Black bean and Corn Wonton cups

36	wonton skins
2/3	cup Old El Paso® Thick 'n Chunky salsa
1/4	cup chopped fresh cilantro
1/2	teaspoon ground cumin
1/2	teaspoon chili powder
1	can (15.25 ounces) Green Giant® whole kernel corn, drained
1	can (15 oz) Progresso® black beans, drained, rinsed
1/4	cup sour cream
	Cilantro sprigs, if desired 1. Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack. 2. Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.

Nutrition Information:

1 Serving: Calories 55 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 5 mg;Sodium 90 mg; Total Carbohydrate 10 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 4 %; Calcium 0%; Iron 4 % Exchanges: 1/2 Starch 
*Percent Daily Values are based on a 2,000 calorie diet.

Fiesta Spread Recepi

1	package (8 ounces) cream cheese
1/4	cup Old El Paso® salsa (any variety)
1/4	cup apricot preserves
1/4	cup sliced ripe olive
1	tablespoon chopped fresh cilantro, if desired
	Assorted crackers, if desired 1. Place block of cream cheese on serving plate with shallow rim. 2. Mix salsa and preserves; spread over cream cheese. Sprinkle with olives and cilantro. Serve with crackers.

Nutrition Information:

1 Serving: Calories 130 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 6 g); Cholesterol 30mg; Sodium 160 mg; Total Carbohydrate 8 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 4 %; Calcium 2 %; Iron 2 % Exchanges: 1/2 Fruit; 2 Fat 
*Percent Daily Values are based on a 2,000 calorie diet.

Tortilla Wedges

1/2	cup Old El Paso® salsa (any variety)
1/2	cup sour cream or plain yogurt
1/4	cup chopped red bell pepper
1/2	cup finely chopped cooked chicken
1	package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
1/4	cup guacamole
1/2	cup Old El Paso® refried beans (from 16-oz can)
1	cup shredded Cheddar or Monterey Jack cheese (4 oz) 1. Heat oven to 350°F. In small bowl, mix salsa and sour cream. Spoon 1/2 of salsa mixture into another small bowl; reserve for topping. To other 1/2 of salsa mixture, stir in 1/2 of the bell pepper and all of the chicken. 2. To make 2 stacks, place 2 tortillas on ungreased cookie sheet; spread each with chicken mixture. Spread 2 tortillas with guacamole; place on chicken mixture. Spread 2 more tortillas with refried beans; place on guacamole. Top each stack with reserved salsa mixture, 1 tortilla, remaining bell pepper and the cheese. 3. Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.

Nutrition Information:

1 Serving: Calories 130 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g, Trans Fat 1/2g);Cholesterol 15mg; Sodium 310mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 0g); Protein5g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 8%; Iron 4% Exchanges: 1 Starch;0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.

Fresh tomato salasa recepi

3	large tomatoes, seeded, chopped (3 cups)
4	medium green onions, sliced (1/4 cup)
1	small green bell pepper, chopped (1/2 cup)
3	cloves garlic, finely chopped
2	jalapeño chiles, seeded, finely chopped (1 tablespoon)
2	tablespoons chopped fresh cilantro
2	to 3 tablespoons lime juice
1/2	teaspoon salt 1. In large glass or plastic bowl, mix all ingredients. 2. Cover; refrigerate at least 1 hour before serving to blend flavors. High Altitude (3500-6500 ft): No change. Nutrition Information: 1 Serving (1/4 Cup): Calories 15 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g);Cholesterol 0mg; Sodium 90mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 1g); Protein0g Percent Daily Value*: Vitamin A 8%; Vitamin C 25%; Calcium 0%; Iron0% Exchanges:  Carbohydrate Choices: 0  *Percent Daily Values are based on a 2,000 calorie diet.

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grilled Picnic taco nachos

5	cups tortilla chips
1	can (15 oz) Progresso® black beans, drained, rinsed and mashed
1	can (4.5 oz) Old El Paso® chopped green chiles, drained
2	teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
2	plum (Roma) tomatoes, chopped
2	medium green onions, sliced (2 tablespoons)
2	cups finely shredded Colby-Monterey Jack cheese blend (8 oz) 1. Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan. 2. In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil. 3. Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil. High Altitude (3500-6500 ft): Cook covered over medium-low heat.

