Recently I have reviewed the following microwave ovens:

Daewoo KOR8A0R Touch Control Solo Microwave Oven, 23 Litre, 800 Watt, Black

The Daewoo KOR8A0R is a sturdy, well designed microwave. Its sleek black casing would be an attractive feature in any kitchen, being far less clinical than many more expensive units. The KOR8A0R is easy to clean but as usual, care needs to be taken to avoid scratching the plastic. The controls are simple, well defined and easy to use. In particular the time and weight settings are adjusted using a rotary dial, many will appreciate this over using buttons

Bosch BOSHMT75M451B 17 litre 800 watt Freestanding Solo Microwave Oven, Brushed Steel

The Bosch BOSHMT75M451B is a well built, nicely designed and compact microwave oven. It is finished in attractive brushed steel, and features 3 weight auto-cook and 4 weight auto-defrost programmes.With weight automatic programmes, you simply enter the type of food you are cooking along with its weight, and this microwave will automatically calculate the optimum heat level and cooking time. The rotary controls and the clear LED display allow you to set the timer and heat level effortlessly.

The Bosch BOSHMT75M451B is a freestanding microwave. It has a 17 litre capacity and has 5 power levels. It also features electronic controls, a 245mm diameter glass turntable, LED display for microwave power level, cooking duration and 24 hour clock, electronic timer (up to 99 minutes) with acoustic signal, push button controls for selecting power levels, retractable control for timer and weight settings, and an interior light.

Extracts from: Microwave Oven Reviews

How to Make Fried Rice

Welcome to startcooking.com?I?m Kathy Maister

Cooking up some fried rice is a great way to use up leftovers.

Be sure to start with 2 cups of COLD cooked rice.

When it?s JUST cooked, hot rice is too moist and sticky and will make your fried rice very soggy.

As with all stir fry recipes?..get all your ingredients prepared before you turn on the stove!

Let 1 cup of frozen peas defrost on a plate while the rest of the ingredients get prepared.

Crack 2 eggs into a small bowl and beat them with a fork until they are all mixed together.

Cut one small onion in half?.cut off the top and peel the skin away?. leaving the root intact. Making 1/8 inch cuts, DICE the onion.

Trim the ends off two green onions and cut them into about � inch bits.

Now for the sauce?.measure � cup of oyster sauce into a liquid measuring cup. Add 2 Tablespoons of soy sauce.

Preheat a large frying pan on medium heat for about 30 seconds.

Add 1 Tablespoon of canola or peanut oil. Let that heat up for about another 30 seconds.

Pour the beaten eggs into the pan. Swirl them around so that there is a thin layer of eggs on the bottom of the pan. Let the eggs cook until they?re dry on the top.

Remove the eggs from the pan and put them onto a plate. With two dinner knives, slice them into strips. They will get added to the rice in just a minute!

Turn the heat up to medium high and add 1 more tablespoon of oil to the pan. Heat the oil for about 30 seconds.

Add the diced yellow onion to the hot oil and cook the onion for about 1 minute.

Now add the rice and stir it until it?s heated through. This should only take a minute or two.

If you have any left over ham, chicken, pork, or shrimp, chop it up and it can be added at this point to the fried rice as well!

Mix in the sauce?..the defrosted peas?..and the green onions. Let that get heated through as well.

Now mix in the cooked eggs and we?re done! Enjoy!

Source: http://feedproxy.google.com/~r/KathyMaistersStartCookingVideoCast/~3/Sg_4vm3Kg3E/How-to-Make-Fried-Rice

Good Cooking Recipes Menus Healthy Recipes Recipes Nutrition

How to Fry an Egg

Embed | Download video | Subscribe

x flv | small mp4 | large mp4

Copy + paste this code anywhere you can enter html:

Want to Know More?

How To Crack Open An Egg

How to Boil an Egg

Crack and Separate an Egg

How to Buy, Store and Boil Eggs

Source: http://feedproxy.google.com/~r/KathyMaistersStartCookingVideoCast/~3/uFhjEwmWZMY/How-to-Fry-an-Egg

Cooking Ideas Cooking Forum Rok Cooking Cooking Menu

Ed Kenny talks Hawaiian Food

I've been a fan of the restaurant Town in Kaimuki since I first dined there back in 2008. I always make a point of visiting whenever I'm in Honolulu.

