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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: 3889 days ago From luvcookin
global.duration: 308.00
Views: 10232 | Comments: 0
Cold Peanut Noodles with Shrimp Recipe
Get the Recipe: 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: Find Even More Recipes:
Added: 3031 days ago From cheftube
global.duration: 151.00
Views: 2422 | Comments: 0
Cook Shrimp in Hawaii
Chef Todd Mohr will boil shrimp heads and tails to create a shrimp boil, shrimp soup, or shrimp sauce from the cooking shrimp he got at the Koloa Fish Market. The flavorful shrimp stock he creates can be used to cook shrimp for shrimp cocktail.
Added: 3743 days ago From cheftube
global.duration: 244.00
Views: 3626 | Comments: 0
Cooking Lobster: Learn How to Cook Lobster If you can boil water, you can cook lobster! Find out how to cook lobster like a pro. You will see the difference between a male and female lobster; see how Maine lobsters are graded and the suggested cooking times for boiling live lobsters.
Added: 3889 days ago From luvcookin
global.duration: 226.00
Views: 2229 | Comments: 0
Cooking Tips : How to Chop Leek
Kitchen Tips: How to Chop Leek. Basic cooking techniques and tips for Chopping Leek
Added: 3889 days ago From cheftube
global.duration: 42.00
Views: 3248 | Comments: 0
Corned Beef Boiled Dinner in the Crock-Pot 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: 3730 days ago From cheftube
global.duration: 251.00
Views: 2951 | 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: 3779 days ago From cheftube
global.duration: 168.00
Views: 2072 | 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: 3659 days ago From luvcookin
global.duration: 168.00
Views: 2009 | 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: 3792 days ago From cheftube
global.duration: 547.00
Views: 2924 | 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: 2694 days ago From cheftube
global.duration: 524.00
Views: 4469 | Comments: 0
Honey Walnut Shrimp Recipe like Panda Express
Honey Walnut Shrimp like Panda Express Ingredients: 1 lb. large shrimp For walnuts: 1/2 cup walnut halves 1/2 cup water 1/2 cup sugar Sauce: 3 tablespoons mayonnaise 1 tablespoon honey 1 tablespoon condensed milk 1 teaspoon lemon juice Batter: 1 egg white 1/2 cup corn starch 1 teaspoon salt Oil for frying Preparation: 1. Peel and deveined the shrimp 2. Rinse the walnut halves with water 3. Add sugar to boiling water 4. Add walnuts when thick and golden brown 5. Boil for 2 minutes dry on parchment paper 6. Coat shrimp in egg white 7. Coat in mixture of corn starch and salt 8. Deep fry until golden brown 9. In clean wok combine all ingredients
Added: 3031 days ago From cheftube
global.duration: 91.00
Views: 2652 | Comments: 0
Lentil Walnut Veggie Burgers - Vegetarian Recipes
How to make Lentil Walnut Veggie Burgers Video. Veggie Burgers are a nutritional alternative to beef burgers. Many people don't think of making their own veggie burgers but they are really easy to make at home. Store bought veggie burgers are nutritional but often very high in sodium and preservatives. You can substitute the eggs in this recipe with "flax eggs" which are a mix of 6 tbsp ground flax to 2 tbsp boiling water. The milk in this recipe can be substituted with either soya milk or rice milk. This makes the recipe completely vegan! Lentils are high in fiber which makes them a good protector against bowel cancer. I recommend organic, low sodium lentils if you are buying canned. They are an excellent source of protein and are an important source of B vitamins, especially B3, which is essential for both a healthy nervous system and digestive system. They are high in iron, zinc and calcium and are a good replacement for red meat. Like meat, the iron in lentils is better absorbed when they are eaten with a good source of vitamin C like leafy green vegetables. Walnuts are an excellent source of omega-3 fatty acids, a special type of fat that is essential for our bodies, but that the body cannot produce. (Re omega 3 see also ) Walnuts are also a very good source of monounsaturated fats. Walnuts contain many powerful antioxidants, including ellagic and gallic acids, pus antioxidant phenols and vitamin E. The minerals copper and manganese are also found in abundance in these tasty nuts.
Added: 3783 days ago From cheftube
global.duration: 307.00
Views: 2291 | Comments: 0
Matzoh Balls-Aunt Rosalie's Perfect
Learn how to make scrumptious matzoh ball soup with master chef Rosalie Waldman, the best Jewish cook on Long Island. AUNT ROSALIE'S MATZOH BALLS 4 eggs, well beaten ½ cup water Beat together well. Add 3 tablespoons rendered chicken fat 1 teaspoon salt Few dashes black pepper 1½ cups matzoh meal Mix in metal bowl and refrigerator one half hour or more. Shape into balls with wet hands. Don't add more meal. You'll get cannon balls! Gently place balls in salted boiling water and wait until they rise to the top. Transfer to your hot chicken soup broth. ENJOY!
