Top 3 Outback Steakhouse Recipes

I love me some Outback! You know what I mean! Outback is amazing! I don't think there are many steakhouses that can top Outback when it comes to steak. Ruth Chris steakhouse comes to mind, but I really don't have the money to eat there! With the tough economic times, I can barely afford to dine at Outback. Fortunately, I can still feel like I am eating at Outback by making Outback Steakhouse recipes at home. Here are my three top three Outback Steakhouse recipes you can make from home!

Outback Steakhouse Alice Springs Chicken
o 4 boneless skinless chicken breasts, 1/2 " thick
o honey mustard
o 6 slices bacon, sliced in half
o 1/2 teaspoon McCormick's Season All
o 1 cup sliced mushrooms, drained
o 3 cups shredded colby or monterey jack cheese

\"chicken Breasts\"

Rub chicken breast with Seasonal All and set aside to marinate for 1 hour.
While the breast is marinating fry bacon crisp and drain.
Sauté chicken breasts on medium heat in pan with just enough oil to prevent sticking.
Cook on both sides until a slight golden color and cooked in the middle but not dry.
Remove from pan and place in a 9 x 13 dish.
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three pieces of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.
Bake at 350 degrees about 15 minutes or until cheese melts.
Sprinkle with parsley and extra honey mustard may be served on the side.

Outback Steakhouse Bloomin' Onion
4 Vidalia or Texas Sweet Onions
1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer

Seasoned Flour:
2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well.
Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter
to coat thoroughly.
Gently place in fryer basket and deep-fry at
375 to 400 1 1/2 minutes.
Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 C. Chili sauce
1/2 tsp. Cayenne pepper

Outback Steakhouse-Style Steak
4 top sirloin steaks or rib eye steaks or filet steaks
8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric
1. Mix together seasoning ingredients and rub into each side of steak.
2. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.

Top 3 Outback Steakhouse Recipes

More information on Restaurant Recipes!

How Long to Cook Chicken Wings

People really love to eat chicken wings. There are so many ways to prepare chicken wings and they make fantastic appetizers and party foods. One of the questions I am often asked is, "How long to cook chicken wings".

Chicken wings can be cooked using several different methods. I prefer deep frying wings but you can also pan fry your wings or bake them. Let's take a look at each method and you can decide for yourself which method is best for you.

\"chicken Wing\"

Before you cook your chicken wings you will need to make sure they are completely thawed. This can be accomplished by letting them sit in the refrigerator for a day or two before cooking. When you are ready to cook your wings, rinse them in cold water and pat them dry with a paper towel.

If you will be deep frying your chicken wings be sure they are dry before placing them in the hot oil to avoid painful splatters. Heat your oil to 375 degrees. Once the oil is hot you can begin cooking your wings. Fill the fryer basket with a single layer of wings. You want the oil to just cover the wings when lowered into the oil. Lower the wings into the oil slowly and cook for 12 to 15 minutes. This will make a nicely browned chicken wing that is crispy on the outside and juicy and tender inside.

You may also opt to pan fry your wings if you do not have a deep fryer. This would be my second choice. Use a large frying pan for this method. Pour enough oil in the pan to cover the bottom. Heat the oil over medium-high heat. When the oil is hot place your wings in a single layer into the hot oil. Cook the wings for 6 to 7 minutes and then turn them over to cook for another 6 to 7 minutes. You could also use a wok to fry your wings. This will also make a nice crispy outside and tender inside.

My least favorite method of cooking chicken wings is to bake them. Baking them is a much healthier alternative to all of the frying but the wings will not be nearly as crispy. However if you need to bake your wings heat the oven to 400 degrees. Place the wings in a glass baking dish that has been coated with a little non-stick cooking spray. Bake the wings for about 30 to 40 minutes. You want to be sure the juices run clear from the wings.

Well there you go three methods to cook chicken wings. Always remember to wash your hands and all utensils when working with raw chicken. Enjoy those tasty little treats.

How Long to Cook Chicken Wings

Jeff Bauer is an amateur chef. I love to cook and share my knowledge of cooking with others. Chicken wings are a favorite food of mine, to learn more about cooking and get some great free recipes or to buy my recipe books just visit me at How to Cook Buffalo Wings or Chicken Wing Recipes.

Oven Roasted Chicken Kabobs Recipe

Kabobs are absolutely delicious and quiet easy to make. With this oven baked roasted version, it has never been easier. Even someone without a charcoal grill can try this and cook up a storm.


\"barbecue Chicken\"

425g skinless boneless chicken
15 large mushrooms
15 baby onions
15 cherry tomatoes
2 red bell peppers
2 yellow bell peppers
3 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons steak sauce
1 tablespoon fresh garlic, minced
1 tablespoon sunflower oil

Preparation Method

-Preheat the oven to 250 degree Celsius.
-Line a large roasting tray with aluminium foil and lightly grease it using some butter.
-Prepare the marinade by combining the soy sauce, red wine vinegar, steak sauce, garlic and oil.
-Cut the peppers into pieces of 1 centimetre in diameter and add it along with the chicken, mushrooms, cherry tomatoes and onions into the prepared marinade.
-Meanwhile soak four 12 inch bamboo skewers in water for 10 minutes.
-Now drain the marinade in a saucepan and bring it to boil.
-Take equal amount of chicken and vegetables and thread it into the skewer. Place the skewers in the lined roasting tray.
-Roast for about 20 minutes turning every 5 minutes and brushing with the remaining marinade, until the chicken is cooked and the vegetables are tender.
-Top it with the pan juice and serve hot.

Note - This is a very healthy recipe with less than 300 calories per serve and less than 10 g total fat. You can add in more vegetable as you wish to make it even more nutritious.

Oven Roasted Chicken Kabobs Recipe

Roasted Chicken - Dry Rub Ideas

Roasted chicken can be used for a tasty meal. You can read more about it and ideas for dry rub in this article. Using this mixture is a method of adding more flavor to the roasted chicken. There are other methods adding flavor, such as using a brine with particular ingredients, stuffing the chicken, or using mixtures that contain liquid. Dry rubs, on the other hand, only contain items such as dried spices. Below are some suggestions for ingredients that can be used in such a flavoring.

Thyme - Used in many different recipes, thyme is also a source of iron. It is commonly added in recipes for meat and soup. While it can be bought either dried or fresh, the dry version is used for this mixture.

\"baked Chicken\"

Rosemary - Dried rosemary leaves can also be used. Rosemary is particularly rich in vitamin B6, calcium, and iron.

Oregano - Another spice that can be used in roasted chicken dry rub, oregano is particularly common in cuisines such as Greek and Italian. Its intensity can vary based upon some factors, including climate and season. In general, its taste is slightly bitter.

Paprika - Made by grinding peppers such as bell or chili, paprika can add a flavor in the range of mild to hot. Hungary is a major source of paprika, where various kinds are produced.

Once a dry rub has been made, it can be put underneath the skin of the chicken, as well as inside the cavity, before the roasting starts.

