Delicious Easy Recipes

COmpetition BBQ Recipe Review

2010-02-03T06:58:00.000-08:00

The problem we had when we first started out was the lack of quality information and detailed barbecue recipes on how to slow smoke really great, competition quality meats. Sure... anybody can slap a rack of ribs on a grill and cook some "average" ribs, but trust me, that will get you a last place "booby prize" in every BBQ competition you enter. We are going to show you how to cook championship ribs in your back yard. We are going to give you...

All the juicy details!

Competition BBQ Recipe Click Here!

In your new book, "Competition BBQ Secrets", you'll get the "impossible to find" important information like exact times and temperatures needed to barbecue like the pro's. When we first decided to compete on the BBQ circuit in a few competitions, we started to look around for information and barbecue recipes on how to do it right because we knew we were not going to win any competitions with the trash we were cooking. Our first ribs were tough, our chicken was rubbery and tasted like a used tire, our butts were dry, and our brisket was not even edible. To be honest with you...

We needed some serious help!

So... we bought a BBQ book or two, looked on the internet for some barbecue recipes, went to the Big Pig Jig as spectators, and we even bought a DVD made by a "professional" cooking team. I can't even explain to you how disappointed we were in these barbecue products! The books were 50% to 75% stuffed with useless recipes and they did not even tell you the important "secrets" of time and temperature. The DVD was a joke. It showed a guy preparing for a contest and showed him and another guy working a smoker, but they never gave any of the all important details on how to actually do it. We were disappointed going to the Big Pig Jig too. We had fun and it was a great event, but we found out that you can't even taste the competitor's BBQ. So, we decided to...

Go to the school of hard knocks!

That's right... we learned the hard, expensive, and long way. We dove right in and started testing different barbecue recipes every weekend. Testing different times, temperatures, rubs, sauces, glazes, marinades, brines, injections, woods, charcoals, fire techniques, water pans, and many other techniques to produce better slow smoked barbecue. We entered our first "backyard" barbecue competition and while we were there we gathered some tips from some very friendly, more experienced competitors. We spent hours and hours on the internet and BBQ forums searching for a tip here and a good barbecue recipe there. I'm telling you... we screwed up a lot of ribs and butts in the process. And slow smoking chicken and brisket right is even harder! The bottom line is...

We did all the hard work for you!

YouBarbecue chicken recipe don't have to go through all that... you can simply buy "Competition BBQ Secrets" and learn in an hour or two how to slow smoke meats like the pro's. Your new book will save you about $1000 and a ton of time in (not) making "mistakes". Our book does not contain a lot of useless barbecue recipes. It is more of an instruction manual than anything else. The best barbecue sauce recipe in the world will not help you if you don't know how to slow smoke the underlying meat correctly. Learning from the pro's at a competition is not easy... sure - they are friendly enough in a competitive way. They will even give you a tip or two if you ask nicely. But how can you expect to learn everything they know in a 15 minute conversation? It's not possible for them to teach you everything that took them years and years of trial and error to learn themselves! Some of them charge hundreds or even thousands of dollars to go to their cooking school! There's no need to go through all that... just spend $29.95 on "Competition BBQ Secrets". I guarantee you'll save hundreds, maybe thousands of dollars just by not cooking meats that are so bad that you have to throw it out or feed it to your dog!

Competition BBQ Recipe Click Here!

Restaurant Recipes - Review of Secret Restaurant Recipes

2010-01-27T10:03:00.000-08:00

Restaurant recipes are offered to you. That means that you can make your favorite dishes from your favorite location in your home. This helps to cut the cost down tremendously which can help you to trim your budget. Yet, you will not feel deprived because you still get to have your favorite foods. You can find these recipes offered right on the web through many of the recipe databases. Simply locate one, type in the restaurant name and the recipe name, and soon you will be in your kitchen cooking up these dishes.

If you are looking for American recipes, you will find plenty of the best restaurants offering their versions. If you love a great burger and a plateful of fries, why settle for anything less? Is there anything better than good old American apple pie? Maybe, if you make it al a mode! If you would like to find any of these American recipes the good news is that there are many databases on the web to offer them. Choose from meats, seafood, pasta dishes, and vegetables. Even desserts are available. You can locate restaurant recipes that are in this tradition as well.

The same thing goes for Mexican recipes. One of the best things to do when it comes to this type of food is to find an excellent spice blend that screams Mexican! There are many out there that you can easily pick up, bring home and use in your dishes to recreate a restaurant recipe or to help you to come up with that recipe that you remember your grandmother making when you were growing up. You can find recipes to help you make these blends as well.

