Your Cooking Tips and Recipes

Ingredients 1 cup olive oil 1/4 cup fresh lemon juice 6 cloves garlic, finely chopped 2 tablespoons chopped fresh rosemary leaves 2 (3-pound) chickens, butterflied Salt and freshly ground black pepper Lemon wedges, for garnish Directions Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours. Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.

Ingredients 1 package chocolate fudge cake mix (regular size) 1 package (6 ounces) instant chocolate pudding mix 1/2 cup strong coffee 1 carton (12 ounces) frozen whipped topping, thawed 6 Heath candy bars (1.4 ounces each), crushed Directions Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving. Yield: 8-10 servings.

Cream of Mushroom Soup Ingredients: 2 (7 ounce) cans chopped mushrooms, undrained 2 cups water 2 tablespoons butter 1 small onion, chopped 1/4 cup all-purpose flour 1 teaspoon seasoning salt 1 (12 ounce) can evaporated milk 1/4 teaspoon white pepper, or to taste 2 cans (10-3/4 ounces each) chicken broth 1/8 tsp ground nutmeg 1 cup heavy cream Chopped parsley for garnish   Directions Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder. Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft. Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add...

Hamburger Gravy Ingredients: 1lb. lean ground beef 1/2cup chopped onion 3 tablespoons all purpose or unbleached flour 1 tablespoon beef-flavor instant bouillon 2 tablespoons steak sauce 2 cups milk Step 1 In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Step 2 Stir in flour, bouillon and steak sauce. Gradually stir in milk. Cook and stir 4 to 6 minutes or until mixture boils and thickens, stirring frequently. If desired, serve over mashed potatoes or cooked rice. Subscribe and follow us on facebook https://www.facebook.com/yourcookingtipsandrecipes and on twitter https://twitter.com/tipsandrecipes1 . 

Seafood Lasagna How to cook Seafood Lasagna - Bubbling hot cheesy baked pasta with seafood is such a great combo. It smelled amazing while baking and it tasted just as good.  Ingredients: ½ cup butter or margarine 2 garlic cloves, finely chopped ½ cup  all-purpose flour 2 cups milk 2 cups  chicken broth (from 32-ounce carton) 2 cups shredded mozzarella cheese (8 ounces) 4 medium green onions, sliced (1/4 cup) 2 tablespoons capers 1 teaspoon dried tarragon leaves ½ teaspoon lemon pepper 9 uncooked lasagna noodles 1 cup small curd creamed cottage cheese 1 can (6 ounces) crabmeat, drained and cartilage removed 1 can (4 ounces) tiny shrimp, drained ½ cup grated Parmesan cheese Step 1 Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to bo...

  Crustless Apple Pie with Vanilla Ice Cream Ingredients 1 tablespoon unsalted butter 4 Golden Delicious apples, peeled, cored, cut into 16ths 1/2 teaspoon ground cinnamon 2 tablespoons brown sugar 1 orange, juiced Vanilla ice cream Directions In a medium heated skillet add the butter then add the apples. Cook for about 2 to 5 minutes then add the cinnamon, brown sugar and orange juice. Swirl the apples around to make sure they all get coated. Cook another 5 minutes until apples are soft and caramelize. Serve warm with scoop of vanilla ice cream. Read more at: http://www.foodnetwork.com/recipes/danny-boome/crustless-apple-pie-with-vanilla-ice-cream-recipe/index.html?oc=linkback

Meat Meat is a highly nutritious food. This is why it has become such a basic part of our diet. Your probably think of meat as strictly a high protein food. But meat is also an important source of many vitamins and minerals. Protein . Meat is a major source of protein. Meat proteins are highly nutritious because they are complete proteins. Minerals . Lean meat supplies large amounts of phosphorus and iron. Liver and kidney provide even more of these two minerals. Pork liver supplies the most iron, followed by lamb, calf, and beef livers. Beef, lamb and pork kidneys supply about equal amounts of iron -- more than calf's kidney. Heart muscle is also rich in iron. Vitamins . Meat is a major source of vitamin B 12   and an excellent source of the other B vitamins. Pork is unique among meats for its richness in thiamine. Liver and Kidney are high in riboflavin, niacin, and thiamine. Liver and kidney also supply large amounts of vitamin A. In addition, liver is high in v...