Video Food Recipes For Home Cooking

Dum Ka Chicken (Red) Recipe Video #VideoRecipes

2016-05-29T04:42:00.001-07:00

Dum Ka Chicken (Red) Recipe Video #Videorecipes

Ingredients: For 4 to 5 servings

Chicken : ½ Kg
Tomatoes Chopped: 6
Cashews : 80 grams
Chopped Onions: 3
Ginger Garlic Paste : 1 ½ Tablespoon
Red Chilli Powder : 3 Teaspoons
Turmeric Powder : ½ Teaspoon
Curry Leaves : Handful
Chopped Coriander : ½ Bunch
Spices(Garam Masala Powder) : 1 Teaspoon
Cooking Oil : 4 Tablespoons

Procedure:

1.Grind onions, tomatoes and cashews separately into fine pastes. Keep them aside.

2. In a cooking saucepan, add oil and when the oil is hot, add onion paste.

3. Stir till it turns light brown. Add ginger garlic paste and stir well.

4. Add turmeric powder and add chicken pieces. Cook well and keep stirring for 10 minutes.

5.Add red chilli powder, salt , tomato paste and a pinch of red colour. Cook well for 5 minutes till it leaves the oil.

6.Add cashew paste, 1 cup of water, spices, curry leaves and chopped coriander. Simmer for 20 to 30 minutes. Delicately stir in between to prevent tearing of Chicken pieces.

Mutton Tahari or Mutton Pulao Recipe Video #VideoRecipes

2016-05-27T01:58:00.001-07:00

Mutton Tahari or Mutton Pulao is a traditional dish cooked differently in different places. This is a recipe without vegetables and this is exclusively a Mutton Tahari.

Mutton Tahari or Mutton Pulao Recipe Video #VideoRecipes

Ingredients: For 4 to 5 servings

1.Mutton (Medium sized pieces): ½ Kg
2.Basmati Rice : ½ Kg
3.Tomatoes (Medium sized) : 3 Chopped
4.Curd : 1 ½ cup
5.Ginger Garlic Paste : 1 Tablespoon
6.Red Chilli Powder : 4 Teaspoons
7.Salt: 3 Teaspoons
8.Turmeric powder : 1 Teaspoon
9.Cooking Oil : 4 Tablespoons
10.Spices(Garam Masala Powder): 1 Teaspoon
11.Caraway seeds(Shahzeera): 1 Teaspoon
12.Mint Leaves: ½ Bunch
13.Chopped Coriander: ½ Bunch
14.Whole Green Chillies: 4 to 5
15.Onion (Medium Sized) – 1 Chopped

Procedure:

1. In a cooking sauce pan add oil and when the oil is is hot, add chopped onion and stir till the onions turn brown.

2. Add ginger garlic paste and saute till golden brown.

3. Add turmeric powder and chopped tomatoes, stir well and close the lid.

4. Cook for 5 minutes on medium flame till the tomatoes get tender, add salt, red chilli powder, mutton and whipped curd.

5. Pressure cook till four whistles till the mutton gets tender.

6. Saute till the oil separates.

7. Add spices, caraway seeds, 5 medium sized glasses of water or 1500 ml of water, salt, mint leaves, chopped coriander and whole green chillies.

8. Cook till the water comes to boil.

9. Add rice, mix well and close the lid.

10. Stir at times so that rice gets cooked well.

11. Cook on high flame for 10 minutes and then simmer for 20 minutes.

Mutton Tahari (Mutton Pulao) is ready to be served. Enjoy with Dahi Ka Raita (Curd curry).

Homemade KFC Recipe #VideoRecipes

2015-10-06T08:00:00.004-07:00

Homemade KFC Recipe #VideoRecipes

KFC Chicken homemade? Yep! And It's finger lickin good!

Ingredients: Serves 6

FLOUR MIX
2 cups plain flour
1 tsp salt & pepper
1 tsp dried basil
1 tsp ground chilli
1 tsp ground paprika
1 tsp garlic powder
1 tsp dried sage leaves
1 tsp dried oregano
1 tsp onion powder

EGG WASH
1 cup buttermilk
1 egg

4 large chicken breasts
Vegetable oil for frying

You can do this ingredients too (another recipe):

Ingredients:

3 large chicken breasts, sliced in half and half again.
2 eggs
1 cup buttermilk
vegetable oil for frying

Flour Mix:
2 cups flour
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp marjoram
1/2 tsp dried sage
1/2 tsp paprika
1/2 tsp dried basil leaves
1/4 tsp ground chilli
1 tsp onion powder
1/2 tsp oregano
1/4 tsp mixed spice

Wok Cooking Stir-fry Chicken with Broccoli Recipe #VideoRecipes

2015-01-11T18:33:00.003-08:00

Chicken with Broccoli Recipe cooked in a cast iron wok. World of Flavor

The Broccoli gets steamed and the chicken get velveted ahead of time so this is a dish that can be cooked very quickly once all of the prep is done.

