preparation time, but it helps the food stay fresh longer as well.

Make Leftovers The First Time

Second, cook extra food whenever possible. If you are browning meat, make a double batch and freeze what you don't use. When you make a casserole, fix two instead of one. This doesn't take much more time than simply preparing one meal, but it saves a ton of time when it comes to preparing quick and easy dinner recipes. The second casserole can be frozen, and on a particularly hectic day all that is required is to heat it up. However, cooking extra doesn't always mean that you have to eat the same thing twice. A roast can be served with potatoes and gravy one night, and as a roast beef sandwich another.

Buy Prepared Food - It's OK!

Finally, buy foods that are already prepared. This doesn't mean that you have to eat out of a box, either. Frozen vegetables are just as healthy as fresh, but they are already cut up and cook in minutes. In addition, the time saved by buying pre-grated cheese more than makes up for the small increase in cost. If you get in the habit of doing these three simple things, you can have meals on the table in under twenty minutes almost every night. As a result, you will not only be able to relax more, but you can feel good about preparing your family meals that are healthy.

Preparing meals doesn't have to be a drag, nor does it have to be very time-consuming. With a few resources and a little foresight, you can become a pro at quick and easy dinner recipes.

To prepare pancakes, you need to start by making the pancake batter. Get a good recipe that is fairly simple to follow, and start measuring out all the ingredients. Follow the instructions on how to mix it all together and you get your batter.

When the better is set, you can finally cook up your pancakes. Just pour out the batter onto the pan, cook, flip, cook some more, and enjoy. That's pretty easy, right? Nothing to it.

Cooking pancakes isn't exactly a science, but you couldn't cook them any which way you want, either. For example, you aren't supposed to bake pancakes. Why not? Because they just wouldn't turn out right. Sticking them in the oven, you wouldn't get the kind of pancakes you're looking for.

If you poured the batter into hot oil and fried it would it still be pancakes? Of course not! In that case, it would be fried dough. And even more, it wouldn't be able to be called 'pan' cakes anymore.

What type of pan should you cook your pancakes on? Technically, you could use a skillet or frying pan to make them and it would work, but it probably would be a little difficult. You could even use a wok if you really wanted to, but you'd have trouble.

A griddle will be the best pan to use. It is almost like the griddle was made just for making pancakes, that's how perfect it is. Get a big one or small one, one fore the stove or an electric griddle.

Electric or stove top griddles are perfect for making pancakes. It's so easy to use them to flip the pancakes over and out of the pan. Use whatever shape you want that will fit your needs.

Electric griddles are great space saving pans. If you cook a lot at once and need the stove, an electric griddle gives you more cooking space on the counter. It is a great use for pancakes.

Beef Stroganoff is one of the most common recipes there is for beef. It is so popular that there are probably hundreds of ways to prepare it. However, in any recipe, there will always be the best recipe of all. For Beef Stroganoff, there may be not only one best recipe because of the fact that there are hundreds of different ways to prepare it. In this regard, let's discuss one of these best Beef Stroganoff recipes and let's see how it will make us drool and hungry just by merely talking about it.

For this best Beef Stroganoff recipe that we will talk about, the ingredients that we need include a bag of wide egg noodles cooked as per the directions written on its package, a cup of sour cream, 8 ounces of fresh mushrooms, a teaspoon of seasoned salt, a teaspoon of pepper, a teaspoon of nutmeg, a tablespoon of Worcestershire sauce, a cube of beef bullion, a couple of cups of water, a couple of garlic that will then be minced, a cup of sliced onions, flour that will be used for dredging, a pound of round steak or sirloin steak that will be sliced thin, and 4 slices of fried, drained and chopped bacon.

