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Cuisinart GG23-24 Review - Best Buy Cuisinart GreenGourmet 10-Inch Round Griddle/Crepe Pan On Sale And Discount Price!

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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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There's something about southern barbecue that just makes your mouth water at the very words. Southern style means slathering on the barbecue sauce nice and thick - don't be shy!

You're going to love this recipe, because you don't even need to fire up the grill. All you need is a few ingredients and a large frying pan. Rain or shine, this barbecue dinner will put a smile on your face.

The main ingredients in this dish are chicken breasts, rice, corn on the cob and barbecue sauce.

Make sure you wash your hands before beginning.

In a large frying pan, combine one and a half cups of water, one cup of uncooked rice, three quarter cups of your favorite barbecue sauce, and four frozen packaged chicken half breasts. Bring all to a boil.

Cover the pan and turn down the heat to a simmer. Simmer rice and chicken for twenty-five minutes. Add in six frozen half ears of corn on the cob, then cook for another fifteen to twenty minutes until the chicken juices run clear. You can also use a meat thermometer, and cook until chicken reaches 170 degrees.

Spoon one fourth cup of barbecue sauce over the cooked chicken. Remove pan from heat and let it sit for at least five minutes, until the liquid is absorbed.

Dish up the meal on plates and serve with homemade cornbread.

Makes four servings.

Bonus Recipe: Ginger Apple Crisp

To make this recipe you'll need: corn flake crumbs, firmly packed brown sugar, all purpose flour, crystallized ginger or dried ginger, melted butter, 6 cups peeled apples - thinly sliced, sugar, lemon juice and vanilla ice cream.

Preheat oven to 400 degrees.

Prepare an 8-inch square baking dish with nonstick cooking spray.

In a small bowl, combine 1/3 cup corn flake crumbs, 1/4 cup brown sugar, 3 tablespoons flour and 2 tablespoons crystallized ginger or 1 teaspoon dried ginger; mix well. Stir in 2 tablespoons butter and mix until well blended.

Place the sliced apples into the prepared baking dish. Add in 2 tablespoons of sugar and 2 teaspoons of lemon juice; toss to coat well. Sprinkle apples with the crumb mixture; press crumb mixture gently into apples.

Bake for 25 to 30 minutes or until the apples are tender and the crisp mixture is bubbly. Let cool slightly before serving. Serve warm with a scoop of vanilla ice cream on top.

Who wouldn't love having breakfast with a cup of coffee, a toast, and a perfectly rounded shaped sunny side up egg? Eggs are considered very healthy and are prepared and cooked in many ways. And one of these is cooking it "sunny-side up" style; which means the egg is cooked directly on the pan preserving the round yellow yolk with the egg white, looking like the sun in all its shining glory. However, cooking an egg this way requires a lot of practice and attention especially when you want your egg to be perfectly round. But for those people who do not have time to practice and learn this artistic method, a simple utensil will aide you achieve the perfect rounded sunny-side up egg called the egg ring.

The egg ring is a simple utensil made of silicone or Teflon-coated aluminum ring where you will put the egg preserving its perfectly round shape when cooking

Here are the steps in cooking a sunny-side up egg using an egg ring:

1. Preheat the pan in low flame with a little coating of vegetable oil. Be sure not to overheat the pan to avoid charring. In order to tell if the temperature is at its optimum level, sprinkle a drop of water on the pan and see if it immediately sizzles and evaporates. If it does, the pan is hot enough to cook the egg properly.

2. Keep the heat on low level. Break the egg carefully with the one edge of a spoon/fork and place it right inside the egg ring.

3. Let it sit for around 3-5 minutes in low flame or heat or until you achieve the desired consistency of the yolk. Use a pan cover in order to circulate the heat inside the pan to ensure the top part of the egg is cooked.

4. If you want the yellow part of the egg to be "nicely done," cook the egg for around 3-5 minutes then flip the egg carefully to cook the other side for around a minute or two.

5. Remove the pan from the heat source, then remove the egg ring using its handle and serve your hot perfectly round sunny-side up egg together with a toast and a hot cup of coffee and enjoy a healthy breakfast.

Tips:

1. Always keep the flame on low setting in order to avoid over-cooking or charring the egg.

2. Use a wide non-stick Teflon-coated frying pan and spatula in order to flip the egg easily without deforming the egg. You could also cook 2-3 eggs simultaneously.

3. You can also use butter for an extra yummy taste

A time like now when the holiday season is just around the corner, we really rush to buy a roasting pan so as to cook something special for our families. Am sure you may be planning to get one soon. Well, you need a few tips so as to get the best quality out there. Stainless steel with porcelain enamel does magic when it comes to roasting, in fact some come with serving trays.

