Pineapple Cream Cheese Ball Recipe

2 (8 oz.) cream cheese,softened1 (8 1/2 oz.) crushedpineapple, drained
2 c. chopped pecans1/4 c. chopped green pepper1 Tbsp. chopped onion1 Tbsp. seasoning salt

Cream the cream cheese and stir in pineapple. When smooth, add 1 cup nuts, green pepper, onion and seasoning salt. Chill. Form into 2 balls and roll cheese ball in rest of pecans to coat the surface. Chill until ready for serving. (Set out until room temperature just before serving.) Serve with raw vegetables and / or crackers.

http://www.countrymom.com

Chicken and Mushroom Rice

4 cup long grain rice2 cans cream of mushroom soup 2 1/2 cup milk
8 boneless chicken breasts1/2 pkg dry onion soup mix

1. Pour the rice into a long cake pan.
2. Rinse off chicken pieces and place on top of rice.
3. Mix together the mushroom soup and milk. Mix well.
4. Pour the mushroom soup mixture over rice and chicken.
5. Sprinkle the onion soup mix on top of the chicken.
6. Cover the chicken and mushroom rice with foil. Bake at 350 degrees for one hour.
7. Remove foil and brown the chicken tops for 5 minutes.

My family loves chicken and mushroom rice! It is a really easy to make and a good dinner for cold days.

http://www.countrymom.com

Pineapple Upside Down Cake

An old fashioned favorite!

1/2 cup butter1 cup brown sugar, packed
7 pineapple rings7 cherries

First, melt butter in a large iron skillet on low heat. Remove from hear and sprinkle brown sugar evenly over entire surface. Place pineapple rings on the sugar and place a cherry in the center of each ring.
Sponge Cake Batter
3 egg yolks, well beaten1 cup sugar5 tablespoons pineapple juice
1 cup flour1 teaspoon baking powder3 egg whites, stiffly beaten

2. Add sugar and pineapple juice to egg yolks (well beaten) and mix well.
3. Add flour and baking powder and mix well.

4. Fold in egg whites (stiffly beaten).

5. Pour batter into iron skillet with the pineapples and cherries.

6. Bake at 325° for 45 minutes.

7. Remove skillet from oven and set on a wet towel. Take a butter knife and run it around the sides of the cake to loosen from pan. Let cake cool.

8. Turn upside down onto cake plate. Let sit for a minute and gently lift skillet from the cake.

You now have... Pineapple Upside Down Cake for the family to enjoy!!

http://www.countrymom.com

Kitchen Cutlery - A Review of What is Available
By Stephen Graham

Many forms and varieties of cutlery products are offered on television, in catalog's and on the internet. Different price ranges and quality exist for these products. There are different variations of steel offered that can result in a wide range of product life. Most kitchen cutlery is offered in variations that fit the curvature of the hands. Handles are usually manufactured in forms that are dish water safe. Cutlery comes in many configurations dedicated for the task at hand. The blades are offered in designs that offer solutions for different cutting situations. There are shears and butcher knives that are meant to be used for large tasks. There are bread knives, fillet knives, utility knives, paring knives, vegetable knives, boning knives, cake knives and cleavers. There is cutlery made for every occasion and situation. Many of the variations that are offered by manufacturers today are easy to use and keep a keen edge for long periods of time. The blades are offered in many blade types. Serrated and hollow ground blades are but just a few of the choices that are offered.

There are inexpensive sets that are offered by companies that are built for the most rudimentary of tasks. The more expensive sets are usually better made and have higher quality components in them. They are usually built with better grades of steel. Stainless steel is a better choice in the kitchen setting because of the inherent exposure to water and different elements that can degrade the steel. All steel will rust but the stainless variety resists rust to a greater degree. Ceramic blades are also offered by manufacturers. These blades keep their sharpness longer but are prone to breakage due to their brittle nature. The higher grades of steel will last longer and will give better product life.

