Easy Cooking Recipes

Easy Cooking Recipes.

Hi to all my fellow home chefs here on the east coast of Africa, and around this Beautiful world we live in.

Today I thought we will share some quick easy cooking recipes especially for those people on the go and all those hard working mothers who after a hard day at the office have to come home and cook for the family. Okay what we going to show you is two easy cooking recipes that are tasty low budget and quick. The first one is Frankfurter bake.

 One always thinks Hot Dog when we mention Frankfurters, by believe me, with your cooking skills and imagination there are many ways one can use this creating tasty meals.Below is one.

Ingredients for Easy Cooking Recipes

       Prep time 15 minutes       Cooking time 40 minutes            Serves 4-5 people

Okey Dokey The first of easy cooking recipes is A tasty Frankfurter and rice bake.

• 1 Pint Chicken stock or water and 1-2 Chicken stock cube
•  4oz/120gr.Rice.
• 200 gr canned Brown beans drained
  
• 2 Carrots diced.
• 2 Onions.
• 1 yellow bell pepper, cored and sliced.
• 1 red bell pepper, cored and sliced.
  
• 2 cloves garlic, pressed through garlic press.
  
• 8-10 Frankfurters/Hot dog.
• 1 can 400gr Sweet corn.
• 1 Tbsp. chopped flat-leaf parsley.
• 1 tsp. paprika.
• Salt and Pepper to taste.
  

Method

Okey Dokey its time to get the show,wait for it

Great now we have all the ingredients together, it time, wait for it.

                                          "Time to Start -A - Cooking"

• Bring the to Chicken stock plus the crumbled chicken  cubes to the boil.
• Add Rice and bring to the boil and simmer for 10 minutes.
• Add the diced Carrots onions, beans and red and yellow bell peppers.
• Cook for further 5 minutes.
• Cut some of the Frankfurters into thin slices,
• Halves the remainder and set aside.
• Add the frankfurters and Sweetcorn into the rice and mixture, together, with any liquid from the cans.
• Spoon into casserole dish.
• Top with the halved Frankfurters(you set aside earlier) and bake for 20 minutes or until the rice is tender.
  
  

Plating

There a few ways of presenting this tasty dish ,below are just a few,

• On its own in a soup dish.
• Serve hot with mixed salads
• French garlic loaf.
                                                         Enjoy
  

The origin of the Frankfurt/Vienna -am-Main, Germany, is traditionally credited with originating the frankfurter. However, this claim is disputed by those who assert that the popular sausage - known as a "dachshund" or "little-dog" sausage - was created in the late 1600's by Johann Georghehner, a butcher, living in Cobourg, Germany

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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