The procedure for preparing this best Beef Stroganoff recipe starts by frying the bacon. Once done, the bacon should be removed from the frying pan and transferred to a paper towel to drain off the oil. This should then be set aside but the bacon grease should be left on the pan. Next is to put the flour on a bowl wherein the meat will be dredged. Once dredged, the meat should be fried on the frying pan with bacon grease and wait till the meat turns brown. Onion should then be added and sautéed on the pan for two minutes followed by the garlic which should then be sautéed for another minute. Water should then be added and stirred until it boils. Such ingredients as the seasoned salt, pepper, nutmeg, Worcestershire sauce, and bullion cube should also be added and stirred until it boils again. Let the food simmer and get cooked for one and a half to two hours. We will know that the food is cooked by using the fork to poke the meat and check if it is already tender. If the meat is not yet tender but the water is already draining, we may add water again. Once the meat is tender, mushrooms should be added on the pan and wait till the size of the mushrooms shrinks, an indication that the mushrooms are already cooked. Once this is achieved, a cup of sour cream may then be added but it is not necessary to bring it to a boil again. Pour the finished product on a bowl or plate of wide egg noodles. For finishing touches, the bacon should be sprinkled on top before serving.

This best Beef Stroganoff recipe is very easy to follow, making us even inspired to try out more ways of preparing it.

There are certain objects in our houses which are not a necessity but kitchenware is a must no matter what, as no other products could be substituted for the kitchen items. A kitchen can be defined as an elaborate laboratory in which the experimentations go on everyday and without the required equipment it is not possible to go on with the kitchen work.

A frying pan is a very simple substance which is always present in a kitchen and is of extreme use because of its major role employed in cooking. However, with the new ideas in technology there has been a foremost change in fryer pans as of now and as a result the simple pan has given way to the most modern and sophisticated stainless steel electric frying pan which is making its way into all the households.

Even though we have seen and used frying pans umpteen times, an apt definition for it would be that it is the object which is used for browning, frying or searing of foods. It is usually of the size of 20 to 30 cm in diameter and the sides are flared out.

The history of frying pans starts from ancient times which were initially made out of copper. From the old copper frying pans, to the modern day stainless steel electric frying pans, the shape and design of the pans have been greatly modified and have been made into such forms to be able to fit into the modern kitchen. The pan was electrified as early as the 1890s, but was not continued as a common commodity much because of the fact that electricity was a huge luxury back then.

The most common variety of the stainless steel electric frying pan comes in the diameter size of 12 inches and a depth of 3 to 4 inches. Nowadays, these pans have acquired a lid as well to enhance the cooking process which would then allow only less time for the entire cooking procedure.

The present day stainless steel electric frying pan does not only include the traditional functions of frying, browning and searing but with the developed attributes can also be used for roasting and for baking as well. Being electric, the user has a good control over the temperature of the object and can use this accordingly during cooking time. These pans are permanently welded and have the stay-cool handles which give the best cooking time ever in the kitchen as food is ready within no time.

Stainless steel electric frying pans can be named as the cooking objects for the present time wherein they can be carried anywhere. All they require is some electricity to work, and they always produce fantastic food.

For people who want to start learning how to cook, it would help to know that there are two words that will always come out repeatedly every time you have a conversation about cooking. The first is "ingredients." Beginners in cooking need to have an idea on the different ingredients and their corresponding effects on food. The other is "cookware." It is a kitchen requisite that beginners should at least carry basic knowledge on various types of cookware as well as its functions.

Between ingredients and cookware, the latter plays a major role in how cooking styles and techniques would be applied. Being able to use the right cookware to match a particular cooking method is essential to come up with best tasting dishes. The primary pieces among the wide array of cookware products that people who are new to cooking should be familiar of would be pots and pans. So read on cooking newbies! Here is an overview of these time-honored kitchen essentials.

Frying Pans

Frying pans allow the easier tossing and turning of food being cooked using a spatula. It is usually made of materials receptive to heat. This kind of pans come in different types such as non-stick ones.

Roasting Pans

Generally, roasting pans include a rack so that the meat being cooked will not be in contact with its own juices. Often made of aluminum and stainless steel, roasting pans have the meat's complete surface exposed. This is so that heat could be equally distributed.

Sauce Pans

Meanwhile, sauce pans are round pots with a smooth bottom that has various functions. It could be used for soups, stews and of course, sauces. Most sauce pans come with snug fitting lids for storage.

Woks

A wok, on the other hand, is shaped like a bowl. It is for high heat cooking and is composed of carbon steel and cast iron among others.

Stockpots

Stockpots are used for simmering liquid in large volumes. It is also heavy and equipped with two loop grips.