The companies that offer a superior grade of cutlery are numerous. J.A. Hhenckels,Westhof, Global, and forschner are but a few of the companies that offer high quality products. If cutlery is going to be subjected to heavy use one of the above companies or one of their counterparts should fill the bill and give you a quality product designed for years of service. If cutlery is only going to be used intermittently a cheaper variety might suffice. If you have had much experience with cutting products you have come to realize that sharper and better made products are safer and easier to use. A dull knife is an accident waiting to happen. Sharper instruments need less force to do their intended job. Excessive pressure and force exerted on cutting instruments often have the end results of causing cuts and abrasions on the user.

A full compliment of kitchen cutlery can handle most jobs in the kitchen. Knives designed to fillet fish or cut bread or vegetables will do their intended tasks better than with an instrument that is not designed for that purpose. You will save time and avoid frustration by using the correct cutlery in your kitchen. Using the correct cutlery designed for it's intended purpose in your kitchen will give favorable results and will enhance the preparation process for your cooking endeavors.

Stephen Graham: Writes articles from his own life experiences.
http://huntn-n-fishn.blogspot.com
http://buckskinnews.blogspot.com
http://goodstuffintexas.blogspot.com
Article Source: http://EzineArticles.com/?expert=Stephen_Graham

Tomato Basil Soup II

Tomato Basil Soup II
Submitted by: Joan

"This cold soup is a cinch to make!"
Original recipe yield: 4 servings.
Prep Time:
15 Minutes
Ready In:
45 Minutes
Servings:
4 (change)
INGREDIENTS:
4 pounds tomatoes, chopped
1/3 cup fresh basil leaves
3 tablespoons vinegar
2 teaspoons garlic salt
3 cups chicken broth
1/4 cup olive oil
DIRECTIONS:
In a blender or food processor, combine tomatoes, basil, vinegar and garlic salt. Puree until smooth. Transfer to a serving dish and stir in broth and olive oil. Chill in refrigerator until cold.

Chicken Pot Pie for Two

Instructions
Pick the rest of the meat from the bones; add any bits left from the breast and chicken broth to cover the whole; add also salt and pepper to season.

Heat to the boiling point, then turn into a small earthen baking dish.

In the meanwhile sift together into a bowl a cup and a half of pastry flour, three level teaspoons of baking powder and a scant half teaspoon of salt.

With the tips of the fingers work into the flour about one-third a cup of shortening, then with a knife mix the mass to a dough with sweet cream or rich milk in quantity as is needed.

Turn the dough on to a floured board, turn it around with the knife, to flour it a little, then knead lightly and pat and roll into a sheet, a little larger than the dish.

Cut out a round to fit the dish and make two cross-wise slits in the center.

Butter the edge of the dish, and set the crust in place.

With a small round cutter stamp out several rounds from the rest of the dough.

Use the same cutter and stamp the rounds into crescent and oval-shaped pieces; brush the under side of these with cold water and set them upon the crust in symmetrical fashion.

Brush over the whole top with melted butter and bake about half an hour.

If any chicken broth still remains, use it in making a sauce for the pie.

To make a beefsteak pie, use small pieces of steak, simmered until tender, in the same way.

For a partridge pie use the joints of the partridge, cooked tender, in the same way.

http://recipes.lovetoknow.com

Silverbeet, You Can Get Kids to Eat it
By Jody Taberner

One of the easiest to grow of all the vegetables, Silverbeet, also known as under the names Swiss Chard and for the coloured stemmed variety Rainbow Chard, gives a huge harvest in a short amount of time. Two plants would be enough to feed one person with silverbeet for every meal of the week

PROPAGATION
You can grow these plants directly in the ground from seed, or you will get 6 to 8 seedlings in a punnet for around $3.00 at your local nursery.Seeds cab be sown in early spring and late summer, early autumn. Put two or three seeds in the one hole about 40cm apart and 1cm deep. Keep the seeds moist, but not wet. I prefer late autumn plantings, as I find they are less likely to bolt to seed than spring plantings.