Roasted Chicken - Dry Rub Ideas

You can read further about recipes for chicken by visiting

Chicken Patties

Mostly chicken patties are made from mince meat and are shallow fried after addition of other flavors. But this recipe of patties is very different and very common as well in Pakistani cuisine. In these chicken patties, puff pastry (a basic dough used at every bakery shop for making baked food items like cream puff, pies, pastry rolls etc) is used with chicken and other vegetables are added for making stuffing inside the pastry.

250 gms puff pastry
1 egg
250 gms boneless chicken( make small pieces)
2 medium onions (cut in julienne)
1/2 cup spring onions
3-4 green chilies (chopped)
1 tspn black pepper powder
1 tspn white pepper powder
1 tbspn ginger garlic paste
Salt to taste
4 tbspn oil

\"bake Chicken\"

Cooking Instructions:
To make stuffing for chicken patties, fry chicken pieces in ginger garlic paste on medium flame. It is better to keep the flame on medium high as it locks the juices of meat and avoid leaking outside in the gravy. On the other hand, cooking on high flame causes a layer to be formed outside meat which makes your meat juicy and tasty after cooking. When all the water of chicken has dried and meat turns into white color, add all the flavors; black pepper, white pepper, salt, green chilies and pinch of sugar. Mix all the seasoning in the chicken and cook for a minute. Now add onion and spring onion to the chicken and cook them on high flame for 3-4 minutes. When the mixture becomes completely dry, switch off the flame and let the stuffing cool down at room temperature.

Now its time to roll the puff pastry to make a flat bread of half inch thickness. Using a round cutter of 6 inch diameter make round pieces of puff pastry. Put two tablespoons of stuffing mixture in the center of one of the round piece. For binding purpose, apply coating of egg on all corners and cover the filled piece with another puff pastry piece. Make rest of patties in the same way. In a baking tray put all the patties and coat each of them on top by applying beaten egg with a brush. Now put the baking tray in preheated oven for 10 minutes at 180 degree centigrade. Take out the chicken patties from the oven when they turn light brown in color.

Chicken Patties

For more recipes Visit :

The author of this article runs a cooking blog where he and many other food lovers post various easy to cook food recipes including chicken recipes bbq & grill, desserts, cakes, drinks, salads etc. The aim of his blog is to deliver the best easy to make cooking recipes to all foodies

Copyright 2009 You are allowed to use this article provided that no changes are made to the article, author name is not changed and all links to our site remain active and clickable.

How to Pan Fry Filet Mignon

Filet mignon is a tender steak. A well-cooked filet mignon will make you close your eyes in rapture, savoring the amazing flavor and it is many people's favorite cut of meat. This boneless steak comes from the tenderloin of a cow and it is usually cut into one or two inch thick portions. This is not a cheap cut of steak so you will not want to ruin it by overcooking it or cooking it wrong! That is why learning how to pan fry filet mignon is so important.

At times, it is nice to enjoy a southern fried chicken recipe but if you are celebrating a special occasion or you want to impress your loved one with something elegant, you cannot go wrong with a classic filet mignon.

\"chicken Recipe\"

Sometimes this cut of meat is wrapped in bacon because it is relatively lean. The fat from the bacon is a good substitute for the missing fat. If you do not want to use bacon, get pink steaks instead of red ones. The lighter the color, the more marbling (and therefore fat) the steak contains.

Filet mignon is not difficult to cook but you do need to use a high heat, whether you roast, pan fry, grill, or broil it. Because of the low fat levels, this cut of meat is prone to drying out if you overcook it so do not cook it for too long. As long as you keep these two tips in mind - a high heat and a short cooking time - your meat should come out perfect, whichever recipe you follow.

Recipe for Pan Fried Filet Mignon with a Red Wine Sauce

This recipe is suitable for cooking novices who want to impress people with a classic dish. It is easy to make and making the dish in a pan means you can keep an eye on it all the time.

Serve this recipe with French fries and glazed carrots. Some romaine salad on the side with a blue cheese dressing is also a nice side dish for this. This recipe serves four people.

What you will need:

  • 4 filet mignon steaks, 4 oz each
  • 4 tablespoons (half a stick) chilled butter
  • 1 tablespoon Dijon mustard
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon capers
  • 1/3 cup chopped shallots
  • 2/3 cup Cabernet Sauvignon or similar red wine

How to make it:

Melt a tablespoon of the butter in a skillet over a moderately high heat. Sprinkle salt and pepper over both sides of the meat, then pan fry them. The steaks will need about four minutes per side for medium.

Put each one on a plate covered loosely with aluminum foil. Melt another tablespoon of butter in the skillet and saute the shallots for a minute. Add the capers, mustard and wine and simmer the sauce for two minutes or until it thickens a bit.

Stir in the parsley and turn the heat down to moderately low. Whisk in the rest of the butter, and then add salt and pepper to the sauce to season it. Spoon it over the meat and serve.

How to Pan Fry Filet Mignon

Filet mignon is a classy and elegant dish but not many people can afford to eat it all the time. If you are looking for something equally delicious, what about making a fried chicken recipe to delight your family? You will find a southern fried chicken recipe to be easy and delicious. When it has to be Real Fried Chicken

How to Make French Toast - You Can Do That

Let me explain. I run a do-it-yourself blog and most of the time I tend to write or find articles on DIY projects that relate to home improvement or auto repair. I thought it would be fun to write an article on something a lot different, like cooking. I chose this topic because my wife makes the best french toast and I thought there may be folks out there wanting a few pointers. It's an easy and fun project for the kids as well, they will have fun coming up with different toppings. So sit back and feel your mouth start to water.

As I mentioned making french toast is an easy and tasty breakfast. My
wife always makes french toast when she needs to use up bread that's on
the verge of becoming just a little too old. The ingredients listed
below will make 5 or 6 slices french toast.

\"chicken Recipes\"


2 eggs

1/2 c. milk

1/2 tsp. vanilla

1/8 tsp. cinnamon

6 slices bread

1 tbsp. (or more, as needed) butter

maple syrup, jam, powdered sugar, whipped cream, or chocolate syrup (for topping)

Go ahead and put the oven on to warm in order to keep the first few pieces hot.

Then beat the eggs, milk, vanilla and cinnamon in a shallow bowl or small baking pan.

Dip bread into egg mixture and coat both sides.

Melt butter in skillet over medium heat. Don't get the skillet to hot.

Add bread in batches and cook 2 to 3 minutes on each side, or until golden brown.

Add more butter as needed.

As mentioned in step 1, keep the cooked slices warm in the oven until all the toast is ready.

Serve the toast warm with maple syrup, jam, powdered sugar, whipped cream, or chocolate syrup.

For a different flavor, add a pinch of nutmeg to the
listed ingredients. Just a pinch though because nutmeg has a strong
flavor. You can substitute pumpkin or apple pie spice in the place of
the cinnamon if you are feeling frisky.

