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Ching He Huang/Chinese Food Made Easy/Cooking for family/'Lion head' meatballs
Ching He Huang/Chinese Food Made Easy/Cooking for family 'Lion head' meatballs Ching makes a dish named after the way it's served, surrounded by Chinese cabbage: the meatball is said to resemble a lion's head, while the cabbage is the lion's mane. Ingredients For the meatballs 500g/1lb 2oz beef mince 4 garlic cloves, finely chopped 2 tbsp grated fresh root ginger 2 spring onions, finely chopped pinch sea salt 1 tbsp Shaoxing rice wine or dry sherry (or more, to taste) 2 tbsp light soy sauce 1 tbsp toasted sesame oil 1 free-range egg, beaten 1 tbsp cornflour pinch ground white pepper For the finished dish 100ml/3½fl oz groundnut oil 750ml/1¼ pint vegetable stock 300g/11oz Chinese leaf, quartered lengthways 3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced) 1 tbsp light soy sauce 1 tbsp cornflour, mixed with 2 tbsp cold water (optional) sea salt and ground white pepper 2 large spring onions, sliced dash sesame oil (optional) Method 1. For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine. 2. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture. 3. For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over. 4. Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened. 5. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately.
Added: 3602 days ago From luvcookin
Views: 10131 | Comments: 0
Thai Pineapple Fried Rice ข้าวผัดสับปะรด
Thai Pineapple Fried Rice : Khao Pad Sub Pa Rod : ข้าวผัดสับปะรด Get and Print recipe here: http://kitchenaholics.blogspot.com/2012/04/thai-pineapple-fried-rice.html ---------------------- ★ Visit our BLOG for more recipes ★ http://kitchenaholics.blogspot.com/ ★ Subscribe us on YouTube ★ http://www.youtube.com/user/Kitchenaholics ★ Follow us on Twitter ★ http://twitter.com/KitchenAholics ★ Google+ ★ http://gplus.to/KitchenAholics ★ Like our Facebook fan page ★ http://www.facebook.com/KitchenAholics ---------------------- Ingredient: (1 serving) 1 C. Cooked Thai Jasmine Rice ½ C. Pineapple (fresh is better but canned is work too) ¼ C. Onion ¼ C. Tomato 2 slices Ham (or shrimp, chicken, whatever you like) 1 clove Garlic 1 Spring Onion 1 tbs. Oyster sauce 1 ts. Fish sauce 1 ts. Soy sauce ½ ts. Sugar 1 tbs. Butter Black Pepper ---------------------- ส่วนผสม: (สำหรับ 1 ที่) ข้าวสวย 1 ถ้วย สับปะรด ½ ถ้วย (แบบสดหรือ กระป๋องก็ได้เหมือนกัน) หัวหอมใหญ่ ¼ ถ้วย มะเขือกเทศ ¼ ถ้วย แฮม 2 แผ่น (ใช้ กุ้ง หมู ไก่ หรืออื่นๆ แทนก็ได้) กระเทียม 1 กลีบ ต้นหอม 1 ต้น ซอสหอยนางรม 1 ช้อนโต๊ะ น้ำปลา 1 ช้อนชา ซีอิ๊วขาว 1 ช้อนชา น้ำตาล ½ ช้อนชา เนยจืด 1 ช้อนโต๊ะ พริกไทย ---------------------- Thank you so much for watching ^____^ Music by: http://freeplaymusic.com/
Added: 2691 days ago From Kitchenaholics
Views: 5036 | Comments: 0
Tom Yum Pizza : พิซซ่าต้มยำ
Tom Yum Pizza : พิซซ่าต้มยำ Thai love international food, so we made this as a Thai fusion dish, yeh! Tom Yum flavor is my favorite ^_____^ You can use pre-made Tom Yum sauce which you can find in Asian market but I think fresh ingredients is much more aromatic, more tasty and more delicious! Read more information and print this recipe at ---------------------- ★ Visit our BLOG for more recipes ★ http://kitchenaholics.blogspot.com/ ★ Subscribe us on YouTube ★ http://www.youtube.com/user/Kitchenaholics ★ Follow us on Twitter ★ http://twitter.com/KitchenAholics ★ Google+ ★ http://gplus.to/KitchenAholics ★ Like our Facebook fan page ★ http://www.facebook.com/KitchenAholics Music : http://freeplaymusic.com/ ---------------------- Ingredients: (1 small pizza around 9") 1 part of my small pizza dough 1 ts. crushed galangal 1 ts. crushed shallot 3 ts. chopped lemongrass 1 ts. chopped red chili (or as much as you prefer) 2 ts. Thai chilli paste 3 ts. lime juice 1 ts. fish sauce kaffir lime leave olive oil for brushing ส่วนผสม: (สำหรับพิซซ่าขนาดเล็ก 1 ถาด หรือขนาดประมาณ 9 นิ้ว) แป้งพิซซ่า 1 ส่วน ข่าขูดฝอย 1 ช้อนชา หอมแดงขูด 1 ช้อนชา ตะไคร้ซอย 3 ช้อนชา พริกแดงสับ 1 ช้อนชา (หรือมากน้อยตามชอบ) พริกเผา 2 ช้อนชา น้ำมะนาว 3 ช้อนชา น้ำปลา 1 ช้อนชา ใบมะกรูดซอย น้ำมันมะกอกสำหรับทาแป้งพิซซ่า
