Healthy Chinese Recipes - Cooking With Rice

Okay, let's start off with some simple healthy Chinese recipes, boiled rice and fried rice. One is the quintessential accompaniment to a Chinese dinner, while the other is your classic takeaway dish from the local Chinese restaurant.

But, with just a little tweaking we can make the former have a bit of life and color, and the latter an easy to knock up dish after a long day at work.

Now, these are both suitable for beginners and vegetarians.

Boiled Rice... with a difference

Right, this is using a rice cooker. All cup measurements refer to the rice cooker cup, which is about 3/4 size of a US measuring cup.


Measure the rice. 1 1/2 cups is enough for two people.
Wash the rice until the water runs clear.
Put the rice in the pot and add water. 2 cups of water per cup of rice is enough.
Add some extras - sweet corn, peas, sun-dried tomatoes, diced carrots, pineapple chunks. These will add flavor, color and nutrition to the rice!
Put the pot back in the cooker, close the lid and switch on the cooker.
Don't open the lid until the cooker switches itself off. That's right, it will do the rest of the work for you.
Dish up.
Please remember, if the cooker doesn't keep the rice warm, to refrigerate all uneaten rice ASAP.

Do you like your rice hard or soft? I'm a hard man myself, but enough boasting, ha-ha! Basically, if you like your rice soft then add more water, and vice versa.

Fried Rice

Right, this is great for using leftover rice. You can add loads of stuff. This recipe will be a simple, egg fried rice. For you meaties you can add pre-cooked shrimps or meat strips to the wok in step 5.


Prepare your ingredients - beat one egg per person, chop up some spring onions, dice up some veggies (or use canned or frozen ones).
Add a little oil to the wok (or large frying pan). Heat up high and when the oil is hot, add the eggs. Cook until set and then remove from wok and put to the side.
Add some more oil and let it get hot. Fry your onions until they just start to turn golden. Remove from wok and set aside.
Add more oil if needed and keep the heat medium-high. Put in your veggies and cook until tender, but not too long. We don't want to lose all their goodness!
Add a bit more oil. Throw in the rice, eggs and onions. Add a teaspoon of soy sauce (or more if you like it). Cook through, and make sure to keep an eye on the rice to stop it burning. You'll need to do lots of tossing and flipping with the rice to make sure everything is getting cooked through. It's sweaty work!
Serve.

Please note, many Chinese people like to add a teaspoon of crushed red chillies at step 5. If you're feeling adventurous or you've got a cold, I suggest you do the same!

What, no meat?

Now the beauty of rice is that apart from being a gorgeously healthy Chinese food, simple to cook, and cleverly versatile, it is also a perfect vegetarian food. So, the recipes above are all Chinese vegetarian recipes, too, though they can be easily adapted to include meat if that's your cup of... um... gravy?

So, there you go two healthy Chinese recipes that you can go and make straightaway!

The author has lived in China since 2004, which means in the last 6 years at an average of a couple of meals a day (excluding holidays and sick days) he has eaten about 4,000 Chinese meals/dishes/snacks. He thinks he can share some of that experience with you by introducing you to the incredible variety inherent in Chinese cuisine and also to show you how you these can be made. Read more to see how he's doing:

http://healthychineserecipes.org/
http://healthychineserecipes.org/healthy-chinese-recipes/healthy-chinese-recipes-1-cooking-%C2%A0with-rice

Healthy & Delicious Chili Chicken Recipe Cook at Home

We live in a very busy world. It is often hard to keep up with the laundry and daily house chores after working all day, let alone try to prepare a good meal for your family that is not just quick, but nutritious for them as well. Homemade cooking can allow you to not only prepare nutritious meals, but they will think you have been cooking all day. After working all day, it is very tempting to just stop and buy take out food, but this isn't really very good for your family to eat on a regular basis.

We are in a world that is full of convenience. Homemade cooking can be very simple all you have to do is be a little creative. Cooking could be fun if it's not a complicated recipe.

Home Made Chili Chicken Dinner

Family dinner doesn't get any better than this convenient yummy-in-the-tummy chicken dish. After all, self-cooking food assured with top class of "quality control" and less expensive!