The Basics Of Cooking Chinese Food

Chinese cooking has yielded some of the most delicious foods that are
available, but you may feel as if the techniques used to prepare and
cook the foods are too complicated or unfamiliar to produce good
results. The truth is that Chinese cooking is simple, and can be done
by almost anyone.

Chinese cooking is usually done in a wok or a bamboo steamer. A wok is
simply a large, bowl shaped pan that can hold soups, stews or stir fry
easily. Bamboo steamers are made from bamboo, and are used to make
dumplings, meats and vegetables.

You will use the bamboo steamer inside the wok, which will be filled
with water. You do not need to use a lot of water, but you will want
to make sure that there is enough water so that the wok does not dry
before the food is cooked, and that the water is boiling before you
add the steamer.

You will also want to line the bamboo steamer with either cabbage
leaves or lettuce leaves to make sure that your food does not stick to
your steamer. Most Chinese foods can be cooked with these two simple
cooking utensils.

A wok is a great choice for making healthy and nutritious vegetable
dishes, since you can use a high heat for your dishes so that little
cooking time is required. Since Chinese cooking can be completed in
just a few minutes in a wok, your family will love being able to have
their favorite Chinese food anytime.

When you cook Chinese food, it is best to use ingredients that are
fresh. Most Chinese cooking is very simple, using only meats and
vegetables with seasonings such as ginger, soy and garlic. The staples
of Chinese cooking include beef, pork, chicken, cabbage and rice.

Typically, meats are used for seasonings in Chinese foods such as
dumplings and stir fry's rather than the main ingredient. Fresh
vegetables and fruits are very common in Chinese cooking.

Some Chinese cooking does require some practice to make, such as egg
rolls and dumplings. The main problem that you are likely to encounter
is working with and folding the wrappers for these Chinese foods.

A good tip to remember is to make sure that you measure the foods you
put into the wrappers, so that all of the egg rolls or dumplings cook
in the same amount of time. You can cook egg rolls and dumplings
either in hot oil for a crunchy snack, or in a steamer for a softer
one. Typically, egg rolls are fried while dumplings are steamed,
although you can always choose the cooking method that suits your
family best.

You can put any combination of foods that you like in your dumplings
and egg rolls. Chinese cooking is very versatile, and recipes can be
adjusted to meet the tastes of even the pickiest members of your
family.

_By: *Silvia Blach*_

*About the Author:*

Asian Food Recipes [1] is an online recipes and cooking website
offering plenty of free Asian Recipes [2] and cooking tips.

Links:
------
[1] http://www.chinesefood-recipes.com/asian_recipes/asian_recipes.php
[2] http://www.chinesefood-recipes.com/asian_recipes/asian_recipes.php

The Art of Cooking Takes Skill and Practice

A healthy dish is the first start to cooking a great meal and about
finding the right balance of ingredients to create a succulent meal,
which will leave your taste buds craving for more gourmet meals. If
you have always dreamed of becoming a culinary chef there are endless
possibilities in making your dreams come true.

You can take advantage of cooking schools located across the world
which will provide you with the tips and pointers on how to make a
great meal. It is about knowing how and when to baste turkey to make
moist and juicy or how to sift your flour to get your biscuits nice
and fluffy. All of this and more you can learn from an accredited
cooking school based on the fundamentals of cooking to help master
your culinary feats.

Most cooking schools will provide you with the understanding that
getting started isn't easy and will provide you with information and
resource so you don't feel overwhelmed about cooking. Cooking is
enjoyment in life and indulging in fine foods that enhance your senses
to a new level. You should love every minute of cooking and enjoy the
time and preparation it takes to make the perfect meal.