Added: 2639 days ago From Kitchenaholics
Views: 4586 | Comments: 0
Bruschetta with Fresh Ricotta and White Truffle Honey
Rosario Safina, founder of daRosario Organics, makes a quick, impressive appetizer of ricotta-topped bruschetta drizzled with organic honey made with REAL truffles. For more info, go to darosario.com
Added: 3183 days ago From darosarionyc
Views: 3891 | Comments: 0
Rum baba - original Italian Recipe
Rum soaked cakes from the Neapolitan cookbook -- enjoy these boozy delights from GialloZafferano, Italy's #1 food website. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 *** Welcome to the GialloZafferano kitchen. I'm Sonia and today we'll be making a dessert that exemplifies Neapolitan cuisine: Baba. Let's see what we'll need • 2 cups of flour • 4 large eggs • 1 tsp of salt • 2.5 tbsp of sugar • 1 and 1/3 tbsp of yeast • 9 tbsp of room temperature butter • ¼ cup of milk And for the syrup: • 2 cups of water • 2 and ½ cups of sugar • A glass of rum • And 2 tablespoons of apricot jam for coating the baba Let's make our baba! The first thing to do is to pour the yeast into a small bowl. Now, add two teaspoons of sugar and some warm milk. Mix for a little and then wait until a foam forms on the surface. To make the baba, you need a mixer with a bread-hook attachment. Add the flour to the bowl, then close and turn the mixer on a slow speed. Now add the salt to the beat eggs, mix together and then add to the mixer bowl. Now you can add the yeast mixture. Leave it to mix together completely at a gentle speed and then turn it off and with a spatula move any mixture on the sides of the bowl into the centre so every bit of the flour has been mixed in. While you're putting together the dough, let the butter soften in a bowl and add the remaining sugar. When you've mixed this together, you can add this to the dough which is still being worked in the mixer. The kitchen mixer is finished bringing everything together. This is the consistency you should be looking for. Now we need to add the butter and sugar mixture while the hook is going at a fast speed. Close it up again, start the mixer and add the butter. Now that we've finished the batter, add it to a bowl which should be buttered. Pour it in and afterwards cover the bowl with some plastic wrap and let it rise in a very warm place (about 75 degrees F) for about an hour and a half and until the mix has doubled in size. After an hour and a half, our baba batter looks like this. As you can see it's grown quite a bit. Get rid of the plastic wrap and then with a ladle...voila! it's fallen back to its original size. Don't worry about this -- it's normal. Now scoop your batter into baba moulds which should be floured and buttered beforehand . Fill them halfway like this. With this amount of batter, you'll make about 12 baba. These moulds are about 2 and a third inches high and have a one and a half inch diameter at the base. Here we are. All 12 moulds are filled halfway. Leave them to rest on a baking sheet for about 20 minutes and then they're ready to be baked in an oven preheated to 200c. After 10 minutes at this temperature, lower the heat to 180 degrees and bake for another 10 minutes. In this sauce pan I'm making the syrup for the baba. Put the water up to boil and then add the sugar and dissolve the sugar completely. Now you can add the rum. You can also replace this with limoncello if you'd like. Here are our baba out of the oven and cooled. In this pot I've heated some of the syrup and I've added two baba to soak. Once the cakes are well soaked take them out and press them a bit. After this, you can brush them with the apricot jam softened over a low heat. Here are our baba! Now you can choose to cut them in half and fill them with some whipped cream and fresh fruit, or you can pour a bit more rum over them if you'd like them to have a more pronounced rum flavour. From Sonia and GialloZafferano, see you next video recipe!