CULTIVATION
Even though these plants will grow just about anywhere with very little input, to get the best quality out of your silverbeet, grow them in soil enriched with organic matter, such as compost or rotted manure. Keep the plants moist, but not wet. They will grow in part shade as well as full sun. It doesn't hurt to liquid feed them over the foliage with a seaweed fertiliser once a month to keep the fresh leaves coming on. Also, harvest the leaves frequently, even if you aren't going to eat them. This helps stop them running to seed. Pests to watch out for are slugs, snails and caterpillars.

So you haven't been a fan of silverbeet in the past? Try these delicious recipies and you might just change your mind about this humble vegetable.

SUMPTUOUS SILVERBEET SALAD
Even my dad, who hates silverbeet, loves this salad. It has a real smokey flavour.
1 bunch silverbeet3 cups bean sprouts3 rashers cooked bacon1/2 cup roasted cashews
DRESSING1 tblspoon white vinegar1/2 cup oil1 tblspoon lemon juice1 clove crushed garlic1/2 teaspoon grated ginger1 teaspoon soy sauce 1teaspoon sugar
Shred silverbeet and put in bowl with chopped bacon, bean sprouts and cashews. Mix dressing
ingredients together thoroughly and pour over salad and toss well.

SILVERBEET & RICOTTA CANTALONNI
1packet of instant cantalonni pasta 1 tub of ricotta cheese1 bunch of silverbeet 2 cups of grated cheese 4 cups of neapolitan or bolognaise tomato sauce salt and pepper to taste
Shred silverbeet very finely, mix with the tub of ricotta cheese. Add salt and pepper to taste (I always use fresh ground black pepper and sea salt).Stuff the ricotta mixture into the cantalonni shells. Lay stuffed cantalonni in a shallow dish.
Cover with neapolitan sauce and cheese. Bake in a preheated, moderate oven for 40 minutes.

Jody has been in the horticultural industry in Victoria for close to ten years. She ran her first nursery at 25 while studying horticulture through the University of Melbourne. From there she moved on to work in three diverse nurseries in Melbourne and the country, two of which she managed.Jody also wrote a weekly gardening column for The Weekly Advertiser for five years while running a small local nursery in Horsham.

Currently Jody is teaching horticulture at the University of Ballarat, Horsham campus and is the resident Horticulturalist on ABC Western Victoria's Monday gardening program.
Article Source: http://EzineArticles.com/?expert=Jody_Taberner

5 Simple Steps To Clone A Red Lobster Chocolate Lava Cakes
By Joana Steele

It's amazing how so many people love chocolate cakes. One of my favorite is the "Red Lobster Chocolate Lava Cakes". It's sooooo delicious!
If you are like me, I urge you to try this recipe when you have time. You'll fall in love with it. Trust me... :-)
So here it is:

Red Lobster Chocolate Lava Cakes
Number of servings: 6 persons

Ingredients:

Nonstick cooking spray
6 (1 ounce) squares semisweet chocolate, coarsely chopped
10 tablespoons unsalted butter or margarine, at room temperature
1/2 cup granulated sugar
1/2 cup flour
3 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3 large eggs, at room temperature
1 (10 ounce) package frozen raspberries thawed, puréed in blender
Fresh raspberries, optional
1/2 cup heavy cream, softly beaten
Fresh mint sprigs, optional
Confectioners' sugar for dusting, optional

Instructions
1. Spray inside 6 individual custard cups or soufflé dishes with nonstick cooking spray; then set aside. In small heavy saucepan over low heat, melt chocolate, stirring until smooth. Add butter and sugar; stir until melted.
2. Pour chocolate mixture into large bowl. In small bowl, mix together flour, cocoa, and baking powder.
3. With electric mixer at medium-high speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.
4. Heat oven to 375 degrees F.
5. Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes, until edges are set and center is moist. Cool cakes slightly before inverting onto serving platters.
Miam miam! :-)
Enjoy!

© 2006. Joana Steele.