Today, it is very costly to go to a restaurant for a meal. The more in your family, the more outrageous the prices are. Yet, for many, there is almost a craving for that special plate or that perfect dessert. If you are one of the many that has this problem, fear not. There are plenty of online recipe communities where you can go to get the best restaurant recipes out there to tempt your taste buds at home.

For more info please visit my website at Restaurant Recipes

Secret Restaurant Recipe Click Here!

Master Pro Violin Review

2010-01-13T06:40:00.000-08:00

Eric Lewis Violin Master Pro Review – Learn To Play Violin

The sound of a violin depends on its shape, it is made from wood, the graduation of both the top and back, and the varnish which coats its outside surface. The varnish and especially the wood continue to improve with age, making the fixed supply of old violins much sought-after. Knowing that characteristic does it persuade you to learn how to play the violin? Well, Eric Lewis Violin Master Pro Review will be helping you on that.

Learn to play the violin from one of the greatest players in the world. You’ll be learnin ghow to play the violin like a professional musician. All from this home video. Everything about playing a violin you can learn it in this video. A complete compilation of techniiques and strategies for a musician to practice.

It focuses more on instructing you on how to play the instrument well. It would teach you new and fresh techniques that would easily be absorbed. All you need is to give more focus on it, and follow the instructions properly. All simple instructions are on a step by step basis.

Well, it always depends on the person on how the instructions would be put into practice. It would surely affect your performance, so put your mind at ease and relax for you to be able to give focus on the material as well as the instrument.

Eric Lewis Violin Master Pro Review will help you save money as well. You won’t have to attend private classes or pay for a monthly or semestral lessons for you already would be learning same lessons with this home video that we will be sharing with you. So, what are you waiting for? grab your mouses and click then check our website for more detailed information.

Mater Pro Violin Click Here!

Sesame-Ginger Barbecued Chicken Recipe

2009-06-09T21:56:00.000-07:00

Sesame-Ginger Barbecued Chicken

Sesame Ginger Barbecued Chicken sounds good any time of the season. Good thing about Barbecue is that it only takes 15 minutes to prepare and 12 minutes to grill. This Asian-style barbecue sauce – spiked with Oriental chili sauce is good you’ll definitely want to warm the extra and pass it at the table with the chicken.

Makes 6 Servings

1/3 cup bottled plum sauce or bottled sweet and sour sauce
¼ cup water
3 tablespoons hoisin sauce
1 ½ teaspoons sesame seeds (toasted, if desired)
1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
¼ to ½ teaspoon Oriental chili sauce or several dashes bottled hot pepper sauce
1 clove garlic, minced
6 skinless, boneless chicken breast halves and/or skinless, boneless chicken thighs

For sauce, in a small saucepan combine plum sauce, water, hoisin sauce, sesame seeds, ginger, Oriental chili sauce, and garlic. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, covered, for 3 minutes. Remove saucepan from heat.
For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170ºF for breasts, 180ºF for thighs), turning once and brushing with some of the sauce during the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Reheat and pass remaining sauce.

TIP: If you brush with sauce in the beginning, the skin will only get burnt, so make sure you brush sauce over the chicken last 5 minutes of grilling.
There’s not much you need on the side with this meal. Have plain salad ready with some warm biscuits and you’re done with this meal.

Rosemary Trout with Lemon Butter Recipe

2009-06-05T22:51:00.000-07:00

Rosemary Trout with Lemon Butter Recipe
Rosemary Trout with Lemon Butter
I like to cook fish for a meal at least once or twice a week for healthy diet but mostly because it’s easy and fast to make. I usually like to make extra tomatoes because they taste so good just to have few. They are oh so yummy~
For 4 Servings
2 8- to 10-ounce fresh dressed, boned rainbow trout or other dressed fish
1 tablespoon snipped fresh rosemary
1 tablespoon finely chopped shallot (or red onion)
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
2 teaspoons olive oil
4 teaspoons butter, softened
2 medium tomatoes, halved crosswise
1 tablespoon snipped fresh parsley
Try to use fresh fish right out of the grocery for better taste. Rinse fish; pat dry with paper towel, spread each fish open. Skin side down. Rub the rosemary and half of the shallot over fish; sprinkle with salt and black pepper. Drizzle with the lemon juice and oil. Set aside
For lemon butter, in a small bowl stir together the remaining shallot, the lemon peel, and butter sprinkle with salt and black pepper. Dot each tomato half with ¼ teaspoon of the butter mixture.
For a charcoal grill, grill fish, skin sides down, and tomatoes on the greased rack of an uncovered grill directly over medium coals until fish flakes easily when tested with a fork and tomatoes are heated through allow 6 to 9 minutes for fish and about 5 minutes for tomatoes (For a gas grill, preheat grill. Reduce heat to medium. Place fish, skin side down, and tomatoes on greased grill rack over heat. Cover and grill as above)
To serve, in a small saucepan melt remaining butter mixture. Cut each fish in half lengthwise; sprinkle with parsley. Drizzle butter mixture over fish and tomatoes
TIP: White wine always go well with any fish meal. Instead of a salad to start of, try hot soup for a change. I like to serve tomato basil soup with this meal. Too much tomato in one meal you say? I like tomatoes. You can find a good deal at a farmer's market where they're fresh and juicy.