Marinade:

8oz Chicken
1/2 Tablespoon Rice Wine
Splash of Soy Sauce
1 Egg White
1/2 Tablespoon Corn Starch

Sauce:

1/4 Cup Chicken Stock
1 Tablespoon Soy Sauce
1 Tablespoon Hoisin Sauce
1 Tablespoon Honey
1 teaspoon black vinegar
1/2 teaspoon Garlic
1/2 teaspoon Ginger
1/2 teaspoon sesame oil
Pinch of White Pepper

Thickening slurry:

Water and corn starch (I normally use 2 Tablespoons water and 1 Tablespoon corn starch)

Coat Chicken with marinade and set aside.

Make sauce.

Procedures:

1. Steam Broccoli until just tender then rinse with cold water.

2. Add chicken to slowly boiling water. Stir quickly to prevent sticking and turn off heat. Stir for about 2 minutes until chicken is opaque. Remove from water, drain and let cool.

3. Heat wok on high heat, add oil and swirl.

4. Add chicken and cook until it gets just a bit of color.

5. Add sauce when starts to boil add Thickening slurry. When sauce is desired thickness turn off heat and serve.

Who Wants Pig of the Month? #VideoRecipes #PigOfTheMonth

2014-06-12T14:41:00.003-07:00

It all started to know these products through PIG OF THE MONTH WEBSITE. Impressed with the way the Company handled their online system of handling deliveries all over the world. Click this link PIG OF THE MONTH for more information.
to know more about their line of products.

Win A Year's Worth Of Barbecue! Yes, 365 Days Of Texas Ribs, Carolina Pork Through Food Republic

Pig of the Month is a product of a beloved family tradition — one family’s insanely wild goose chase for the best barbecue. Using all the experience, tips and recipes from their many cross-country barbecue road trips plus using a smoking technique that was perfected over many decades, Pig Of The Month was born.

Pig Of The Month recreates favorite barbecues from different regions such as perfectly smoked barbecue ribs, award winning pulled pork, specialty sausages, gourmet bacon, BBQ sides and award winning BBQ sauces all with 100% natural, anti-biotic and hormone free meats and wants to share it with you!

Food Republic is giving away a year's membership to Pig Of The Month BBQ. That's an entire year's worth of ribs, pulled pork, sausage and more meaty treasures. Some would say it's our meatiest giveaway to date. And all you have to do is sign up for our newly designed newsletter. Fill out the form below — we promise it's just a couple of clicks — to be eligible for the drawing.

A year of BBQ Of the Month Club includes:

Month 1: 2 racks Memphis ribs and sauce
Month 2: 2 racks Texas ribs and sauce
Month 3: 2 pounds of pulled pork, and 2 pounds BBQ beef brisket
Month 4: 2 racks Key West ribs and sauce
Month 5: 2 rack Carolina Mustard ribs, and sauce
Month 6: Sausage sampler, varies by season
Month 7: 2 racks dry style ribs and a pound of corned beef
Month 8: 3 pounds assorted flavors of specialty bacon, varies by season
Month 9: A mix of ribs, a side item, and a sweet treat, all vary by season
Month 10: A mix of our specialty items, varies by season. (anything from pork chops, smoked turkey, charcuterie, etc)
Month 11: A mix of our specialty items, varies by season.
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Easy Oven Baked Tender Beef BBQ Ribs #VideoRecipes

2014-06-08T02:05:00.000-07:00

Easy Oven Baked Tender Beef BBQ Ribs #VideoRecipes

Ingredients:

2 slabs of meaty beef ribs, ribs separated
2 cups of commercial bbq sauce, or homemade bbq sauce
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon lemon pepper seasoning

Procedures:

Combine the dry ingredients and season the ribs. Place them in a large freezer bag, or in a non-reactive (glass, plastic or stainless) bowl or pan. Cover with the sauce and marinate for at least 4 hours, preferably overnight. Place the ribs and sauce in a large baking pan, in a single layer.