Joana is the editor and owner of a fantastic website CopycatRecipes Secret. You can also visit her RestaurantCopycat Recipes Blog for daily recipes.
Article Source: http://EzineArticles.com/?expert=Joana_Steele

Camping Meals That You Can Cook Around The Campfire
By Janette Butt

Citrus Trout

3-4 lb lake trout
1 orange
1 lemon
1 lime
salt & pepper
butter & oil

How to Prepare:

Gut fish and remove head. Thinly slice the lemon, orange and lime. Lightly rub the cavity of the fish with salt. Place fruit slices in cavity with a couple of dabs of butter. Lightly oil the outside of the fish and wrap in tin foil making sure of a good seal. Cook on each side for about 10 mins. Fish will flake off the bones.

Camping Cassarole

2 cartons Egg Substitute (approx. 10 oz. each).
1 can evaporated milk (low fat or fat free).
Low fat sausage (such as Jimmy Dean's 50% less fat). You can also use a little bacon or both.
6-7 slices bread (any kind).
1 - 1 1/2 cup Low fat shredded cheddar cheese.
1-2 tsp. dry mustard.
Any vegetables like onions or mushrooms (sauteed with sausage).
salt and pepper to taste.
dash or two of cayenne pepper.

How to Prepare:

Spray a 9x13 pan with Pam or brush with melted butter (for camping I use the Glad Oven Ware pans that are disposable). Tear bread up into small pieces and put in bottom of pan. Cook sausage, breaking it up while cooking it and put on top of bread in bottom of pan. In a bowl, mix eggs with milk and spices and cheese. Pour over bread and sausage. Cover and leave in refrigerator or ice chest for 24 hours.
This can be cooked in a camper oven, on a camping stove, or on a barbeque (Careful if using plastic oven ware, it can melt). If cooked in an oven, cook on 350 degree for 40-50 minutes. If cooked on barbeque or camp stove, just keep checking and cook until eggs appear done all the way through, especially in the middle of casserole.

This recipe is great tasting and can be made at home before you go camping.

BBQ Pork Ribs
1 pkg boneless pork tenderloin for bbq
it usually comes sliced,if not cut the loin into pieces that resemble ribs.
1 bottle terriaki sauce or your favorite marinade or bbq sauce.
1 clove chopped garlic+1 tsp chopped ginger(if desired)
1 heavy duty ziplock bag or container to marinade in.
How to Prepare:
Marinade the meat for as long as you can in fridge or cooler(if in the cooler make sure you seal the container well. If it leaks its real messy)I find 24hrs is perfect. Cook on med/low bbq; turning meat as it cooks to desired doneness. This can also be prepared in the oven. Just line a baking pan with foil,bake at 425 for about 20-25 mins or until meat is 160F with meat thermometer.

Fish Stew
1 lg pot of raw potatoes,cut in 1/4's
1 handful of peppercorns
sprinkle salt
Fish, cut in chunks
1 lg tin of carnation milk
How to Prepare:
Boil potatoes 10 min.with the peppercorns & salt. Place fish pieces on top of potatoes.Cover & simmer 15 min. till done. Add the carnation, heat gently. DON'T BOIL! Serve with rye bread.

Campfire Chicken
Split chicken breast
Red potatoes (cut in half)
Carrots (cut in half)
Onion (cut in half)
Plum tomato (cut in half)
Place the above ingredients into aluminum foil sheets, make into pocket. You can add some seasonings . Bake in the oven or over a campfire. You can also add a small piece of corn on the cob. This is great - it's a I full meal but no pots or dishes to wash. Great for camping.

Grilled Salmon
1 1/2 lbs. salmon
1/2 soy sauce
1/2 cup olive oil
4 cloves chopped garlic
Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you're in for a tastebud treat. Use the same ingredients and marinate some of your favorite veggies and cook them over the fire for a wonderful side to go with the salmon.