Bean Salad Wraps Recipes

2009-06-02T08:40:00.000-07:00

Bean Salad Wraps Recipe
I make this for lunch and pack it to-go. This is simple and absolutely easy to make. Low-fat great for diet.
For 4 Main- dish serving
4 8-inch flavored or plain flour tortillas
1 15- ounce can black beans, rinsed and drained
½ cup chopped green sweet pepper or (1 fresh jalapeno chile pepper, seeded and finely chopped (careful when handling chile pepper use gloves or wash hands right away)
2 tablespoons snipped fresh cilantro
1/3 cup light mayonnaise dressing or salad dressing
1 tablespoon lime juice
Leaf lettuce
Stack tortillas and wrap tightly in foil. Heat in a 350 oven for 10 minute to soften
Meanwhile, in a medium bowl mash black beans slightly; add sweat pepper and cilantro. Stir in light mayonnaise dressing and lime juice
Spread bean mixture evenly over tortillas Top
TIP: Specialty shops and large supermarket carry a variety of flavored tortillas. Look for tomato-basil, pesto, fresh herb, spinach, or whole wheat for better tasting wrap.
Enoy~

Herb Mustard Chicken Quarters Recipe

2009-06-01T10:04:00.000-07:00

Herb- Mustard Chicken Quarters
How about a weekend barbeque with few friends? I’ve actually served this herb-mustard chicken as birthday party dish and it was a hit. I had the plug in grill with drip pan included in it so it was helpful. For large parties, barbeque on outdoor grill will be faster. Grill chicken cannot go wrong in any occasion.
Four servings
2 tablespoons creamy Dijon-style mustard blend
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon water
1/8 teaspoon ground red pepper
1 3- to 3 ½ -pound whole broiler-fryer chicken, cut into quarters
For sauce, in a small bowl combine mustard blend, parsley, oregano, water and red pepper. Cover and chill until ready to use.
If desired, remove skin from chicken. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone sides down, on grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 F for breasts, 180F for dark meat) brushing occasionally with sauce during the last 10 minutes of grilling (For a gas grill, preheat grill. Reduce heat to medium. Ajust heat for indirect cooking. Grill as above). What you don’t want is burnt chicken outside and rare meat inside. So watch carefully as you grill and adjust the heat accordingly.
TIP: Also, you can brush this oregano-infused sauce on pork chops as well.

Wheat Berry Tabbouleh recipe

2009-04-29T16:41:00.001-07:00

Wheat Berry Tabbouleh Recipe
Wheat Berry Tabbouleh
This is a great little side dish for spring and summer. Serve cold. It will be great with grilled or barbeque fish of your choice. Serve with white wine and set up at outdoor patio tonight with outdoor candelight! Wow how romantic!
Makes about 4 ½ cups (6 side dish servings)
2 2/3 cups cooked wheat berries¾ cup chopped tomato¾ cup chopped cucumber ½ cup snipped fresh parsley¼ cup thinly sliced green onions (2)1 tablespoon snipped fresh mint3 tablespoons cooking oil3 tablespoons lemon juice¼ teaspoon salt Lettuce leaves Lemon slices (optional)
1. In large bowl combine cooked wheat berries, tomato, cucumber; parsley, green onions and mint.2. For dressing, in a screw-top jar combine oil, lemon juice, and salt. Covers and shakes well. Drizzle dressing over wheat berries mixture; toss to coat. Serve immediately or covers and chill up to 4 hours. Serve in lettuce-lined bowl and, if desired. Garnishes with lemon slice.
Tip : To cook wheat berries, bring one 14-ounce can vegetable or chicken broth and ¼ cup water to boiling. Add 1 cup wheat berry. Return to boiling, reduce heats. Simmer, covered, for 45 - 60 minutes or until tender, drain. Covers and chills. Then can be stored up to 3 days.
ENJOY~