Cover with a tightly fitting piece of aluminum foil. Be sure the foil does not touch the ribs or sauce. The acidity of the sauce will react with the aluminum, and eat a hole through it. And you'll have liquified aluminum on your ribs, which is just plain unappetizing!
Bake the beef ribs at 250 degrees Fahrenheit for 3 hours and check for doneness. If still tough, continue baking covered for another hour. When the ribs are tender, remove the foil, baste the ribs with the pan liquid, and continue baking for another half hour uncovered.

Baking the ribs in a foil covered pan steams them, a cooking process that does a very good job at tenderizing tough meats. The only more effective way to tenderize the ribs is to cook them in a pressure cooker...but that's another recipe!

Baked beef ribs cooked this way always end up very tender. Use a great tasting bbq sauce and choose meaty ribs.

How To Make Oven Baked BBQ Pork Ribs #VideoRecipes

2014-06-08T01:58:00.000-07:00

How To Make Oven Baked BBQ Pork Ribs #VideoRecipes

Ingredients and Procedures:

1 Preheat the oven to 300 degrees Fahrenheit

2 Spray a broiling pan and its rack with nonstick vegetable spray. Set the broiler pan rack atop the broiler pan.

3 Rinse pork spare ribs under cold water and pat dry with a paper towel. Use country-style pork ribs.

4 Arrange the ribs on the rack in a single layer, without the ribs touching.

5 Sprinkle salt and pepper lightly over the ribs.

6 Pour some barbecue sauce in a cup.

7 Brush the ribs with a light coat of sauce, turn and brush the opposite side. Use the barbecue sauce from the cup. Add more sauce to the cup as needed.

8 Bake the ribs in the oven for three to four hours, or until the meat almost falls from the bone. Paint the ribs with barbecue sauce every half hour or every hour, depending on personal preference. Turn the ribs each time you add sauce. Don't add sauce the last half hour of cooking.

9 Discard the cup of barbecue sauce you used. It will be contaminated from the raw juices transferred from the cooking pork. Don't serve it with the cooked pork ribs. If you want more sauce, use fresh, untainted sauce from the jar.

A Buddhist Pancake #VideoRecipes

2014-06-08T01:49:00.000-07:00

A Buddhist Pancake

Steve Miller's VLOG. This past weekend, Jo and I went into Seoul for the Buddhist Expo. At the expo, they displayed various aspects of temple life and one of the things that really caught my eye was the fried pancakes. I'm a fan of 전 in Korea, but I've never seen it made by hand before. So here is a special video of the volunteers doing just that. The end result is gongjeon. It tasted like a slightly less think bindaetteok. I dug it.

Ingredients:

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed

Procedures:

In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

In another bowl, beat the eggs and then whisk in the milk and vanilla.

Melt the butter in a large cast iron skillet or griddle over medium heat.

Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.

Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.

Yield:4 servings

Homemade Pizza - Pizza Crust Video #VideoRecipes

2014-02-17T04:57:00.000-08:00

Alison Anton, a Certified Nutritional Chef, food writer and culinary instructor through Bauman College of Holistic Nutrition and Culinary Arts in Northern California. I teach cooking and nutrition classes through the Whole Foods Market Salud Cooking School and write a monthly eLetter, also entitled Whole Gourmet Natural Cooking, to a wide audience. Go Articles

Homemade Pizza - Pizza Crust Video

When we think of pizza, most Americans think cheese and pepperoni. Of course there are many popular toppings that branch out from these staples, but in general, we tend not to stray too far from the occasional artichoke heart or sundried tomato.

But think about it... pizza crust is just a simple flatbread. Flatbreads are a staple food all over the world and are eaten with all kinds of traditional ethnic foods, such as Indian curries, peppery African stews, Moroccan harissas, and even with a simple South American breakfast. For these folks, flatbreads are used in the same way that Westerners use forks. So why not make a pizza out of it?

Since the vast majority of Western kids have a positive association with pizza, "making a pizza out of it" is a fabulous way to introduce young children to new and exotic flavors. Not only will the pizza LOOK appealing, the bread will act to soften strong, ethnic spices that may be foreign to the uninitiated palatte. Cheese, of course, can also help soften the blow.

A pizza doesn't have to have cheese on it to make it a "real" pizza, though. Cheese-less pizzas aren't just for vegans and lactose intolerant. My personal favorite is a simple cheese-less pizza loaded instead with pesto, caramelized onions and walnuts (see recipe below). It can be topped with just a dot of feta for the occasional burst of flavor, but cheese is not the highlight of the pizza, as it would be for nearly all American-style pizzas.