Added: 2620 days ago From cheftube
Views: 3676 | Comments: 0
Betty's Brown-Sugar-Topped Baked Sweet Potato Recipe
In this video, Betty demonstrates how to make a luscious Brown-Sugar-Topped Baked Sweet Potato to accompany her Southern dinner, including Pecan Crusted Oven Broiled Chicken Breasts, Country-Style Pressure Cooker Green Beans, Morning Coffee Blueberry Muffins, Perfect Pound Cake with Sugar Glaze Topping with Crispy, Sugary Nuts, and Triple Chocolate Frozen Ice Cream Pie (all in other videos, or videos to come soon). Ingredients: 1 (red or white) sweet potato, medium and uniformly-sized cooking oil spray salt (I used fresh ground sea salt.) 3 tablespoons butter, softened to room temperature 1/4 cup light brown sugar Place the sweet potato on a piece of aluminum foil that is large enough to wrap it for baking. Spray the top and bottom of the sweet potato with cooking oil spray. Sprinkle (or grind) salt on the outside of the sweet potato. Place the sweet potato diagonally in the center of the aluminum foil. Wrap the aluminum foil over the top and up at the ends, so that there will be no leaks from the potato in your oven. (I put the wrapped potato on a baking dish.) Place the wrapped sweet potato in a 350 degree oven, and bake for approximately 1 hour, or until soft when squeezed. (Use a potholder to squeeze.) While your sweet potato is baking, make your Brown Sugar Topping: Mix 3 tablespoons softened butter with 1/4 cup brown sugar until smooth. Place in a small serving bowl. When your sweet potato is done, remove it from the oven, remove the foil, and place your baked sweet potato on a nice serving plate. Cut the sweet potato open, and spoon your desired amount of brown sugar topping into the opening. It will melt and drizzle down the sides. Delish!!!
Added: 3198 days ago From cheftube
Views: 3052 | Comments: 0
Garlic Shrimp Recipe
Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore. Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku. At our favorite stop, Giovanni's shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it's almost a perfect replica of Giovanni's shrimp. Mahalo! Hawaiian Shrimp Truck Scampi 10 shell-on U-15 (extra large) shrimp, deveined 1 head (10 cloves) garlic, peeled and roughly chopped 1 cup flour 2 tablespoons paprika 1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes) 1/2 stick clarified butter (see our video recipe) 1/2 teaspoon salt 1/8 cup white wine 2 tablespoons regular butter To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides. Heat saute pan over high heat. Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side. After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color. Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired. Makes 2 servings of 5 jumbo shrimp each. Chef's Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.
Added: 3543 days ago From cheftube
Views: 2705 | Comments: 0
Crab Cakes Benedict
http://www.bettycrocker.com Crab Cake Recipe - How To Make Crab Cakes Benedict Wow guests with a delicious twist to traditional eggs Benedict featuring crab cakes. Ingredients Crab Cakes 1 pounds (16 ounces) fresh, frozen or canned crab meat, rinsed and drained 1 1/2 cups fresh bread crumbs or one large baking potato, cooked and grated 2 large eggs 1/4 cup red or yellow pepper, finely chopped 1/4 cup light mayonnaise 1 tablespoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup flour (for dredging) 1 1/2 cups Panko or traditional breadcrumbs, optional 1/4 cup canola or olive oil 8 large eggs, poached Lightened Lemon-Basil Hollandaise Sauce 1/4 cup water or skim milk 1 tablespoon lemon juice, freshly squeezed 1 slice of white sandwich bread, torn into pieces 1/4 cup butter, melted Salt to taste 3 fresh basil leaves Instructions Rinse and drain crab meat well; remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, one egg, red pepper, mayonnaise, mustard, and salt and pepper to taste. Form into 8 patties, adding a little extra mayo if needed to help the mixture hold together. Place a small amount of flour in a shallow dish and season with salt and pepper. Put the second egg into another shallow dish and mix with a fork. Put the Panko in a third shallow dish. Dredge patties in flour. For extra crispy crab cakes, dip them in beaten egg to coat, then dredge in Panko or breadcrumbs. Cook patties 5 minutes per side or until golden brown. Meanwhile, pour water and lemon juice over the bread cubes; let stand for 5 minutes until the bread absorbs all the liquid and becomes mushy. In a blender or food processor, mix the soaked bread until it turns into a paste. While processor is running drizzle in warm melted butter; process until mixture thickens slightly. Taste and add salt if necessary. Add basil leaves and pulse a few times until the basil is chopped and incorporated. Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce. keywords: how to make crab cakes crab cakes benedict crab cake recipe crab cake sauce recipe
Added: 3371 days ago From luvcookin
Views: 2658 | Comments: 0
Crock Pot White Chicken Chili
Crock pot recipes are always a hit. This white chicken chili recipe is a great way to prepare chicken in a crock pot. It's also super for tailgating or a potluck. Following are the ingredients you will need to prepare this crock pot recipe. We are using a Rival crock pot, but any brand will do. To make a crock pot beef or pork crock pot recipe, just substitute those meats (cooked and shredded) for chicken in this recipe. Chicken Chile Verde - Crock Pot Recipes 2 (9.75 ounce) cans shredded chicken 1 1/2 cups fresh or frozen corn 2 (28 oz.) cans green enchilada sauce 1 (15 oz.) can Northern white beans 4 finely chopped garlic cloves 1 small onion, finely chopped 7 ounces Embasa brand salsa verde 7 ounces diced green chiles 1 handful fresh cilantro leaves, washed and chopped Chef Tip: Soak cilantro in a bowl of water first to remove dirt and sediment. Preheat a pan with 2 tablespoons oil. Next add and saute onion, cilantro and garlic about 2 minutes. Add chicken and mix well. Cook another minute. Coat Crock Pot with cooking spray. Add the rest of the ingredients to the crock pot, including the chicken mixture. Stir well. Set on high and cook about four hours. Soften tortillas on cooktop and fill with chile verde mixture. Top with sour cream, shredded cheese and homemade salsa.
