Best Carrot Cake Recipe
Learn how to make the worlds best carrot cake with this free video recipe from YouTube. This recipe creates a moist and delicious carrot cake and also includes instructions for creating an awesome cream cheese frosting to top the cake.
Enjoy!
Best Carrot Cake Recipe
This recipe was given to me by my Great Grandmother. Our family eats this dessert at every gathering and even if you don’t like carrot cake, I promise you will love this one!
Delicious & Juicy Grilled Hamburgers
Want to make the most delicious and 
juicy grilled hamburgers for dinner tonight? Then read on…. It really isn’t difficult to grill the perfect burger. It’s all about the ingredients and technique. The problem that most people run into when grilling burgers is they tend to over think things and put far too much work into something that is actually quite easy. It is best to keep things pure and simple.
The following recipe and instructions will serve 4 people.
Ingredients
1 1/2 pounds ground chuck
Kosher Salt and Fresh Ground Black Pepper
Canola oil
4 hamburger buns
Step 1 - Choose The Beef
The very first step is to choose the right kind of ground beef. As indicated in the ingredients above, I recommend ground chuck. I have tried a variety of different ground meats and the one that I find produces the tastiest burgers is good old ground chuck with a ratio of 80/20 (80 % lean, 20 % fat).
I know that isn’t the healthiest ratio you can use, but it sure is the tastiest. You are welcome to go for the 93 % lean, but I warn you….you will have a very dry and tasteless burger. The leaner burgers also tend to fall apart easier in my experience.
Step 2 - Shape the Burgers
Divide the ground chuck into 4 equal portions (about 6 to 7 ounces) and gently shape them into patties roughly 1/2 inch thick or so. Now using your thumb, push down into the center of the burger forming a well. Why the well you ask? Ever notice when you cook burgers, they sometimes swell up and lose their form? Usually when this happens, the first instinct is to push down on the burger with a spatula and their goes all that juicy flavor! The well in the center of the burger, will prevent this from happening.
Season The Burgers
This is the part where people go overboard and put all sorts of superfluous seasonings on their hamburgers. I have seen recipes calling for onion powder, cajun seasoning, lemon-pepper, you name it. Don’t be tempted to do this. All your burger needs is a little kosher salt and some freshly ground black pepper. Let the flavor of the beef shine through! After you season the hamburgers, brush them with a little canola oil to prevent them from sticking to the grill.
Let’s Start Grilling
After your grill is nice and hot, place the patties on and allow them to sear. You want them to form a nice crust. It should only take 3-4 minutes or so. Flip them over gently and grill on the other side for another 3-4 minutes. Only flip your burgers once. Do not be tempted to flip them more than that or to press down on them with your spatula. The more you handle your hamburgers, the less juicy they will be.
Fixin’s
There are almost an endless amount of things you can top your burger with. Everything from onions, lettuce, tomato, pickles, etc. The choices are endless and it really is up to you. I like my burger with thinly sliced raw red onion, lettuce, tomato and ketchup. Use your imagination and enjoy!
Chicken Salad with Grapes and Nuts Recipe
Tired of the same old boring chicken salad sandwich? Spice things up a bit with this delicious 
chicken salad recipe with grapes and nuts. This recipe closely resembles a very popular salad served at an upscale restaurant in Lexington Kentucky. You can serve this as a salad or a sandwich. Enjoy!
Carbon Steel Wok Seasoning Instructions
There are a variety of different Woks available today, but without a doubt, the best is the 
carbon steel wok. If you take care of your wok properly, it will last a life time. The first thing you must do after you purchase your new wok is to season it. Seasoning a wok will give it a nice, smooth non-stick surface and make Chinese cooking much more enjoyable.
The following videos will demonstrate how to properly season a carbon steel wok. Only iron and steel woks require seasoning. If you have purchased a different kind of wok, look into your owners manual for proper care instructions.
BBQ Tips, Tricks, and Techniques
By Mike Gerardy
Brisket Tips
Cook your brisket under your butt for better flavor
Marinade overnight in Moore’s marinade.
Keep the cooking temp constant at 235.
Allow up to 2 hours per pound to cook.
No two briskets are alike in the way they cook.
Adding beef flavoring is good, you want the result to taste like prime rib.
Use only the flat for your slices.
Lay the pieces in the box “shingle” style, exposing the smoke ring.
Cook the point and flat separately
Use the point for your chopped portions, it has more fat and is move flavorful.
Cut your slices ¼ inch thick
If the texture is too chewy when sliced, cut it thinner than ¼ inch thick
If the texture is too dry, or crumbly, cut the slices thicker.
Do not let the sauce pool in the bottom of the turn in box.
Use a silicone basting brush to apply the sauce.
