A Yummy Shrimp recipe easily with deep fryers

Do you want to try to cook something else in your deep friers in addition to chicken and fries? Why not try your skills of baking a seafood recipe. Deep frying shrimp is so easy to make and is so delicious that anyone would fall in love with your cooking skills on first bite.

Everything you need to collect are the shrimp, the Fryer, your batter and cooking oil. Honestly, you can use a frying pan or a pan to fry the shrimp but it is more convenient to use a deep Fryer. In addition, also cooks faster when completely submerged in oil, and every part of it is baked. If you are using a frying pan or a skillet, you would have to constantly flip the shrimp to make sure that every part of it is cooked evenly.

After you gather the ingredients, you can make your batter. You can do this before you clean your shrimp or later; Never mind. You can do a wet or dry batter. Wet batters are prepared by mixing flour and eggs and add some seasoning. Japanese Tempura is prepared using a wet batter with the newly added water (one Asian Cook used ice and has made some rare stunts on his cooking show, but they don't have that imitate). Dry batter is usually only a few corn flour or seasoned flour. You can make it fancier by adding breadcrumbs and grated coconut.

You must first Peel the shrimp cleanly and budellino them. You can start pulling off the head and legs of shrimp, then peel off the outer shell. Is not a very delicate work. I am actually a bit messy. Just make sure you don't pull the meat along with the shell.

Some people prefer to take off the tail, but it's good to leave them on for decorative purposes. (I personally like leaving them, because it is also a bit more convenient to use the tail to keep the fried shrimp). Get a small paring knife and cut along the outside edges of his back, but do not cut too deep. Just cut up to see the mood for shrimp, then lift. Now the shrimp are ready to swim into the batter and after that in deep fryers.

You can set the temperature between 350° and 375° Fahrenheit (176.6 degrees to 190.5 degrees Celsius), but a lot of cooks really doesn't matter, as long as they can make sure the temperature is not too high to cause the breaded shrimp being overcooked or too low for that matter.

Do not pour it all into the Fryer and not to cook shrimp all at once. If you do that you have a hard time making sure they stay separate from each other. Wait until the shrimp will float to the top of the oil. This means that the shrimp is done. Of course, you want them to be a golden brown. Drain the cooked shrimp on paper towels. Or you can put them on garza to take care of excess oil.

Now you are done! Serve with a smile and serve while hot. Using special delicacies such as fryers to cook these is so worth it, especially if you can see the satisfied smile of people eating the food is cooked.

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Posted in: easily,fryers,Recipe,Shrimp,Yummy

Using Cooking Bags - Baked Ham Recipe

Baked Ham Recipe

With ham being a traditional delicacy during Christmas and Easter holidays it is important to spare time to learn how to cook it well for juicy and hot servings. Every year I try out different ham recipes and this year was no different. I tried this and I must say that the results were an excellent dish that my whole family loved. Well here it is and I would recommend this recipe to anyone as it is simple.

The recipe below is for fully cooked ham and we are just warming it by baking and adding flavour to it.

Ingredients
10 pounds whole smoked ham (fully cooked)
4 cups of water
Cooking bag
1 cup dark brown sugar
½ teaspoon cinnamon
½ cup mustard
½ cup whole cloves
11/2 tablespoons of flour

Method

- Remove any excess fat from the ham and make cuts of ¼ inch deep across the rounded skin side of the ham.
- Mix the cinnamon, brown sugar and mustard in a large bowl.
- Coat the flour in the large cooking bag. The flour prevents bursting of the bag during the cooking process.
- Put the ham into the cooking bag and pour the spice mixture into the bag. Distribute the mixture evenly around the bag and refrigerate for 24 hours.
- Preheat oven to 360 degrees F.
- Remove the ham from the marinade and layer the cloves on top with intervals of about 11/2 inch.
- Put the ham in a roaster which should be about 2 inches deep.
- Add 4 cups of water to the bag and close tightly with a nylon tie.
- Make sure to trim the ends of the bag to prevent ends from touching the oven.
- Make small slits on top the bag to allow for steam to escape when it builds and prevent the bag from bursting.
- Place in the preheated oven and bake for 4-5 hours, 20 minutes per pound until the internal temperature reaches 160 degrees F on a meat thermometer. While cooking make sure the bag is not touching the top or sides of the oven as we do not want our bag to melt and mess the ham.
- If you are using bone-in ham, make sure the thermometer is not touching the bone when taking the temperature.
- Remove the ham from the bag and pour off any excess juice.
- Let the ham rest for 15 minutes and this allows the internal temperature to rise even more.
- Carve and serve.

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Posted in: Baked,Cooking,Recipe,Using

Simple Paleo Ice Cream Recipe

It's the festive season and watching relatives and friends gorge themselves on ice cream and tasty sweets can be painful when you're trying to stay healthy and stick to a rigid nutrition plan. I know as a follower of the paleo diet the hardest thing for me to adjust to was the lack of desserts and sweets for the paleo follower. However there is hope, by replacing regular milk with coconut milk and swapping the ultra heavy chocolate and sugar filling for natural fruits and nuts we can create gorgeous and equally delicious recipes for the paleo diet follower.