Added: 3455 days ago From luvcookin
Views: 2581 | Comments: 0
Crab Salad Recipe
Studio Laguna Beach Executive Chef Craig Strong prepares a delicious crab salad recipe in this episode of "California Travel Tips" with California travel expert Veronica Hill. This crab appetizer is one of the signature items at Studio, located inside Montage Laguna Beach. The crab and melon salad is made extra special with a homemade mayonnaise recipe that can be tailored to your tastes. First, Chef Strong shows you how to make mayonnaise, followed by a quick and simple preparation of his fresh crab salad, which is perfect for elegant entertaining. The crab meat salad can also be served on its own, but the delicate melon, honey and sherry vinegar accompaniments are not to be missed. For more California travel videos, advice and tips, log on to CaliforniaTravelExpert.com
Added: 3371 days ago From luvcookin
Views: 2498 | Comments: 0
BBQ Shrimp With Crab Meat Stuffing Recipe
It's a Seafood Barbecue feast at the Pit with this Crab Meat Stuffed Jumbo Shrimp recipe. One of the BBQ Pit Boys shows you how quick and easy it is to make this Barbecue fish and seafood favorite, Crab Stuffed Baked Shrimp! Ingredients: -2lbs. Jumbo Shrimp -12-16's or big enough for stuffing -1lb. can lump Crab Meat -1 cup Bread Crumbs -1/4 cup mayonnaise -Unsalted Butter -Onion -Celery -Garlic -Lemon -Parsley Mix ingredients as shown and then stuff into split shrimp. BBQ on indirect heat at 350f for about 15 minutes or just until shrimp loose their opaque color. Add lemon slices and sprinkle with fresh parsley. You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com ---
Added: 3402 days ago From cheftube
Views: 2477 | Comments: 0
Custard Part 2-Alternative Appetites
Renegade Kitchen's Dan Kohler finishes up two enticing gluten-free recipes using Thai Kitchen's Coconut Milk. Frozen chocolate custard is a refreshing treat, while banana and caramel custard is an easy-to-make, but decadent-looking dessert. Alternative Appetites is a video series from the National Foundation for Celiac Awareness, www.CeliacCentral.org.
Added: 2971 days ago From NFCACeliacCentral
Views: 2442 | Comments: 0
Olive Tapenade Recipe - What Is Tapenade?