Ed Kenney is the chef and owner, and a great voice for sustainability in the food system. He's very approachable, in fact you'll see him shopping at the farmers market most weekends. He also has his finger on the pulse of what's happening so on my last visit I got a sat down to chat with him about the local Oahu food scene and since I'm heading back tomorrow, I thought it's about time I shared this interview...

What do you think would surprise most people about the food scene here?
We have different kinds of visitors, the Cheesecake Factory here is the highest grossing location in the world. Then there are the Opentable people who look for places to eat before they even get here, but it's still a small group. People know the chains and the upper crust spots, but what makes it really amazing is the middle range and finding out about that takes a motivated foodie traveler. It's the middle range that's so diverse. And the diversity is blossoming.

What are your thoughts on the food truck trend? Any trucks you particularly like or patronize?
There have always been food trucks, it's beach thing, people get out of the ocean dry off and want to get something to eat. But the culinarily driven ones are new. It's a stepping stone, also it adds diversity, Zaratez, from LA tacos. Melt is run by Nobu alums, so fine dining is going more approachable. Soul Patrol, Sean's a good friend. The food is excellent. It's heavy stuff. Camille's on Wheels is run by a home cook, and it's got a really homey feel. Deep dish pies with flaky crust, fusion tacos. I haven't been to Eat the Street yet because I'm working that night.

So where should the visiting foodie dine?
The Pig and the Lady, Plancha, some of the pop up roving restaurants have young passionate, creative chefs.

Which chef or restaurant impresses you these days?
Mark Noguchi at He'eia Pier. (Note: More on Hee'eia Pier after my next visit)

How would you describe Town for people who haven't been?
We're very italian. The regional manager of Gucci comes to Town every time he visits and says "This is not Italian but it is the essence of Italian food" and that's because because we have an Italian sensibility.

What should visitors not miss when they come to Hawaii, in terms of ingredients?
We can grow everything here, I'd like to think native Hawaiians would grow arugula today. Our locally grown vegetables even non-native ones are great. Paia hand pounded taro. We use it in breads and in dough. We slice and pan fry it crispy on the outside and mochi like inside. We've had invasive seaweeds, so it's good to eat those! Cooking with seaweed is like adding the sea to a dish.

Post permalink posted by Amy Sherman @ 7:58 PM

Source: http://feedproxy.google.com/~r/blogspot/jibH/~3/N17L8-kT1S8/ed-kenny-talks-hawaiian-food.html

Food Network Nutrition Tips Cooking Club Good Cooking

Balsamic Cranberry Jam

Posted on January 10, 2012 by Lesley

I remember a few years ago when my mom made cranberry sauce from scratch for the first time. Neither of us had any idea it was so easy. Seriously, here?s a recipe. (Spoiler alert: cranberries, water, sugar, cook 10 minutes). It?s truly embarrassing how many years we ate canned cranberry sauce without knowing any better.

She and I still disagree on how it should be made, though. She?s a purist. Little more than a few walnuts added to it. Me, I?m a fan of adding mandarin oranges.

Anyhoo, this year I had some leftover berries and the need for something with some oomph to accompany brie at a tiny little affair to celebrate the arrival of a tiny little dude (code for a sip-and-see). But I didn?t want sauce, per se. A jam! But no oranges?hmm?balsamic vinegar? It goes well with strawberries, so why not? Guess what?it?s good! So here?s a little recipe for some balsamic cranberry jam. It?s a little tart, a tiny bit sweet and with just a hint of balsamic flavor. You could use this in place of your average holiday cranberry sauce or year-round with cheese, cream cheese, on toast or with some sliced apples or pears (if you want to be healthy?and I do?I guess).

Balsamic Cranberry Jam
yield: about 10-12 ounces

1/2 cup water
6 ounces fresh or frozen cranberries (half a bag of fresh)
1/2 teaspoon salt
4 tablespoons brown sugar*
1 tablespoon balsamic vinegar

Bring water and cranberries to a boil. Reduce heat when�the berries split, add salt, brown sugar and balsamic vinegar and simmer until desired thickness (stirring occasionally). About 15 minutes.

I used brown sugar instead of white because I like the molassess-y taste and thickness. You can use regular sugar, but it may not be as jammy.