I got creative earlier and here's a simple tried and tested ice cream recipe to sate the sweet tooth of the Paleolithic patron. The trick with this is preparation and smoothness, as it's tricky at first to stop the eggs from scrambling, which completely ruins the dish. Make sure the temperature is warm enough to melt the ingredients but not too hot to make them curdle and boil, once you've got this right though you will never look back.

Ingredients:
* 400ml coconut milk
* 2 large eggs
* 3 tbsp honey
* 1/4 cup blueberries
* 1/2 cup processed strawberries
* 2 tsp cinnamon

How to make:
1. Place a heat proof bowl over a simmering pot of water. Make sure the bowl is wider than the pot so it sits on top comfortably and there is enough space under the bowl to ensure no part of it comes in direct contact with the water.

2. Place the strawberry, blueberry and honey into the bowl and heat until it's warmed through but ensure heat is low enough to prevent boiling.

3. Separately whisk the eggs. When they are thoroughly whisked slowly mix in a quarter of the wet mixture with a mixing spoon, slowly and delicately. Ensure the eggs don't scramble by maintaining a warm but not boiling temperature and constantly stirring with your spoon. Continue until all of the wet mix is mixed in and a thick creamy sauce is created.

4. Let the mixture cool off before placing into the fridge.

5. Place the mixture in a container and place in the freezer. Remove every 25 minutes for 2 and a half hours until you have a creamy ice cream.

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Posted in: Cream,Paleo,Recipe,Simple

Simple Paleo Ice Cream Recipe

It's the festive season and watching relatives and friends gorge themselves on ice cream and tasty sweets can be painful when you're trying to stay healthy and stick to a rigid nutrition plan. I know as a follower of the paleo diet the hardest thing for me to adjust to was the lack of desserts and sweets for the paleo follower. However there is hope, by replacing regular milk with coconut milk and swapping the ultra heavy chocolate and sugar filling for natural fruits and nuts we can create gorgeous and equally delicious recipes for the paleo diet follower.

I got creative earlier and here's a simple tried and tested ice cream recipe to sate the sweet tooth of the Paleolithic patron. The trick with this is preparation and smoothness, as it's tricky at first to stop the eggs from scrambling, which completely ruins the dish. Make sure the temperature is warm enough to melt the ingredients but not too hot to make them curdle and boil, once you've got this right though you will never look back.

Ingredients:
* 400ml coconut milk
* 2 large eggs
* 3 tbsp honey
* 1/4 cup blueberries
* 1/2 cup processed strawberries
* 2 tsp cinnamon

How to make:
1. Place a heat proof bowl over a simmering pot of water. Make sure the bowl is wider than the pot so it sits on top comfortably and there is enough space under the bowl to ensure no part of it comes in direct contact with the water.

2. Place the strawberry, blueberry and honey into the bowl and heat until it's warmed through but ensure heat is low enough to prevent boiling.

3. Separately whisk the eggs. When they are thoroughly whisked slowly mix in a quarter of the wet mixture with a mixing spoon, slowly and delicately. Ensure the eggs don't scramble by maintaining a warm but not boiling temperature and constantly stirring with your spoon. Continue until all of the wet mix is mixed in and a thick creamy sauce is created.

4. Let the mixture cool off before placing into the fridge.

5. Place the mixture in a container and place in the freezer. Remove every 25 minutes for 2 and a half hours until you have a creamy ice cream.

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Posted in: Cream,Paleo,Recipe,Simple

Buffalo Chicken Dip Recipe - Buffalo Tried and True

This Buffalo Chicken Dip Recipe is like eating a chicken wing, with a spicy kick from Frank's Red Hot Sauce, and a nice cooling effect of creamy Bleu Cheese and Cheddar, only without the mess. Scouring the internet for a perfect recipe, you come across quite a few variations, some are region specific, some just look down right awful. Some people prefer Ranch to their Bleu Cheese, some areas have no idea what Franks Red Hot Sauce is, even more, some people use canned chicken for their Buffalo Chicken Dip. Not exactly sure what planet these people live on, but if I am going to offer something while tailgating for an event, or for family members at a picnic, I am not using canned chicken. In a pinch I will purchase a rotisserie chicken from my local grocery store but I prefer to bake or grill my own chicken ahead of time and shred it prior to adding it to the mixture of cheese and spice that make up my buffalo chicken dip. This recipe contains many Buffalo, NY specific ingredients, one of which is Franks Red Hot Sauce. If you don't have access to Franks locally, buy some online. Franks is used in authentic Buffalo Chicken Wing sauces, and will really give your recipe a kick.

