Crispy Kentucky Fried Chicken, Recipes



I love a Crispy Kentucky Fried Chicken
Kentucky Chicken Coating Ingredients
1 pkg. Good Seasons Italian dressing mix
1/2 Tbsp. paprika
1/2 tsp. salt
1 cup self-rising flour
1/2 cup corn flour, medium grind
1/2 tsp oregano
1 tbsp dry mustard
2 Tbsp. garlic powder
2 Tbsp. onion powder
Mix all together and coat for frying or baking.
Make a milk and egg dip by using a couple eggs, water and milk. Put chicken in milk and egg dip. Take out roll all pieces in flour and press down hard to get as much flour mix as possible to stick. Here is the part how to make it extra crispy Place chicken a second time in milk and egg dip for 30 seconds, then take chicken out and put back in flour and press hard again to get flour on the chicken. Now oil fry it for 7-10 minutes and see if its like extra crispy KFC.
Genuine KFC secret recipe  Oven cooked
2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG (Accent)
Mix all ingredients well in a large bowl. Dip chicken pieces in beaten eggs Then turn them over in regular bread crumbs (commercial) Finally plunge them in the flour-spices mixture (above) Heat oven to 350 degrees Place chicken in a tray and cover with foil (shiny side out) Cook 40 minutes. Remove the foil then cook for another 40 minutes Baste lightly with oil 5 minutes before the end Let stand 5 minutes and serve.
Kentucky Fried Chicken Cole Slaw
1/3 c. sugar
1/2 t. salt
1/8 t. pepper
1/4 c. milk
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 T. white vinegar
2 1/2 T. lemon juice
1 whole cabbage, chopped fine
1 med. carrot, grated
Mix chopped cabbage and carrot. Mix all other ingredients. Add to cabbage mix. Chill for 2 hours.
Copycat KFC Cole Slaw
 8 c very finely chopped cabbage (1 head)
1/2 c shredded carrot (1 medium carrot)
1/3 c granulated sugar 1/8 t ground pepper
1/2 c milk 1/2 c mayonnaise
1/4 c buttermilk
1-1/2 T white vinegar
2-1/2 T lemon juice
Be sure that the cabbage and carrots are chopped up into very fine pieces (about the size of rice kernels).
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, and beat until smooth.
Add the cabbage and carrots.
Mix well.
Cover and refrigerate for at least 2 hours before serving.
Yield: serves 8 (02/07/2007) KFC adds onions to their cole slaw
1 1/2 cups flour
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening
INSTRUCTIONS Preheat oven to 425ºF. Sift together flour, salt, sugar and baking powder into mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk, if needed to form, and mix. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits. Place on baking sheet and brown in oven 10-13 minutes. Makes about 9 biscuits. original biscut recipe from kfc website
do see also
Yummy Parmesan Tomato Sandwich
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 ripe tomatoes, sliced
3 tablespoons mayonnaise
2 tablespoons dried parsley
2 tablespoons dried oregano
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese, divided
4 slices multigrain bread, lightly toasted
Preheat oven to broil.
In a shallow bowl, whisk together the olive oil and vinegar.
Marinate the tomatoes in the mixture, stirring occasionally.
Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano,
black pepper and 4 teaspoons Parmesan cheese. Spread mixture on
each slice of toasted bread. Place marinated tomatoes on 4 slices
and sprinkle with remaining Parmesan cheese.
Place on a baking sheet and broil for 5 minutes,
or until cheese turns golden brown.
Serve immediately, open faced or closed.

I also do love Curry or   Japanese Teriyaki sauce with rice, meat and vegetables
and the spare ribs with sweet and sour sauce
For desert I love doughnuts, Apple pies, Rum Cakes, Eclairs, Cheeese cakes  



Easy Chicken curry
300-400 grams chicken cut into chunks
1 large white onion, chopped
2-3 cloves garlic, minced
1/4 cup (60ml) olive oil
8 fl.oz (240ml) chicken stock
28 oz (796ml) can plum tomatoes, including juice
2-3 tablespoons (30-45ml) curry powder (to taste)
1 cup (250ml) frozen peas
2 tbsp (30ml) fresh lemon juice
Sauté chicken in olive oil and add onions and garlic after a few minutes. Continue to cook on medium heat until onions are translucent and soft and chicken is reasonably well-cooked.
Add chicken stock, tomatoes, curry powder and stir well, breaking up the tomatoes. Simmer uncovered to thicken, stirring occasionally on low-medium heat for about 30 minutes.
Add peas and simmer for an additional 15 minutes, then add the raisins and almond slivers along with the lemon juice. Simmer an additional 5 minutes and serve.
Pineapple tidbits can be added to this recipe for a more West-Indian flavor, and dish can be garnished with fresh green coriander leaves.
Serve with steamed rice and roti flatbread.