A healthy dish is the first start to cook a great gourmet meal and
will leave you feeling good about yourself after you are full from a
dish of nutritious value. It is about taking the time to invest in the
research to help you succeed in cooking in the right cooking school
that will teach you the important basics to healthy eating. Cooking is
a lifestyle and you should understand the basics of nutritious content
in each meal you cook.

At the cooking school you select they should keep you motivated to
explore new dishes and try new flavors in all of your meals. A great
chef understands the value of a good recipe and the right resources to
make you're cooking great. It is about taking the time to learn the
small tricks to enhance the flavors of your foods, and how to cook
them slowly to bring out the best taste in aromatic spices.

Almost all cooking schools are accredited throughout the world and
will train you to be the head chef of your own fabulous restaurant.
They will not only teach you the necessary skills to making a great
meal but also provide the basics to running your own business. If you
are ready to make a career choice in cooking you need to do the
research to decide which school is right for you and how it will help
to be the best chef in your own restaurant.

The valuable resources you will learn from cooking school are
priceless in teaching you about the necessary tasks to succeed at
being a great chef in your own home or restaurant. They understand the
importance of cooking and love to cook themselves which is why they
provide you with the best resources to learn to cook satisfying meals.

_By: *Terry Baeseman*_

*About the Author:* Terry Baeseman is a freelance writer,
contributor, and editor of Cooking School World and can be reached at
http://www.cookingschoolworld.com [1]

Links:
------
[1] http://www.cookingschoolworld.com

Camping Cook Ware Comes With Choices

To prepare campsite meals and feed yourself or family during your
camping trip, at least some camping cook ware will be needed. Camping
cook ware that is small in size and portable will make your camp
cooking and packing for your trip less complicated. Backpackers who
are camping will especially appreciate compact, portable camping cook
ware. Camping cook ware can range from a simple single pot to a
number of skillets and pots in different sizes that nest into each
other for easy storage and transportation.

A main choice you will have when shopping for camping cook ware is the
type of cook ware material. Aluminum, cast iron, titanium, and
stainless steel are all available and each has their own merits.
Aluminum, titanium and stainless steel cook ware sets will be lighter
and easier to tote around. Aluminum camping cook ware sets may come in
non-stick varieties, which will be slightly more expensive. Metal cook
ware sets will all be prone to rusting, so be careful that your
cooking pans are dry before you store them. Cast iron cook ware sets
are especially durable, and can last you a lifetime with proper care.
Because they are so sturdy, cast iron cook ware sets will be much
heavier and harder to transport than cook ware sets made out of other
materials.

Besides pots and pans, utensils and cutlery are other essential pieces
of camping cook ware. Depending on what type of campfire foods you
want to prepare, you may be able to get away with just a simple knife
and spoon, or you may need a more elaborate utensil set including a
spatula, measuring cups, tongs and forks. Folding utensil sets are
available that allow for easy storage. If you are worried about
storage space, a simple and cost effective solution is to purchase an
all-purpose wooden spoon and saw off most of its handle, being careful
of splinters from the sawed off end. Also, look for plastic cutlery
sets including forks, spoons, and knives, for another cost saving way
to find camping cook ware.

To minimize the need for lots of camping cook ware, there are a few
camp cooking strategies you can follow. For example, much cooking
preparation can be done ahead of time in your own kitchen. Vegetables
can be chopped up and sauces can be prepared and stored in small
containers or plastic bags. This allows you to leave behind the
knives, cutting boards, stirring spoons, and other equipment that will
take up room and need to be cleaned. Also, sticking to simple camp
cooking recipes will allow you to reduce the number of camping cook
ware pieces needed for your meal preparation. Aluminum foil cooking is
a simple and easy method that creates hot, delicious dishes and the
only cook ware needed is a roll of foil.

