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Aloo Dum (Potatoes Curry) Recipe By Manjula
Aloo Dum (Potatoes Curry) Recipe By Manjula http://www.manjulaskitchen.com Ingredients: 4 medium size russet potatoes 2 tablespoon oil 1 teaspoon cumin seed (jeera) 1/8 teaspoon asafetida (hing) 1 tablespoon gram flour (basen) 4 whole red chili 1/4 cup yogurt 1 tablespoon sesame seeds 1 tablespoon coconut powder 1/4 inch of ginger 1 green chili adjust to taste 1 tablespoon coriander powder (dhania) 1 tablespoon funnel seed powder (saunf) 1/2 teaspoon turmeric (haldi) 1/2 teaspoon red chili powder adjust to taste 1/2 teaspoon paprika (dagi or kashmiri mirch) 1 teaspoon salt adjust to taste 1/2 garam masala about 2 tablespoons of chopped cilantro oil to fry
Added: 3655 days ago From luvcookin
global.duration: 484.00
Views: 2609 | Comments: 0
Apple Pie Sundae- Raw Vegan Desserts
In this episode Megan show you how to make pecan oat crumble pie crust, cinnamon hemp seed ice cream and caramel apple filling. Decadently Raw teaches you how to prepare decadently raw food that tastes great and looks fabulous! Megan McMurray is considered by peers to be the "Martha" of raw food and she proves it with amazing recipes and easy to follow tutorials on how the prepare the best raw food ever! www.decadentlyraw.com
Added: 3266 days ago From cheftube
global.duration: 526.00
Views: 1866 | Comments: 0
Apple Pie Sundae- Raw Vegan Desserts
In this episode Megan show you how to make pecan oat crumble pie crust, cinnamon hemp seed ice cream and caramel apple filling. Decadently Raw teaches you how to prepare decadently raw food that tastes great and looks fabulous! Megan McMurray is considered by peers to be the "Martha" of raw food and she proves it with amazing recipes and easy to follow tutorials on how the prepare the best raw food ever! www.decadentlyraw.com
Added: 3266 days ago From cheftube
global.duration: 526.00
Views: 2244 | Comments: 0
Beet Salad with Fresh Blueberries
Delight your tastebuds with this delicious salad made with beets, blueberries, feta cheese and homemade dressing. Add chicken to make a complete meal.
Added: 2796 days ago From videodistribution
global.duration: 126.16
Views: 2263 | Comments: 0
Best BBQ Chicken on the Planet
Watch world champion BBQ chef Joe Davidson prepare his winning chicken recipe. Cooking from Hawaii this time, he adds a bit of a Polynesian twist. This recipe will "broke da mouth" (taste really good). Perfect for the Fourth of July. Filmed on location in Honolulu July 1, 2009. For more recipes, tips and tricks, visit my Web site at http://www.joedavidson.com/Home/tabid/36/Default.aspx
Added: 3463 days ago From cheftube
global.duration: 461.00
Views: 3551 | Comments: 0
Blueberry Green Tea & Smoothie
Delight your tastebuds with green tea or a smoothie with a twist.
Added: 2880 days ago From videodistribution
global.duration: 164.01
Views: 11463 | Comments: 0
Buffalo Chicken Dip
If you're serving buffalo wings, a homemade buffalo chicken dip is a must. This buffalo chicken dip recipe comes together quickly and easily with just a few simple ingredients. To make this buffalo chicken wing dip, mix these ingredients together in a bowl: 4 ounces of blue cheese, crumbled 1/4 cup buttermilk 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon white wine vinegar 1 small crushed clove garlic Worcestershire sauce, salt and pepper to taste Mix well. Transfer to a serving dish and serve with my chicken wings. This buffalo chicken cheese dip is also great on salads or a grilled steak. We hope it becomes your favorite recipe for buffalo chicken dip.
Added: 3546 days ago From cheftube
global.duration: 74.00
Views: 2669 | Comments: 0
Caldillo De Congrio
Is a traditional Chilean fish stew made from Conger eel. Sometimes other fish is used to make the dish. You can find a lot variation on this dish. Quite often you find things like paprika, white wine, milk or cream are added to the dish. Conger may be an ugly fish but it has a very nice taste.