Kettle Dogs
Best when cooked in a kettle suspended on a tripod over a campfire...
8-10 Hot Dogs
1-12oz can Chili Beans
1 pkg Chili Seasonings
1 16+oz jar Mild or Hot Chunky Salsa (as chunky as you can find is best) Water
Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let it slowly cook until you can't stand how good it smells anymore. I usually will allow it to simmer over a low campfire for 1 1/2 - 2 hours.

Kettle Ham & Potatoes
Best when cooked over an open fire in a kettle hanging on a tripod
1lb Picnic Ham (chunked) - (turkey ham is ok, but not as good)
6 Potatoes (4 chunked - 2 mashed)
1 Onion (chunked)
2 Stalks Celery (chunked)
Milk
Water
Salt
Pepper
Garlic Powder
You have 4 choices to start with......
1) Substitute canned whole potatoes for fresh
2) Pre-boil the potatoes at home before going camping
3) Use a regular campstove to boil the potatoes
4) Have a hot enough fire going to boil the potatoes in the kettle (this is the one I usually do, but I'm really into the outdoor cooking thing....)
Once you figure out which one you are going to do, put mashed potatoes , ham, and enough milk to make it paste-like. Add 1 more cup milk. Add the rest of the potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to taste during this time. You may need to add water while it is slowly cooking to keep the texture you desire (milk works as well) This should serve between 4-6 adults. If you need to serve more than this, just figure for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The other veggies are up to your taste.

* Chunked means that the veggies don't have to be chopped in equal chunks. The whole idea is to make this meal look and taste homemade.

Hunter's Stew
(Also called Soldiers' Stew, Camp Stew)
7 Lbs.Extra lean ground beef (Or any of the following may be tried)
Diced boneless pork chops
Ground pork breakfast sausage
Diced cooked ham
Diced lamb
Diced cooked boneless chicken breasts
Diced cooked turkey breast
4 large diced potatoes
4 cans tomato puree
5 cans tomato sauce
1 can whole kernel corn, drained
1 can green beans, drained
1 can peas, drained
1 can diced carrots, drained
1 can lima beans, drained
3 large onions, diced
3 cloves garlic, finely diced
3 Tbsp vegetable oil
3 Tbsp worcestershire sauce
3 Tbsp chili powder
Brown the ground beef. Drain the fat from the ground beef. Put the ground beef in a good-sized pot. Add remaining ingredients and mix well. Put on fire or camp stove and bring to a slight boil. Simmer for 10-15 minutes. Ready to serve.

Fresh Fried Trout
2 lb Fresh Trout (without heads, tails, and fins)
2 c Milk
1/4 c Flour
1/2 c Butter
2 tbsp Lemon Juice
2 tbsp Chopped Parsley
Lemon Wedges
Salt
Black Pepper
Season the milk to taste with salt and black pepper. Soak the trout in the mixture for at least 5 mins. Remove the trout from the mixture and thoroughly coat it with flour. Place the skillet on hot coals and melt the butter in it. Place the trout in the skillet and brown each side. Raise the skillet just above the hot coals using 2 sticks of the same size. Sprinkle the trout on both sides with lemon juice and finish cooking it (the trout should flake easily when done - approx 8 mins. depending on the heat of your coals). Sprinkle the trout with the chopped parsley and serve with the lemon wedges on the side.
* This recipe is works really well with any variety of trout. I feel that when you use freshly caught trout it tastes even better!

Campfire Tuna Surprise
1 can Tuna (drained)
1 can Cream Of Mushroom Soup
1 can Chow Mein Noodles (5oz size)
1 can Cashews (small can)
1/2 cup Green Onions (chopped)
1/2 cup Celery (chopped)
2/3 cup Milk
Put everything in a heavy saucepan and place on hot coals. Stirring often, cook until the onions are soft. Serve with some type of bread on the side. Could a casserole get any easier? Try making this at home as well

Tater Taco Time
1 lb Ground Beef
1/4 cup White Onion (chopped)
1/4 cup Green Pepper (chopped)
3 cans Sliced Potatoes (drained)
2 cups Tomato Juice
3/4 cup Water
1 pouch Taco Seasoning Mix
1 cup Sour Cream
1 tbsp Fresh Parsley (minced)
1/2 tsp Salt
Place a large heavy skillet over hot coals and cook beef, onion, and green pepper until done. Drain off excess fat. mix in the water, taco pouch, and salt. Raise skillet a little to allow the beef mixture to simmer for 3 mins. Add potatoes and tomato juice and mix well. Cover the skillet and simmer for another 15 mins. Remove from heat. Combine the sour cream and parsley. Spread the sour cream mixture over the top. Cover and let stand for 5 mins. Serves approx. 6 adults.