Here is a tip staged from the wife, be careful to not over saturate the
bread in preparation. It can make the bread stick to the skillet if you
are not careful.

That's all there is to it. This simple and easy dish is great for when
you have over-night guest and want to break from the normal eggs and
bacon routine and it also makes a great change from your normal dinner
planning. So put on your apron and get cooking...enjoy and have fun.

How to Make French Toast - You Can Do That

Dennis Watson - Just helping others succeed. Free Classifieds Web Site =>Free Classified Advertising

You Can Do That Web Blog =>Do It Yourself

How to Cook Rump Roast

Also known as rump steak or round steak, rump roast refers to a special beef cut that is commonly used in tasty and delectable dishes because it is tough and the meat lacks fat. One of the most effective ways of learning how to cook rump roast is by following the steps and instructions in different recipes. Below are some of the simplest and easy-to-prepare rump roast recipes that you can consider is you want to serve delicious and enticing meals.

Spicy Italian Rump Roast

\"roast Chicken\"

This delectable and tasty delicacy uses key ingredients like two cans of tomato sauce and three pounds rump roast. To make this delicacy flavorful, add a package of Italian spaghetti seasoning mix and 16 ounce Ragu Sauce in the ingredients. Aside from the mentioned ingredients, you will need ½ cup diced onions and ½ teaspoon garlic salt.

Place the meat in crockpot and season with garlic salt. Mix all the ingredients except onions in a separate bowl. Top the meat with the onions. Pour the mixture into crockpot. Cook the dish for half day if you prefer to use the low setting. If you prefer the high setting, you can cook it for four hours to six hours. Serve over a cup of rice or a cup of pasta.

Baked Rump Roast

The ingredients in this enticing and easy-to-serve recipe are four pounds rump roast, three tablespoons vinegar and a can of French onion soup. Put the meat in a baking pan. Pour the vinegar over the meat and place the dish inside an oven that was preheated to 350 degrees Fahrenheit. Cook for an hour. Pour the onion soup in the pan and return the dish to the oven. Bake for three hours and season with ¼ teaspoon salt and pepper.

Sirloin Tip

If you do not have ample time to serve a delicious and special dish to your family, you can try the Sirloin Tip recipe. The ingredients in this delicacy are five pounds of roast, a pack of dried onion soup mix, ¼ cup mustard and ¼ cup water. To begin with, wash the meat and pat dry. Brush the meat with mustard. Be sure that all the sides of the meat were brushed with mustard to improve its flavor. Drizzle the meat with the onion soup mix. Roll the meat in an aluminum foil. Grill the meat over medium heat for two hours to two and a half hour.

How to Cook Rump Roast

Please click these links if you want to know more about how to cook rump roast or how to cook rump roast in general.

Avoiding It Only Makes Things Worse

It's easy to take someone or something for granted. I'll tell him how behind I am with this assignment tomorrow. I'll tell her how I really feel, tomorrow. I'll do better tomorrow. How many times have we seen ourselves hold on to our thoughts and feelings because we were afraid to act or say something in the present. When should we decide to take full responsibility for our actions? When others aren't reacting anymore? When we're confronted? And even then, some of us tend to shy away from confrontation, we run, we hide we don't want it in our face. We call in sick and don't show up to work for days.

A few things has happened to a friend lately to make me wonder how authentic he is.

\"chicken Rice\"

The first incident involved his laptop. The last time it crashed on him, he was upset that he lost everything but he had some files backed up, so was able to recoop most of it and continue working on his assignment. The second time it crashed was very recently, and it was his fault. Chicken Rice Soup (the one I made for him) from an open container seeped through his computer, and its monitor, and his computer was ruined, so he was now late for the assignment. He told his boss that he had computer problems and the assignment would be submitted in a few days.

The second situation involved his boss who was expecting the assignment on time, after having extended the date several times already. The boss was able to communicate his frustration and lack of trust and gave him his last warning. My friend knew what was going to happen from the moment he stepped into his boss' office and he avoided confrontation and lied because he was afraid to lose his job, again. He told him the assignment would be on his desk in the morning. He didn't show up to work for the next few days.

You see this had happened a few months ago, too. I knew that something was wrong but he told me that everything was ok including at work. By that time he hadn't been at work for weeks and I only found out after he started the new job. So, even with me, he lied and made a joke of the situation.

As a youngster, my friend was never held fully responsible for his actions. His parents didn't keep him accountable when his chores weren't done or responsible for his pet, which he wanted so badly. When he did get 'reprimanded' he found it painful and he started to avoid it. He never liked being told that he was untrustworthy and never fully understood that his actions had consequences.

My friend did lose his job again. He kept avoiding the situation until it caught up to him. He's now learned that he has to be honest with himself and the people he has in his life. He's taking full responsibility for his actions in the present moment, facing the consequences and taking small steps every day to assure that he fully makes the required changes to make it work.

Take full responsibility to back up your hard work, everyday. You can only be responsible for yourself, your thoughts, your actions, and your feelings. By being conscientiousness you can acknowledge mistakes, or poor sense of judgment and correct it quickly.

Avoiding It Only Makes Things Worse

Linda Robert's life purpose is to live passionately and to inspire individuals to strive for growth, well-being and openness. She loves writing articles and offering seminars that will inspire anyone to live the life they so deserve. Her vision is to offer individuals hope to live a fulfilled and healthy lifestyle, full of passion and authenticity. She can be reached at Her websites are [].

Hello from Calgary: A Delicious Dinner at Il Giardino

After catching a lovely and much needed rest at the historic Twin Gables Bed and Breakfast we set off to explore the immediate neighbourhood, the restaurant area on 4th Street. We were going to walk, but considering I had been really sick with an aweful chest cold in the last few days, venturing out into the cold evening air had me a little leery. Henry from the Twin Gables was really kind to offer us a drive a few blocks up to a restaurant called Il Giardino, one of the places that had come highly recommended for this area from Tourism Calgary.
We entered a Mediterranean-looking restaurant that was just packed with people. We sat down at a cozy table and had a chance to spend some time with the owner, Mike Ciccaglione, and his restaurant manager Dorothy, to find out more about this establishment. Wherever I go I try to get the human stories, and boy, was I in for an interesting one here. I did not realize that I had connected with one of Calgary's most successful entrepreneurs, a real immigrant success story.

Mike was born in the Italian region of Molise and left Italy when he was 16 years old to study business administration and restaurant and hotel management in Switzerland. He came to Canada in 1962 following which he worked in a variety of hotels and restaurants in Calgary and Banff. He also studied English as a second language. In 1967 he opened his first restaurant called the Prairie Dog Inn which initially specialized in Mexican food.
As if that wasn't enough, Mike went on to open the Mexican Village chain of fast food restaurants in several shopping malls and in 1980 he opened the "Pied Pickle" chain.


Logically he decided to expand his business to encompass the supply and distribution of tortillas and other Mexican foods: El Molino food manufacturing was born. This company manufacturers Mexican food products as well as pizzas and Italian pasta dishes and distributes its products to warehouses in Calgary, Edmonton, Vancouver, Winnipeg, Toronto and Montreal.