Curried Chicken
400-500 grams boneless, skinless chicken breasts, cut into chunks, or skinless chicken legs and thighs
1/4 cup olive oil or ghee (60ml)
2 onions
4 cloves garlic
1″ (2.5 cm) piece peeled fresh ginger root
2″ (5 cm) cinnamon stick
2 dried red chilies
1 tsp turmeric powder (5ml)
5-10 cardamom pods – seeds only, discard shells
5 whole cloves
14 ounce (400ml) can tomato sauce
1/2 cup water (125ml)
1/2 cup  (125ml) plain yogurt
1 tbsp lemon juice ((15ml)
chopped fresh coriander leaves (cilantro)
When entertaining, it can be made ahead and then simmered at an extremely low temperature until time to serve – this actually will enhance the flavor. Be sure to serve with Naan bread and yogurt salad (raita), along with lots of basmati rice. We like to serve at least two curried meat meals and a vegetable dish such as alu mattar, along with as many side-dishes as possible.
Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
Add lemon juice, and garnish your curried chicken with fresh coriander leaves.

Chicken Cacciatore
“Chicken in the style of hunters” – Chicken Cacciatore, or is it Chicken Cattiatore is great served with garlic toast and a huge Caesar Salad!
10 -12 skinless chicken thighs (bone-in)
2 medium yellow onions, cut into rings
2 cloves garlic, minced
1/2 green pepper, chopped
5 – 6 mushrooms, sliced
28 fl. oz. can of Italian tomatoes (796ml)
1 can of tomato paste (5½ oz.) (156ml)
2 tsp dried oregano (10ml)
olive oil
1/2 tsp dried basil (3ml)
salt and pepper to taste
fusilli or rotini pasta
Sauté chicken in oil and add onions and garlic, followed a couple of minutes later by the green pepper and mushrooms.
Cook until chicken is no longer pink and the onions are soft.
Stir in tomatoes, including juice, tomato paste and seasonings.
Cook, covered on low heat, stirring regularly for about 40 – 50 minutes.
Meanwhile prepare your favorite type of spiral pasta, by adding to lightly-salted boiling water with a dash of olive oil.
Mix drained, cooked pasta in with the chicken/sauce mixture and garnish with fresh parsley.
Serves four.

Beef Stroganoff
1½  pounds (600 gm) lean sirloin beef steak
6 – 8 white button mushrooms, sliced
3 medium onions chopped
2 cloves garlic, minced
2 cups (500 ml) beef stock
5½ ounce (156 ml) can of tomato paste
1½ cups (375 ml) sour cream
2 tbsp (30 ml) flour
3 tbsp (45 ml) olive oil
salt & pepper to taste
Hot cooked fettuccine noodles
Trim excess fat from the beef and cut into 1/2″ x 2″ ( 1 cm x 5 cm) strips across the grain of the meat. Season with salt and pepper.
Heat a large frying pan until very hot, add the oil and cook the beef strips quickly – cooking in about three batches so that it fries and doesn’t start to stew. Add the onion and continue to cook a few minutes more, then add the garlic and mushrooms.
Add the tomato paste and the beef stock, mix well, bring to a boil and continue to simmer.
Combine the flour and the sour cream in a small bowl then carefully add this to the pan, stirring well. Do not allow to boil but maintain the temperature until pasta and side dishes are ready.

