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Bacon explosion: where's the beef?
We jumped on the bacon explosion bandwagon! The name says it all, it combines two of America's favorite things: bacon and explosions. http://www.examiner.com/x-2261-SF-Food-Examiner
Added: 2177 days ago From cheftube
global.duration: 120.00
Views: 2217 | Comments: 0
Beef Stroganoff Recipe - The Best Beef Stroganoff
Learn how to make a Beef Stroganoff Recipe! Visit http://foodwishes.blogspot.com/2011/03/no-russian-this-beef-stroganoff-recipe.html for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Beef Stroganoff Recipe!
Added: 2213 days ago From cheftube
global.duration: 317.00
Views: 2436 | Comments: 0
Beef Strogonoff David's Recipe!
Delicious beef strogonoff in three minutes, with thanks to Gordon Ramsay for stylistic inspiration.
Added: 2213 days ago From cheftube
global.duration: 349.00
Views: 1300 | Comments: 0
Beef Wellington
Beef Wellington video is one of 100s that are available to license on http://vidvend.com/ which has stock cooking video to license for brands and individuals looking for video content. You can license recipes, tips and general cooking videos on Vidvend
Added: 2952 days ago From cheftube
global.duration: 530.00
Views: 2057 | Comments: 0
Cabbage Rolls-Crock Pot
Visit my blog at www.overthekitchencounter.com for more info on cooking and crafts! Here is an old-fashioned recipe for cabbage rolls which can be baked in the oven or a crock pot. 1 large cabbage 1 pound ground meat (pork and/or beef) 1/2 cup cooked rice 1-1/2 tsp salt pepper 1/2 tsp thyme 1/2 tsp paprika 1/4 tsp marjoram 2 eggs, beaten 1 clove garlic, chopped 1 cup finely chopped onions 1 large can tomato sauce
Added: 2497 days ago From cheftube
global.duration: 458.00
Views: 3284 | Comments: 0
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: 2963 days ago From luvcookin
global.duration: 308.00
Views: 6227 | Comments: 0
Cooking Tips : How to Chop Leek
Kitchen Tips: How to Chop Leek. Basic cooking techniques and tips for Chopping Leek
Added: 2964 days ago From cheftube
global.duration: 42.00
Views: 2887 | Comments: 0
Corned Beef
Tips and techniques for roasting great corned beef from Chef Mick Rosacci of Tony's Markets in the Denver Metro area.
Added: 2602 days ago From tonysmarket
global.duration: 123.86
Views: 1914 | Comments: 0
Corned Beef and Cabbage - St. Patricks Meal
Get the full story! Visit http://foodwishes.com, to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
Added: 2805 days ago From cheftube
global.duration: 186.00
Views: 1960 | Comments: 0
Corned Beef Boiled Dinner in the Crock-Pot
http://TheFrugalChef.com. Just in time for St. Patty's day - boiled corned beef dinner. Great for anytime! Place it in the Crock-Pot and forget about it!
Added: 2805 days ago From cheftube
global.duration: 251.00
Views: 2671 | 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: 2817 days ago From luvcookin
global.duration: 225.00
Views: 2278 | Comments: 0
Demi Glace - Chef Ron's Lamb
Pinot Noir (Lamb) Demi Glace The Executive Chef la Alta Cucina Video-recipe Series: Episode 1-E: Lamb Demi Glace ½ tsp good Olive Oil At least 24 ounces lamb Trimmings (Can add some beef to make weight) 12 ounces best available Pinor Nior Wine 2 quarts Clear Cold Water 1 Vidalia onion split in half 1 small head celery, rough chop 1 bag baby carrots (12 oz) 2 clove garlic 2 sprig thyme Few Sprigs Parsley (Flat) 1 sprig rosemary Several peppercorns 2 bay leaves Several Juniper berries 3-4 Tsp arrowroot 1 Tsp whole butter (I said Butter! NO substitutions, dammit!) Salt & pepper to taste Grease a half sheet pan (or large cookie sheet- NOT TEFLON COATED) with olive oil. Press onion halves into pan, cut-side down. Arrange lamb scraps & trimmings around pan- fattier pieces place fat side down against pan. Cover meat with carrots, celery Put garlic cloves in a corner- on pan surface ROAST at high heat for 40-60 minutes, until onions caramelize, veggies are dark, dark brown, and meat has crisped (border-line burnt) CAREFULLY drain grease from pan. Scrape contents of pan into 6 qt stock pot (or larger) Place pan on the fire, deglaze pan with wine, gently scraping all bits off pan bottom with spatula- Add wine/pan mix to stock pot If pan is not clean douse with water, and continue to scrape off roasted bits into stock pot- then add remainder of water into pot Add bay leaf, peppercorns, thyme, rosemary, Parsley, juniper berries to stock (Make a Bouquet Garni- if you want to get all frenchified) Bring to boil- then back down to simmer, scumming every 10 minutes or so- cooking at least 90 minutes. If stock gets too low (below solids line in pot) just add water to top of solids When color deepens, and stock is flavorful, drain through a sieve- pressing out stock with a ladle Allow to stand for 30 minutes (or refrigerate overnight) then remove fat-cap with ladle off top Run stock thru cheese-cloth Bring back to the low boil, and scum Add 3 tsp of water to 3 Tsp arrowroot, whisk to smooth SLOWLY add Arrowroot mix into boiling stock, (only as much as required) whisking hard , until thickens to cover spoon Lower heat to simmer, scum-out Arrowroot Mount a nut of butter moments before serving Yeild: About 18 fl ounces of WOW
Added: 2867 days ago From cheftube
global.duration: 547.00
Views: 2460 | Comments: 0
Dry Aged Steak
Master Butcher Jeffrey Ruhalter of Jeffrey's Meat Market talks with a customer about Dry Aged Meat.