In 1998 Mike opened "Il Giardino" (the ultimate in Italian food and fun), a restaurant where all the dishes were home-cooked had always been his big dream.
When we walked into this restaurant I had no idea that we we would meet such a successful Canadian entrepreneur. At the same time, you'd never know it - Mike walks around in casual clothing, laughs and smiles a lot and always keeps his eyes open to check on his guests' enjoyment. During our conversation he got up several times to greet or say goodbye to guests and Dorothy referred to him as a "big flirt". It is plainly obvious that even at 65 years of age, Mike loves what he is doing and Dorothy told us that he does the rounds throughout his various Calgary businesses on a daily basis. Mike is one of those people who loves his work and always has a twinkle in his eyes.

Dorothy has an interesting story herself: she is originally from Montreal and her husband, an engineer in the oil industry, hails from England. Before Calgary they have lived in Montreal, St. John's / Newfoundland, as well as Jakarta where they ended up as refugees in Singapore for a month during President Suharto's coup. Now they settled into a calmer life in Calgary.
Mike attributes his success to a strong commitment to quality ingredients and preparation, and he credits great support from his wife Lucy, his daughter Judy and his son Michael Jr. for much of his fortune and he hopes that one day his children will take over. He also recognizes the importance of his employees as a critical success factor. He told us that he feels it's very important to reward his employees and many of the staff at the Il Giardino Restaurant have been there 10 and more years. A young couple, the evening manager and the hostess, have 15 years of service (5 years at Il Giardino and 10 years at the Pied Pickel) between them and Dorothy confirmed that people really enjoy the work here. Mike says "You're nobody until people make you somebody", that's why treats his employees well and appreciates his winning team.

The construction of Il Giardino is a story in itself: Mike designed the restaurant and one of his long-time friends, Walter Petrin, did all the brickwork while his other great friend Vic Finot was the general contractor. Every Friday he and these two special friends get together to solve the problems of the world. Strangely enough, the next day the problems start all over again.

Outside of work Mike loves to spend time with friends, some of whom he has known for 40 years now. His family is very supportive of him and his wife dedicates a lot of her time to charitable work. Mike also supports the United Way and various fundraising drives for breast cancer and the Calgary Children's Hospital.

He still goes back to Italy every once in a while although he says he's seen almost everything in his home country. So now he is thinking of traveling to places like Asia, Africa and Latin America as long as it is safe and reasonably clean. Mike loves soccer and he even used to own a local soccer team that was called the El Molinos Dinos. Another one of Mike's big passions is his Ferrari and he said that every once in a while he puts it on sale just to see the interest on the part of potential purchasers. But when it comes down to it he really has no intention of selling it.

But that's not all: Mike is a movie star as well! He has had roles in "Honey, I Shrunk The Kids" as well as in "Cool Runnings". It seems Mike is always up to something, and when you listen to his list of endeavours it seems incredible that one person can get all this done.

Mike embodies hospitality and while we were there he insisted that we get a real taste of what his kitchen is capable of. For starters we got to sample Il Giardino's soups: I tasted a Stracchiatelle egg drop soup while my husband got the "Brodo con Polpettine e Pasta" (chicken broth with tiny meatballs and pasta). Then I got to sample a taste of Il Giardino's famous Calamari (extremely tasty and tender) while Nigel had their Bruschetta bread. We also received a sampler plate of appetizers - Antipasto Italiano (prosciutto with melon).
That wasn't all: we also got a taste of Il Giardino's home-made Gnocchi della Nonna which, by the way, are home-made by Mike's 70 year old sister. Then, we couldn't believe it, the main course arrived: a sampler plate of three of Il Giardino's specialties: Pollo ai Funghi (chicken breast in a white wine sauce topped with mushrooms), Piccata al Limone (veal in lemon and white wine sauce), and Agnello al Rosmarino (rack of lamb in a rosemary, mint and red wine sauce). I am not usually a huge meat eater, but these dishes were phenomenal, the meat was tender, the sauces very tasty without being overpowering. Mike topped a fabulous meal off with a tasting of the most famous Italian desert: tira misu.

Without exaggeration, our culinary experience at Il Giardino ranks right up there as one of my best restaurant experiences of a life-time, the food was that delicious. I love Italian food, and the folks at Il Giardino certainly know how to prepare Italian delicacies. We had to take a doggy bag back to our bed and breakfast, there was no way we could actually eat all this delicious food. There is no doubt that Il Giardino serves great, freshly made food. And even more so, it was a pleasure to meet the creator behind this welcoming neighbourhood institution.

Hello from Calgary: A Delicious Dinner at Il Giardino

Susanne Pacher is the publisher of a website called Travel and Transitions ( Travel and Transitions deals with unconventional travel and is chock full of advice, tips, real life travel experiences, interviews with travellers and travel experts, insights and reflections, cross-cultural issues, contests and many other features. You will also find stories about life and the transitions that we face as we go through our own personal life-long journeys.

Submit your own travel stories in our first travel story contest ( and have a chance to win an amazing adventure cruise on the Amazon River.

"Life is a Journey Explore New Horizons". The story with photos is published at Travel Stories and Photos (

Pregnancy Nausea - Night-Time Morning Sickness

I want to tell you a little story about pregnancy nausea at night. Yes, you read that right. Morning sickness can occur at night, which is why the term "morning sickness" is such a misleading one.

I was about seven weeks pregnant and everything was going along fine. I was taking my vitamins, my morning sickness didn't seem too bad, and I felt pretty good. Then one night, I was watching Late Night with Conan O'Brien. The minute he started his monologue, my nausea started.

\"baked Chicken\"

This isn't some jab at Conan O'Brien's humor; I actually like his jokes and television show (which is now The Tonight Show.) That first time it happened, the nausea hit me so hard that I barely made it to the bathroom on time. I spent the next hour or so throwing up. I chalked it up to something I had eaten at dinner that evening.

The next day, I felt a little queasy in the morning and had some morning sickness symptoms pop up throughout my day, but all-in-all, I was feeling pretty good again. I had also made it through dinner okay and was considering some dessert while I was watching Friends.

I didn't even make it through the end of the intro song when the nausea hit again. Man, did I feel like garbage. Once again, I vomited off and on for the next couple of hours. I remember how concerned I was that this was the second night in a row that this had happened.

When I had considered what I had eaten that night, which was pasta with marinara-based sauce, and the night before, which was also pasta with marinara-based sauce (yes, that was what I had craved during that pregnancy), I figured it was probably the heavy meals that had turned my stomach. I decided that I would go for something a little less rich the next night to see if I could stop this from happening again.

No such luck. Even though I had eaten a fairly tame dinner of baked chicken breast, the pregnancy nausea and vomiting were back that night. After a couple of hours in the bathroom, I was able to go to sleep. Part of what kept me up was the worrying about my baby.