Here are just a few creative examples of what can be done for healthier, ethnic or cheese-less pizzas:

Thai Pizza

Base: Thai peanut sauce
Toppings: shredded Napa cabbage and carrots, marinated baked tofu, splash of soy sauce and lime juice, chopped peanuts
Herbs: minced garlic and ginger, fresh cilantro and Thai basil

Fajita Pizza

Base: refried beans, olive oil
Toppings: fajita-style vegetables or meats, quacamole, sour cream, splash of lime juice
Herbs: minced garlic, fresh cilantro

Polish Pizza

Base: saurkraut
Toppings: Polish sausage (or veggie sausage), onion, green pepper, olive oil
Herbs: minced garlic, caraway seeds

Curry Pizza

Base: saag paneer (pureed spinach with cheese)
Toppings: chicken or vegetable curry, cashews
Herbs: minced garlic and ginger, fresh cilantro

MAKING PIZZA AT HOME

Isn't pizza dough hard to make, though?

Actually, no; quite the contrary. Making good crust isn't nearly as much of an art as making good bread. Many people see 'yeast' in the ingredients list and get scared. They think, "Uh oh! I'll have to knead it, and rise it, and shape it and bake it." Yes, but it needs only a few minutes of kneading, and the rising happens by itself. Shaping takes all of a minute and most pizzas only need 12-15 minutes in the oven. The only time-consuming part is waiting for the dough to rise, which happens in about an hour.

It's also cost efficient to make a homemade crust; all that is needed is some flour and water, a packet of yeast, salt, sugar and a touch of olive oil.

,a href="http://wholegourmet.blogspot.com/2007/05/homemade-pizza-pizza-crust-video.html/" target="new">Homemade Pizza Crust Video

3-In-1 Homemade Pizza Crust Recipe

With the right equipment, making pizza at home is fun, fast and friendly. Here are two inexpensive items recommended for homemade crusts that brown evenly and stay light and airy on the inside:

Pizza Stone - A pizza stone is a slab of stone used for baking pizzas and other flatbreads. A pizza stone is the next best thing to a wood-fired brick oven. It helps distribute heat evenly to the bottom and top of the crust, ensuring a perfectly crispy crust that's soft on the inside.

Since it is made of stone, it should be placed in a cool oven and preheated with the oven so that it doesn't crack from the rapid change of temperature. Once preheated, the stone will evenly transfer the heat to the crust. The raw pizza crust is then placed directly onto the stone, without having to remove the stone from the oven.

If you don't have a stone, you can use a pizza pan or the back of a sheet pan for baking pizza. The crust can be shaped right on top of either of these, as these pans do not need to be preheated.

Pizza Peel - This baking shovel has a long handle to keep your hands safe while transporting your pizza to and from the oven. It is a large, thin, wooden or metal spatula that slides the pizza quickly and easily to the pizza stone in the hot oven. The crust can be made directly on top of the pizza peel and then transported to the hot stone.

To help with ease of transport, cornmeal is usually sprinkled on the surface of the shovel before preparing the crust. But wait... move over Mama Mia, a piece of parchment paper on top of the peel works even better! Shape the crust on top of the parchment, then slide the pizza, along with the parchment, onto the pizza stone in the hot oven. The parchment goes right into the oven and easily slides from the pizza peel to the stone. No more smooshed pizzas!

If you don't have a pizza peel, use the back side of a sheet pan with the parchment. The crust will slide right off.

How to Cook Arroz a la Valenciana #VideoRecipes

2014-02-03T23:51:00.001-08:00

Resource: Panlasang Pinoy

Panlasang Pinoy Arroz a la Valenciana

Ingredients:

1-1/2 cup glutinous rice (malagkit)
1-1/2 cup white rice
1-1/2 tsp. salt
5 cup coconut milk
1/2 cup oil
1 young chicken cut into serving pieces
1/4 kg. pork, cut into serving pieces
2 tbsp. garlic, macerated
1 large onion, sliced
1 8-oz can tomato sauce
1 tbsp. salt
1/4 tsp. white pepper
1/4 tsp. paprika
6 potatoes, quartered and fried
1 small can sweet peas
1 red-sweet pepper, sliced
2 hard-boiled eggs, sliced
parsley

Procedures:

1) Boil the malagkit-rice mixture, salt, and coconut milk in a saucepan. Stir once in a while to prevent burning.