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Features - Joseph Joseph Uni-tool, 5-In-1 Utensil, Grey

• 5-in-1 kitchen utensil by Joseph Joseph
• With a single Uni?tool you'll have a slotted spoon, a turner, a solid spoon, a spatula and a cutting tool
• Made from tough nylon
• Heat resistant up to 240 degrees C / 480 degrees F
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Features - Greenpan 11-Inch Thermolon Non-stick Skillet

• This aluminum skillet has a high-quality Thermolon Endurance non-stick interior coating which i...
• Sold individually
• Size: 11"
• Dimensions: 11"Dia

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There are usually 2 ways of deep frying in Chinese cooking:

Deep frying the ingredients directly Deep frying the ingredients with batter

The latter is the most commonly used method. Here are some pointer in how to deep fry Chinese food most effectively.

The sizes of the ingredient pieces should be uniform. The dimensions, including the thickness of the pieces that you are frying should be as close as you can get them. Otherwise, some pieces will be overcooked, some will be undercooked, and even the colors will be different piece by piece. Marinade the ingredients in the batter/paste This will enhance the taste and the aroma of your cooking. Maintain adequate oil temperature The oil temperature require for each dish will vary depending on the ingredient types, sizes, batters, wraps, etc. For those not easily cooked through, they will require cooking twice (see below). For those easily cooked through, it can be done simply in high heat. When deep frying, maintaining constant oil temperature is a must. Most idealy, the ingredients need to be put in together. If you are cooking large servings, then divide them up, but still put each divided servings in together to get the same taste and color. Once done, pick them up with a strainer to preserve the appearance. Deep fry Twice on ingredients that are not easily fried Some dishes like the ones that require chicken or fish rolled into balls are not easily cooked through when deep frying. So these will require deep frying them twice. The first time using medium heat until 70, 80% cooked. Take them out, crank up the heat to high, then deep fry them again to achieve the desired results.

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Features - Earth Pan II Nonstick 12-Inch Skillet, Terra Cotta

• Eco-friendly 12-inch nonstick skillet made of hard-anodized aluminum
• PTFE- and PFOA-free SandFlow nonstick surface for easy food release
• Dual riveted stainless-steel handle with color-matching silicone cover
• Oven-safe up to 600 degrees F; dishwasher-safe
• Measures approximately 19-4/5 by 12 by 3 inches

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Features - The 10" Green Earth Frying Pan by Ozeri, with Smooth Ceramic Non-Stick Coating (100% PTFE and PFOA Free)

• Utilizes an ultra-safe ceramic coating derived from nature which is 100% PTFE and PFOA free.
• Delivers unprecedented non-stick performance without releasing harmful fumes or toxins at high temperatures.
• Features a scratch-resistant 100 ceramic coating as found in nature (no heavy metals or chemicals) that is super easy to clean.
• Made out of durable heavy-gauge pure aluminum with no heavy metals or harmful chemicals.
• Boasts a comfortable heat resistant Bakelight handle, and a magnetized induction stove safe base for rapid head transfer.

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Features - Healthy Legend 12 inches (30 cm) German Weilburger Ceramic Coating (Made in Germany) Non-stick Fry Pan - ECO Friendly Non-toxic Cookware

• Made in Germany Weilburger Greblon ceramic nonstick surface coating.
• The ceramic coating is non-toxic and non-cancer causing ECO friendly. The non-stick Greblon ceramic coating is 10 times more durable from scratch off.
• Traditional PFOA based non-stick coating is known to cause cancer even under normal use. They breakdown under high temperature.
• Heavy duty professional quality pressure cast aluminum will not wrap and conduct heat evenly.
• 100% PTFE and PFOA free, Safeguard for health !!! Complied with Food Grade Standards of FDA, LFGB, DGCCRF, ROHS, and REACH

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Anyone that spends a little time cooking for family and/or friends will tell you that it is absolutely vital that you have a good pan to fry with. One of the most recommended pans is the All-Clad 12" fry pan with lid. Those that recommend this particular pan include both professional cooks and normal, everyday people. It doesn't matter if you are going to be cooking fried tofu or scrambled eggs this pan will get the job done!