Spicy Pork and Rice Casserole

500 gm lean ground pork
2 onions, diced
2 garlic cloves, minced
2″ (5 cm) fresh ginger, peeled and chopped extremely fine
2 cups chicken stock (500 ml)
1 cup water
28 fl.oz. can of Italian tomatoes (796ml) – not drained
1½ cups frozen peas ((310 ml)
2 tbsp (30 ml) olive oil
1/2 tsp paprika (3 ml)
1/2 tsp turmeric (3 ml)
1/2 tsp ground black pepper (3 ml)
3/4 tsp (4 ml) ground cumin
1 tsp (5 ml) oregano
1¼ cups uncooked long grain white rice ((300 gm)
A great all-in-one-dish meal that the whole family will love!
Brown pork in oil. Set aside.
Sauté  onions and then add garlic and ginger, cook for 5 more minutes. Add chicken stock, water and tomatoes, including their liquid.
Break up the tomatoes, while bringing to the boil, add the spices and finally the rice.
Put a third of the mixture into an ovenproof casserole and add a layer of pork  then some rice mixture, more pork, and then add remaining rice mixture over top.
Cover casserole tightly,: if lid is loose-fitting you can use a layer of aluminum foil below it to get a better seal.
Bake at 350°F or 180°C for about 45 minutes. Remove from the oven and fluff up the rice before stirring in the frozen peas.
Continue to bake for an additional 15 minutes, covered.1 pork chop per person, trimmed of excess fat

Shepherd’s Pie or Cottage Pie 
 This recipe for a basic Shepherd’s Pie. In England this would be called Cottage Pie, whereas Shepherd’s Pie would be made with lamb. In Quebec it is known as Pâté Chinois’, or Chinese Pâté and would have a layer of sweet corn. .
500 gm lean ground beef
2 medium yellow onions, chopped
2 cloves garlic, minced
5-6 mushrooms, sliced
olive oil
parsley, pepper and salt to taste
2 packages Oxo brand bouillon or equivalent
2 tsp Worcestershire Sauce (10 ml)
3/4 cup breadcrumbs (40 gm)
1 egg
5-6 white potatoes boiled and mashed with a little butter and milk (save water to make gravy)
Prepare potatoes and put on to boil. Sauté beef, onions, garlic and mushrooms in a little oil. Drain excess fats when cooked and stir in seasonings and beef bouillon powder. Add the breadcrumbs, egg and mix well before spreading into a casserole. Add a little of the water from the potatoes to ensure moistness.
Top with mashed potato and finish the top as desired. I like to use a small kitchen knife to get a rough finish that turns out slightly crispy. Spritz with a little olive oil before baking to get a crispier, more golden-brown topping.
Bake in 350°F or 180°C oven until the top starts to brown (about 35 minutes) I often finish using the broiler for extra color if needed.Serve with gravy and desired vegetable.

Roast Parmesan Potatoes
An interesting twist on regular roasted potatoes or french fries: I must admit they are slightly decadent, but make a great side dish with barbecued pork, sausage, hamburgers or chicken.
700 gm Parisienne potatoes (uncooked), or you can make your own by scooping out white potatoes with a large melon baller (approx 1½” or 3.5 cm diameter)
1/2 tsp (3 ml) dry mustard powder
1 cup (100 gm) grated Parmesan cheese
1 tsp (5 ml) parsley flakes
salt and pepper to taste
1/2 tsp (3 ml) garlic powder
1/2 cup  (125 ml) melted butter
1 cup (90 gm) breadcrumbs
Combine the breadcrumbs, cheese, parsley, salt and pepper and garlic powder. Mix well.
Stir mustard into the melted butter. Brush the Parisienne potatoes with melted butter mixture and then roll in the breadcrumb mixture to coat all surfaces.
Arrange in a single layer in a shallow roasting dish. Spray with a little olive oil.
Bake at 375°F or 190°C for 45-60 minutes, rolling the potatoes occasionally to ensure even roasting.


Food sauces

Spices and sauces tend to make a good meal as well..
Sweet and Sour Sauce –
2 cans pineapple juice
½ cup vinegar
½ cup sucaryl
¼ cup soya sauce
Corn starch
Combine all ingredients together. Add corn starch to cold water and thicken. 

Teriyaki Sauce
1/2 c. soy sauce
1/4 c. pineapple juice
1/2 tsp. ginger
1/2 tsp. onion powder
1/8 tsp. garlic powder
Combine ingredients. Use sauce to marinate chicken, pork chops, spare ribs, even hamburger patties. Marinate at least 1 hour. Cook on covered grill, basting occasionally with teriyaki sauce.