Added: 2928 days ago From cheftube
global.duration: 227.00
Views: 1732 | Comments: 0
FILET MIGNON AND TWICE BAKED POTATO-THA BACHELOR CHEF MAKES
Chris uses two five ounce pieces of beef tenderloin(Center-cut choice). If Filet mignon is not in the budget you could use another semi tender cut of meat. The twice baked potato was stuffed with flavors of roasted garlic,sour cream,cheese and chives. Asparagus was sauteed in bacon and de-glazed with balsamic vinegar (You could use red wine instead). This is a modern take on an american classic.
Added: 2492 days ago From cheftube
global.duration: 382.00
Views: 1908 | Comments: 0
Filet Mignon with Pinot Noir Sauce
Here's one that great for that special occasion. Give it a try, you'll love it
Added: 2492 days ago From cheftube
global.duration: 440.00
Views: 2140 | Comments: 0
Fried Beef Pancakes / Cooking Chinese food / 牛肉饼
Fried beef pancakes are similar to meat pies, but are much easier to make. Their taste is about the same, as well as the texture. The outer crust of these beef pancakes are crunchy, but the inside is soft and tender. These are absolutely delicious. :)
Added: 1578 days ago From cheftube
global.duration: 250.00
Views: 266705 | Comments: 0
Grilled T-Bone Steak Recipe from the BBQ Pit Boys
One of the best tasting cuts of Beef Steak available is the T Bone Steak. It's actually two steaks in one, the larger portion on the bone is the Strip steak, and the smaller side is the Tenderloin. One of the BBQ Pit Boys demonstrates how to barbecue this prized cut of beef to perfection! You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com ---
Added: 2796 days ago From cheftube
global.duration: 244.00
Views: 2507 | Comments: 0
Grilling Steak Basics-Flank Steak
Getting perfectly cooked juicy steaks is easy once you know the basics. The Kraft Kitchens Expert will show you how to work the grill like a master and deliver mouth-watering steaks every time. See more recipes http://www.kraftfoods.com/kf/cookingschool/videos/videoplayer.htm?vid=66
Added: 2773 days ago From cheftube
global.duration: 184.00
Views: 1585 | Comments: 0
How to Make Temaki Sushi (Japanese Hand Roll Sushi)
Ingredients for Temaki Sushi (serves 3) 300ml Rice (10 1/2 oz) 300ml Water (10 1/2 oz) 1 tbsp Sake 5x5cm Kombu Kelp (2x2 inches) 2 tbsp Roasted White Sesame Seeds A Little Ginger 40ml Rice Vinegar (2 tbsp & 2 tsp) 1/2 tbsp Sugar 1 tsp Salt 2 Eggs 2 tsp Sugar A Bit of Salt 4 Srimps 100g Chu-Toro - Medium Fatty Tuna (3 1/2 oz) 100g Kampachi - Greater Amberjack (3 1/2 oz) 100g Fatty Salmon (3 1/2 oz) 1 Precooked Anago - Conger Eel 2 Scallops 1 Cuttlefish Looseleaf Lettuce Newly Harvested Onion Radish Sprouts 1/2 Cucumber 50g Takuan - Pickled Daikon Radish (2 oz) 50g Nagaimo - Japanese Mountain Yam (2 oz) 10 Shiso Leaves - Beefsteak Leaves Toasted Nori - Toasted Laver Seaweed Gari - Sushi Ginger Mayonnaise Wasabi - Grated Japanese Horseradish Soy Sauce How to Make Steamed Rice Wash 300ml rice (10 1/2 oz) and drain the rice in a sieve basket. Put the rice in a rice cooker, and add 300ml water (10 1/2 oz), 1 tbsp sake and 5x5cm kombu kelp (2x2 inches). Let the rice soak in the water for 30 minutes and turn on the rice cooker. About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat http://creativecommons.org/licenses/by-sa/3.0/
Added: 2963 days ago From luvcookin
global.duration: 364.00
Views: 1805 | Comments: 0
Jeffrey Ruhalter how to butcher a pig
Gourmet Magazine interview with Master Butcher Jeffrey Ruhalter of Jeffrey's Meat Market on how to butcher a pig.
Added: 2928 days ago From cheftube
global.duration: 520.00
Views: 2167 | Comments: 0
 
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