I thought that there had to be something wrong with my baby. With my previous pregnancy, the symptoms lasted throughout the day, but they were pretty much done once I hit the dinner hour. I couldn't figure out why this kept happening night after night.

When I got up the next day, I called my doctor to make an appointment. I was able to get in to talk to my doctor. I told her what was happening, so she examined me and said that everything looked fine. I asked her about the throwing up at night, and she told me that it's not uncommon for women to experience morning sickness at night. She said that as long as I was able to keep fluids and food in during the day, my body could absorb the nutrients the baby needed to grow. She told me that if the condition worsened, to give her a call.

Although I was quite embarrassed about panicking, I felt much better know that this kind of thing was normal. Reading this story, I hope you have some sort of reassurance that your pregnancy nausea at night is perfectly normal. But, if you are at all worried, you should call your doctor and let him or her know your concerns.

Pregnancy Nausea - Night-Time Morning Sickness

Mia Anderson is a morning sickness expert and author on the subject. To learn more about pregnancy nausea at night [], and to sign up for her free Morning Sickness Relief Secrets mini-course, visit [].

Diabetic Menu Sample

To help learn how to prepare a diabetic menu, you can find diabetic menu samples all over the internet, as well as from a dietitian, from your endocrinologist etc. The information is easily available and all you have to do is search for it.

Diabetes is a serious disease and should be taken seriously. A diabetic menu should not be very different than what you were supposed to be eating, prior to the diagnosis, if you were eating healthy. Make sure to consult with your endocrinologist to determine how they recommend for you to control your diet. Some endocrinologists do want you to count fats, proteins and so on and others only want you to count your carbohydrate intake. Your diabetic diet and menu sample should be developed after you find out this information.

\"baked Chicken\"

A Sample Menu
Whenever you change your diet you should notify your physician so that they know what it is that you are changing, and they can account for the changes in your health/blood sugar levels. To begin with, a diabetic diet should be low in sugar, of course. This does not mean that you cannot eat a candy bar, you can only allow yourself to have one every so often and make sure to account for it in your daily intake. Your diabetic menu should also be high in proteins and proteins help your body to maintain its blood sugar levels.

A diabetic menu sample would normally consist of 1800 calories per day and when divided out will be 50% starches, 30% proteins and 20% fat. Obviously you will need to learn how to read nutrition labels and how to measure proportions properly so that your count will be accurate. By following this diet, you will help to keep your blood sugar levels more under control and in turn, your health will become better.

With breakfast include: one meat, 2 fruits, two breads, two fats, one milk and one free food. A sample would be: one slice of toast, one egg (soft cooked), 2/3 cup of juice, ½ cup of oatmeal, one cup of skimmed milk and tea or coffee.

With lunch include: two meats, two breads, one vegetable, two fruits, two fats and a free food. For example you could have: two pieces of bread, ½ cup of tuna, 1 cup of mixed fruit, ½ cup of tomatoes, a tsp of margarine and a cup of tea with lemon.

With supper include: three meats, two breads, two fats and one raw vegetable. For example, this could be something like: 3 ounces of oven baked chicken, a slice of bread, ½ cup of mashed potatoes and a tossed salad with 1 tsp of salad dressing.

Just remember to keep your caloric intake at 1800 per day. To get some different ideas about what you can eat, consult a dietician, a diabetic cookbook or simply do a search on the internet. This is just a diabetic menu sample; so remember, that you can adjust to suit your needs as long as you follow the basic guidelines.

Diabetic Menu Sample

Go to Diabetic Diet Zone to get your free ebook on Diabetic Diets at Diabetic Diet. Diabetic Diet Zone also has information on Diabetic Menu Sample along with a lot of other free information. Come by our new Diabetic Diet Community site today for free ebooks and other free information that can help you today.

Easy and Fast Chicken Noodle Soup Recipe

Here is a very easy and quick chicken noodle soup recipe for those who are time poor but still want something that tastes good. It should take you around 10-15 mins to prepare and will serve approximately 5-7 people depending how much you each want.

Personally I prefer richer cooked from scratch chicken noodle soup recipes to this one, but this recipe as I said is a quick, hence we have to use precooked chicken and packaged or pre made chicken stock, still it tastes good though.

\"chicken Recipe\"


2- 2/1/2 Cups of cooked chicken pieces.

1350ml (45 fl oz) of chicken stock ( broth)

2 Medium sized celery stalks

3 medium carrots

1 medium to large onion

Noodles - preferably choose a short smallish egg noodle shape enough to serve around 5-7 cups of soup

pinch of salt

pinch of pepper


You'll need precooked chicken to make this recipe fast, but you could cook your own from scratch, and for this chicken noodle soup recipe it really doesn't matter how the chicken was cooked. You can sliced up your chicken into little bite sized pieces or pull it apart roughly if you prefer. Its always nice to use chicken breast when you are making chicken noodle soup, but again it's up to you.

Chop up your celery carrots and onions into small pieces.

In a large saucepan add your chicken stock ( broth) a pinch of salt and pepper as well your chopped up vegetables and your chicken pieces. Bring this up to a boil on a high heat then reduce the heat down to a medium temperature and cook it until the vegetables are done properly. It should take around 15 minutes.

While you are cooking this you should cook your noodles in a separate pot of boiling water. I find it best to not fully cook the noodles in the boiling water, instead before they are fully cooked, drain them and add them into the chicken soup and allow them to cook fully through with the rest of the ingredients. This will insure the noodles absorb some of the chicken stock for better flavor.
When everything is done after the 15 minutes or so, taste it to see if it needs more salt or pepper, then its ready to serve.

Easy and Fast Chicken Noodle Soup Recipe

If you need another chicken noodle soup recipe or more secrets to cooking better chicken meals go to the chicken recipe specialists chicken recipes now

How Long Do You Grill Boneless Chicken Breasts

Boneless Skinless Chicken Breast are the most expensive cuts of the chicken, but are worth it for many people because of the relative ease of prepping, cooking, and eating. Skinless chicken breast are also low in fat and high in protein. Care must be taken when cooking or the meat can become very dry in a short time.


\"chicken Breast\"

1. Make sure that the chicken has been rinsed completely before cooking, unless the chicken is soaking in a marinade. Pounding the chicken breast will make it uniform in thickness and easier to cook.

2. Pre-heat the grill on med-high to high and lay the chicken breast on the grill. A hotter temperature will cook faster and sear in the juice if grilled correctly.

3. Grill for approx. 4-5 minutes checking frequently to insure the chicken is not burning. The chicken is ready to turn when the bottom side has clear sear marks and the top still is pink.

4. Grill the chicken for another 4-5 minutes or until done cooking. Firmly touch the chicken at the thickest point to see if done. If overcooked the chicken will feel hard without any give. If undercooked it will feel a little squishy. If cooked right it should have a little spring back.