Home Made Teriyaki Sauce
1/3 cup (85 ml) brown sugar
2 tsp (10 ml) garlic powder
1 tsp (5 ml) ground ginger
2 cups (500 ml) tomato ketchup
1/2 cup (125 ml) soy sauce
1/3 cup (85 ml) cider vinegar
1½ tbsp (20 ml) Worcestershire sauce
Combine dry ingredients in a bowl, or blender. Add liquids and mix very well.
Transfer to a tightly sealed jar and refrigerate for at least four hours – overnight is best.
Stir well before using.

Teriyaki Sauce
(Marinade for meats, chicken wings or pork tenderloin.)
1 bottle soy sauce (lite for less salt)
1/2 c. brown sugar
1/4 c. molasses
6-8 garlic
1/2 c. oil (olive)
Pour ingredients into medium saucepan. Bring to boil and simmer. Pour over meat in morning turning during the day. Bar-B-Que or bake meat. 

Teriyaki Sauce  
1/2 c. teriyaki sauce
1/2 c. dry sherry
1 inch slice ginger root, shredded
1 garlic clove, minced
Pureed in a blender, let stand for 30 minutes. Drain and reserve the marinade.

Diabetic cooking.

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Snack ideas

Snacks play a very important role in the daily life of a person with diabetes, particularly those with type 1 diabetes and insulin-requiring type 2 diabetes. For these people between-meal and bedtime snacks are essential to keep blood glucose levels as close to normal as possible and to help prevent low blood sugar (hypoglycemia).

Wherever you go you should always carry a supply of snacks to eat in case of low blood sugar — we keep snacks in our purse or briefcase, in the glove compartment of our car, in our office desk drawer, and in the sports bag that we carry to the exercise gym.

We’ve provided 37 snack recipes in our James Beard Cookbook Award-Winning Joslin Diabetes Gourmet Cookbook (Bantam Books) which you can purchase in our bookstore or borrow from most any library. The recipes run the gamut from Bruschetta to Stuffed Bread Slices, Zesty Corn Chips, Quick Passaladière, Dilled Potato-Cheese Soup, and Soft Pretzels. We also offer creative ways to combine “free foods” for when you are especially hungry and don’t want to use your carbo exchanges.

Here’s a list of snacks that can be purchased at most supermarkets calculated to supply 12 to 15 grams of carbohydrate or 1 carbohydrate (1 bread/starch) exchange:

1 small apple
8 animal crackers
4 medium fresh apricots or 7 dried halves
1/2 of a banana rolled with 2 tablespoons Grape Nuts cereal
1 cup cubed cantaloupe
12 Bing cherries
2 chocolate mousse bars (Weight Watchers)
1/2 cup chow mein noodles
3 dried dates
2 small dried figs
2 sugar-free fudgesickles
3 gingersnaps
36 Goldfish (adds 1 fat exchange)
3 graham crackers (2 1/2-inch square)
1/2 low-fat granola bar
15 grapes
5 kumquats
3 Lorna Doones (adds 1 fat exchange)
12 loquats
5 slices melba toast
1 small nectarine
1 cup skim milk
3 thin sliced Norwegian Kavli flatbread (2 thick sliced)
1 small orange
1 small peach
3 peanut butter sandwich crackers (adds 1 fat exchange)
1 small pear
16 Mr. Phipps Tater Crisps (adds 1 fat exchange)
2 small plums
24 oyster crackers
3 cups popcorn (popped by hot air, or low-fat microwave)
3 dried pitted prunes
15 fat-free potato or tortilla chips
3/4 ounce pretzels
2 tablespoons raisins
2 rice cakes (4″ diameter)
7 Ritz crackers (adds 1 fat exchange)
6 saltine crackers
2 Stella d’Oro Sesame Breadsticks (adds 1 fat exchange)
1 tangerine
15 Teddy Grahams (adds 1 fat exchange)
5 reduced-fat Triscuits
6 Vanilla Wafers (adds 1 fat exchange)
6 Waverly Wafers (adds 1 fat exchange)
12 Original Wheat Thins (adds 1 fat exchange)
13 Reduced-fat Wheat Thins (adds 1/2 fat exchange)
1 cup nonfat fruit-flavored yogurt (sweetened with sugar substitute)
1/2 cup of either I Can’t Believe It’s Yogurt or TCBY frozen yogurt or Baskin Robbins, Sugar-Free Ice Cream
Microwave cooking

 The Good Health Microwave Cookbook (Bantam Books), Carl Jerome says “by its very nature the microwave encourages its user to prepare healthful food. It cooks without the need of added fat…the microwave enhances flavors, in large part, because it cooks foods without the need for added water — which drains food of its flavor — thus minimizing the need for salt.”