Preparation Time: 25 minutes;

Cooking Time: 45 minutes

Servings: Makes 4 servings

Ingredients-

2 tablespoons extra-virgin olive oil

4 large chicken thighs with skin and bones (about 2 pounds)

Ground cloves

1 1/2 cups diced seeded red bell peppers

1 cup chopped onion

1/3 cup golden raisins

1/3 cup coarsely chopped pitted imported green olives

4 small bay leaves

2 garlic cloves, peeled

1 teaspoon hot chili paste or 1 small Serrano Chile, chopped

1 1/2 cups jasmine rice or long-grain white rice (9 to 10 ounces), rinsed, drained

2 to 2 1/2 cups low-salt chicken broth

Method-

Heat the oil in a large skillet on medium-high flame. Sprinkle chicken generously with salt and pepper, then lightly with ground cloves. Add chicken to skillet and sauté until brown, about 5 minutes per side. Transfer chicken to plate.

Pour off all but 4 tablespoons fat from skillet. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet. Saute until vegetables begin to soften, about 2 minutes. Add rice; stir 1 minute. Press chicken into rice. Add 2 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes.

Easily Cook Your Favorite Restaurant Foods At Home Right Now.

You can now cook the secret restaurant recipes for any party or get-together with absolute full of confidence. Also you can impress your special someone with your cooking skills very easily.

Cooking ahead is the perfect solution for those people who love the taste of a homemade meal, but rarely have enough time to cook and actually enjoy it. The whole idea is to take a day and create your meals for the entire week.

Free Diabetic Jam and Jelly Recipes, Cooking Methods, Without Added Sugar

Sweet Spreads without Added Sugar, a must for the diabetic. Pride and pleasure will be yours when you serve tasty, tantalizing jams and jellies made without sugar. Artificial sweeteners cannot replace the sugar in regular jelly recipes. Special recipes must be used. If special recipes are used, artificial sweeteners may be used to sweeten the product but read their labels carefully.

Products made without added sugar must be stored in the refrigerator or freezer unless they are made by the long-boil method or with specially designed no sugar pectins. Special no sugar pectins have had mold inhibitors added. The finished product from either the long-boil method or from no sugar pectins should be processed in a boiling water bath for the time specified on the pectin package or in the recipe.

To help extend the storage time of refrigerated products, sterilize the jars by boiling them in water for 10 minutes. Then keep them hot until they are filled with the hot product.

NOTE: For the liquid sweetener used in these recipes, 1/8 teaspoon of liquid sweetener equals the sweetening power of 1 teaspoon of sugar. If you use other sweeteners, read the label to determine sweetening power and calorie content. If you use special no sugar pectins, follow the directions.

Jams

To prepare fruit for jam, sort and wash fully-ripe fruit. Remove any stems, caps, or pits. Peel fruits such as peaches and apricots. Crush the fruit. For jams or jellies, the method of combining ingredients varies with the form of pectin used. Powdered pectin is mixed with the unheated crushed fruit, liquid pectin is added to the cooked fruit and sweetener mixture immediately after you remove it from the heat.

Cooking time is the same for all products - one minute at a full boil. The full-boil stage is reached when bubbles form over the entire surface of the mixture. Jams made without added pectin or gelatin require longer cooking than those with added pectin. Cook the mixture to a temperature of 221°F.

If you do not have a thermometer, cook products without pectin or gelatin until they have thickened slightly. Remember to allow for the additional thickening as the product cools. Jams made without sugar are thinner than jams made with sugar. Jams contain fruit pulp or pieces of fruit, which tend to stick to the kettle during cooking. Stir constantly to prevent scorching.

All these recipes are free on my site with full cooking instructions.

Strawberry Jam with Pectin (2 2/3 cups)

1 tablespoon = 5 calories

Strawberry Jam with Gelatin (1 pint)

1 tablespoon = 5 calories

Sparkling Strawberry Jam (1 pint)

1 tablespoon = 5 calories

Special Strawberry Jam (3 cups)

1 tablespoon = 5 calories

Raspberry Jam with Pectin (2 2/3 cups)

1 tablespoon = 5 calories

Peach Jam with Pectin (1 pint)

1 tablespoon = 10 calories

Plum-Peach Jam with Pectin (2 pints)

1 tablespoon = 5 calories

Strawberry- Banana Jam (2 pints)

1 tablespoon = 7 calories

Jams

Strawberry Jam (Long-Boil Method)

1 tablespoon = 10 calories

Blackberry Jam (Long-Boil Method)

1 tablespoon = 10 calories

Note: Raspberries may be substituted for the blackberries in the recipe.