This entry was posted in Breakfast, Recipes, Side Dishes. Bookmark the permalink.

Source: http://lesleyeats.com/2012/01/10/balsamic-cranberry-jam/

Food Recipes Cooking Sets Best Recipes Top Chefs

How Do You Keep a Healthy Attitude During Winter?

Typically each week I?m sharing my own tips or advice on a wide range of topics.� This week, I?d like to turn the tables and ask you to share your ideas on something I think probably affects many of us this time of year?the winter ?blahs.?

You probably know what I?m talking about, that hum-drum, lack of energy feeling you get mid-winter.� I?ve heard some people refer to it as ?cabin fever? because they feel cooped up indoors all the time due to the cold weather.� I?m not sure if it?s the cold, the reduction of daylight or maybe a combination of both, but I certainly feel the effects of it.

I have a few strategies to cope?I try to get outside as much as I can when th weather cooperates.� Just the other week, I wrote a blog about how this year I?m growing my own herb garden so we can enjoy some fresh herbs like we do during spring and summer.� I also try to make myself stay active despite feeling like all I want to do on some days is hide under a blanket on my sofa.

So, I want to know?how do you cope with the cold weather, the reduced amount of daylight and the lack of other perks that come along with the warmer season (I?m thinking fragrant flowers, warm breezes ?)?� It could be an exercise routine that boosts your mood, maybe a nutrition tip or a specific activity you feel is beneficial.� Please share your own tips with us using the comment feature below.� I, for one, will be very appreciative of any suggestions!

See all posts

Posted on Tuesday, January 24th, 2012 at 1:15 am
Subscribe to the RSS 2.0 feed.

No comments yet.

Source: http://www.fruitsandveggiesmorematters.org/?p=23382

Baking Games Easy Cooking Recipe Ideas Preparing Food

Rudolf's Christmas Cookies

1.Welcome to startcooking.com?.I?m Kathy Maister.

2.Tis the season for cookies and these little treasures remind me of Rudolf.

3.An ingredient and equipment list is at the end of this video.

4.The big surprise is that none of the typical cookie ingredients ?.like flour, sugar, and eggs?. are needed for this recipe!

****************
5.Start by preheating your oven to 325 degrees.

6.Line a baking sheet with sides with non-stick tin foil.

7.If you only have regular tin foil then you have to ?grease? the foil?.with Crisco or cooking spray.

**********
8.Put in a large bowl:
a.? cup of raisins
b.? cup of flaked sliced almonds
c.? cup of shredded coconut and
d.2 cups of crushed Cornflakes

9.Mix everything together and then?..Measure?. ? cup of sweetened condensed milk ?. and mix that in as well.

***********
10.Place a scant not quite 1/4 of a cup the mixture onto the foil lined oven tray.

11.They don?t really spread or change shape when they are cooking, so they don?t have to be really far apart.

12.Cut the candied cherries in half?..and put ? a cherry on each cookie.

13.Be sure the cookie stays squished together??..You may have to pat the edges with your fingers to keep the cookie together.

**********
14.Bake the cookies for 14-15 minutes or until they reach a light golden color.

15.Let the cookies cool about 5 minutes before removing from them from the tray.

************
16.They are delicious as is?but let?s add some chocolate!

17.Put the dark chocolate into a small bowl and melt it in the microwave.

18.With a butter knife, spread a thin layer of chocolate on the bottom of the cookie.

19.Let the dark chocolate completely harden before flipping them over.

************
20.To melt the white chocolate?pour about two cups of water?just off the boil?into a medium size?heat proof bowl.

21.Put the white chocolate chips into a small baggie.

22.Set the baggie into the bowl.

23.In about 5 minutes the chocolate will be melted.

24.Snip the corner of the baggie.

25.Squeeze the chocolate into a funnel shape and snip the corner of the baggie. Then squirt a decorative pattern on the top of the cookie with melted chocolate.

************
26.If any cherries have fallen off? use the melted chocolate as glue to reposition the cherry.

27.The white chocolate almost looks like snow!

28.Happy Holidays!

Source: http://feedproxy.google.com/~r/KathyMaistersStartCookingVideoCast/~3/rMaccemp-lc/Rudolfs-Christmas-Cookies

Food Blog Best Kitchen Cooking Recipes