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Blueberry Crisp
Steve McChesney presents a healthy blueberry crisp dessert. Easy cooking in a crock pot. americraftcookware.com
Added: 3830 days ago From luvcookin
global.duration: 259.00
Views: 2111 | Comments: 0
Creamy Potato Soup Recipe
One of America's favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I'm chef Jason Hill of Chef Tips and today we're making a creamy potato soup recipe that's dressed up with smoked gouda cheese. If you can't find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta. Creamy Potato Cheese Soup 1 tablespoon dried basil 1/2 stick (4 tablespoons) butter 2 cups shredded smoked Gouda cheese 6 small red potatoes, diced and reserved in cold water to prevent browning 2 diced carrots 2 diced celery stalks 1 white onion, diced 1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed) 2 cups heavy cream 6 cups chicken broth Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes. Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter. Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes. Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.
Added: 3719 days ago From cheftube
global.duration: 168.00
Views: 2059 | Comments: 0
Creamy Potato Soup Recipe
One of America's favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I'm chef Jason Hill of Chef Tips and today we're making a creamy potato soup recipe that's dressed up with smoked gouda cheese. If you can't find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta. Creamy Potato Cheese Soup 1 tablespoon dried basil 1/2 stick (4 tablespoons) butter 2 cups shredded smoked Gouda cheese 6 small red potatoes, diced and reserved in cold water to prevent browning 2 diced carrots 2 diced celery stalks 1 white onion, diced 1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed) 2 cups heavy cream 6 cups chicken broth Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes. Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter. Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes. Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.
Added: 3600 days ago From luvcookin
global.duration: 168.00
Views: 2003 | Comments: 0
Crock Pot Chicken Cacciatore
Episode 258
Added: 3683 days ago From cheftube
global.duration: 60.00
Views: 2450 | Comments: 0
Crock Pot French's Mustard BBQ Country Ribs Recipe
View and print the recipe here: http://frenchs.com/recipe/slow-cooker-bbq-country-ribs-RE1711.html
Added: 3683 days ago From luvcookin
global.duration: 170.00
Views: 1949 | Comments: 0
Crock Pot Hot Fudge Sundae Cake
Visit my blog at www.overthekitchencounter.com for more ideas on cooking and crafts! Here is a quick and simple recipe for dessert that you can make in your crock pot, freeing up your oven for dinner! This Hot Fudge Sundae cake makes a nice, chocolaty cake with the hot fudge sauce built right in! Serve with vanilla ice cream for a yummy dessert any day of the week! 1 cup flour 1/2 cup sugar 2 Tbsp cocoa 2 tsp baking powder 1/2 tsp salt 1/2 cup milk 2 Tbsp vegetable oil 1 tsp vanilla 1/2 cup chopped nuts (optional) 3/4 cup packed brown sugar 1/4 cup cocoa 1-1/2 cups hot water
Added: 3363 days ago From cheftube
global.duration: 224.00
Views: 1949 | 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: 3683 days ago From luvcookin
global.duration: 225.00
Views: 2594 | Comments: 0
Crock Pot Winter Squash
How to make any kind of winter squash in a crock pot.
Added: 3682 days ago From cheftube
global.duration: 282.00
Views: 1829 | 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: 3732 days ago From cheftube
global.duration: 547.00
Views: 2904 | Comments: 0
Mesquite Smoked Sweet & Tangy Beef Ribs - SmokingPit.com
http://www.SmokingPit.com - Beef rips rubbed down withmastard, Myron Mixon's Jack's Old South hickory dry rub and brown sugar. Smoked low and slow on a Traeger Texas smoker. Misted with apple juice, cinnamon and brown sugar liquid. Sweet & Tangy and tender!
Added: 2102 days ago From cheftube
global.duration: 299.00
Views: 45558 | Comments: 0
Oatmeal in a Crock Pot for Children - Weelicious
Oatmeal in Crock Pot Recipe: http://bit.ly/Oatmeal-Crock-Pot Who isn't in a rush in the morning? Here is great healthy recipe for making oatmeal that you don't have to think about. How easy was that? Post your comments below. Share on Twitter: http://clicktotweet.com/uxGT1 Like us on Facebook: https://www.facebook.com/weelicious Follow on Pinterest: http://pinterest.com/weelicious/ Follow on Twitter: http://twitter.com/weelicious Check out our Website: http://weelicious.com/ Share Cooking with Kids: How to Make Oatmeal in a Crock Pot for Children: http://youtu.be/FPeZc8lgMI4
Added: 2029 days ago From cheftube
global.duration: 206.00
Views: 4432 | Comments: 0
Pumpkin Soup Recipe
I am pleased to present this video about how to make pumpkin soup in slow cooker. For written pumpkin soup recipego to: http://www.recipelion.com/Soup-Recipes/Slow-Cooked-Pumpkin-Soup . For more free easy recipes, cooking tips and tutorials go to http://www.RecipeLion.com
Added: 2714 days ago From cheftube
global.duration: 302.00
Views: 2202 | 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: 2847 days ago From cheftube
global.duration: 395.00
Views: 3745 | Comments: 0
Vegetarian Barley Casserole Recipe - Healthy Vegetarian Recipes On Video
Recipe: http://www.healthyveganrecipes.net/video/barley-casserole-recipe This vegetarian barley casserole recipe came about because of the lack of a stove in the hostel Phil and I are staying at in Florence, Italy. With no heat in our room, we needed something hot for dinner and although an oven takes longer it can make for some fantastic healthy vegetarian recipes. I put together this dish by starting with some barley, an onion and some gorgeous Italian tomatoes. Slow roasting the barley makes it so soft, and it absorbs the wonderful flavor of the Italian herbs and Tuscan vegetables. My special addition was a flavorful balsamic vinegar that brought everything together - you can't leave it out!
Added: 3042 days ago From cheftube
global.duration: 387.00
Views: 3385 | Comments: 0
 
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