Jellies

Apple Jelly with Gelatin (1 pint)

tablespoon = 9 calories

Apple Jelly from Bottled Juice (2 pints)

1 tablespoon = 8 calories

Grape Jelly with Gelatin (1 1/2 Pints)

1 tablespoon = 11 calories

Butters

Spicy Apple Butter (3 Cups)

1 tablespoon = 10 calories

Apple Butter (5 pints)

1 tablespoon = 10 calories

The Diabetic in your life will Love you.

[http://www.herbalwartremoval.com/diabeticdreamjellies.htm]

Grandma Hystad's Recipes, Cooking And Cleaning Tips

In this article you will find some great hard to find cleaning

and cooking tips, You can Copy and print for quick future references.

CLEANING TIPS

Before washing, it is essential that all stains be removed.

Sometimes Soap or hot water will set a stain and make its removal

impossible.

WARNING: DO NOT MIX BLEACH AND AMMONIA TOGETHER, THE FUMES CAN

BE DEADLY.

Commercial cleaning supplies can aggravate your allergies and

have long terms effects on your health. You can save on your

house cleaning bill with very good results using less toxic

substances.

Ø Ammonia - cuts grease, cleans windows, Strip wax off floors.

Ø Baking soda - cleans, deodorizes, polishes, and removes stains.

Ø Bleach - whitens practically anything, removes mould and

mildew.

Ø Cornstarch - cleans and deodorizes carpets and rugs.

*Rug Stains: Use a solution of half water, half white vinegar.

Shirt or blouse stain: Just a little of water and cornstarch

will remove.

*Grass stains: Dampen stain with cold water, and rub with plain

bar soap. (One without moisturizers). The stain should come

right out. Then wash normally.

*Toilet bowl: use tang, or sprinkle baking soda into the bowl.

Drizzle with vinegar. Scour with toilet brush. Cleans and

deodorizes

Berry Stain: Place the stained part over a pot and pour boiling

water over it from a height of about 2 feet so as to strike the stain

with force. Plunge the stained part up and down in the hot water

until the stain is removed. If stain is persistent, use Javelle water.

Peach Stains: are not easy to remove. Be careful not to wipe

hands with peach-stains on a good napkin, towel or apron. Stretch

stain over a pot of hot water and apply javelle water with a

medicine-dropper. Do not allow it remain too long in contact with

the fibres. Javelle water rots even cotton and linen. Apply

oxalic-acid solution to neutralize the alkali and rinse thoroughly

in hot water. Several applications may be necessary.

Tea And Coffee Stains.

Follow the same procedures as for berry stains above.

Blood and Meat-Juice.

Never put in hot water as that sets the stain. Soak at once in

cold water. Rub with soap and wash. A paste of raw starch mixed with

cold water will remove these stains on flannel, blankets, and heavy

goods. Repeat until stain disappears.

Egg-Stain:

Wash in cold water, then warm water and soap.

Mix 50-50 water, white vinegar. Great for stubborn carpet

stains.

LIGHTSIDE

A man is driving up a narrow mountain road. A woman is driving

down the same road. As they pass each other the woman leans out

her window and yells, “PIG!”

The man leans out his window and yells, “STUPID!”

He keeps driving up the Mountain, comes around a corner, and

smashes his car after slamming into a pig in the middle of the

road.

Wood Furniture; To remove water stains, dab white toothpaste

onto the stain. Allow the paste to dry and then gently buff

with a soft cloth

COOKING TIPS, INFORMATION

WARNING: DEEP-FRYING CRAZE

People can do themselves serious injury attempting to

deep-fry their turkey. In the past deep-frying has burned down

houses and put cooks in hospital.

Deep-fried turkey is juicy, and better tasting. However with

this high risk method of cooking, besides the above, your turkey

can end up charred by the resulting inferno.

There is an advantage of deep-frying due to its speed. Cooking time is

3 1/2 minutes per pound. A big turkey is done in less then an

hour. If you are going to deep-fry your turkey use a commercial

pressurized fryer, rather than vats on a stand.