_By: *Philippe De Tiege*_

*About the Author:* How to have a safe, fun and inexpensive vacation,
please visit:
http://www.recipes.yourcampingonline.com [1] and unlock your free
report 'Camping with the Family'

Links:
------
[1] http://www.recipes.yourcampingonline.com

Gourmets Get Ready for Induction Cooking

Get ready, a cooking revolution is at the kitchen door. What the cell
phone did for the telecommunication industry, induction cooking is
now doing for the food industry. While the technology has been around
for decades, in recent years it has been greatly improved upon,
already taking hold in Europe and Japan. There can be no doubt that
magnetic induction promises to be the most attractive cooking option
on the market. In this article we will discuss how induction cooking
works, how it differs from electric and gas stovetops, and explain
the advantages and disadvantages of the new technology.

Up until now, there have been two basic methods of cooking food. Both
methods follow the same basic principles. In the chemical method, a
combustible material—such as wood, coal, or gas—is burned to
generate heat; while the electrical method accomplishes the same thing
by running a current through a coil, or more recently, a
halogen-filled bulb. (A third, oven-only option for generating heat
needed for cooking is microwaving, which generates the heat within the
food itself.) Magnetic induction is a completely different technology.

A crash course in basic physics explains how it works. When a
conductor is placed in the presence of a changing magnetic field,
electricity is produced in the conductor. The result is an
electromagnet. In induction cooking, an electromagnet is placed under
the cooking surface. When turned on, an alternating current runs
through the electromagnet, producing a magnetic field. A large metal
object on the surface will pick up the current and generate heat.
Voila! Now we're cooking!

The biggest difference between induction cooking and its counterparts
is where the heat is generated. Gas and electric stovetops produce
heat on a burner. The heat is then transferred, more or less
efficiently, to a cooking vessel and its contents. In contrast,
induction cook tops generate heat in the vessel itself, while the
burner stays cool. Since there is no transfer of heat from burner to
pan, there is virtually no wasted heat. Studies have shown that
induction cooking may be up to 90% energy efficient, compared to
electric and gas cooking, which are 47% and 40% energy efficient
respectively. In addition to efficiency, induction cooking is the
superior choice when it comes to safety issues. Because the cooking
surface stays cool (i.e. room temperature) there are no more burned
hands or hot pads and there is no open flame sending potentially
dangerous fumes into the air. Best of all, with the heat focused in
the right place, the kitchen-and the chef-stays cool and comfortable.

But the real luxury of induction cooking—the things that sets it
apart as the Porsche of cook tops—is the precision and control it
gives the chef. By varying the strength of the magnetic field, the
heat generated in the pot responds instantly. This means water boils
in half the amount of time it takes electric and gas stoves. Low
temperatures work as well as high ones—meaning you can toss out your
double boiler! One experiment showed chocolate chips melting at such a
low temperature they held their shape until spread with a spoon.
Induction warmers are great for caterers as well, since they hold low
temperatures and keep food warm better than any of the alternatives.

Unfortunately there are a couple big disadvantages to induction
stoves. For the pan to conduct energy it must be magnetic—that is,
it must contain iron. Therefore, cast-iron and steel pots and pans are
necessary. Test your cookware by passing a magnet across the pan. If
the magnet sticks, the pan will work. Some cookware, made with layers
of aluminum and copper for distribution, will still work beautifully
on an induction cook top, as long as the surface of the pan is steel.

The second disadvantage is unavailability. For some reason, induction
cooking has been slower to take off in America than it has across the
Atlantic. Therefore, it's still hard to find, and models are more
expensive. (Prices start well above a thousand dollars.) However, as
the market increases, look for prices to steadily fall. If you can't
wait, there are several websites where you can order an induction cook
top and have it delivered to your home. Installation is relatively
easy.

After using an induction cook top, it's easy to imagine the day when
we will look back on electric or gas ranges with the same astonishment
and nostalgia as we do grandma's old wood stove.

_By: *Emma Snow*_

*About the Author:*

About the Author:
Emma Snow is a gourmet and freelance writer. Writing for Gourmet
Living http://www.gourmet-living.com and BBQ Shop
http://www.bbq-shop.net .

They Laughted When I Said "i'll Cook Tonight" But They Were Amazed When They Tried it

I've just returned from visiting my friends in Italy They live in
Siena, a town 65km from the city of Florence. Siena is the town in
Italy, where the famous 'Palio horse race' is paraded around their
town square. You can watch this spectacle from a bar overlooking this
square, (its not square but round). Its covered with sand so the
horses don't hurt themselves.

