It's All About the Egg

Eggs are one of the most nutritious and versatile foods that there is. They can be eaten fried, baked or as an ingredient in everything from main dishes to desserts. Eggs can be either brown or white - the color does not change the quality or the flavor.

Store eggs in their own carton in the refrigerator. The carton protects the eggs from absorbing other food flavors through their shells. Fresh eggs are best for poaching or baking while older eggs are better for beating egg whites.

Most recipes call for large eggs which are about 2 ounces each. When cooking with eggs, bring them to room temperature before cooking. Eggs are sensitive to temperature. They will continue to cook if they are left in a hot pan so move them to a serving dish immediately after cooking.

Some recipes may require the use of either egg whites or egg yolks. The best way to separate eggs is by using their own shells. Avoid touching egg whites with your fingers or greasy surfaces, especially if they are going to be beaten.

Beaten egg whites are used in souffles and mousses. A pinch of salt added before starting to beat them will help them stiffen faster. Don't over-beat or they will become too stiff. Egg yolks are often beaten separately with or without sugar. This helps increase volume and lightens sauces such as Hollandaise or adds air for cakes or batters.

Older eggs are easier to peel than fresh eggs. Plunge the cooked egg into very cold water immediately after cooking. This helps loosen the shell for easier removal. It also prevents the greenish ring around the yolk. Hard-boiled eggs may be refrigerated in their shells up to a week.

Folding egg whites is one of the more important cooking techniques. Because beaten egg whites contain so much air, they are difficult to add to a batter mixture without losing volume. Do not over-beat egg whites or they will not mix smoothly and will deflate. Begin by adding about one-quarter of the beaten whites to the batter and stir them in thoroughly. Then, spoon in the remaining egg whites and gently fold them in, using a rubber spatula or metal spoon. Cut down into the center of the mixture to the bottom and scoop under and up along one side of the bowl, turning the bowl as you work.

You will often hear about boiling eggs, but they should never really be boiled. They should be gently simmered. The eggs should be at room temperature before cooking to avoid cracking.

Poached eggs are cooked in simmering water. Use the freshest eggs possible; the fresher the egg, the better the egg will hold its shape. Only cook one or two eggs at a time in a wide saucepan with 3 inches of water. Break egg into a small dish and using a wooden spoon, stir the water vigorously to form a swirl. Quickly slide the egg into the swirl. Simmer for 3-4 minutes and lift the egg out with a slotted spoon.

Baked eggs are sometimes called "shirred eggs." They are usually baked one to a dish (a ramekin) with salt and pepper and dotted with a small amount of butter. Put the ramekins into a small casserole filled with boiling water and bake for 5 to 6 minutes until the white is just set and the yolk is still soft. Serve immediately.

Eggs can also be scrambled, fried, and used to make omelets, custards, crepes and souffles.

The Most Difficult Thing Is To Prepare Good Cajun Dishes

cooking in the heart of Cajun country is an art form. There really is very little science to this particular form of cooking that includes a lot more than mere lagniappe from the pantry or the spice cabinet. Cajun cooking is something that has often been imitated around the country and around the world but can very rarely is accurately duplicated.

One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes. Most, if not all authentic Cajun cooking is done to taste rather than measurements. Even more amazing is that from day to day one person can make the same dish over and over and it is quite likely to taste a little bit different each and every time it is made. For more details go to www.blueribbon-recipes.com. The major reason for this is that in addition to being an art form in and of itself, Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking.

I'm sure that many of you have watched as Emerald Largesse makes some special concoction and exclaims "Bam!" there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.

The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients. It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south. Not only is that, but fresh crawfish and indocile sausage a little difficult to come by during the heart of a Michigan winter.

If you are determined to learn to make Cajun food of your own, you must first find the ingredients. Specialty food shops or those that will special order might be your best bet. There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited. Once you have the ingredients, it's time to let a little jazz blare from your speakers in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered. Cajun food is not to be rushed-much like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. You can also visit at www.100cookingtips.com. It has a way of letting you know when it is ready that is almost mythical until you've experienced it for yourself.

Cooking Cajun food will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come.

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Food Wishes Recipes - Chicken Fettuccine Alfredo Recipe - How to Make Chicken Fettuccine Alfredo

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Food Wishes Recipes - Savory Gorgonzola Bread Pudding Recipe - Gorgonzola Bread Side Dish Recipe

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Easy, Tasty Chicken Wing Recipes

You can serve chicken wings hot or cold, for a meal, or for snacks. They're great as appetizers at parties, or when you're just looking for a tasty midnight snack. Try these four easy recipes:

Baked Chicken Wings

• 1/2 c. margarine, melted
• 1 t. dijon mustard
• 3 c. multi-grain flaked cereal
• 16-18 chicken wings, broken into two pieces
• 1/2 c. grated Parmesan cheese
• 4 t. finely chopped parsley

Preheat oven to 350 degrees. In glass pie plate, combine melted margarine and mustard. In medium bowl, combine cereal crumbs, Parmesan cheese and parsley. Spoon onto waxed paper. Roll chicken pieces in margarine mixture, then in cereal mixture to coat completely. Place on rack in baking pan; drizzle with remaining margarine mixture. Bake 35-40 min., or until golden brown.