2) Fry the chicken-pork pieces in hot oil; set aside.

3)In the same fat, render off color from athlete seeds; discard seeds.

4)Saute garlic, onion, and add tomato sauce. Season with salt and pepper.

5) Add the fried meat and simmer until tender.

6) Add the rice mixture; blend well. Add the rest of the ingredients and combine lightly.

7) Arrange on a platter and garnish with hard-boiled eggs and strips of parsley.

8) Good for 12 persons.

Homemade Bagels Bread #VideoRecipes

2014-02-03T23:43:00.001-08:00

Resource: Susan's Cooking School

Homemade Bagels

Ingredients:

3 1/2 cups (1 pound) unbleached flour (see note below)
3 teaspoons coarse kosher salt, divided
3/4 teaspoon instant yeast
1 tablespoon honey (see note below)
1 cup plus 2 tablespoons room temperature or slightly warm water
1 teaspoon baking soda
1 egg white, optional
Sesame Seeds

Procedures:

(1) Mix the flour, 2 teaspoons of the salt, the yeast, honey, and the water until everything begins to form into dough. You can use a mixer if you like, but it's simpler by hand. It'll be a stiff dough, as there's not much water, but this makes it sturdy enough to withstand a dunk in boiling water later. Feel free to add a bit more water if necessary, but you shouldn't need much.

(2) Let the dough rest for 5 minutes while you find a place in your tiny apartment on which to knead.

(3) Knead on a floured surface for about 3 minutes -- the dough will get smooth, a little tacky.

(4) Now put your lovely little dough ball into an oiled boil, cover it with plastic wrap, and let it hang in the fridge for a few hours, or at least an hour. (I've left it for both 45 minutes and 4 hours, and both batches turned out fine.)

(5) When you're ready to shape the bagels, line a baking sheet with lightly greased parchment paper. Then remove the dough from the fridge, and cut it into 6 or 8 pieces, depending on how large or small you'd like your bagels to be. (I find that 6 pieces yields my kind of bagel: not puny.) Form each piece into a ball, and then each ball into a 10-inch log, with tapered ends. (Don't use any flour on your surface! You'll need the dough to stick just slightly in order for it to change shape.)

(6) To shape the bagels, place one end of one dough log in between your thumb and forefinger, and then wrap it around the rest of your fingers -- the dough ends should overlap by an inch or two -- and squeeze it slightly to bind it together. Once you do this, you can also roll the ends together on a surface to enhance the seal. Extra security is never a bad thing.

(7) Repeat for all of the bagels, then lightly oil them and cover with plastic wrap. Put them in the fridge to proof overnight. Invite guests over for brunch.

(8) About an hour an a half before you want to bake them, pull the bagels out of the fridge to come to room temperature, and fill a large pot (I use a Dutch oven) with at least 4 inches of water. Cover and bring it to a boil. When it boils, add 1 teaspoon of salt and the baking soda, then turn it down to a simmer.

(9) Crank the oven to 500° F.

(10) Now test the bagels by using the float test: fill a bowl with cold water, and place one bagel in it. If it floats, they're all ready to go. If not, you haven't failed: just return it to the baking sheet and let proof for 15 to 20 minutes more, then do the test again.

(11) Onto the boil. If you do not do this, in the opinion of many, what you're making is not a bagel -- it's a round roll with an unexplained hole. So never skip this step.

(12) Working in batches that will fit in your pot, carefully drop each bagel into the simmering water, let poach for 1 minute, and flip with a slotted spoon or a spider. Poach 30 seconds more, and then return each bagel to the baking sheet.

(13) Sprinkle your bagels with whatever topping you want. To help your toppings stick, use an egg white wash, but the residual water from the poach should do the trick, too. Seeds are great, as is big flake or rock salt. Give every bagel a different topping if you want, just don't leave them plain.

(14) Slip them in the oven and reduce the heat to 450° F. Bake for 8 minutes, rotate the sheet, and bake 8 to 12 minutes more, until the bagels are golden brown. Feel free to check the bottom of the bagels as they cook -- if they're getting too brown, just stick another baking sheet underneath them (a baking stone works, too).

(15) Pull them from the oven, and wait an excruciating 30 minutes before you eat them.