We agree! The microwave cooks fresh vegetables wonderfully (and makes frozen vegetables seem almost fresh). It cooks cereals, grains, beans, and peas perfectly. Fish cooked in the microwave is marvelous, and the microwave does an excellent job with poultry and game. Fruit is better when cooked in the microwave than on top of the stove or in the oven.

“The microwave is basically a giant steamer, ” says Lori Longbotham, author of Better by Microwave (Dutton Books). That’s probably why most people don’t care for microwave baked potatoes. The potato is cooked in about 7 minutes, but it’s actually been steamed and lacks the crunchy outside skin that makes a baked potato so wonderful. So, microwave the potatoes while you’re preheating the regular oven to 450°F (230°C). Finish the potatoes in the hot oven so they can develop a crisp skin.

Have you ever tried cooking artichokes in the microwave? Four artichokes, arranged in a shallow dish and sealed airtight with a double covering of plastic wrap, cook perfectly in less than 15 minutes, in about a quarter of the top-of-the-stove cooking time and without all the fuss. Fat spears of asparagus cook in 5 minutes, retaining their emerald green color and fresh-picked flavor. Brussels sprouts do an amazing thing when you cook them in a microwave. The leaves actually separate as the sprouts cook in about 7 minutes to a delicate flavor and leafy texture. A small head of cauliflower, cored and cut into flowerets, cooks in just 6 minutes with its natural, delicate cabbage flavor and flowery aroma intensified.

No need to husk your fresh corn before cooking, just arrange the corn still in its husks like spokes of a wheel on the floor of the microwave oven with the small ends in the center. Four ears of corn will take 10 minutes on HIGH. Using an oven mitt, remove the corn from the oven and carefully pull off the husks and silks (they will separate easily from the corn). Be careful as the corn will be cooked all the way through the cob. As the Persians do, dip the cooked corn on the cob briefly in a pot of lightly salted water and offer wedges of fresh lime to squeeze on the corn just before eating. You won’t miss the butter!

Food cooks (and reheats) better in round dishes in a microwave.  

Salt attracts microwaves. Add it after the cooking, not before.

Not all china, glass, plastic, and paper dishes are microwave-safe as we specify for in all of our recipes. To determine if a particular dish is usable, we like the test suggested in Microwave Cooking Handbook by the International Microwave Power Institute of Clifton, Virginia:

“Place a glass measuring cup with 1/2 cup water in the microwave oven. Set the dish to be tested near the measuring cup, but not touching. Microwave on HIGH (100 percent) power for one minute. If the dish is cool or slightly warm to the touch, the dish is acceptable for microwave cooking. The water (in the measuring cup) should be quite warm or hot. If the dish is hot, do not use it in a microwave.”

Cooking with a Microwave   One of the main reasons that we like microwave cooking is that we can cook delicious meals with little or no fat. A 4-ounce (120 g) boneless, skinless chicken breast half cooks to juicy perfection in 2 to 2 1/2 minutes. Before cooking, rinse the chicken, blot with paper towels, sprinkle the chicken lightly with mixed Italian herbs and wrap in microwave-safe plastic wrap.

At the same time, you can cook a mix of thinly sliced onion and a few julienne strips of red and green bell peppers plus a quartered small red potato in 5 minutes. Add about 5 minutes for the pre-microwaving preparation time, and you have dinner done in 10 minutes — all on the same plate, if you like. (If cooking on one plate, start the vegetables and potato first and add the chicken after 2 1/2 minutes. Instant portion control with no tempting leftovers and only a plate, a chopping board, a sharp knife, and eating utensils to wash! Exchanges equal 4 very lean meat, 1 carbohydrate (1 bread/starch), and 1 vegetable.