Hot Chicken Wings

• 12-15 chicken wings
• 1/2 c. (1 stick) butter or margarine, melted
• 1/4 c. Red Hot Durkee's Sauce (or more to taste)

Split wings at each joint and discard tips. Bake in 425 degree oven until crisp, turn halfway through. Drain. Combine hot sauce and butter until butter is melted, stir to mix thoroughly. Dip wings in sauce to coat completely. Arrange on plate.

Sweet and Sour Chicken Wings

• 3 lbs. chicken wings
• Accent seasoning
• Oil
• 1 c. water
• Cornstarch
• Garlic powder
• Beaten egg

Sauce:

• 3/4 c. sugar
• 3 or 4 tbsp. catsup
• Dash of salt
• 1/2 c. white vinegar
• 1 tsp. soy sauce
• 1/4 c. chicken stock
• 1 tsp. Accent seasoning

Cut wings into thirds. Boil tips in water for 5 min. for the stock. Sprinkle remainder of wings with garlic powder and Accent and let set for 1 hr. Dip wings into cornstarch, then beaten egg. Brown in oil on high heat. Place in 9x13 pan. Cover with sauce. Bake at 325 degrees for 1 hour.

Teriyaki Chicken Wings

• 12-15 chicken wings
• 1/3 c. water
• 1/4 tsp. pepper
• 1/3 c. soy sauce
• 1/4 c. brown sugar
• 2 green onions (diced)
• 1/3 c. cooking sherry (optional)
• 1/2 tsp. ginger

Combine all ingredients for marinade, heat just to dissolve sugar. Separate wings, pour marinade over. Refrigerate overnight. Place wings in greased pan. Pour marinade over, cover with foil. Bake for 30 min. at 375 degrees. Remove foil, bake 5-10 min. longer to crisp.

Puppies for Sale: Puppies for the Entire Family

Probably it has been a long time since you wanted a pet. But Dukespost has a wide array of puppies for sale and that means one thing, finally a pet of your own. For all those times of waiting in anticipation for the perfect pet puppies galore at Dukespost has at long last remedied the waiting. Nothing beats a puppy from a good breed looking beautifully. Unfortunately many a good puppy is ruined when a breeder takes the puppy for granted.



At Dukespost they go beyond selling. Proper care for health and good grooming are tackled in must read articles. For a lot of people, cute and cuddly are the first words that come to mind when the word puppy is said but for good reason. Puppies of whatever breed are existing everywhere in the country and homes have either one or two of them. Puppies can be very playful at anyplace but a good training makes the discipline work.



Know your puppy. Is it a cocker spaniel or a golden retriever? Does the puppy come from the dachshund family or has it a Labrador lineage? Is it a terrier or a Chihuahua? The breed counts. There are breeds with super temperaments like the German shorthaired pointer puppies. There are the cute poodles for just lounging around. The Chihuahuas are known for their mellow temperaments. And the mini Aussie puppies are simply adorable.



From knowing their breed you can set behavioral patterns which can either break or make a puppy. Behavior can cause problems if not given much attention. Dogs like humans are so social by nature. They need to be around people or their kind to make things easier. Don't ruined a good pup by poor discipline techniques. Puppies can easily learn when there is constant contact with the owner. The puppy wants to know you well too. This is a two-way thing.



Some puppies for sale at Dukespost can be tough. For those tough cuts, they need to be softened by car and attention. But don't overdo things because puppies can also be spoiled. Once the little litter gets spoiled, bad behavior sometimes can happen. A little discipline will go a long way. Benefit from your patience and diligence. Have a simple regimen as possible to show them how things are done. No extraordinary training. Not all puppies respond equally. Like humans different folks have different strokes.



Health wise, according to Dukespost, the puppies need a veterinarian for their vaccination shots and sickness whatever the case maybe. There are only a lot you can do and you cannot be too careful. So some things need the assistance of qualified experts like the vet and dog trainer. Don't attempt to put matters in your hands when something goes awry. Even puppies for sale need the confidence and experienced of certified animal doctor. Dukespost recommends consultation at all times.



Even if you are not having a puppy for competition purposes, your pet should still get the same care and attention as a prospective champion. Puppies are considered members of the household. Kids play with them ad you get to talk with them when your alone. You feed the little litter and he eats from your hands at times. What better pet can you get?

















Dukespost has puppies for sale which can be the right puppies

to have as pets.

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Telmo and Tula - Vanilla ice cream recipe, little cooks cartoons

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