5. If you are unsure if the chicken is cooked enough you can make a small cut into the thickest part of the chicken. If the center is still translucent then it needs more cook time. The chicken will continue cooking after it is taken off the grill. This is when most people overcook, because they remove the chicken too late from the grill. Once it has cooked completely through it will start drying very fast. Most cooks will remove the chicken just before the center is cooked. Be careful with this in that you do not leave the center raw.

6. Remove from grill and serve. Now is a great time to add your favorite sauce. You can apply the sauce during cooking to make a tasty glaze if you want.

Safe Internal Temperature: 165 degrees


* Chicken sticks very easy to a hot clean grill. To minimize sticking, lay the side of the chicken that had skin on the grill first. This will also insure much better sear marks. You can also lightly coat the outside of the chicken with oil or spray oil. Some people even use oil on the grill bars before placing on the chicken.

* Grilling the chicken too long on one side before turning will dry the chicken. Signs of grilling too long on one side are the raw topside turns white and the edges curl up.

How Long Do You Grill Boneless Chicken Breasts

Get More Grilling Tips at

Hungarian Recipes

Hungarian cuisine is known for its use of paprika (which was originally brought to the country by the Ottoman Turks when they invaded the country in 1526), eggs, and sour cream.

Some popular Hungarian dishes include:

\"chicken Soup\"

* Fish Soup - A soup prepared using finally chopped onions, paprikam, and mixed river fish (such as carp, catfish, perch, or pike). Black pepper, tomatoes or tomato juice, and white wine are used in some variations of dished

* Fozelék - A mashed vegetable dish made from, cabbage, lentils, peas, potatoes, spinach, squash, or tomatoes. The dish is eaten as a main course, and may be topped with a hard-boiled egg, meatballs or pörkölt.

* Gulyás (also known as "Gulyásleves") - A beef and vegetable soup. Meat (usually shank, shin or shoulder) is cut into chunks, seasoned, paprika added, and then browned in a pot with oil. Sliced onions, peppers, garlic, herbs, and sometimes finally chopped potatoes are added. The soup achieves a thick texture because of the gelatin from the bones in the meat, as well as the starch for any potatoes used.

* Pan-fried Goose Liver

* Pörkölt - A meat stew with meat, onion and paprika. Bell peppers, caraway seeds and tomatoes are used in some variation of the recipe, although some chefs prefer to avoid these items. Typically beef, lamb, pork or chicken is used as the meat, but offal such tripe or liver can be used, and some people have even been known to prepare the dish using seafood.

Hungarian Recipes

By S. Tanna. "Hungarian Recipes" first published at

The Many Ways to Cook Boneless Skinless Chicken Breast

Boneless skinless chicken breast is the most popular cut of poultry in the United States and with good reason: they are low in fat, quick and easy to prepare and extremely versatile. This wonderful cut of poultry can be grilled, sauteed, broiled, poached, fried and baked. There is a downside however to this cut of meat: they are rather low in fat. You may be asking: "What is wrong with that? That makes them healthy right?" Yes, they are a healthier way to eat, but because they are low in fat, they are also low in moisture and that makes them very susceptible to over cooking. Nothing is less appetizing than a dry and overcooked piece of meat.

There are two ways to make certain your chicken is not overcooked. The first way, and the most accurate in my opinion, is to use an instant read thermometer. I own a handy little electronic thermometer with a voice alert feature. It is extremely accurate and has never let me down. The other method for checking doneness is by pricking the meat with a fork. If the juices run clear, then it is done. I think the first option is much safer, but you can be the judge.

\"baked Chicken\"

There are literally hundreds of combined recipes and methods for cooking chicken breast, far too many to cover in this article, so I will talk about two very popular methods.

One of the easiest and tastiest ways is to marinate and grill them.

Below is a great marinade recipe:



4 Boneless Skinless Chicken Breasts

1/4 Cup Extra Virgin Olive Oil
2 Tablespoons of Freshly Squeezed Lemon Juice
2 Tablespoons of Freshly Squeezed Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup of Freshly Chopped Basil
1 Clove of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper


Step 1: Mix together everything, accept the chicken breasts, in a large bowl. Step 2: Add chicken to the bowl, cover with plastic wrap and marinate in the refrigerator for several hours. Step 3: Get you grill nice and hot and oil the grates to prevent the chicken from sticking. Step 4: Grill chicken about 4 minutes per side or until done.

Another fantastic way to cook chicken breasts is by baking them in foil in the oven. The foil helps keep the meat nice and moist while cooking. What you put inside the foil is only limited by your imagination, but to make things easier, I have included a great recipe below.



4 Boneless Skinless Chicken Breasts

10 - 15 Kalamata Olives Pitted and Chopped
8 - 10 Sun Dried Tomatoes Cut Into Thin Strips
4 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Freshly Chopped Basil
2 Tablespoons of Freshly Chopped Parsley Salt and Pepper to Taste


Step 1: Preheat Oven to 450 Degrees F

Step 2: In a bowl, combine the olives, tomatoes, basil, parsley, olive oil, salt and pepper.

Step 3: Cut 8 Squares of Aluminum Foil (Cut them large, about 18 inches square)

Step 4: Grab 2 squares of foil and place one on top of the other.

Step 5: Grease the foil with some olive oil

Step 6: Place a chicken breast in the center of the foil and spoon some of the tomato and olive mixture on top

Step 7: Loosely fold the foil over the chicken forming a tent and seal tightly

Step 8: Repeat this process for the remaining chicken breasts

Step 9 : Place the wrapped chicken breasts on a baking sheet and place in the pre-heated oven

Step 10: Bake for approximately 20 minutes or until done. To check for doneness, cut a small slit in the foil to allow the steam to escape and then carefully unfold the foil. Check for doneness with an instant read thermometer. The internal temperature should read 160 degrees F.

Step 11: Let the chicken breasts stand for about five minutes before serving.

The Many Ways to Cook Boneless Skinless Chicken Breast

Ralph Serpe is a passionate home cook and webmaster for free cooking recipes and tips. Visit today for more quick and delicious chicken breast recipes

Kerala Breakfast is Always Exciting - A Must When You Visit Kerala

A Kerala breakfast is considered to be the best breakfast in the world. There is very less oil used - that would be one reason for which it is considered to be one like that. Originally a Kerala meal is served on "vazha illa" (banana leaf)..But now a days you see it only for sadhya and for other specific occasions, you may not see it in a Kerala household now. But you can find it in some restaurants. It is basically a "use and throw" system.

Kerala, a small state in the southern tip of the Indian sub continent has very unique peculiarities when it comes to tourism, attire, food, people. The state is diverse in its resources. Kerala is a beautiful state with many natural resources, and scenic beauty. The state is considered to be among the 50 greatest destinations in the world which was rated by National Geographic. Many people visit Kerala in a year. So there is always a chance to experience the Kerala breakfast.