Florence is the 'City of Marble', used on main buildings, the city has
a large catholic cathedral, it is covered in marble, it looks
wonderful, the marble is quarried in the mountains around this city.
Now, Green marble is no more so if you have some green marble, keep
it, could be worth money in the future.

I've visited Italy because of Italian Cooking. I love Italian cooking,
so does my wife, it doesn't have to be fattening, there are lots of
fine dishes which don't pile on the pounds, most are cooked in Italy
everyday and, this is the Italian cooking I want to learn about.

I bought from the internet an e Book on simple Italian cooking which
contains this type of Italian cooking. The reason I bought this e Book
was, I had fell in love with Italian cooking. Not the type used in
films, ie 'stuffed mole', but the type used in Italian homes since
before 'Rome', up to today.

My friends in Siena have a small farmhouse, with a large kitchen to
help their students. Their farmhouse is in a small field just outside
of Siena, in this field there are rows of olive tree's, which could
earn them an income without the visiting students'

I'm a student and also their friend, when I first visited them in
Siena last year, I was asked to cook them a meal, they were astonished
in how much knowledge I had of Italian cooking. They didn't know I had
my eBook on simple Italian cooking.

I made them a meal for them from my e Book, which has 104 recipes
including, starters, main meals, desserts. So I made them a meal of,

Vegetable chowder, (minestrone alla Milanese).

Eggs, (Alla sciarmante),

Peaches with wine.

It took time to make this meal, but it was worth it. Next I had to
bring them assorted wines, as I didn't know this area of Italy, so
this was a guess, I must of got the right mix, because they didn't
complain. They loved it, so we became good friends.

They would teach me how to prepare other meals, not just Lasagne.
Meals that didn't put on the pounds. Meals their mother would show
them how to cook.

When I returned to England, I showed my wife and my boss the recipes
I've learnt. They were surprised at my knowledge, I've been
congradulated many times. I love Italian cooking, I don't need to be
told 'the meal was good'..

When the Italian inspectors came to our restaurant, we knew they were
close by. When they arrived at our restaurant, I could only hope that
I had the experience and knowledge to pass their test. They ordered
their meal of three courses with wine.

Then they told my boss who they were and wanted to commend our
restaurant on our fine Italian cuisine. My boss was so happy we had
passed, not like many in the USA or Europe.

The inspectors realised we knew how to cook Italian and were very
happy to let us continue with our restaurant.

All because I bought an e Book.

_By: *john william*_

*About the Author:*

I'm a chef who likes to cook Italian cooking.
I dont like bad beer or wine.

How To Enjoy Your Italian Cooking School Tour To The Max

You're off to Italy on a cooking school tour you've been dreaming of
for years, perhaps in the magnificent Barolo wine country in Piedmont
or on the east coast in Sicily with views of the Mediterranean and
snow capped Mount Etna.

You want to enjoy your sensual experiences in Italy to the maximum:
the beauty, the countryside, food, cooking lessons, wine tastings,
sightseeing excursions and visits with local people.

Here are four detailed tips on getting all the joy possible out of
your Italian cooking school tour, gleaned from my 12 years of
experience creating and leading cooking tours in Italy.

1. Many cooking school tour members tell me, "I've eaten too much!
There's too much food. I'm a food lover so how can I discipline myself
when everything is SO delicious."

Find out what is on your lunch or dinner menu so you can pace
yourself. That way you avoid eating a lot of one course only to find
three more courses are coming and you don't have room for all the
wonderful food.

Most Italian meals for special occasions (all cooking school tour
meals are special occasions) have five courses: one to five
appetizers, pasta or rice, meat or fish, vegetable side dish and
dessert, so pacing yourself makes a big difference in your enjoyment
of your meal.

A good cooking school tour guide will list all the dishes on the menu
to the group before a meal. If she doesn't, ask her to do so.