This All-Clad frying pan has a sleek design that is just as functional as it is classy. It measures 12-4/5 b 20-1/2 by 3 inches which gives you plenty of room to cook in. The pan itself is made of stainless steel and has flared sides to make it easy to transition food from the pan to a plate or serving dish. One of the most talked about benefits of this cooking pan is the fact that it heats and cooks food evenly. In addition to that, the pan's stainless steel interior won't react to the food cooking within it. This is especially beneficial if you are going to be cooking sauces with the pan.

Another great feature is that the All-Clad 12" pan has a stainless steel handle that actually stays cool! Stainless steel pots and pans are the best way to cook but can be frustrating to use when the handles get hot. After all, who wants to cook with oven mitts on? The reason All-Clad cookware has such a great reputation is because of the three-ply bonded design it features. And, this pan is no different. It contains the thick aluminum core that's located between the inside layer of 18/10 stainless steel and the magnetic stainless steel outside layer. This is why the manufacturer's cookware is so well known and cooks so well.

Not only can you use the All-Clad 12" fry pan with lid to fry, cook and sauté, it can also withstand heat of 500 degrees or less, which means you can put it in the oven or under the broiler! The fact that it comes with a lid is a huge benefit as well. This particular pan is sold in stores for full price and it often comes without the lid. Therefore, if you've always wanted to try out the All Clad cookware, this pan is the perfect piece to start with!

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Features - Cuisinart GG-12 GreenGourmet Eco-Friendly Nonstick Hard Anodized 12-Piece Cookware Set

• 12-piece hard-anodized aluminum cookware set featuring scratch-resistant nonstick ceramic-based surface
• Water-based Ceramica nonstick surface won't peel off, free of PTFE and PFOA
• Superior heat conductivity resulting in less energy use; oven- and broiler-safe
• 8-inch skillet; 10-inch lidded deep fry; 1-1/2-, 2-1/2-quart lidded saucepans; 3-quart lidded everyday pan; 6-quart lidded Dutch Oven; steamer insert
• Limited lifetime warranty; hand wash only; oven safe up to 500 degrees F

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The Friday Fish Fry is a tradition in Milwaukee and the rest of the state of Wisconsin for many years. Just about every bar, restaurant, tavern or pub has one. All sorts of types of fish are offered including native fish like perch, cod, bluegill and walleye but others are offered too now like catfish, smelt, pollack, haddock and even grouper. You can get the fish deep fried, pan fried, dipped in batter, dusted in flour or cornmeal or baked but no matter how you like it prepared, but the favorite is all-you-can-eat. We do love our fish.

But how did this tradition get started? Why just in Wisconsin? Why fish? Why all you can eat? Well after some digging into a little Wisconsin history, we can find some answers. The history starts in the Milwaukee area in the late 1800 due to two reasons, beer and religion. Yes, thanks to the German, Polish and Italian immigration to Milwaukee that brought with them their Catholic beliefs, religion has a part in the tradition.

The Germans brought beer makers from the old country who found a great water source (and ice source for shipping) and a growing grain center in the US to provide an ideal location to brew beer. Small breweries sprung up all over Wisconsin to provide locally brewed beer to the immigrants from Europe were used to good beer. Some of these brewers like Fredrick Miller, August Pabst, Joseph Schlitz and Valantin Blatz went on to produce giant breweries which went on to make make Milwaukee the beer capital of the world.

These breweries were giants and produced not only sprawling breweries in Milwaukee but the competition of these breweries led to great hotels being built and many opulent "beer parlors" which were very upscale places to socialize and of course have a stein of beer. In addition to these hotels, these breweries built amusement parks to help establish their brand name early in the next generation of beer drinkers.

Pabst owned the Whitefish Bay Resort on the corner of Ardmore Ave and Henry Clay St in Whitefish Bay which had an attached amusement park. In competition with Schlitz at the time. Pabst wanted a way to bring in more people to the resort and since Lake Michigan had so much inexpensive whitefish, they decided to offer whitefish for cheap on Friday nights. It was a huge hit. People soon flocked to the Whitefish Bay amusement park and resort on Friday's and later on the weekends for a fish fry and soon after Schlitz and others followed as well.

The breweries owned many of the taverns and restaurants in Milwaukee and soon saw the opportunity to offer the fish fry as bait to sell more beer. By keeping the price low on the inexpensive fish dinner, it brought people into their branded bars and consuming their beer further cementing the brand with Milwaukeeans. They then shifted to free fish lunches to further instill their brand and build loyalty. A free fish meal and a couple pints of beer will do that for the laborers at the time.