An uncovered pan with a rack in the bottom gives the best

results in roasting. Cooking time varies with preference.

For rare meat, 16 minutes per pound.

For medium meat, 22 minutes per pound.

For well done meat, 30 minutes per pound.

Add salt during or after cooking, not before. The salt flavour

does not penetrate more then 1 inch. If the meat does not reach

the desired colour during roasting, increase the heat to (500 F)

for a few minutes before removing from the pan.

Methods of searing is subjecting the meat to a high temperature

until it is nicely browned.

By Browning in an uncovered pan in a hot oven (450 F-500F).

By Browning in hot fat in a frying pan on the surface burner.

By Adding boiling water and cooking at boiling temperature until

the outside of the meat has lost its red colour.

Reasons For Cooking Meat

To develop flavour.

To soften the connective tissue when present in large quantity.

To kill any living organisms that may be present.

To make meatballs of even size, spread mixture in an ice cube tray and press the

divider down to separate meat into uniform squares.

Take out divider and shape squares lightly into balls.

Add a few drops of vinegar or lemon juice when making blueberry pie.

Gives the flavour a pleasant lift.

When it comes to food, healthy living, etc., generally the information

apply to both Canada and The U.S.A.

Canada’s Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health.

Visit http://www.hc-sc.gc.ca

You will also find links to other sites in reference to food.

Healthy Eating.

[http://www.hc-gc.ca/nutrition]

Food recalls and allergy alerts.

http://www.cfia-acia.agr.ca

or

http://www.inspection.gc.ca

Click on food recalls and allergy warnings.

You can ask to be added to the automatic notification list.

Health and Disease Prevention Information.

http://www.canadian-health-network.ca

While at it why not check out the Guide to Active Healthy living. Click on;

http://www.paguide.com

You will also find links to other sites in reference to food.

I hope the above information will help you with some of your cooking

and cleaning chores around your home.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

Grande Cooking

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The most comprehensive guide to Italian style cooking. Recipes, tips and tricks to master this incredible Art and Alchemy

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Talk Radio and Internet

Check it out!

Fast Food Recipes - Cook Fast Food at Home

Have you ever wished you could cook your favorite fast food items at home? Wondering how they make those dishes taste so good? Well fortunately, you can cook your favorite fast food recipes at home, and it's easier than you think! Plus, you can save money and calories by cooking these recipes at home instead of eating at your local fast food chain. Here are a few free cloned fast food recipes for you to make at home.

KFC Potato Salad

2 pounds russet potatoes

1 cup mayonnaise

4 teaspoons sweet pickle relish

4 teaspoons sugar

2 teaspoons minced white onion

2 teaspoons prepared mustard

1 teaspoon vinegar

1 teaspoon minced celery

1 teaspoon diced pimentos

1/2 teaspoon shredded carrot

1/4 teaspoon dried parsley

1/4 teaspoon pepper

dash salt

Taco Bell Enchiritos

1 lb ground beef

1/4 teaspoon salt

1 teaspoon chili powder

1/2 tablespoon dried onion flakes

1 (30 ounce) can refried beans

1/4 onion, diced

1 (14 ounce) can enchilada sauce (La Victoria)

2 1/2 cups cheddar cheese, shredded

1 (2 ounce) can black olives, sliced

10-12 flour tortillas (10 or 12-inch 1 pkg)

Wendy's Chili

1 onion, chopped

1 bell pepper, chopped

1 (14 ounce) can stewed tomatoes

4 (8 ounce) cans tomato sauce

1 (14 ounce) can ranch style beans

1 (14 ounce) can pinto beans

1 (14 ounce) can kidney beans

1 (10 ounce) can Rotel diced tomatoes

1 (1 1/4 ounce) package McCormick mild chili seasoning

2 lbs ground chuck

There are hundreds more fast food recipes out there that you can cook at home. Many times you can reduce the calories significantly without harming that great taste you love! See the website below for tons more recipes!

For lots more fast food recipes, check out The CopyCat Cookbooks. They contain over 500 replica recipes from all the most popular fast food and restaurant chains in America.

Chinese Food Recipes - Cooking Techniques

While Chinese food recipes may be specific to a certain region of China, cooking techniques often cross provincial boundaries. In a country the size of China, that's a lot of travelling.