(16) Makes 6 to 8 bagels

Choucroute Garni with the World's Premier Culinary College #VideoRecipes

2013-11-18T03:06:00.001-08:00

How to Make French Choucroute Garnie

Ingredients:

for cured pork ribs
1.5 lbs pork rib tips
2 tbs kosher salt
1 tbs brown sugar
1/4 tsp ground cloves
meat
1 lbs smoked bacon slab (unsliced)
1 1/2 lbs smoked pork chop cut into 2 slices
8 links homemade knackwurst sausage
for choucroute
2 medium onions sliced
2 cloves garlic minced
1 C dry Riesling (or other off-dry white wine)
1 Tbs honey
3 bay leaves
1 Tbs juniper berries
1/2 tsp black peppercorns
1/4 tsp caraway seeds
3 cloves
5 sprigs thyme
1 batch homemade choucroute rinsed and drained
2 C low sodium chicken stock (if you make the stock, don’t add any salt)
8 potatoes peeled
Five weeks before
Make the choucroute (sauerkraut)
Up to 1 week before
Make the Knackwurst and smoke.
Two days before
Cure the pork ribtips by mixing the salt, sugar and cloves and rubbing the mixture into the meat. Put in a ziploc bag and refrigerate until ready to use.
Day of Choucroute Garnie

Procedures:

(1)Preheat the oven to 300 degrees F.

(2)Rinse the cured rib tips. Cut the fatty ends off the slab bacon and chop into 1/4″ thick batons. Cut the rest of the bacon in half lengthwise then slice into 1/2″ thick rectangles. You should end up with 8 pieces about 4″ x 1 1/2″ x 1/2″.

(3)Add the small pieces of bacon fat into a large dutch oven over medium heat and render out some fat. Add the onions and garlic and saute until they are tender, brown and smell sweet. Add the wine, honey, bay leaves, juniper, pepper, caraway, cloves and thyme then bring to a boil.

(4)Add half the sauerkraut and stir to combine. Nestle the ribs into the sauerkraut along with a few pieces of large bacon. Put down some more sauerkraut then lay down the rest of the bacon. Cover with the remaining sauerkraut then pour over the chicken stock.

(5)Cover with a lid and transfer to the oven. Bake for about 1 1/2 hours then add the smoked pork chop on top of the choucroute garnie. Cover and return to the oven until the pork chops are warmed through and the rest of the meat is fork tender (about another 30 minutes).

(5)Add the potatoes to a pot of generously salted water and boil until tender. When the potatoes are almost done, bring a small pot of water to a bare simmer and add the sausages. Allow them to simmer until they plump up, then remove them from the water. Add the sausages on top of the choucroute garnie and return to the oven uncovered for a few minutes to allow the skins on the sausages to crisp.

(6)To serve, lay down a healthy heap of choucroute onto a serving platter and cover with the various cuts of meat. Then surround with the boiled potatoes and garnish with something green.

Creme Caramel - Creamy Baked Caramel Custard Dessert Recipe #VideoRecipes

2013-03-13T02:47:00.003-07:00

Creme Caramel - Creamy Baked Caramel Custard Dessert Recipe

Photo Resource: Foodwishes: pudim by greatkiskadee, on Flickr">

Video Resource:

How to Make an Earthquake Cake -- Dessert Video Recipe #VideoRecipes

2012-12-06T20:50:00.000-08:00

Photo Source: Earthquake Cake by ateam311, on Flickr">

Earthquake Cake

Rich and delicious chocolate cake. After it is done baking, it will have cracks down the middle... like an earthquake!

Ingredients:

1 cup fine coconut
1 cup chocolate chip morsels
1 cup chopped pecans
1 box german chocolate cake mix
1/2 cup butter
1 8-ounce package cream cheese
1 16-ounce box powdered sugar

Directions:

1) Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray.

2) Sprinkle coconut, chocolate chip morsels and chopped pecans in bottom of pan

3) In a mixing bowl, prepare cake mix according to directions on box.

4) Pour cake batter over the coconut/chocolate chip/pecan mixture.

5) In a saucepan, melt together butter and cream cheese. Add powdered sugar and stir until smooth.

6) Pour over cake mixture. Do not spread it in or press it down. Just pour it over the best you can.

7) Bake in oven for about 45 minutes.

Mandarin Orange Cake Video Recipe #VideoRecipes

2012-12-06T19:30:00.000-08:00

Photo soutce: OMG...omg...mandarin orange cake! by jeffreyw, on Flickr">

Light and moist cake that is great for BBQ's and picnics.