Another time, you can do an instant “taco” salad dinner that makes 4 servings. First, crumble 1 pound (480 g) ground turkey in a microwave-safe colander set over a casserole dish. Microwave on HIGH for 5 minutes. Discard fat drippings and wipe out the casserole. Turn the cooked turkey into the casserole and stir in 1/2 cup (80 g) chopped onion, 1 cup (130 g) chopped zucchini, 1/2 tablespoon (7.5 ml) Mexican seasoning (if not available at your market, you can substitute 1 1/4 teaspoons (6.25 ml) chili powder and a 1/4 teaspoon (1.25 ml) ground cumin), 1/4 teaspoon (1.25 ml) garlic powder, 1/4 teaspoon (1.25) freshly ground pepper, and 1/2 cup (120 ml) purchased taco sauce. Microwave on HIGH for 3 minutes. Spread 4 cups (224 g) shredded iceberg lettuce on a platter. Spoon hot turkey-vegetable mixture over the lettuce and sprinkle with 3 tablespoons (21 g) low-fat sharp cheddar cheese. Exchanges per serving will equal 3 very lean meat and 1 vegetable. 

Microwave Tips

  1. Keep in mind, that as in any type of cooking, top quality ingredients will always produce superior results. Make sure you shop carefully, choosing the best and freshest ingredients available and that you can afford.
  2. Since there is little evaporation in microwave cooking, food cooks in very little water — only a tablespoon or two is needed for vegetables.
  3. Food continues to cook after the microwave turns off whether it’s left in the oven or removed. Let the cooked food stand for about 1/3 of the original cooking time before serving.
  4. Rotate the dish midway during the cooking time if your oven doesn’t have a turntable. Even if it does, stir the food and rearrange it, turning large food items over. This helps the food to cook evenly.
  5. Arrange food so that the thinnest part of the food (i.e. chicken breast, fish fillets) is in the center and the thickest part toward the outside. Fold under the thin edges of fish fillets and other tapered food to cook more evenly.
  6. Salt on the surface of food attracts microwaves, drying out the surface. If using, either stir it in or better yet (we’re all watching our salt, anyway), sprinkle with a salt substitute after cooking.
  7. The recipes were tested on HIGH or full power at 650 to 700 watts in a carousel microwave using microwave-safe containers. Since microwave ovens vary significantly by manufacturer and model, you’ll need to determine the power of your own oven from the manufacturer’s instruction manual. If your microwave is less or more powerful (the newer models are 800 to 900 watts), add or deduct 15 seconds per minute per 100 watts of power difference. Watch the dish carefully, and be sure to rotate the dish occasionally while cooking, if your oven does not have a carousel.
  8. Not all china, glass, plastic, and paper products are microwave-safe as we specify for in all of our recipes. Only use paper plates and towels and plastic wraps and bags that say microwave-safe. Never use a brown paper bag or newspaper in a microwave. It may catch on fire. To determine if a particular dish is usable, we like the test suggested in Microwave Cooking Handbook by the International Microwave Power Institute of Clifton, Virginia:
    “Place a glass measuring cup with 1/2 cup water in the microwave oven. Set the dish to be tested near the measuring cup, but not touching. Microwave on HIGH (100 percent) power for one minute. If the dish is cool or slightly warm to the touch, the dish is acceptable for microwave cooking. The water (in the measuring cup) should be quite warm or hot. If the dish is hot, do not use it in a microwave.”
  9. Never operate an empty microwave oven.
  10. A microwave oven must be kept clean for best efficiency. If something splatters, clean the microwave before using. Refer to your owner’s operation manual as to how to best clean your microwave.
  11. When reheating something liquid such as soup, stir before, during, and after reheating.
  12. Be careful to not overcook. Check food at the minimum time, then cook more if necessary. You can always add more cooking time, but like a food processor, once you pass the optimum time, you can’t take the time away.

now it’s time to share some quick cooking tips.