Their prices will normally vary from one manufacturer to another and so is the quality of the design. They're mostly used in roasting meat though can also be used to prepare large desserts and special cakes. The overall sizes varies and generally you get to choose the size that suits you. However, for the depth you need at least a pan that is three inches deep so that drippings can accumulate safely.

Advanced roasting pans normally include special covers that traps the flavor inside and definitely the meat is amazing. Though a bit difficult to clean, the non-stick are the best pans. Their special coating does not allow food to stick or scorch. However, they can only be cleaned with plastic sponge made of nylon.

Some time we just pick items off the shelves and buy them. If you want to purchase a good roasting pan, please do not do this. You ought to consider some few things like; do you need it for slow or quick roasting, is the weight of the pan okay with you, do you want a pan with a handle and if you do, how is the handle attached to the pan? Basically take a good look at the pan and ensure it suits you before buying.

If the grill is out of gas or the weather is bad, you can still make delicious hamburgers. If you have made a tasty southern fried chicken recipe in a pan before, you can apply the same technique to your burgers and cook them on the stove. They will be full-flavored and really juicy. When you pan fry burgers, it is best to make them half an inch thinner than if you were grilling them.

Most people will not be able to taste the difference in flavor between grilled patties and pan fried ones and the texture of each is good too. Obviously if you grill them over a charcoal grill, the patties will take on a nice, smoky texture but if you fancy burgers and cooking outdoors is not possible at least you have the option of making them on the stovetop.

The Recipe - Step by Step

The following recipe makes four small hamburgers, which are fine for kids. An adult could probably eat two of these. You can adjust the seasonings if you want to. Maybe you would prefer to leave out the chili powder or perhaps you want to add a dash of soy sauce or Worcestershire sauce for extra flavor. Some minced onion instead of onion powder is another idea.

Serve these pan fried burgers in buns with ketchup, mayonnaise, or mustard. A slice of tomato and some lettuce is also good and you can add a couple of pickles too if you want to and maybe a slice of cheese. The following recipe can also be used to make burgers for grilling outdoors but if you are going to grill them, make them a bit thicker.

You might prefer to finish off the burgers in the oven, in which case you should sear the patties for a minute or two on each side, then put them on a wire rack over a baking pan and bake them at 350 degrees F for about thirty five minutes or until the internal temperature is between 140 and 160 degrees F

What you will need:

1 lb ground sirloin 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon olive oil 1 teaspoon black pepper 1/2 tablespoon chili powder

How to make them:

Put the meat in a bowl. Combine the garlic powder, salt, onion powder, pepper, and chili powder and sprinkle this mixture over the beef. Combine everything well. Divide the mixture into four balls and flatten each one into a thin patty. Heat the oil over a moderate heat, and then add the patties.

Cook each side for about four minutes, using a big, wide spatula to flip them over. Use a plastic or silicon spatula instead of a metal one, to protect the surface of your pan. Check the internal temperature of the burgers to see if they are done. An internal temperature of 140 degrees F is medium rare and 160 degrees F is medium well.

We all know that fried food is not particularly good for us, but that doesn't stop us craving the occasional crispy, crunchy golden brown something or other. Because frying means food comes into contact with hot fat all the flavour and nutrients are sealed in which makes it tasty. In moderation it isn't the worst thing in the world, especially if you follow a few simple healthy eating guidelines to make sure that it doesn't carry too much fat into your system.

First of all you should choose the oil you are going to use with care. Hard fats such as lard, margarine and butter are not good as they are high in saturated fats, as are many blended vegetable oils which contain coconut or palm oil. For best results it is advisable to use pure vegetable oils - sunflower, corn and safflower are good. Olive oil is a beneficial and nutritious oil but does not survive high temperatures so it is not good to use for very hot frying. Smoking temperature is important when frying, if the oil has a slight blue smoke or haze rising from it then it is too hot and will begin to break down which makes it indigestible. Sunflower and Corn Oil have the highest smoking temperature, and are probably the best to use unless you have a particular reason to use anything else.

There are a number of ways in which you can fry food. Deep frying means the food is completely immersed in the hot oil and is probably the least healthy method especially if too much food is placed in the fryer at once. This cools the temperature and causes the food to absorb oil rather than seal. If you must deep fry then be sure to drain the food on kitchen paper, turning it a few times to drain off as much oil as possible.