Sample a little bit of everything so you experience as many flavours
and dishes as possible. That's one reason you go on a cooking school
tour, isn't it?

Trying a bit of everything will also avoid offending your hospitable
cooking teachers or chefs. Then you can smile and say, "It was
absolutely wonderful, but I just don't have the space." I'm on the
petite side, so this line makes perfect sense to my Italian hosts.

2. Some cooking school tour participants say, "The cooking classes
were hands-on but I didn't get enough time to cook hands-on during the
lesson. The chef did too much of the cooking in the class."

If you want to participate more hands-on in the class, get beside the
chef and jump right in. If you hang back, waiting to get asked to do
something, you may wait awhile and go away feeling disappointed you
didn't get a real hands-on class.

Some tour guides and chefs notice who is shy and hanging back in the
kitchen and encourage them to "step up to the plate", but others
don't. You have to be assertive and volunteer.

3. Some cooking school students wonder, "Will I gain weight during my
cooking tour with the vast quantities of irresistible food?"

One woman told me she lost 10 pounds during her cooking lesson trip in
Italy. No fried chicken or hamburgers, just healthy, natural, less
fatty foods. Italians eat less junk food and more fresh, local foods
than many North Americans. She drank water and no pop. She did much
more walking than she ever does at home.

If you can find time on your cooking school tour to go for walks or
hikes, you'll go home weighing the same or less, and feel much more
energetic while on your cooking tour.

Better still, choose cooking school tours that include some good walks
perhaps along paths in the Tuscan or Piedmont wine country or along
coasts in Cinque Terre, the Amalfi Coast or Sicily.

4. Communicate in a direct, friendly way with your tour guide about
what you want.

Once you're in Italy in the middle of experiencing your cooking school
tour, you may want to change the tour itinerary slightly. For example,
you discover many tempting leather shops in a Tuscan hill town and
want to spend more time shopping and forego your spa treatments on the
itinerary.

Ask your tour guide how you can change activities. Most tour guides
try to be as flexible as possible. After all, their job is making sure
you enjoy yourself!

If there's anything you're not enjoying on your tour, take your tour
guide aside, give constructive, friendly feedback and work together to
make changes. Don't be like some people who say nothing about their
disappointments until they fill out the tour evaluation form at the
end of the tour when it's too late to help them.

If you're enjoying an activity tremendously, ask your guide how you
can do more of it. "I loved that boat ride! Is there any way we can do
more boat rides?" Tour guides love seeing you happy and will do all
they can to delight you.

In conclusion, if you pace yourself at the table, try a small amount
of everything, assert yourself in the kitchen, enjoy the healthy
cuisine, get some exercise and communicate well with your tour guide,
your Italian cooking school tour will give you all you dreamed of and
more.

_By: *Margaret Cowan*_

*About the Author:*

Margaret Cowan of Vancouver, BC owns a tour company, Mama Margaret
Italian Cooking Holidays at http://www.italycookingschools.com.

They ran their first Italian cooking, wine and walking tour in 1995.
Margaret and her local Italian tour partners offer cooking school
tours all over Italy.

Easy Cooking With Spice Blends and Rubs

*Note:* For all cooking methods listed below, you can use a spice
blend or rub from In a Pinch Fine Spices , or from your favorite
source.

*BAKING*

*Description:* Baking with spice blends and rubs is the healthiest
method of preparation as it can be done without adding any oil or
fats. Baking is a technique of cooking food by dry heat over a
specific period of time, usually in an oven. The dry heat of baking
causes its outer surfaces to brown, giving it an attractive appearance
and partially sealing in the food's moisture. To create a moister
piece of food, bake at a lower temperature for a slightly longer
period of time.

*Instructions:* Simply coat your favorite spice blend or rub onto your
meat or seafood and set in refrigerator for 2 hours. Remove the
seasoned food from refrigerator and let it sit at room temperature for
several minutes before proceeding with your desired cooking
method.Cover the inside of a baking pan or sheet with aluminum foil.
Then, place wire rack on top of your baking pan or sheet. This will
allow any drippings to collect onto the foil below, allowing for
easier clean up. Place the prepared meat or seafood on top of the
rack, and bake in a pre-heated oven (see recipes for specified cooking
times). What could be easier?