Janette Butt is the author and owner of http://www.outdoortentexperience.com
Article Source: http://EzineArticles.com/?expert=Janette_Butt

How to Use Herbs in Everyday Cooking?
By Susan Carey

When first experimenting, easy does it! Use just enough herb to heighten natural food flavors. One strongly seasoned dish per meal is generally a good rule of thumb. Following is a list of guides for your everyday cooking needs:

- Start with 1/4 tsp dried herbs to four servings, or to one pound of meat, poultry, or fish, or to 2 cups sauce or vegetables.
- If substituting fresh herbs for dried, use 3-4 times as much fresh herbs.
- Measure dried herbs; then crush them in the palm of your hand before adding - this helps hasten the flavor release.
- Add herbs at the same time as salt and pepper to meats, vegetables, and sauces.
- In long-cooking foods, such as stews, add herbs during last half hour of cooking.
- Add herbs to juices or cold sauces ahead of time - let stand overnight if possible.
- Many herbs are compatible, so don't hesitate to use several herbs together.
- A rich spicy ginger cake that will last for weeks in a cake tin, if you are able to resist it for that long.
- Try some of these ideas for herbs, then experiment on your own and taste the delicious difference that herbs make.
- Basil is a natural for tomato and potato dishes. Try 1/4 tsp for each cup of tomato juice for a quick appetizer.
- When making potato salad, cook potatoes with a bay leaf and some onion.
- Sprinkle caraway seed over coleslaw.
- Add a dash of chili powder to corn.
- Chives are great in cottage and cream cheeses, and also in scrambled eggs.
- Add curry powder to deviled eggs.
- Oregano gives character to meat loaf, stew, chili, and tomato mixtures.
- Spark seafood and chicken dishes with tarragon. Also gives tang to tartar sauce.
- Thyme is popular for soups and chowders.
- Sage is best liked with pork and in stuffings for turkey and chicken.

The author is a big fan of cooking recipes. Visit the following website for more info about health and cooking recipes.

http://www.101cookingrecipes.comhttp://www.desserts-recipes.comhttp://www.herbs-spices-recipes.com

Article Source: http://EzineArticles.com/?expert=Susan_Carey

Searching for a Wing Sauce Winner
By Chris McCarthy

Buffalo wings were born in 1964 when Anchor Bar (in Buffalo, New York) co-owner Teressa Belissimo decided to fry up a batch of chicken wings, mix them with a secret wing sauce and serve them to her son Dominic and his friends. The dish was an instant hit and soon formed part of the bar's regular menu. Ideally, chicken wings are crispy on the outside, moist on the inside and coated in a rich wing sauce and served with celery sticks and bleu cheese dressing.

When you want chicken that's loaded with flavor, the wing parts are your best bet. The chicken skin might not be a heart surgeon's idea of the perfect health food since it's got a lot of fat, but when it comes to great taste, you can't go wrong with chicken wings dipped in a great wing sauce. It's especially yummy when grilled to a crisp crackling bronze.

Wing Sauce – Mild or Wild?

With the large skin surface of the chicken wing, it's able to thoroughly take on the character of any sauce or marinade used on it. Several pounds of wings can soak up a variety of flavors and aromas while grilling at the same time. This is what makes wings so highly addictive.
Wing sauces come in a wide array of flavors, ranging from the mild to the wild.