Ingredients

Cake:

1 18-ounce box yellow cake mix
1 15-ounce can mandarin oranges, undrained
4 eggs
1/2 cup oil

Mandarin Orange Cake Recipe

Topping:

1 20-ounce can crushed pineapple, drained
1 small box instant vanilla pudding
1 8-ounce container Cool Whip

Directions:

1) Preheat your oven to 350 degrees.

2) Grease and flour a 9x13 baking pan.

3) Mix together yellow cake mix, mandarin oranges, eggs and oil.

4) Pour into prepared pan and bake in oven for 30-35 minutes.

5) Remove from oven and cool completely.

6) To make the topping, mix together drained crushed pineapple and instant vanilla pudding.

7) Fold in Cool Whip.

8) Once cake is completely cool, spread on topping.

9) Store cake in refrigerator.

Homemade Eggplant Parmigiana #VideoRecipes

2012-09-22T07:17:00.000-07:00

Photo Source:Homemade Eggplant Parmigiana by Maria's Italian Kitchen, on Flickr">

Eggplant Parmigiana

Ingredients:

Extra-virgin olive oil
2 large eggplant, about 2 pounds
Salt and pepper
2 cups basic tomato sauce, recipe follows
1 bunch fresh basil leaves, chiffonade
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted under broiler
Directions
Preheat the oven to 450 degrees F.

Using some extra-virgin olive oil, oil a baking sheet.

Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.

Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.

Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately. 4 servings

Basic tomato sauce:

1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

Tomato Sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups

Fish Kinilaw (Raw Tuna Salad) #VideoRecipes

2012-06-09T00:05:00.004-07:00

Kinilaw na Tuna - PanlasangPinoy

Photo Source: "Kinilaw by honeylovex, on Flickr">

Fish Kinilaw (Raw Tuna Salad)

In some parts of the Philippines, they add about 1/2 cup of coconut milk to remove the fishy taste of the fish. In other parts they add slices of cucumber to the dish. Some add slices of fresh tomatoes too. This dish goes perfectly well with Tuna, Mackerel, Cod, milk fish or any meaty fish.

Some even use the small fishes like sardines without the head and tail and sliced lengthwise. This can however be very inconvenient because of the bones. Any kind of fish can be used and the fresher the fish the better. This dish is used as an appetizer.

Ingredients:

1 kg. Fresh Tuna, cubed
1/2 cup finely chopped ginger
3 pieces chili pepper
1/2 cup finely chopped onions
3 Lemons (use the sour ones)
1 cup Vinegar (use the one that is so strong
with water on a 1 to 1 basis)
Cayenne pepper and salt to taste

Procedures:

1) Rinse the fish and slice in cubes. Rinse again the sliced fish with water once and with strong vinegar once but swiftly, then squeeze lightly and discard the juice.

@) Put in a bowl. Sprinkle on top the ginger and the onions. Squeeze out the
juice of 2 lemons on the mixture.

3) Add strong vinegar, the cayenne pepper(crushed) and salt to taste.

4) Mix everything slowly so you don't crush the fish. Check the taste and adjust, if possible.

5) Decorate with slices of lemon on top and sprinkle with chopped onion bulb and onion leaves.

Note: Add fresh chili pepper instead of cayenne pepper. You can adjust the spiciness according to your taste.

Chicken Cordon Bleu Pasta

2012-06-08T23:03:00.000-07:00

How to prepare Chicken Cordon Bleu -- MAC and ME Cooking Show

Photo Source: "Chicken Cordon Bleu Pasta by swampkitty, on Flickr">

The flavors of the classic French recipe are recast in this simple pasta dish. We used roasted or grilled chicken purchased in the meat department to speed things up.

Ingredients:

• 8 ounces uncooked medium egg noodles
• 1/4 cup all-purpose flour
• 2 cups fat-free milk, divided
• ½ cup cream cheese
• 1 tbsp unsalted butter
• 1 tablespoon Dijon mustard
• 1 1/2 cups (6 ounces) shredded cheese
• 2 cups chopped roasted skinless, boneless chicken breasts
• 1 cup frozen peas, thawed
• 1 cup (4 ounces) diced lean deli ham
• 1/4 teaspoon black pepper

Procedures:

1) Cook noodles according to package directions, omitting salt and fat.

2) While cooking noodles, lightly spoon flour into a dry measuring cup, and level with a knife.

3) Combine flour, cream cheese, unsalted butter and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low.

4) Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.

5) Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup noodles)

Note: Try to control the consistency of the sauce. Your choice is the most appropriate one.

