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Braise Oxtail, Short Ribs, and Other Meats-How to
Braising is a great cooking method as we enter winter. Oxtail stew, braised short ribs, braised rabbit, braised lamb shanks - all are done using this basic and true form of French braising technique. Usually I do a red wine braise, but this time I made Guiness-braised oxtail stew. Um, holy cow!!!
Added: 2600 days ago From cheftube
global.duration: 534.00
Views: 1765 | Comments: 0
Dry Aged Steak
Master Butcher Jeffrey Ruhalter of Jeffrey's Meat Market talks with a customer about Dry Aged Meat.
Added: 3314 days ago From cheftube
global.duration: 227.00
Views: 1910 | Comments: 0
Four Layer Nougat Bars (peanut butter, caramel, chocolate!) Recipe - No Bake
This was found in a Better Homes and Gardens publication. Intro video sequence by Brent Music by Jason Shaw (Audionautix) Line a 9x13" pan with foil and grease the foil. Leave some foil hanging over the ends to use to remove the bars after making them. Base Layer: In a medium saucepan combine 2 cups of chocolate chips and 1 cup of butterscotch chips. Cook and stir over medium low heat until melted. Transfer half the mixture into a small saucepan (set small saucepan aside for now) Stir 2 cups of crisp rice cereal into the larger saucepan until combined and pour the mixture into the prepared pan. Spread out the mixture and pack down, put pan in freezer while you make the second layer. Layer 2 (nougat): In a medium saucepan combine 1 1/4 cups of sugar , 1/3 cup butter and 1/2 cup evaporated milk. Bring to a boil over medium-high heat, once boiling reduce heat to medium and simmer for 5 minutes. Add 1/4 cup butterscotch chips and stir until melted. Remove from heat, stir in one 7oz jar of marshmallow cream and 1/4 cup of creamy peanut butter. Stir in 1 3/4 cups of chopped peanuts. Pour nougat over chilled base layer, spread evenly and put back into the freezer while you make the third layer. Layer 3(caramel): In a large microwave safe bowl put 14oz of caramels (about 50 of the small cube ones you have to unwrap) and add 2 tbsp of evaporated milk. Microwave at full power for 2 minutes stirring every 30 seconds. Pour caramel layer over the nougat layer and return pan to freezer while you make the 4th layer. Layer 4 (chocolate topping): Take the small saucepan that has the chocolate/butterscotch mixture you set aside in step one and add 1/4 peanut butter to it. Cook over medium heat until chocolate and peanut butter are melted together and smooth. Pour this over top of the caramel layer and sprinkle with additional chopped peanuts if desired. Chill the entire thing in the refrigerator for a couple of hours and remove from pan using the tin foil. Slice into bars. Store in the refrigerator in an airtight container.
Added: 2155 days ago From cheftube
global.duration: 524.00
Views: 4248 | Comments: 0
Nigerian Fried Rice-How to Cook
Nigerian Food is yummy! See more Nigerian recipes: See more information about this recipe by clicking "Show More" below. Nigerian Fried Rice written recipe: Facebook Fan page: Watch more Nigerian Rice recipes: There are some instructions written inside the video. To see them, watch the video on a Desktop or Laptop computer, those watching on a mobile device cannot see Youtube annotations. Ingredients •Rice - 3 cigar cups | 750g •Vegetable Oil •Chicken (whole chicken or chicken drumsticks) •Cow Liver (100g) •Plain Yellow Curry Powder -- no chilli (enough to colour the rice) •Green Beans (a handful) •5 medium sized carrots •Salt (to taste) •Onions - 3 medium sized bulbs •Seasoning -- 3 big Maggi/Knorr cubes & Thyme (1 tablespoon) Notes: - Chicken is the best meat for preparing Nigerian Fried Rice. Cut yours into desired pieces. Grilled Chicken video: - If your vegetables are too tough, you may want to boil them for a bit instead of soaking.
Added: 1965 days ago From cheftube
global.duration: 762.00
Views: 3501 | Comments: 0

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