GREECE SPAGHETTI SPECIAL

Among the variations of spaghetti, the Greece Spaghetti is the fastest to be cook. In 30 minutes, the spaghetti will be ready to be serve. The first time that this type of spaghetti was taught to me, I was totally amazed because the the time it consume was just around 30 minutes. For the Greece Spaghetti, here are the ingredients.

* 1 pound spaghetti
* 6 tablespoons butter
* 1/2 teaspoon salt
* 1 cup grated Parmesan cheese
* 1 teaspoon dried oregano


Directions

• Preheat oven to 250 degrees F (120 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium skillet over medium heat, melt butter with salt and cook until just brown. Remove from heat and toss with pasta, cheese and oregano. Pour into a 7x11 inch baking dish.
• Bake in preheated oven 10 to 15 minutes, until hot and bubbly.

SICILIAN SPAGHETTI

The Italians are such an excellent cook and chef. They created several world renown recipes. This just one of the best recipes that they created using pasta. Spaghetti will never be the same. The Sicilian Spaghetti won numerous awards in the cooking industry. The Sicilian Spaghetti is the best pasta ever created for me.

Ingredients

* 1 pound spaghetti
* 4 tablespoons olive oil
* 3 cloves garlic, crushed
* 1 (2 ounce) can anchovy fillets, chopped
* 1 cup fine bread crumbs
* 1 cup chopped fresh parsley
* ground black pepper to taste
* 4 tablespoons freshly grated Parmesan cheese


Directions

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
• Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
• Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

MEATBALLS HEAVEN RECIPE

Ingredients

* 1 pound extra lean ground beef
* 1/2 teaspoon sea salt
* 1 small onion, diced
* 1/2 teaspoon garlic salt
* 1 1/2 teaspoons Italian seasoning
* 3/4 teaspoon dried oregano
* 3/4 teaspoon crushed red pepper flakes
* 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
* 1 1/2 tablespoons Worcestershire sauce
* 1/3 cup skim milk
* 1/4 cup grated Parmesan cheese
* 1/2 cup seasoned bread crumbs

Cooking Procedure

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well.
• Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
• Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

GARLIC FRIED CHICKEN

The best way to cook fried chicken is to add a little spice on it. Added spice to the chicken makes it more tasty and many people around the world like to eat friend chicken, especially with garlic.

Ingredients

* 2 teaspoons garlic powder, or to taste
* 1 teaspoon ground black pepper
* 1 teaspoon salt
* 1 teaspoon paprika
* 1/2 cup seasoned bread crumbs
* 1 cup all-purpose flour
* 1/2 cup milk
* 1 egg
* 4 skinless, boneless chicken breast halves - pounded thin
* 1 cup oil for frying

Cooking Procedure

• In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
• Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
• Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

TASTY FRIED CHICKEN

Fried chicken has always been favorite in every kitchen around the world. maybe because it is easy to cook and fast. There are quite many variations in cooking of fried chicken. Others would place spicy ingredients to the chicken for added spice. But for this recipe that I am about to share, I will just follow the traditional way of cooking friend chicken.

Ingredients:

* 30 saltine crackers
* 2 tablespoons all-purpose flour
* 2 tablespoons dry potato flakes
* 1 teaspoon seasoned salt
* 1/2 teaspoon ground black pepper
* 1 egg
* 1/4 cup vegetable oil
* 6 skinless, boneless chicken breast halves

Cooking Procedure

1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

MY COOKING RESTAURANT IS NOW ONLINE

This is a Sponsored Post written by me on behalf of Nexx Online. All opinions are 100% mine.

Two months ago, I was thinking of having my restaurant accessible online. It was my idea that I want to share more of my recipes and dishes to a more wider market. I was also thinking of online reservations for my catering services since I am not just limited to walk-in customers. But I also wanted to get more of the market. I have already my site prepared. The SEO expert that I contracted to make my restaurant site online, said to me that I have to select the best best hosting for my site. He suggested Unlimited Web Hosting for my site. it Is very affordable since it is just $10 for the first year. He always suggest this to all of his clients.

I also called several of my friends that my restaurant will be online in a minute and most of my chef friends are all excited about it. They are excited to share their recipes also in my site because I told them that they can post their original recipes in my cooking site. Right now, I am only selecting the best domain name for my restaurant. After that, I am going to be online. I am already very excited about it.

TURKEY MEATBALLS

You will need the following;

1 lb ground turkey
1 egg
1/2 cup seasoned bread crumbs
1 tsp chopped onions
1/4 tsp garlic powder
1/8 tsp black pepper
1 tbsp tomato paste or 2 tbsp ketchup


Procedure:

Preheat oven to 400 degrees. Combine all the ingredients and mix thoroughly. Form meatballs from 1 tbsp of mixture mold into the shape of a ball. Bake 15 to 20 minutes on a lightly oiled 10 x 15 x 1 inch pan, or until the meatballs are no longer pink in the center.

CHOCOLATE FUDGE

Here's what you need:

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla


Procedure:

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside.

MICROWAVE chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.

STIR until chocolate is completely melted. Blend in vanilla and add-ins.

SPREAD into prepared pan.

REFRIGERATE 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares to serve.

HONG KONG COOKING SCHOOL INVITATION

I got a call from our chef counterparts in Hong Kong informing me that their culinary school wants to have a rotex student. A rotex is a term for exchange of students from culinary school to another. I already told the dean about it and he thinks that is a great idea. The culinary school will be conducting a series of cooking exams to all culinary students of all the years.

I already told the culinary school in Hong Kong that we will participate in the exchange and we are already screening all the students. The top and qualified student will be learning in the culinary school in Hong Kong. The expenses of the study will be shouldered by the culinary school. This is the first time that a rotex will happen. The dean is making all the criteria so that there will be no confusion on the students who are going to participate on the examination.

NEW CHEF IN MY KITCHEN

When Chef Hazel left for Canada, I was very sad because I have to do all the cooking in my kitchen and I also miss the friendship that we had. This morning, the culinary school called and told me if I was looking for a chef in my restaurant and they would like to recommend a chef for me. I was hesitant at first but when I looked at her records I saw awesome highlights in her resume as a chef. Her name is chef Anne. She had several work experiences both local and abroad.

Chef Anne also worked in Marco Polo Hotel as a Head Chef of the hotel in Hong Kong. She is a British-Filipino origin. Her Family just moved in and she wanted to gain more experience in the local cooking industry. It was her main reason why she called the cooking school for experience. According to the culinary school, Chef Anne will be arriving tomorrow and the culinary association will welcome her arrival to the community. Thank God I have a new companion in the restaurant. Cooking alone in the kitchen is really boring. With the arrival of the new chef, it will be anew experience for me.

BORED IN THE KITCHEN

I still trying to find what I am going to cook for tonight. May kitchen assistant went on leave today, that means that I will be the one doing the kitchen cooking for today. I am really bored in the kitchen right now. I already glanced all of my recipe books but I still can't find that recipe that I am looking for. I called some friends and asked for their recipes to share to me and they told me that before dinner they will send it to me. I guess I have to make some hot cakes for merienda this afternoon.

Since chef Hazel went to Canada, I felt very lonely. I guess this really reality for me when my assistant chef is no longer with the restaurant. The place will never be the same without chef Hazel making some baked goodies in the restaurant.