The other product is Rooties Blue Cheese dressing. This dressing is a little more difficult to find online, so if you do not have access to it substitute your favorite bleu cheese dressing. With football season kicking into full gear, this buffalo chicken dip recipe is perfect for your Saturday College Football or Sunday NFL parties with friends and family. If you are lucky enough to make your way to a game and get the full experience of tailgating, this buffalo chicken dip recipe is perfect. So without further ado, I present to you a Buffalonian's take on a dip that has been created and recreated by people everywhere. Please feel free to leave comments on the recipe, and please enjoy.

Buffalo Chicken Dip Recipe Ultimate Tailgating Dip

Ingredients

24oz of Chicken, Shredded - I grill or bake 3 boneless, skinless chicken breast halves which I have removed any fat from, then shred them. If you are in a pinch, I highly recommend buying a rotisserie chicken from your local food market and shredding it yourself.(2) 8oz packages of Cream Cheese softened1 cup of Frank's Red Hot Sauce1 cup of Rootie's Blue Cheese Dressing2 cups of Mild Cheddar cheeseOptional - Scallions for garnishServe with Tortilla Chips, Toasted Pitas, Celery or Carrots

Directions

Preheat your oven to 350 degreesIn a large mixing bowl, combine the bleu cheese, cream cheese, half a cup of the cheddar, and the hot sauce until mixed through.Fold in the chicken pieces and transfer to a 9'x11' baking dish or tin. Top with the remaining cheddar cheese.Bake the mixture uncovered for 25-30 minutes until the mixture is bubbly and somewhat browned on the top.

Let it sit for a few minutes to cool down, you don't want your guests burning their mouth on extremely hot Buffalo Chicken Dip. After serving this Buffalo Chicken Dip recipe, you will surely be asked how you made it, so feel free to share the recipe, or keep it as a secret if you want to remain the talk of the block or your tailgating group. That is entirely up to you! I have actually used this recipe to make a pizza if you somehow wind up having leftovers.

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Posted in: Buffalo,Chicken,Recipe,Tried

How to Judge a Cookie Recipe Based on Ingredients and Ease of Use

The name is the first thing I notice on a new cookie recipe. Descriptive flavors entice me, especially if it is unusual. Flavors like coffee or rosemary interest me more than a sugar cookie. Not to say that you can't have a lot of fun flavoring up a plain sugar cookie with some interesting spices.

I like to read through the list of ingredients. If the recipe asks for something that I don't have on hand, I ask myself whether it is worth getting. I do try to see if I can make a substitution. I've been known to exchange cottage cheese for sour cream to cut back on the fat. I also like to make spice or extract substitutions. With cookies involving fruit I'll use one berry for another or use figs instead of dates to avoid running to the store. You can create a lot of happy accidents with well-placed substitutions.

If I don't understand the ingredient, I immediately dislike the recipe. For example, a recipe calling for caster sugar, could just as easily say very fine sugar or instruct you to grind up some regular sugar in your food processor. I think of these recipes as a bit snobby. (Caster sugar is used because it dissolves faster and more thoroughly.)

On the other hand, a recipe that asks for corn syrup or a box of cake mix or a can of frosting isn't likely to make the grade either. One reason I bake is to avoid man-made chemicals and overly sweet recipes. If there is a gooey icing involved, then I know they are selling sugar over any real flavor.

Ingredients aren't the only reason to select a cookie or bar recipe. I also like to read how long it takes to bake. Cookies that take longer than 20 minutes or bars that take longer than 35 minutes usually don't make the grade. I don't like using up a lot of electricity for a single recipe, nor do I like to spend a lot of time on just one item.

If the instructions are several pages long, I know I'm in trouble. A cookie most often involves creaming some form of sugar with some form of fat and then adding flour, flavoring and nuts or fruit. I used to avoid cookies that said, "chill overnight." Now I understand that chilling allows the flavorings to spread throughout the dough and solidify it for better baking results. I often make several recipes at once (since the ingredients are so similar) and bake them the next day. Or I will make larger quantities and freeze some of the batter for later use.

Like with anything, there are exceptions. I make cutout cookies at Christmas and over the years I've collected more do-dads for decorating than I'll ever use up. Decorating takes time and some of that sugary icing, but it's just once a year and it looks so festive. Finding a good cutout cookie can be challenging.

So the next time you go rummaging around in your cookbook or go browsing online for a good cookie recipe, ask yourself these questions. Do the ingredients include flavors (other than sugar) that you like? Is it worth going to the store to get special ingredients? Are you truly baking from scratch or just adding more ingredients to a cake mix? Are the instructions easy? How long does it need to bake? And does it require any special pans or tools you may not have? The answers will help you focus on flavor, healthier choices and convenience.

Ultimately, it is the taste of the cookie that determines whether the recipe is a keeper. Don't forget to jot down those that you like, not only for their flavor, but for their ease of use.

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Posted in: Based,Cookie,Ingredients,Judge,Recipe