Added: 2770 days ago From powerplantop
global.duration: 309.00
Views: 2070 | Comments: 0
Chili Recipe with Amazing Taste Seasonings
Delicious and memorable chili
Added: 3665 days ago From cheftube
global.duration: 104.00
Views: 4921 | 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: 3663 days ago From luvcookin
global.duration: 308.00
Views: 10161 | 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: 3432 days ago From luvcookin
global.duration: 332.00
Views: 2669 | 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: 3433 days ago From luvcookin
global.duration: 404.00
Views: 2524 | 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: 3566 days ago From cheftube
global.duration: 547.00
Views: 2890 | Comments: 0
Dessert Vodka Drinks featuring Van Gogh flavored vodka
In this Gogh Cast we share several vodka drinks that are a real treat for after dinner. These dessert cocktails feature great tastes and unique combinations of flavored vodka with fruit and ice cream. Walk on the Beach 2 oz Van Gogh Pineapple Vodka Your favorite sliced fruit: pineapple, watermelon, oranges, and strawberries Combine ingredients in bowl and serve Key Lime Pie Martini 2 oz Van Gogh 80-proof Vodka 1/2 oz Licor 43 1/2 oz fresh squeezed lime juice 1/2 oz Roses lime juice Splash of cream Combine, shake and serve. Rim glass with graham cracker crumbs. Garnish with lime wedge. Lemon Cake Martini 2 oz Van Gogh 80-proof Vodka 1 oz Limoncello 1/2 tsp. vanilla extract 1/4 oz simple syrup 1 tbl. lemon zest 1 tsp. whipped topping Combine, shake, serve. Top with whipped cream. Black Forest Cake 1 oz Van Gogh Black Cherry Vodka 1 oz Van Gogh Dutch Chocolate Vodka 1/2 oz Irish Cream 1/2 oz Godiva Chocolate Liqueur 1/2 oz Creme de Cacao Splash of Maraschino Cherry juice Splash of cream Combine, shake, serve. Garnish with a cherry. Espresso Mint Chocolate Chip Treat 1 oz Van Gogh Espresso Vodka or Van Gogh Double Espresso Vodka 2 scoops Mint Chocolate Chip ice cream Pour vodka over ice cream and enjoy. For more vodka drinks, martini recipes and our other Gogh Casts visit us at http://www.vangoghvodka.com
Added: 3564 days ago From cheftube
global.duration: 253.00
Views: 1943 | Comments: 0
Falafel (Sandwich) Recipe by Manjula
Falafel Sandwich Recipe by Manjula http://www.manjulaskitchen.com Ingredients Falafel 1 cup dried chick peas (garbanzo, kabli chana) 2 tablespoon chopped parsley 2 tablespoon chopped cilantro 1 green chili About 1/4 inch piece of ginger 11/2 teaspoon salt adjust to taste 1 teaspoon cumin seeds 1 teaspoon red chili flakes 1/4 cup all purpose flour (plain flour, maida) Also need oil to fry Tahini Sauce 1/4 cup sesame seeds 1 1/4 teaspoon salt adjust to taste 2 tablespoons lemon juice 2 tablespoons olive oil 1/2 teaspoon cumin seeds About 2 tablespoon chopped parsley About 2 tablespoon chopped cilantro 1 green chili adjust to taste About 1/4 cup water use as needed Also Need 2 cups of thinly sliced lettuce 2 medium size chopped tomatoes 1/2 cup chopped cucumber
Added: 3305 days ago From cheftube
global.duration: 544.00
Views: 2284 | 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: 2278 days ago From cheftube
global.duration: 250.00
Views: 269487 | 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: 3604 days ago From cheftube
global.duration: 139.00
Views: 2709 | Comments: 0
Grilled Potato Salad-Thai Kitchen
Like so many dishes, potato salad tastes better when it's homemade. Dan Kohler of Renegade Kitchen shows how to boost the flavor with help from the BBQ. This Grilled Potato Salad isn't just a crowd pleaser; it's also gluten-free./nWatch & Win! Leave a comment telling us your favorite part about grilling season and you'll be entered to win a set of Thai Kitchen's new gluten-free Dipping & All-Purpose Sauces!
Added: 3034 days ago From NFCACeliacCentral
global.duration: 373.94
Views: 2612 | Comments: 0
How to make Red Beans and Rice
How to make Red Beans and Rice with sausage, bacon, onions, creole seasoning, a can of red beans, 1/2 cup of all-purpose flour, and 2 cups of water or milk. Milk gives it a more creamy taste.
Added: 2462 days ago From mattwhiteintx
global.duration: 470.00
Views: 2082 | Comments: 0
Lemon Poppy Seed Sour Cream Cake
Sue Mallick with Food City prepares Pizza Soup, at the Tasteful Creation Cooking School held every Monday Night at Food City Crown Point in Kingsport, TN. For complete recipe instructions visit http://www.foodcity.com. Ingredients: 1 cup butter, 2 1/2 cups sugar, 6 egges, 3 cups flour, 1/4 tsp baking soda, 1 container sour cream, 2 tsp vanilla, 3 tbsp grated lemon peel, 2 tbsp poppy seeds Beat butter until creamy. Add sugar, beating until light and fluffy. Add 1 egg at a time until blended. Stir together flour and baking soda. Add to butter alternately with sour cream until blended, beginning and ending with flour mixture. Stir in vanilla, lemon peel, and poppy seeds. Pour batter into cake pan. Bake at 325 degrees for 1 hour. Cool for 10 minutes, invert onto serving plate and sprinkle with powdered sugar.
Added: 3561 days ago From cheftube
global.duration: 544.00
Views: 2360 | Comments: 0
 
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