1) Use extra lean (much of the shrinkage is the fat)
2) George Foreman Grill!!!!!

Thanks for the tip!!

Does anyone have a real good homemade (sweet to a little sweet) cornbread recipe?

FYI: Marinating tips
 

Whenever you marinate meats or chicken DO NOT REUSE THE MARINADE!!! You can cook it seperately to kill any germs that may be still in it and skim it as it cooks but never reuse it as is.

For Meats: Do not marinate in any acid based marinade for longer than 3 hours. It will break down the meat's cellular structure and turn the meat mushy.


For Chicken: To be on the safe side, make a seperate batch of the marinade to use during cooking. Whatever you marinated the chicken in do not use, use the fresh one to baste during the cooking process.


And of course wash everything in hot soapy water and air dry that came in contact with raw meat/poultry!Even the things you forgot about (fridge door handle, seasoning containers etc.) we touch those things while cooking and forget at times we have germs on our hands that will continue to thrive long after we forgot. Stop cross contamination before it starts. These are the critical control points from the time that you bring the product home until you serve/eat it/store leftovers. Every where along the trail has a potential for contamination and we can unknowingly make ourselves sick. So just be aware ladies (and gentlemen).

^^^ Good Tips, StarfFsh!

I want some good lemon chicken - and I don't mean barely tasting the lemon chicken. Can someone help? Do you "wash" your chicken in lemon juice (after the regular washing)? How do you season it so that the lemon makes its presence?

ttt for Sistahgreek treblk and her make-yo-mouf-water conebred stuffin'. . . http://www.kurts-smilies.de/essen.gifhttp://www.planetsmilies.com/smilies.../party0017.gif

Thanks Btb87..now remember, I'm passing it down from another Soror Friend. This is what I remember so I hope it comes out good. Sorry for the length.

Corn Bread Stuffing
½ onion chopped
4 or 5 celery stalks chopped
2 boxes Jiffy corn bread mix
1 or 2 can chicken broth (I like the low sodium)
Sage seasoning
Poultry seasoning
Giblets, cooked and chopped (or Jimmy dean sausages, cooked & chopped, or nothing if desired)

In a medium bowl, mix Jiffy corn bread per instructions and bake
Let corn bread sit to cool
In saucepan, bring chicken broth to boil, place chopped onions and celery
Add sage and poultry seasoning to taste (note season according to YOUR taste)
Add giblets (or sausages or nothing) and let boil for a 2 minuets or until celery is tender

In large bowl crumble corn bread and pour chicken broth mixture (leave half corn bread for garnishing)
Depending on the amount of corn bread will depend on the amount of mixture you add.
(Do not make corn bread to watery)
Fold corn bread mixture with chicken broth mixture (DO NOT MIX, FOLD)
(Folding will help maintain the cornbread consistency and prevent cornbread from becoming mushy

Place final folded mixture into baking pan (your choice) and bake till top is golden brown at 300 degrees.
Let cool before serving
For flair, crumble and sprinkle half corn bread on top of stuffing

FRIED GREEN TOMATOES
 

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter

Hot pepper sauce, for serving
Lemon wedges, for serving

In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels.

Serve with hot pepper sauce and lemon.

For those who hate the taste of beer you'll love this Beer Cocktail, perfect for any celebration. I made it and it's good.

1 (6-pack) light beer
1 can frozen limeade
1 lime, sliced in half

Pour beer into a large pitcher. Add still-frozen limeade and stir to combine. (Stirring with a metal utensil can reduce foam.) Allow foam to settle. Squeeze half a lime into pitcher. Finely slice the other lime half and place into pitcher, for garnish. Pour into chilled glasses.

Serve cold.

Adding a pack of Lipton Onion Soup Mix to hamburger emat before cooking tastes DELISH!!!

For grilling burgers, stick a pat of butter in the middle to keep the inside moist and prevent it from drying out.

Re: Recipes and Cooking Tips
 

What else did you put on it? (Just salt and pepper or other items as well?)

I love potatoes
 

Cheese smothered Potatoes

What you will need:
Red Potatoes
Campbells Cheese Soup
Garlic Salt
Onions (White and Green)

Quanitites depend on how much you want to make

Directions:

Preheat oven at 300
Base pot with oil of your choice-pot will need a top
Cut up the red potatoes into cubes
You may want to slice air holes in the potatoes-just a knife through
Cut up you onions-the size that you like
Put it all in the pot and put in your seasoning
Turn oven up to 350
When potatoes ar almost done pour cheese sauce over them
Take out and eat

For a special treat season some chicken breast and bake with potatoes.

It's fast, and its good. If you try it let me know what you think!!!




:)

Re: Re: Recipes and Cooking Tips
 

Paprika
some pepper


that's it :)