Added: 3238 days ago From cheftube
global.duration: 539.00
Views: 1872 | Comments: 0
Moroccan Orange and almond cake
Flourless Orange and Almond Cake is a classic Maimouna dessert drawing on the Moroccan traditions where citrus is more available. Ingredients 2 oranges 6 eggs 250g caster sugar 250g almond meal 1tsp baking powder Extra caster sugar for dusting before baking Icing sugar for dusting after baking Margarine or oil spray (for greasing the pan) Preparation Wash oranges and place unpeeled, in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool. This can be done ahead of time. Preheat oven to 190°C. Break 6 eggs into a mixing bowl or blender. Add caster sugar and beat or blend together. Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and baking powder and blend. Grease a 20 cm spring form baking pan with margarine (or vegetable oil spray) and dust with caster sugar. Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour to an hour and a half or until the top is golden brown. Dust with icing sugar to serve. SBS FOOD SAFARI
Added: 3686 days ago From cheftube
global.duration: 78.00
Views: 1684 | 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: 2503 days ago From cheftube
global.duration: 762.00
Views: 3720 | 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 *** 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: 2907 days ago From cheftube
global.duration: 395.00
Views: 3762 | Comments: 0
Tortilla Soup
Here in Southern California, Mexican food is as common as burgers and fries. But for a really authentic Mexican restaurant, head to Olvera Street in Downtown Los Angeles. During my visit to Olvera Street, I enjoyed some great Mexican recipes, from the crunchy beef taquitos at Cielito Lindo, to the soft carne asada tacos at La Noche Buena. I ended my visit with some homemade churros, dusted in cinnamon and sugar. They're the ultimate portable dessert! One of the dishes I enjoyed most was tortilla soup which can be made several ways. Today we are making Chicken Tortilla Soup. Now let's get started on this easy tortilla soup recipe. If you have leftover chicken or leftover turkey making mexican tortilla soup is a great way to use up your leftovers for a second meal. After roasting a chicken (and eating most of it), I've still got plenty of great meat I can peel off. Make sure you only get the meat. You don't want any chicken fat, which does not have much flavor. Cut into bite size pieces. You'll want roughly 2 cups of diced chicken. After I dice up the cooked chicken it's time to get the rest of the ingredients together. Here is the recipe: 2 cups diced cooked chicken 2 tablespoons butter 2 celery stalks, sliced 2 carrots, sliced Half an onion, chopped Small bunch of cilantro leaves, roughly chopped 2 cloves garlic, minced 1/4 teaspoon cayenne pepper 1/2 teaspoon dried oregano 1 tablespoon ground cumin 1 tablespoon ground chili powder 15 ounce can tomato sauce 2 quarts chicken stock or broth Topping: 1 avocado, sliced into lengthwise strips 1/2 cup shredded cheddar cheese 2 corn tortillas, cut into strips and fried (You can cheat with crumbled tortilla chips) Preheat your soup pot on medium high. Add butter. Melt it down, and add the carrots, celery and onion. Stir down for 3 minutes. Add garlic and cilantro. Stir another minute. Add diced cooked chicken and spices. Stir another minute, coating the chicken with the spices. Add tomato sauce. Let thicken for a couple minutes, then add the broth or stock. Bring back to a rapid boil, then set heat to low and simmer uncovered for about 30 minutes. While the soup is simmering, fry your tortilla strips at 375 degrees about 1-2 minutes. Drain and set aside. You can also shred the cheese and slice the avocado at this time. After 30 minutes, check the soup. Add salt to taste. I don't usually add more than a teaspoon of salt. Garnish with tortilla strips, shredded cheese and avocado wedges. Enjoy! For more recipes and videos, go to
Added: 3840 days ago From cheftube
global.duration: 242.00
Views: 3536 | Comments: 0
Updated Beef with Broccoli
I have updated my Beef with Broccoli recipe. This is a lot better than the first one. 6 oz sliced beef (I used Flank Steak) Marinade: 1/2 Tablespoon Rice Wine 1/2 Tablespoon Dark Soy Sauce 1 Tablespoon Corn Starch Sauce: 1/4 Cup chicken Stock 1 Tablespoon Hoisin Sauce 1 Tablespoon Oyster Sauce 1 Tablespoon Brown Sugar 1/2 Tablespoon Dark Soy sauce 1 teaspoon Sesame oil Sliced Onion 1 teaspoon Garlic 1/2 teaspoon Ginger Blanched Broccoli Peanut Oil Corn Starch Slurry. Add marinade to beef, let sit 30 minutes or so. Add peanut oil to hot wok and swirl. Add meat to wok and sear. Cook to about 80% done and remove. Add onion to wok when it starts to get some color add ginger and garlic. When fragrant add sauce. Heat sauce until it starts to boil then return meat. Add broccoli and mix. Add some of the corn starch slurry.
Added: 2996 days ago From powerplantop
global.duration: 639.00
Views: 1982 | Comments: 0
Al Franken makes Wild Rice Stuffing on Almanac Instead of traditional bread stuffing, Dad always stuffed our Thanksgiving turkeys with wild rice. It's great alone, but I love mixing it up with peas, mashed potatoes and gravy. Ingredients 1 lb wild rice (Mahnomen) one stick butter ten cloves of garlic 3 medium sized yellow onions 4 stalks of celery 2 lbs white button mushrooms salt to taste Preparation 1. In a colander, rinse the wild rice 2. Put the rice in a pot, and cover with 3 inches of water. Boil in pot, uncovered, for about 20 to 25 minutes. If you're using Mahnomen wild rice, it will cook more quickly than the paddy variety. 3. While the rice is boiling, slice (do not mince) the onions, garlic and celery. 4. Melt the butter in a skillet, and saute the onions, garlic, and celery until they begin to bleed a little liquid into the butter. Then add the mushrooms. The celery and onions should not be totally soft. 5. Once the rice has cooked, drain it and add to the sauteed vegetables. 6. Add salt to taste, and stuff into the turkey before roasting. The rest can be eaten as side dish at dinner.
Added: 3842 days ago From cheftube
global.duration: 404.00
Views: 1834 | Comments: 0

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