*Notes:* Let meat cool 5-7 minutes before cutting to retain moisture.
During the cooking process, heat drives meat's juices from the surface
as it cooks and the juices gather in the center and the center becomes
saturated. Letting meats "rest" before slicing allows these juices to
slowly seep back towards the surface, resulting in a more consistently
moist and flavorful piece of meat.

*BROILING*

*Description:* Broiling is a method that is used to quickly cook
meats, poultry, and fish.

*Instructions:* Simply coat your favorite spice blend or rub onto your
meat or seafood and set in refrigerator for 2 hours. Remove the
seasoned food from refrigerator and let it sit at room temperature for
several minutes before proceeding with your desired cooking method. To
operate the broiler feature of your oven, turn the knob
counter-clockwise to the “Broil” position. There will be
various levels that you can set your broiler pan on and cooking times
will vary, depending on the thickness of the food item, fat content,
and personal preference for doneness.

*Notes:* The broiler compartment is usually a sliding unit located
beneath your oven. The door will fold down so that you can easily
access to the broiling pan to turn the food over.

*GRILLING*

*Description:* Grilling is an outdoor cooking method that is based on
direct or indirect dry heat. *Instructions:* Simply coat your favorite
spice blend or rub onto your meat or seafood and set in refrigerator
for 2 hours. Remove the seasoned food from refrigerator and let it sit
at room temperature for several minutes before proceeding with your
desired cooking method.In grilling, tender cuts of meat and thick cuts
of fish are placed upon a metal wire rack or surface outdoors over
heated charcoal briquettes or a gas heated grill.

To light a charcoal grill, arrange enough briquettes spread out onto
your pan to exceed the cooking area by 2” all around. Stack the
briquettes into a pyramid and coat them with lighter fluid. Wait
several minutes to allow fluid to soak into briquettes, and then light
with a long match or hand-held igniter (if using pre-soaked
briquettes, just ignite after stacking). As the briquettes begin to
burn and ash forms on all of the briquettes, arrange briquettes into a
single layer using tongs, and set grilling grate over the briquettes.
Allow briquettes to obtain a reddish glowing hue before placing food
onto grill. This will inform you that the heat is at its optimal
cooking temperature.

When using a gas grill, make sure to check all connections between
propane tank and grill before turning on grill. For safety reasons,
always turn the gas level to a lower setting and press the ignite
button to ignite the coils before increasing your heat level. Make
sure to replenish your propane tank at most hardware and supply
superstores. Please review manufacturer’s instructions prior to
operating and cleaning any gas or charcoal grill. Place food items
onto grilling grate and cook for several minutes before turning. Avoid
turning items frequently as this will slow down the cooking process.
Move food away from center of briquettes to cook at a slower rate. Let
meat cool 5-7 minutes before cutting to retain moisture. During the
cooking process, heat drives meat's juices from the surface as it
cooks and the juices gather in the center and the center becomes
saturated. Letting meats "rest" before slicing allows these juices to
slowly seep back towards the surface, resulting in a more consistently
moist and flavorful piece of meat.

*Notes:*The choice of using a charcoal or gas grill is entirely up the
grillmaster. Whether he or she wants the convenience of a push-button
flame courtesy of a gas grill, or the extra pride in properly setting
and maintaining a bed of ashen coals, there’s a grill at various
price ranges with assorted accessories for everyone.Damp mesquite or
hickory wood chips may be added on top of the coals to allow a
smoldering effect that provides additional flavor to the food. The
high cooking temperatures break down amino acids within the meats,
combining with natural sugars, and rise to the surface of the meat to
provide the distinctive grilled / browned taste (also known as the
Maillard reaction). Tougher cuts of meat should be reserved for slow
cooked barbecuing instead of grilling. Occasionally a marinade will
help to loosen the toughness of various cuts of meat.