Stir Frying

Stir frying is one of the favourite cooking methods. The actual cooking is very quick indeed so all the ingredients need to be prepared in advance. Many Chinese food recipes involve meat and vegetables being sliced into evenly sized pieces, so that they will cook at the same speed. Things like carrots, spring onions and courgettes look nicer if they're cut on an angle, giving an interesting shape.

All the spices and sauce ingredients need to be measured out and mixed before cooking starts.

The wok should be heated until it is almost smoking before the oil is added. The ingredients which take the longest to cook should be added first then the others progressively, stirring and tossing continuously, followed by the sauce which should be simmered for a minute before serving.

Stewing

Stewing is a bit more leisurely than stir frying. Chicken or meat can be used, together with vegetables, water, stock, beer or wine (or a mixture any of them) and spices depending on the individual recipe. For the method known as "red cooking", a lot of soy sauce is added which permeates all the ingredients. The whole lot is then simmered gently until cooked. The traditional utensils would be a clay pot over a charcoal fire but a saucepan or wok on a gas or electric cooker will produce much the same result. The sauce can then be thickened with a little corn flour mixed with some of the stewing liquid.

Alternatively, the meat and vegetables can be extracted to form the main course to be followed by the broth served over rice as a filler.

Roasting

Just as with our own "roast dinners" in the West, the Chinese marinade and roast large pieces of meat either in an oven or over a barbeque. These Chinese food recipes are often produced in restaurants and the marinade is key to the flavour, often containing five spice powder, star anise, chillies, garlic and ginger or a selection of these.

Whichever cooking method is used, preparation and presentation are the keys to a successful dish, as in Chinese cookery, aroma and visual pleasure are just as important as taste.

Famous Restaurant Recipes Cooking Terms Dictionary

If you are inexperienced at cooking, but have desired to make these famous restaurant recipes that are so popular, you will need to have at least a few basic skills. One issue you will run into are the various cooking terms that you will see in any recipe.

If you are not familiar with what I am talking about when I say famous restaurant recipes, these are a collection of recipes for your favorite dishes from your favorite restaurants. These recipes have been reversed engineered by chefs and documented in a set of cookbooks and at various online websites.

After the proper ingredients and cooking processes are discovered, they are then tested by various methods and teams of people to ensure they really do taste like the originals. By producing these dishes yourself, you can save money and put on some pretty impressive dinner parties.

As with any recipes, famous restaurant recipes will have terms and procedures required that you may or may not be familiar with. Here is a short list of some of the most important cooking terms with their definitions. While these definitions will not show you how to perform the tasks, they may give you enough insight to practice them until you get the process down.

Cooking Terms Dictionary:

Al Dente: Usually this refers to pasta with the result of just cooking it long enough to make it firm but not soft. The idea is to avoid overcooking it. It also refers to not overcooking vegetables to the point of losing their crispness.

Blanching: This is the process of boiling water and then adding food to it and cooking completely submerged. You only do this for a couple of seconds and then immediately removing the food from the pan and rinsing it in cold water to stop it from cooking.

Braising: Cooking food in a small amount of liquid with the intent of drawing the flavor into the liquid.

Deglazing: Used to make gravy. The dripping from cooking foods stick to the bottom of the pan and are dissolved in a liquid.

Folding: The process of blending egg-whites into a batter without stirring vigorously keeping it's light foam properties.

Simmering: The action of heating water to just below boiling level.

Poaching: Cooking an egg in simmering water.

There are many more cooking terms that you may need to know. In my blog I have more with the plan of also providing links from these terms to documents showing the processes to actually perform these tasks.

To learn to cook great recipes, learning the basics is important, and hopefully the cooking terms dictionary will help you in your task to create your favorite famous restaurant recipes.

Visit my site for a more complete list of cooking terms in the Cooking Terms Dictionary, where you can find all the information you will need to make fantastic Famous Restaurant Recipes!

Factors Affecting Microwave Recipes Cooking

FACTORS WHICH AFFECT COOKING

Several factors which influence timing and results in conventional cooking are exaggerated by microwave speed..

From conventional cooking you are familiar with the idea that more food takes more time.

Two cups of water take longer to boil than one.

Size of food is important, too.

Cut up potatoes cook faster than whole ones.