Cauliflower Mustard Soup Recipe

2009-04-29T16:39:00.000-07:00

Cauliflower Mustard Soup Recipe
Cauliflower Mustard Soup

Favorite lunch or dinner meal to have anytime is a bowl of soup. Califlower mustard Soup with crusty bread opens up your taste bud and will warm you up inside and out. Good bowl of soup can also make you feel better after stressful day. ~ Only takes around 25 minutes to cook for busy bodies.
2oz unsalted butter2 medium red onion, finely chopped1 large clove garlic, finely chopped½ teaspoon dry English mustard powder1 medium cauliflower1 small head broccoli1 liter/2 pints vegetable stock1 large potato, peeled and cubed1 tablespoon wholegrain mustard4 tablespoon crème fraicheSeat salt and black pepper
Serve with:Bread croutonsMature cheddar cheese, coarsely grated
Serves Four 1. In a large saucepan or stock pot melt the butter, add the onion and cook slowly until translucent, make sure to stir constantly. Add the garlic and cook for a further 2 minutes careful not to burn. Add in the mustard powders.2. Remove leaves from the cauliflower and cut into florets and steam with the broccoli until almost tender. Add to the onions, and cover with vegetable stock. Adds the potato and bring to the boil, then simmer for 15 minutes (or until the potato is cooked.)3. Purée soup in a food processor, return to the pan, adding the mustard and crème fraiche. Brings back to the boil, reduce the heat and simmer for 5 minutes. Add to taste with sea salt and black pepper.4. To serve, place grated cheese in the centre of a warmed soup bowl. Surround with soup and top with croutons.Note: to make croutons brush thick slices of slightly stale bread with olive oil, melted butter or a mixture of boths. Cut into cube and spread on a baking sheet in a single layer. Bake in a hot oven, 350° until toasted.
ENJOY~

Crispy Tofu Vegetables Recipe

2009-04-29T16:38:00.001-07:00

Crispy Tofu Vegetables Recipe
Crispy Tofu Vegetables
Crispy Tofu Vegetables makes great appetizer, low fat and as you know tofu has just as much protein as meat. So it is good for you all around. Pour little bit of extra soy sauce or teriyaki sauce on top of tofu slices afterwards for even better taste!
Serving for FOUR
2 cup fresh snow pea pods (8 ounces)1 12 to 16 ounce package light, reduced-fat or regular extra-firm tub style tofu (fresh bean curd) 3 tablespoons reduced-sodium teriyaki sauce or soy sauce¼ cup yellow cornmeal1/8 teaspoon ground red pepper2 teaspoons toasted sesame oil1 medium red sweet pepper, cut into thin strips1 medium yellow sweet pepper, cut into thin strips8 green onion, cut into 2-inch pieces2 teaspoons cooking oilOption:1 tablespoon white or black sesame seeds toasted
1. Remove string and tips from pea pods. Set pea pods aside2. Remove tofu from packaging and wash them out with running water carefully. Let them dry out little bit or pat them dry with paper towel Cut tofu crosswise into eight ½ inch slices. Pour 2 tablespoons of the teriyaki sauce over tofu slices to coat. Let marinate at room temperature for 15 minute.3. In shallow dish combines cornmeal and red pepper. Drain tofu, discardings marinade. Carefully dip tofu slice in cornmeal mixture; press gently to coat both sides. Set tofu slice aside.4. Pour 1 teaspoon of the sesame oils into a large nonstick skillet. Preheat over to medium high heat. Stir-frys sweet pepper strips for 2 minute. Add pea pod and green onions; stir-fry for 2 to 3 minutes more or until crisp-tender.5. Remove skillet from heat; stir in remaining 1 tablespoon teriyaki sauce. Transfer vegetable mixtures to a serving platters; cover and keep warm. Wipe skillet cleans.6. In the same skillet remaining 1 teaspoon sesame oil and the cooking oil over medium heat. Cook the coated tofu slices for 2 ½ to 3 minutes on each side or until crisp and golden brown, using a spatula to turn carefully. Serve tofu slice over vegetable mixture. If desired, sprinkles with sesame seeds.
*Tip: Before buying Tofu, make sure to check out the “sell by” date on the package to ensure freshness. Once opened, refrigerate tofu covered with water for up to 1 week, changing the water daily. Did you know that you can also freeze tofu up to 5 months?
YUM YUM~ENJOY~

Fish Taco Recipe

2009-04-28T14:18:00.000-07:00

Fish Taco Recipe
Salt and pepper Olive oil1 doz corn tortillas (3 tortillas per person) Vegetable oil or butter (optional, depending on how you heat your tortillas)Salsa - (See Mango Salsa Recipe.) 1 ripe AvocadoCabbage (or iceberg lettuce) Cider vinegar SaltMethod1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.)
2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds.
Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil.
Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.
4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.