\"chicken Curry\"

The breakfast specialties are "Puttu"(steamed rice cake) and kadala "curry" (variety of gram), Appam and "mutta" curry - egg curry, Iddiappam, chicken curry and so on. Also you could find other south Indian delicacies like idly, dosa and so on. These are some basic examples, none of these dishes contain too much of oil or other fat. But then too malayalee at times have puttu with ghee or papad. There is a variety called the cherata puttu, here the rice powder and grated coconut mixture is filled into a half coconut nut shell. And when it is cooked it is put upside down onto the plate. It looks like a hemisphere, and it looks very different and it is garnished with kadala curry. Most of the malayalee's love to have puttu, but there are still some exceptions. I've heard some people mispronouncing it as "Pittu" don't get misled. It is exactly "Puttu".

There is another variety called as "chakka puttu", grated jackfruit is added into the mixture and steamed, which gives you a sweet taste. "Puttu" and "pazham" (plantain) is a common combination, also some people have it with milk. Anyone planning to visit Kerala, should definitely try out "puttu", just ask the restaurant people to prepare it for you. If you ask in advance they would love to make it for you..And if you want to make a 1000 varieties of puttu, don't be could easily do it. It is the combination of the mixture that make different.

Kerala Breakfast is Always Exciting - A Must When You Visit Kerala

Benjamin is a member of Memorable Holidays Team, a tour operation establishment in Kerala see memorable holidays []

Chuck Roast With Vegetables Slow Cooker Recipe

This is an easy and delicious recipe for cooking a roast in your crockpot or slow cooker. The roast is tender and nearly falls to pieces. There's plenty of tasty gravy too.

The vegetables are added when there is approximately 2 1/2 to 3 hours cooking time left. If you won't be available to add the vegetables at that time, don't worry. You can use the gravy to serve with mashed potatoes or over cooked noodles. I like to cook my egg noodles just before I plan to remove the roast and vegetables. Once the roast and vegetables have been placed on a platter, I add the noodles to the gravy just to let them absorb extra flavor.

\"chicken Soup\"

Chuck Roast with Vegetables Slow Cooker Recipe


3-4 lbs. chuck roast
6 potatoes, quartered
4 carrots, cut into 1" pieces
3 stalks celery, cut into 1 1/2" pieces
2 large onions, quartered
1 can cream of mushroom soup or cream of celery soup
1/2 soup can water
1 teaspoon black pepper
1/2 teaspoon salt
Flour or cornstarch for thickening


Mix soup, water, pepper and salt together in the slow cooker.

In a large skillet, sear the roast on each side using a small amount of oil before adding to slow cooker, or place directly in soup mixture in slow cooker. Make sure both sides of roast have been coated with soup mixture. Set slow cooker to low and let cook for 4 hours.

After 4 hours, add potatoes, carrots, celery and onions to the cooker. Lift roast so vegetables are submerged in soup mixture. Continue cooking on low for another 2 1/2 to 3 hours, or until roast is tender and vegetables are done.

Remove roast and vegetables to a platter. Add small amounts of flour or cornstarch to soup mixture to thicken slightly. Serve gravy over roast and vegetables, or over mashed potatoes or cooked egg noodles.

Overall cooking time is 6 1/2 to 7 hours on low setting.

Chuck Roast With Vegetables Slow Cooker Recipe

Kathy enjoys cooking and gardening. Visit her KitchenAid Mixer Attachments website and check out the KitchenAid Pasta Roller.

Foods That Help Eczema - Top 3 Foods That Help Eczema

By now you have heard of all the foods that causes and trigger eczema, but have you heard of the foods that help eczema? Your learning and doing your research trying to deal with this irritating, uncomfortable situation and you are at your wits end trying to find relief someway.

Making a few changes in your diet can have a big impact on your eczema experience. Believe it or not. As you may already know certain foods are great for your skin helping to replenish, moisturize and help your skin to repair itself. It all comes down to balancing your diet. And eating the foods that help eczema so you can enjoy some relief in the near future.

\"bake Chicken\"

Here are some of the foods that help eczema to put you on the right track to help stop your suffering.

1) Fruits - Fresh fruit is your best choice. Avoid acidic fruit though. Try apples, pears, dates and berries.

2) Vegetables - Raw vegetables are best of course. Cooked vegetables loses nutrients and natural vitamins. Carrots, celery, cucumbers and lots of green vegetables.

3) Meats - You've heard about red meat. So fish, turkey and bake chicken etc. If its healthy for you its okay.

So here is just a few of the foods that help eczema listed above that you can start out with to get your diet on the right path. Eating healthy and avoiding certain kinds of will help heal your eczema from the inside out which is the best way to rid yourself of this irritation.

Find yourself a healthy eating plan, and pay close attention to whatever you put in your mouth this will help you in dealing with this inflammatory condition. If you commit to eating these foods you will find and notice how smooth and hydrated your skin feels. Eating foods this way also has other benefits.

Foods That Help Eczema - Top 3 Foods That Help Eczema

Hopefully you have learned more about eczema and foods that help eczema If not there is more information at

Secrets to Great Homemade Pizza

A pizza is the sum of its parts; namely, the pizza crust, the pizza toppings and the pizza sauce. Make each one as wonderful as you can make it and you'll be assured of turning out the best homemade pizza possible. Try out the following secrets when you make your homemade pizza.

Pizza Crust Secrets

\"bbq Chicken\"

Bake your pizza crust separately: It would be best if you can bake your pizza crust first before you add on the toppings and sauce. There's one good reason for doing this. If you bake the lot at one and the same time, you may end up with a pizza that has overcooked toppings, burnt cheese and an undercooked, flat crust. Of course, you should not bake your crust fully the first time so that you won't end up with a pizza that has a burnt crust after your final baking stage.

Mixing pizza dough ingredients: Begin by putting in a bowl at least one-tenth of the warm water specified in your homemade pizza recipe. Add yeast gradually to the water, stir and let it stand for a few minutes. Meanwhile, in a separate bowl, put the remaining warm water, stir in the sugar and salt (if your recipe calls for these ingredients) and the other dry ingredients except the flour, add the water and yeast mixture, stir the lot then immediately add the rest of the ingredients.

Kneading the pizza mixture: Kneading will let air mix with your pizza dough mixture. You should knead the pizza dough only until it reaches the proper consistency: the dough doesn't stick to the container and individual portions can be stretched without breaking. Over-kneading will result in brittle pizza dough. While kneading the dough, use flour to prevent the mixture from sticking to your hands and the bowl, but use as little flour as possible.

Let your pizza dough rise before using it: After kneading your pizza dough, you must give it enough time to rise to your desired thickness. Generally, the longer the fermentation time you allow your pizza, the better the taste of the pizza crust. However, be careful not to use too much yeast if you are going to let the dough rise for hours (say you prepared the dough in the morning and let it relax for the rest of the day in preparation for baking by day end).