These differences are more apparent in microwaving, since energy penetrates and turns to heat directly in the food.

Knowing what affects the speed and evenness of cooking will help you enjoy all the advantages of microwaving.

Piece Size: In both conventional and microwave cook-ing, small pieces cook faster than large ones. Pieces which are similar in size and shape cook more evenly.

Starting Temperature: Foods taken from the refrigerator take longer to cook than foods at room temperature. Timings in our recipes are based on the temperatures at which you normally store the foods.

Density of Food: In both conventional and microwave cooking, dense foods, such as a potato, take longer to cook or heat than light, porous foods, such as a piece of cake, bread or a roll.

Quantity of Food: In both types of cooking, small amounts usually take less time than large ones. This is most apparent in microwave cooking, where time is di-rectly related to the number of servings. Shape of Food: In both types of cooking, thin areas cook faster than thick ones. This can be controlled in micro-waving by placing thick pieces to the outside edge with thin pieces to the center.

Height in Oven: In both types of cooking, areas which are closest to the source of heat or energy cook faster. For even microwaving, turn over or shield vulnerable foods which are higher than 5 inches.

Boiling: Microwaves exaggerate boiling in milk-based foods. A temperature probe turns off the oven before foods boil over. Use a lower power setting and watch carefully when not using a probe. Prick Foods to Release Pressure: Steam builds up pressure in foods which are tightly covered by a skin or membrane. Prick potatoes (as you do conventionally), egg yolks and chicken livers to prevent bursting.

Round Shapes: Since microwaves penetrate foods to about 1 -in. from top, bottom and sides, round shapes and rings cook more evenly. Corners receive more energy and may overcook. This may also happen conventionally

Bury Vulnerable Foods: Foods which attract microwave energy, such as cheese or meat, should, when possible, be buried in sauce or other ingredients. In conventional stewing or pot roasting, meat not covered with liquid dries out.

Camping Fish Recipes - Cooking Your Catch

Camping and fishing go together like ham and eggs. After you clean and gut your catch, try one of these simple camping fish recipes. I have a fish recipe from each category: 1) Easy, 2) Weird, 3) Artery-clogging and finally, 4) Healthy.

Easy: Tin Foil Rainbow Trout

- fresh trout, any kind

- 1 tablespoon butter

- salt and pepper

- 1 small onion, sliced

- Bacon slices (optional)

Leaving the fish whole, stuff the insides with butter, salt and pepper, and as many onions as will fit. Wrap each fish with 1-2 bacon slices if your heart desires. Place stuffed trout on buttered foil and wrap up tightly to trap the moisture. Place over white hot coals for 7-10 minutes.

Weird: Grilled Catfish in Coffee Butter

(I know you'll be skeptical, but this recipe is from the catfishinstitute.com, it is very good.)

- 1 tablespoon lemon juice

- 1 tablespoon instant coffee powder

- 1/4 cup melted butter or margarine

- 1/4 teaspoon onion powder

- 1/2 teaspoon salt

- 2 pounds catfish fillets

Combine lemon juice, instant coffee, butter, onion powder and salt. Brush mixture thickly onto fillets. Grill on a SPAM-sprayed campfire grate for 10 minutes.

Turn and brush fish again with sauce. Grill 10 minutes longer or until fish flakes easily.

Heart-Clogging: Beer Battered Fish

- 1 1/4 c packaged biscuit mix

- 3/4 c beer

- 1 egg

- 1/4 tsp salt

- 4 fresh fish filet

- cooking oil

Beat together biscuit mix, beer, egg and salt. Pat fish to dry. Dip in batter to coat both sides. Fry in hot oil in skillet for 4 to 5 minutes on each side or until done.

Healthy: Steamed Fish with Veggies

- fish fillets

- small potatoes

- 1 medium Vidalia or any Sweet onion, sliced thin

- 2 stalks of celery, chopped

- 1 medium tomato, chopped

- salt and pepper

- 1 tsp Mrs. Dash garlic and herb seasoning

- salad dressing (optional)

Place fish chunks on top of heavy-duty tin foil. Pile vegetables on fish and season with the salt and pepper. Place a salad dressing on fish and vegetables. Italian is best, but Ranch, Raspberry, or some other favorite will work also. Wrap tightly and cook over a campfire for 15 to 20 minutes.