Shallow frying quickly seals the surface of the food and. As it is generally small items that are shallow fried, very little more cooking is required. If you do need to cook it more than turn the heat down once everything is sealed and allow to cook more gently. A healthier method of shallow frying is to dry fry. Using a good quality non-stick pan, heat it to a high temperature and drop the food in. It will then seal quickly and cook in any fat that it releases itself. This is particularly good for browning minced or ground meats, bacon and sausages. Again you should always drain everything on kitchen paper before serving. Shallow and dry frying are often used to brown off whole pieces of meat before putting them into a casserole or other type of dish and it can be very successful in removing any fat from the meats.

Stir frying is not really frying at all. It is generally used for vegetables and meat which have been finely chopped to allow for quick cooking. A tiny amount of oil is used, personally I put a little oil on a piece of kitchen paper and just wipe the inside of the Wok or pan that I am going to use. Once the pan is really hot I drop the food in, turn it quickly to seal and then add the cooking liquid I am using. It might be a well flavoured stock, a little Soy or Fish Sauce or even just water. The food then steams as the liquid flashes off. This is one of my favourite methods of cooking as it seals in all the nutritional elements, you can add all sorts of flavours and it cooks quickly as well as being very tasty.

Whilst frying is not really in accordance with healthy eating guidelines we have to accept the realities of life - we like fried food. Given that if you use some of the methods outlined and don't indulge too often, the occasional 'fry up' won't do too much damage.

According to the statistics, there are more Chinese restaurants in the country than any other type of ethnic restaurant combined. This is an astonishing fact, when you think about all the pizza joints and Mexican restaurants that are around, but if you think about it for a couple of minutes, you can probably name at least a handful of Chinese restaurants in your area right off the top of your head. Everyone loves to eat exotic dishes of fried rice, Szechuan Beef, and sweet and sour pork from their local favorite, but doing so can be detrimental to your health. By learning a few basic tips, you can learn to cook low calorie Chinese recipes in your own home.

First, let's look at why eating at or getting takeout from your favorite eating spot is not a healthy option for you in most cases. One of the things that you will notice when eating at most Asian restaurants is that the food is extremely oily. This is because deep frying plays a central role in the preparation of many dishes. Have you ever wondered why the meat at your favorite Asian eating spot is always more tender and succulent than when you try to recreate dishes at home? It's because these establishments use a technique called oil blanching. Oil blanching is a process in which the meat of your choice (chicken, beef, seafood, etc.) is marinated in a mixture of seasonings and cornstarch and then deep fried at a low temperature. What happens during this process is that the hot oil seals in the juices into the meat and also causes the cornstarch on the surface of the meat to gelatinize, leaving the cook with a piece of juicy, tender meat. While this cooking technique yields flavorful meat, it also renders inherently low calorie foods into fatty bombs. Oil contains approximately 120 calories per tablespoon and when you deep fry, particularly at the low temperatures needed for oil blanching, the food that you are frying tends to absorb a copious amount, causing you to ingest hundreds of unnecessary calories.

In addition to oil blanching, a lot of dishes depend on traditional deep frying to get the desired textures and results that the cook wants. For example, common dishes like sweet and sour pork or Szechuan beef are often laden with oil from the deep fat fryer. Even dishes like fried rice and stir fried vegetables can become greasy, fattening dishes in the hands of an unskilled chef.

Fortunately, there are a few tips and tricks that you can use at home in order to slash the calories from your favorite Asian dishes. Not only will you help your waistline, but you will also help your bottom line since cooking at home is much more economical than getting takeout. If you want to have succulent and tender meat like you would get from the oil blanching technique, you can duplicate the results by using a water blanching technique, a process which is very similar to blanching vegetables. First, you will need to marinate your meats in a mixture of egg whites, salt, and cornstarch. Then, bring a pot of water to the boil. Add the meat into the pot and cook for about thirty seconds, or just until the raw color of the meat has disappeared. After that, remove the meat from the pot and allow it to drain well. From there, you can proceed with your favorite Chinese stir fry recipe.

Another tip that you can use is to cook with non-stick cookware. A non-stick surface will allow you to cook Chinese dishes at home without having to use a lot of oil to prevent sticking. Instead of using tablespoons of vegetable oil to lubricate your pan, which will add hundreds of calories to your Chinese food, you can use a couple of sprays of cooking spray, which is less than 15.

Finally, substitute some of the meat in your dish with vegetables to create a low calorie Chinese recipe. By weight, meat contains far more calories, fat, and cholesterol than vegetables, so by substituting some of the protein with additional vegetables, you can help to slash your caloric intake. Think of using vegetables as the centerpiece of your Chinese dish and the meat as one of your seasoning elements.

By knowing a couple of easy tricks, you can cook low calorie Chinese recipes in the comfort of your own home. Since you control the quality of the ingredients and the cooking techniques, your final dish will be much healthier and cheaper than anything you can order at your favorite Asian eatery.