If speed is of the essence: If you need the pizza dough as quickly as possible, you can let it rise faster by adding more yeast to the mixture or by increasing the temperature of the dough. To do the latter, you can heat your oven for a few minutes, turn it off, cool the oven off a bit by leaving the oven door open for a few seconds, put the dough in a covered bowl, put the bowl in the oven and close the door. Let the mixture stay in the warm oven for at least 30 minutes, take it out, softly press the dough down then repeat the "rising" exercise for another 30 minutes. Another technique that you can apply for a faster fermentation period is to use warm water. The higher the water temperature, the faster yeast action will be. Just a note of caution, however, the pizza dough which has been allowed to ferment longer using minimum amount of yeast generally results into a better-tasting pizza crust so it's best that you mix and knead your dough hours before you actually need it.

Frozen homemade pizza dough preparation: If you have prepared pizza dough the night before and left it in the refrigerator for next day's baking, take it out in the morning and let it rise for at least several hours before you use it. Again, the less the yeast used, the longer the rising period required.

To make a thin pizza crust: If you are aiming for a thin crust pizza, you will want to use less dough per pan. You can also just stretch your pizza dough more on the pan. Doing this will naturally reduce the crust thickness.

To get a thick pizza crust: For a thicker crust, you need to use a pizza pan with a smaller circumference, use more pizza dough per pan or stretch out the dough less. The result would be increased crust thickness.

To get a crispy pizza crust: For a crispy pizza crust, it would be best if you reduce the amount of water. Drier pizza dough usually means a crispier pizza crust. Stiffer pizza dough also means crispier crust so it would be best to use flour with high gluten content if you want a crispy crust.

For a soft and gooey crust: To get a soft and chewy crust, you need to add more water to your dough mixture or use less flour. More moist pizza dough means softer pizza crust. To achieve better results, use flour with low gluten content. You may make gluten-free pizza dough by using gluten-free flour

If you live in a high-altitude location: Be mindful of the effect of high altitude on pizza dough. A higher altitude means less air pressure so the dough will rise faster, and it means a faster rate of evaporation so the dough will dry out faster. Thus, if you are in a high-altitude location, it is generally advisable to use more water and less yeast in your pizza dough mixture than you would normally use if you were in a low-altitude location.

Pizza Toppings

Simply speaking, the pizza toppings you should use depend on the type of pizza that you want. Fresh mozzarella cheese is necessary if you want to make a New York pizza. New York style pizza is typically minimalist; that is to say, they use as few toppings as possible. On the other hand, a Chicago deep dish pizza is usually loaded with meaty toppings: pepperoni, beef sausage, pork sausage, ground beef, bacon, ham, etc. You will also see bell peppers, mushrooms, and different kinds of cheese on a typical Chicago pizza. Tomatoes, cheese, anchovies, garlic, and herbs like basil and oregano, on the other hand, are typical of Italian pizza. California pizza, on the other hand, is characterized by seasonal vegetable toppings, fruit toppings, chicken pizza toppings, smoked salmon toppings, and other unusual toppings.

For great economy: Use pizza toppings that you already have on hand. Bacon, ham and sausages left over from breakfast, for instance, will make great toppings. Innovate depending on what ingredients you have. Naturally, cooked toppings will require less time in the oven so be sure to take this into account when baking your pizza.

Fresh toppings: It is recommended that you use fresh ingredients for your pizza toppings. Use fresh mozzarella cheese, if possible.

Finger crush herbs: To release the flavor of dried herbs, it is best to finger crush them before you add them to your pizza.

Drain and dry toppings: To avoid getting a soggy pizza, especially if you are using lots of canned and moist ingredients, you should drain your toppings of excess moisture before you arrange them on your pizza base.

Pizza Sauce

Your pizza sauce will give your pizza its distinctive flavor. In the web, you can find a lot of easy pizza sauce recipes to follow. You can even try making your own trademark pizza sauce.

Easy pizza sauce recipe: There should be canned, pre-mixed pizza sauces available in your local supermarket. On the other hand, you can use spaghetti sauce as your pizza sauce. Another easy alternative would be to sauté some onions and garlic in extra virgin olive oil, add tomato sauce (chunky tomato sauce is fine or tomato paste/puree diluted with some water), add salt (and crushed pepper if preferred), let the sauce simmer then add basil and oregano. You can even add some balsamic vinegar if you wish. You can also add some cooked ground meat to your sauce if you prefer.

Thicker sauce is better: Use thick pizza sauce on your pizza. Too watery pizza sauce means a soggy pizza. If you are using canned pizza sauce, evaluate the thickness. If too thin, let the sauce simmer before using it on your pizza.

Pizza sauce on top: When cooking your pizza, it is advisable to put the sauce on top. This will prevent your cheese and other ingredients from burning.

Secrets to Great Homemade Pizza

Sean Lannin

Small Kitchen Appliances - As Seen On TV

There are many small kitchen appliances to help create delicious meals, snacks, and desserts in the kitchen. We see many of these handy items advertised on television on commercials and infomercials.

A few that come to mind are the Ultimate Chopper, George Foreman Grill, Ronco Rotisserie Grill, Jack LaLanne's Power Juicer, GT Express 101, and the Pasta Express. Watching the infomercials on these As Seen On TV Products makes your mouth water watching the awesome foods they create.

\"grilled Chicken\"

The Ultimate Chopper is a compact food processor that slices dices and chops. What can you do with the Ultimate Chopper? Puree carrots to make your own baby food. Pulverize peanuts into creamy homemade peanut butter. Grate hard cheese, chop onions and other vegetables for salads. Grind your own meats. Turn regular table sugar into powered sugar. Create quick snacks like salsa and other dips. Crush ice. With the blender attachment you can create exotic drinks and smoothies. These are just a few things you can do with the ultimate chopper.

The George Foreman Grill is an awesome product for making quick meals. It is reasonable priced and helps to remove fat when grilling. It is great for cooking bacon, hot dogs, hamburgers and grilled cheese sandwiches.

Here is an easy grilled chicken breast recipe. Marinate skinless, boneless chicken breast in italian dressing for at least 3 hours preferably over night. Grill on the George Foreman Grill for 4 to 5 minutes. The color of cooked chicken is not a sign of its safety to eat. Use a food thermometer to determine that chicken has reached a safe minimum internal temperature of 165 °F throughout.

The Ronco Rotisserie Grill is great for cooking beef, chicken and pork roasts. It is known for the slogans "set it and forget it".

With the Jack LaLanne's Power Juicer you can create very tasty healthy juices. What will be your favorite grapefruit delight, kiwi surprise, papaya magic or the very simple orange juice?

The GT Express 101 can cook meals in just 7 minutes. The GT Xpress 101 has non stick cooking chambers both top and bottom so no need for turning. Cool meals, snacks, desserts and delicious low carb food in less time.

The Pasta Express is a very basic kitchen tool for making boiled hot dogs and pasta dishes. It can also be used for storage.

These products make our lives simpler in the kitchen and can be just plain fun to use. What will be the next new kitchen appliance we will see advertised on an infomercial?

Small Kitchen Appliances - As Seen On TV

TK Healey chief editor for SurfTilYouDrop® a consumer based website focusing on As Seen On TV Products. Check out the Orgreenic Green Frying Pan for green healthier non-stick cooking.