http://www.cookingrecipestv.com/ - When it comes to bread with dinner it is always olive tapenade for me. No Butter. No olive oil (out of the bottle anyway) - tapenade! Want to know the definition of tapenade? This "how to video recipe" explains what tapenade is and how to make it. Tapenade originates from the south of France where it is used as a condiment often in place of butter or olive oil. Ingredients often include olives, herbs, lemon juice, capers as well as anchovies. My version is simple and easy to make with the help of a food processor and contains only five ingredients: - olives - garlic - Italian parsley - olive oil - fresh ground black pepper Enjoy, Chef Brian CookingRecipesTv.com
Added: 3372 days ago From luvcookin
Views: 2440 | Comments: 0
Cold Peanut Noodles with Shrimp Recipe
Get the Recipe: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001940988 Serve a chilled seafood-and-noodle dish for an easy, Asian-inspired meal in minutes. The noodles absorb the sauce quickly, so serve shortly after tossing all the ingredients together. If you can't find fresh Chinese egg noodles, substitute spaghetti or linguine. Yield: 4 servings (serving size: 2 cups noodle mixture, 1 tablespoon green onions, and 2 tablespoons peanuts) Preparation 1. Combine first 9 ingredients in a large bowl; set aside. 2. Cook noodles in boiling water 1 minute. Add carrots and shrimp; cook 2 minutes or until shrimp are done. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water; drain. Add noodle mixture, bell pepper, and 1/4 cup onions to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy. Sprinkle with remaining 1/4 cup onions and peanuts. Nutritional Information Calories: 486 Fat: 16.9g (sat 2.9g,mono 7g,poly 5.2g) Protein: 30.7g Carbohydrate: 54.7g Fiber: 5.1g Cholesterol: 86mg Iron: 3mg Sodium: 933mg Calcium: 80mg Bruce Weinstein and Mark Scarbrough, Cooking Light, DECEMBER 2009 Get more Dinner Tonight Recipes: http://www.myrecipes.com/dinner-recipes/ Find Even More Recipes: http://www.myrecipes.com/
Added: 2744 days ago From cheftube
Views: 2361 | Comments: 0
Lobster Bisque-Stew's Chef Shorts
Lobster is widely perceived as a summer time treat. What many dont realize is that this favorite crustacean is harvested year round in Maine, which means you dont have to be relaxing barefoot by the beach to enjoy it. In this months Chef Shorts webcasts, Stew Leonards Executive Chef Chaz Fable demonstrates how to make Velvety Lobster Bisque, a silky, smooth puree of fresh-cooked lobster meat, vegetables and spices which can be enjoyed as a soup or delectable sauce for fish dishes, including stuffed sole and seared mahi mahi.
Added: 3527 days ago From cheftube
Views: 2325 | Comments: 0
Mexican Cornbread Recipe - Betty's Skillet Recipe
In this video, Betty demonstrates how to make Mexican cornbread, baked in an iron skillet. Full of cornmeal, eggs, Cheddar cheese, sour cream, whole kernel corn, and chopped green chiles, you can't miss with this one! Ingredients: 2 cups self-rising cornmeal mix (Adjust with cornmeal and flour, and add baking powder and salt, if you cannot find self-rising cornmeal mix.) 1 cup finely shredded Cheddar cheese (You may substitute a different type of cheese, if you like.) 1 cup sour cream 1 cup whole kernel corn, drained 4 oz. can chopped green chiles, drained 2 eggs, well beaten 2 tablespoons vegetable oil (for batter) 2 tablespoon peanut oil (for greasing skillet or baking pan) Heat oven to 400 degrees. Grease a 9-inch square baking pan or a 10-inch oven-proof skillet. (I used an iron skillet and poured 2 tablespoons peanut oil into the bottom and used my hands to spread it over the bottom and around the sides of the skillet. Then, I heated the skillet to a very high heat right before pouring the cornmeal batter in. Do not let the hot oil smoke!) In a large bowl, combine 2 cups self-rising cornmeal mix, 1 cup shredded Cheddar Cheese, 1 cup sour cream, 1 cup whole kernel corn, 4 oz. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. Stir, just until all ingredients are combined. Pour into a hot, greased skillet or baking pan. Bake for 20 minutes, or until golden brown and done. To test for doneness, place a toothpick in the center of the cornbread, and it should come out clean. Immediately remove from oven, and cut into pie-shaped wedges (for skillet) or squares (for baking pan). Serve piping hot with fresh butter! Delicious!!! You can serve this cornbread with Tex-Mex style chili, or a bowl of chili hot beans, or just eat it by itself with butter, along with a cold glass of milk! Its wonderful!!!
Added: 3496 days ago From cheftube
Views: 2281 | Comments: 0
Potato dumplings with little flat beans and fresh tomato [HQ]
Enrico Cordero, owner of "Il Centro" restaurant, in Priocca, Langheshire (Italy) introduces us to some of the most interesting recipes prepaired by the local chef. enjoy!
Added: 3138 days ago From cheftube
Views: 2274 | Comments: 0
Hawaiian Rum Cake
Recipe 1/3 cup raisins 1 tablespoon dark rum 5 tablespoons soft butter 1/2 cup milk 1 tablespoon dry yeast 2 tablespoons sugar 2 eggs 1 2/3 cups flour 1/2 teaspoon salt pineapple (fresh or canned) Rum Syrup 1 cup sugar 1 1/2 cup water 2/3 cup good dark rum 1/2 teaspoon pure vanilla extract
Added: 2744 days ago From cheftube
Views: 2232 | Comments: 0