Prohibition put an end to the beer although some taverns survived by keeping the tradition going. As restaurant and bar owners needed to keep customers coming back, they expanded the days that the fish fry was offered and made the fish fry a family thing to do. This helped to cement the fish fry as a tradition. Luckily prohibition ended and soon ice cold beer was once again able to be served.

The fish fry was offered on Fridays as an alternative to meat when abstaining in observance of the Catholic tradition. This eventually took it from the bars and restaurants were it had become so popular and started appearing at local churches as well. Originally it was probably started to offer parishioners a an alternative to the fish fry in taverns and bars but also let families participate in a family activity but also built close ties between the church and it's members. This tradition remains strong to this day.

Many churches offer a Friday fish fry and during Lent many more take part. Lent which starts on Ash Wednesday and run the forty days before Easter (not counting Sundays) and is meant to be a time of reflection and doing without. Originally it was a time of fast but since forty days is a little long for most people to observe going without food, it was cut back to not eating meat on Fridays. Fish turned out to be a perfect alternative. During Lent, many restaurants and some churches and bars also offer a fish fry on Wednesdays as well stemming from Ash Wednesday. This lets people have another day to enjoy fish and not have to brave such long lines that are typical at most restaurants and churches.

The most popular choices of fish are perch, walleye, and cod although there are many other choices offered as well now. You can get your fish seasoned, dipped in flour and a pan fried deep fried. You can also opt for a thicker beer batter made flour, eggs and beer and then deep fried. Although much of the fish frys today are deep fried, deep frying really didn't start until the 50's when commercial deep fryers where invented and made it possible for small bars and restaurants could offer deep fried fish. Until then most of the fish was pan fried. This was not only was a popular form to enjoy fish, it also was a great way to be able to cook the fish in larger batches and be able to serve more hungry diners.

Milwaukeeans probably don't know who Louis Hirschinger is but they owe him a big thanks for bringing the other half of the tradition to Milwaukee- the all-you-can-eat fish fry. Louis who along with his wife Ruth owned Tanner Paull restaurant in West Allis, and after visiting a small restaurant on the east coast during business trip discovered an all you can eat chicken dinner. He was fascinated with the idea and thought he would try the same thing at his restaurant in Milwaukee only with fish. It was a huge hit and cemented the all-you-can-eat fish fry as one of Milwaukee's favorite traditions.

The Milwaukee fish fry has its roots in both religion and beer brewing brought by the German immigrants. Along with their beer, their food traditions helped shape what has become the other part of tradition. Accompanying the fish in a traditional German fish fry are potato pancakes, apple sauce, coleslaw, rye bread and tartar sauce. These are still found at many restaurants or at least are all side options but french fries have become the side that accompanies most fish frys now in so many bars, taverns and pubs.

Everywhere you go in Wisconsin you will be able to find a fish fry of some kind or another. If you are visiting Milwaukee or Wisconsin for the first time, you really need to join the local tradition and try one. If you live there, you are always on a quest to find the best. It can be a never ending but delicious search. For a complete list of every fish fry in the Milwaukee area go to Milwaukee Fish Fry Guide 

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Features - Cuisinart GreenGourmet 10-Inch Round Griddle/Crepe Pan

• 10-inch crepe/griddle pan made of hard-anodized aluminum for fast, even heating
• Ceramic-based nonstick coating (PTFE/PFOA-free and petroleum-free)
• Stay-cool riveted handle made from 70-percent recycled stainless steel
• Hand wash; oven-safe up to 500 degrees F; broiler-safe
• Measures approximately 11 by 17 by 3-4/5 inches; limited lifetime warranty

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Features - Cuisinart GreenGourmet Eco-Friendly Cookware 10-Inch Open Skillet

• 10-inch hard-anodized aluminum skillet with scratch-resistant nonstick ceramic-based surface
• Water-based Ceramica nonstick surface won't peel off, free of PTFE and PFOA
• Superior heat conductivity resulting in less energy use; oven- and broiler-safe
• 70 percent recycled, riveted, stay-cool stainless-steel handle
• Limited lifetime warranty; hand wash only; oven safe up to 500 degrees F

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