Wing Sauce – Low-Fat Secrets of the Experts

Sinful but incomparable – chicken wings is the quintessential finger food. Enjoy it grilled, baked or fried. Now the secret to tasty chicken wings is the Wing Sauce. Some chicken wing recipes do not call for a Wing Sauce, like the famous Buffalo wings. However, Buffalo wings are deep fried with the skin making them quite the health hazard. How do you enjoy great chicken wings without all the harmful calories? Below are some useful suggestions.

Wing Sauce Wonders

To make low-fat chicken wings is simple – do not fry them. Use skinless drummettes if possible. Bake them in a rack to remove most of the oil. This, however, will most certainly remove most of the flavor. Do you really have to compromise the taste for a healthier dish? Certainly not! The plain secret is the use of Wing Sauce sauces.

Wing Sauce infuses your chicken with flavor. A good way to prepare low-fat wings is to use a ready-to-consume wing sauce as a marinade, bake the wings on a grill, and then coat it again with the sauce just before serving. Lack of oils when marinating or cooking can leave meat rather dry though so for a more moist and tender meat texture, you can marinate the meat in a lemon or vinegar-based marinade. This will make the meat tenderer – however, make sure not to overdo it as you may end up with an overly mushy texture.

If you will be using actual chicken wings instead of drummettes, make sure to remove the tips because they have nothing but fat and skin. A thick sauce can prevent the fat from dripping out of the chicken, so if you are going to use ready-to-consume sauces as a Wing Sauce, you should dilute it a bit with water. Make sure that the oven or grill is very hot to melt away most of the fat.

Chris McCarthy is the owner of http://www.InsaneChicken.com, a portal that sells a wide collection of bbq sauce, hot sauce, condiments and of course wing sauce

Article Source: http://EzineArticles.com/?expert=Chris_McCarthy

Grilled Pineapple - The Perfect End to Your Barbecue
By Scott Carey

Grilled pineapple is a perfect dessert for your barbecue. It is tasty, easy to do, great looking, and your guests will love it. Grilling brings out an intense flavor that is delicious.

Make sure to get a ripe pineapple. Look for one that has a nice smell and has crisp green leaves. Prepare the pineapple by cutting off the top and outer skin and coring. Cut into ¾ inch rings or slice into quarters lengthwise (top to bottom) and slice each quarter into four pieces to create wedges.

Make a glaze to be used on the pineapple. You can put it on prior to cooking or use it as a glaze after cooking. If using prior to cooking, brush each side of each pineapple piece with the glaze (you can also marinate overnight in a zip-lock bag). Here are some suggestions for glazes:

3 tablespoons honey, 1 tablespoon lemon or lime juice
1 tablespoon melted butter, 1 tablespoon brown sugar, 1/8 teaspoon ginger
2 tablespoons vegetable oil, ½ cup honey, 2 tablespoons lime juice, 2 teaspoons fresh ginger, 1 teaspoon soy sauce.
4 tablespoons molasses, 4 tablespoons melted butter, 2 tablespoon lime juice
½ cup brown sugar, 1 tablespoon lime juice, 1 tablespoon lemon juice, ¼ teaspoon cinnamon
1 can coconut milk, 1 ½ cups sugar, 2 teaspoons cinnamon

A variation on the glaze method is to dip the pineapple rings in a mixture of melted butter and lime juice and then into a mixture of brown sugar and cinnamon. Shake off the excess sugar and they are ready to go on the grill.

Spray the grill with non-stick cooking spray. Put the pineapple on the grill and cook for about 4 minutes on each side. Cook only until the outside starts to turn brown and grill marks appear. Don't overcook or it will turn mushy. Remove from the grill and brush with glaze one last time. Serve as is or with a scoop of vanilla ice cream or fruit sorbet. It doesn't get much better than this!

Scott Carey has many hobbies and interests, including outdoor cooking. See http://www.outdoorcookingmagic.com for more outdoor cooking tips. Get a Free Dutch Oven Recipes eBook.

Article Source: http://EzineArticles.com/?expert=Scott_Carey