Tuna Salad Wrap

2012-06-08T22:22:00.000-07:00

Quick Tuna Salad Wrap

Photo Source: "Tuna salad (mayo) wrap by wmgregory, on Flickr">

Ingredients:

1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons water
2 tablespoons extra virgin olive oil
2 cans water-packed light tuna, drained, about 12 ounces
2 tablespoons chopped mixed olives
2 tablespoons capers
1/4 cup diced red or yellow bell peppers
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 teaspoon lemon peel
1/4 teaspoon freshly ground black pepper
4 10-inch whole-wheat tortilla
8 slices tomato
4 large lettuce leaves

Procedures:

1) In a large bowl, combine vinegar, lemon juice, water and olive oil. Add tuna, capers, olives, bell peppers, chives, parsley, lemon peel and black pepper and stir until well combined.

2) Place 1/2 cup of salad into tortilla. Add one lettuce leaf and 2 tomato slices. Roll burrito style, leaving one end open.

3) Serves 4 serving

Thai Pancakes Polamai #VideoRecipes

2012-06-08T21:34:00.001-07:00

Thai Pancakes Polamai #VideoRecipes

These Thai pancakes are filled with an exotic array of tropical fruits. Decorate lavishly with tropical flowers or mint sprigs. Serves 4

Ingredients:

Batter:

125 g/ 4 oz/ 1 cup plain flour
Pinch of salt
1 egg
1 egg yolk
300 ml/ ½ pint/ 1 ¼ cups coconut milk
4 tsp vegetable oil, plus oil for frying

Filling:

1 banana
1 papaya
Juice of 1 lime
2 passion fruit
1 mango, peeled, stoned and sliced
4 lychees, stoned and halved
1 – 2 tbsp honey
Flowers or mint sprigs, to decorate

Procedures:

• To make the batter, sift the flour into a bowl with the salt. Make a well in the center, add the egg and egg yolk and a little of the coconut milk. Gradually draw the flour into the egg mixture, beating well and gradually adding the remaining coconut milk to make a smooth batter. Add the oil and mix well. Cover and chill for 30 minutes.

• To make the filling, peel and slice the banana and place in a bowl. Peel and slice the papaya, remove and discard the seeds then cut into bite-sized chunks. Add to the banana with the lime juice and mix well to coat.

• Cut the passion fruit in half and scoop out the flesh and seeds into the fruit bowl. Add the mango, lychees and honey and mix well.

• To make the pancakes, heat a little oil in a 15 cm/6 inch crepe or frying pan. Pour in just enough of the pancake batter to cover the base of the pan and tilt so that it spreads thinly and evenly. Cook until the pancake is just set and the underside is lightly browned, turn and briefly cook the other side. Remove from the pan and keep warm. Repeat with the remaining batter to make a total of 8 pancakes.

• To serve, place a little of the prepared fruit filling along the center of each pancake and then, using both hands, roll it into a cone shape. Lay seam-side down on warmed serving plates, allowing 2 pancakes per serving.

• Serve the stuffed pancakes at once, decorated with flowers and mint sprigs, if liked.

Traditional Pizza Dough #VideoRecipes

2012-06-07T08:41:00.001-07:00

Traditional Pizza Dough #VideoRecipes

A traditional way of making pizza dough for a 15-inch pizza and select toppings of your choice.

Ingredients:

• 1 (1/4-ounce) envelope active dry yeast
• 2 teaspoons sugar
• 1 1/4 cups warm water (105 degrees F to 115 degrees F)
• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil
• Cornmeal

Procedures:

1. Combine yeast, sugar, and water in a 2-cup liquid-measuring cup; let stand for 5 minutes.

2. In work bowl of a food processor, combine flour and salt. Pulse several times to combine. With processor running, slowly add yeast mixture and oil. Continue running processor until mixture is combined and forms a ball.

3. On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, for 1 hour, or until dough is doubled in bulk.

4. Preheat oven to 450 degrees F.

5. Punch dough down; knead lightly 4 or 5 times. Roll dough into an 18-inch circle.

6. Spray a 15-inch pizza stone or 15-inch pizza tray lightly with cooking spray; sprinkle with cornmeal. Place dough round on top of stone, folding edges over to fit stone. Prick dough with a fork. Or, put in a pizza tray and put inside the oven (if you’re not using stone.)

7. Top with desired sauce and toppings. Bake for 15 to 20 minutes, or until lightly browned.

8. Serves 1 (15-inch) pizza.