  1. If you like the firmer skin of an oven-baked potato, shorten the baking time by piercing the potato with a fork and microwaving them for 10 minutes before finishing them off in the oven.
  2. If you’re baking a whole chicken, shorten the baking time by asking your butcher to butterfly the chicken for you.
  3. Turkey will roast more quickly if it’s not stuffed. Bake the stuffing alongside in a casserole during the last hour, adding a little more low-fat, low-sodium stock or broth to keep the stuffing moist.
  4. If wanting browned onions or other root vegetables, don’t add any salt until after they are nicely browned and caramelized. Salt slows down the caramelization process.
  5. Buy legumes such as beans, lentils, chickpeas, and split peas when you know that you’ll be needing them soon – the longer the storage time, the longer the cooking time.
  6. If you like to bake pizza at home, invest in a pizza stone and preheat it in the oven before you start the pizza baking. It takes less time to bake on a hot stone.
  7. Like to make soup? Buy frozen stocks from your supermarket or professional-quality stock made from concentrated pastes that are diabetic-friendly – very low-sodium or low-sodium — from our diabetic supply store. Heat up the stock, adding small pieces of meat, poultry, vegetables, grains, pasta, etc. Add fresh or dried herbs and you have soup in minutes instead of hours.
  8. Freeze any leftover soup in individual microwavable plastic containers. Pop into the microwave to reheat.
  9. Always bring meat or poultry to room temperature before cooking (please, don’t leave it on the counter for hours – it only takes a few minutes). It’ll bake, grill, or cook on the stove top quicker and more evenly.
  10. When making mashed potatoes or turnips, the smaller the pieces, the quicker they’ll cook.
  11. Like hash browns with your Saturday or Sunday morning egg substitute or egg white omelet? Buy frozen hash browns at the supermarket or microwave a baking potato (following your oven’s instructions) and dice. Cook the hash browns in a hot cast iron skillet that has been lightly spritzed with refrigerated butter-flavored cooking spray. You’ll have delicious fat-free hash browns in minutes.
  12. When removing fat from hot stock, soup, or sauce, pop it into the freezer if there’s time, or lay a piece of paper towel on the surface. When you remove the paper towel, much of the fat will be gone. Repeat as needed.
  13. Make use of your microwave to quick cook vegetables, reheat foods, make sauces, and poach chicken and fish. Read the guide to your microwave so you have the times and instructions for its use firmly in your mind.
  14. Beans and grains cook more quickly in a microwave and keep their distinctive characteristics and proper consistency (not all mushy). Consult your oven pamphlet for exact times for your microwave oven.
  15. To quickly toast nuts and seeds without your constant attention, place 1/4 cup of nuts or seeds in a microwave dish and add 1 teaspoon of margarine. Microwave on HIGH for about 5 minutes, stirring once after 2 minutes. While the nuts or seeds are toasting, you can be doing something else.
  16. Bake meat loafs, casseroles, soufflés, etc. in individual dishes to cut down on the baking time.
  17. If baking a low-sugar or sugar-free cake, bake the batter in muffin cups instead of a cake pan to cut down on the baking time.
  18. When sautéing mushrooms, don’t crowd the skillet. They need room so the liquid they give off will evaporate quickly so they can brown.
  19. When making a dish, double or triple the recipe, freezing the extra batches in one or two microwavable plastic containers. Your next meal(s) will be ready in minutes.
  20. Make use of the defrost feature of your microwave oven to quickly thaw chicken or meat before you start cooking.
  21. Do you own a pressure cooker – a three-pound pot roast will cook in under an hour in a pressure cooker.
  22. Bonnie makes use of her bamboo steamers to prepare an entire meal in minutes. Layer the ingredients according to their cooking time, the foods that take more time at the bottom of the stack and the ones that take the least time on the top.
  23. When steaming vegetables, a wet kitchen towel between the pot and the lid will keep the steam in the pot, reducing the cooking time.
  24. Use a large skillet when reducing liquids before making a sauce. The larger the surface area, the quicker the time it takes for the liquid to evaporate.
  25. Finally, read through the recipe and make sure you have all of the ingredients pre-prepped and assembled BEFORE you start cooking. A lot of precious time can be wasted hunting through the pantry, cupboard, or fridge for missing ingredients.


 Take the time to read all of  the pages here, it will help you or someone else. Life requires our personal positive continual adaptation to the ongoing, changing events that surround our life.


A healthy Body that goes to hell next is not too sound..

So I now also do have these alternative sites for reading, discussions as well..


and misc

Take the time to read all of  the pages here, it will help you or someone else. Life requires our personal positive continual adaptation to the ongoing, changing events that surround our life.