Be sure all slices are completely cut from one another, you can be disqualified if not.
Put a minimum of 7 slices and some chopped brisket in the box.
Use only KCBS approved garnish.
Do not mark the box, break the clasp or damage it in any way.
When applying the rub, lay it on there, the more the better.
If injecting, do it often and evenly to equally distribute the marinade and prevent areas of discoloring.
Cook fat side down, period!
Buy packer cut briskets and trim them yourself.
Buy briskets 12 lbs and under, the slices will fit better in your turn in box.
Pork Tips
Keep the cooking temp constant at 235.
Cook the butt over the brisket to add flavor to the brisket
When injecting an 8 lb butt, use one cup of the injection recipe, piercing the pork in about 30 places.
Pull the butt off at 200 degrees and wrap it in foil, then a towel and place it in an empty cooler.
Trim the excess surface fat, there will no bark where the rub is attached to fat.
Use a LOT of mustard in your slather, work it in.
Use both pulled pieces and bark in your turn in box.
Watch for pooling of your sauce in the bottom of the turn in box, the judges will.
Fill your box up; be sure you have plenty for all the judges
Use bone in butts.
Cook no more than 6 lb butts, too big will take longer.
Chicken Tips
Use scissors to trim your pieces, expect to lose up to 50% of the meat when trimming.
Use thighs only.
Make them small, you want at least 7 in the box.
Get the rub under the skin.
Be sure the skin is crisp and does not pull off all at once when bitten into. If so, put it skin side down over high heat to crisp it up.
Marinate in Italian salad dressing overnight
Cook at 235 indirect.
Cook at least 18 so you have several to choose from for your entry.
Chicken can absorb a lot of smoke, do not overdo it.
At 180 degrees, pull the chicken off right away.
Rib Tips
Do not open the cooker for the first two hours.
Cook bone side down at all times unless foiled.
You MUST maintain 135 degrees for the entire cook
When trimming them, try to get an even cut, you want a rectangle of ribs to slice through
Use an electric knife for slicing the ribs.
Be careful handling the ribs, do not disturb the rub.
Apply the sauce with a silicone brush, do not let it pool in the bottom of your turn in box.
Cook at least three slabs, that way you will have more to choose from.
Red is good brown is bad, do not burn your sauce.
The rib meat must cleanly pull away from the bone, not all of the meat at one time or have to fight it off with your teeth.
Mix the juices from the foil with the sauce before basting the ribs.
Stand the ribs on end when slicing; it is easier to avoid getting into the bone.
Mike Gerardy
Article Source: http://EzineArticles.com/?expert=Mike_Gerardy
http://EzineArticles.com/?BBQ-Tips,-Tricks,-and-Techniques&id=331917
Becoming a Top Chef : How to Become a Chef
Becoming a top chef not only requires a certain amount of education, but it also involves learning on the job through hands-on experience. Find out what it takes to become successful in this business with tips from an experienced chef in this free video on culinary careers.
EASY Old Fashioned Pineapple UPSIDE-DOWN Cake in Skillet Recipe YUM!
By Luanne Oda
This is a great old fashioned 
pineapple upside down cake recipe that has probably been used for generations! This recipe is made in an old fashioned cast iron skillet. An added benefit is that cooking in cast iron skillets can actually add significant amounts of iron to your food and into your body! This was proven by researchers in and published in the July 1986 issue of the Journal of the American Dietetic Association Journal. Acidic foods that have a higher moisture content absorb the most iron, making pineapples a great food to use. So have fun, enjoy the cake & maybe get a little healthier!!
Topping Ingredients:
1/2 cup butter
1 cup firmly packed brown sugar
1 can (20 oz) pineapple slices, well drained
Maraschino Cherries drained & halved
Walnut halves
CAKE Ingredients:
1 pkg yellow cake mix
1 pkg (4 serving size) instant vanilla pudding & pie filling mix
4 eggs
1 cup water
1/2 cup oil
HOW TO:
- Preheat Oven to 350 degrees
- For topping, melt butter over low heat in 12″ cast iron skillet. Arrange pineapple slices, cherries and walnut halves in skillet
- 3. For cake combine cake mix, pudding mix,eggs,water & oil in large mixing bowl. Mix at med speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350 for about 1 hour or until toothpick inserted into center comes out clean. Invert onto a serving plate. Serve to guests & ENJOY!
Check out my website for beautiful linens, tea party accouterments, and tea party favors!
Luanne R Oda aka NANALULU
http://nanaluluslinensandhandkerchiefs.com
Article Source: http://EzineArticles.com/?expert=Luanne_Oda
http://EzineArticles.com/?EASY-Old-Fashioned-Pineapple-UPSIDE-DOWN-Cake-in-Skillet-Recipe-YUM!&id=527334