*PAN FRYING / SEARING*

*Description:* Pan searing is a method of cooking food where the food
is subjected to a high level of heat (450°-500°F) for a short
period of time.

*Instructions:* Simply coat your favorite spice blend or rub onto your
meat or seafood and set in refrigerator for 2 hours. Remove the
seasoned food from refrigerator and let it sit at room temperature for
several minutes before proceeding with your desired cooking
method.Using a heavy bottomed skillet or pan will help to distribute
the high heat evenly for more consistent searing. Turn stove to medium
high and place a small amount of olive oil in the pan. Increase the
temperature to high, place food in pan (skin side down first if skin
still on), and sear for 1-2 minutes. Flip over food and sear for
another minute or until desired doneness. This cooking method may
create a brownish-crust on the outside of your food, but it will help
to seal in the juices of the meat or seafood item.

*Notes:* To pan sear, you can use a very hot, heavy bottomed skillet
or pan (cast-iron is a good option) over a high flame, under a
broiler, or in an oven with a high temperature (450°-500°F).

_By: *James Woo*_

*About the Author:*

James Woo is the owner of In a Pinch Fine Spices [1], a family-owned
provider of spice blends, baking spices, and peppercorns.

Links:
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[1] http://www.inapinchspices.com

Tips For Cooking With Wine

Wine can be an essential ingredient. It can enhance the meal, not
only by drinking it with the meal, but as an integral part of the
food itself. The French cooking sauces, beurre rouge, and beurre
blanc both contain wine. Both French and Chinese cooking make use of
wine as an ingredient, as well as many other types of cooking. Wine
can be used as an ingredient in sauces, soups, marinades, and more.
It combines well with other flavors and ingredients, such as vinegar,
fish paste, soy sauce, and many others.

There are questions that people have in cooking with wine. You
yourself may be tentative about using wine in your cooking. Well, here
are some answers to some common questions about cooking with wine.

Is the cooking affected by the wine quality?

The quality of the cooking is definitely affected by the quality of
wine. Cooking with wine, tends to concentrate the flavor, since the
alcohol evaporates out, leaving the flavors. You'll want to use a good
quality wine, but you also shouldn't spend $100 for a bottle of wine
for cooking. You can find some good wines for under $20 that will work
just fine for cooking. In general, you don't want to cook with a wine
that you wouldn't drink.

What about the alcohol content of the wine?

Most but not all of the alcohol will evaporate during the cooking
process. Since alcohol evaporates at 172 degrees F., most if not all
of the alcohol will be gone by the time the food is done cooking. Also
keep in mind, that most recipes do not call for a lot of wine, so
there would not be very much alcohol in the first place. Even if you
don't drink wine for personal reasons, then you should be safe using
it for cooking.

What if I put too much wine in my dishes?

Don't put too much wine in. If you're using a recipe, just follow the
recipe, and don't add more wine than it calls for. If you think the
recipe calls for too much wine, then you can simply use a little bit
less wine. If you're experimenting with your own recipes, start with a
little bit of wine, and add more as needed. Add a little bit of wine
at first, and let the recipe cook. Taste it, and decide if it needs
more wine. If so, then add some, if not, then don't. If there is not
enough wine in a recipe, you can always add more. If there is too
much, you can't remove it.

Is there a difference between cooking wine and regular wine?

Yes, there is a difference. Cooking wine contains salt and chemicals
that make it okay for cooking, but not for drinking. Some recipes call
for cooking wine. In this case, go ahead and use it. For the most part
however, you should use regular wine. As stated above, you shouldn't
cook with a wine that you wouldn't drink. In most cases, regular wine
will work much better than cooking wines for your recipes.

If you just follow these simple tips, you'll be able to enhance your
soups, sauces, marinades, and other recipes with the proper use of
wine.

_By: *Tim Sousa*_

*About the Author:* For more information about wine and wine growing
regions [1], visit Wine Country Guide [2].

Links:
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[1] http://www.wine-country-guide.com/regions.htm
[2] http://www.wine-country-guide.com