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Cheddar Cheese-Making
Jason Akers from The Self-Sufficient Gardener Podcast (in collaboration with Saveourskills.com) makes a cheddar the semi-traditional way.
Added: 2285 days ago From cheftube
global.duration: 225.00
Views: 2241 | Comments: 0
How to make restaurant style queso
Matt White shows you how to make restaurant quality queso (cheese dip). Heat in microwave twice for 1 minute to 1.5 minutes each time depending on the microwave. A cup of cubed velveeta one can of diced tomatoes chili pepper ground cumin crushed red pepper garlic powder diced onion cheddar cheese
Added: 2641 days ago From mattwhiteintx
global.duration: 479.00
Views: 2311 | Comments: 0
Mexican Cornbread Recipe - Betty's Skillet Recipe
In this video, Betty demonstrates how to make Mexican cornbread, baked in an iron skillet. Full of cornmeal, eggs, Cheddar cheese, sour cream, whole kernel corn, and chopped green chiles, you can't miss with this one! Ingredients: 2 cups self-rising cornmeal mix (Adjust with cornmeal and flour, and add baking powder and salt, if you cannot find self-rising cornmeal mix.) 1 cup finely shredded Cheddar cheese (You may substitute a different type of cheese, if you like.) 1 cup sour cream 1 cup whole kernel corn, drained 4 oz. can chopped green chiles, drained 2 eggs, well beaten 2 tablespoons vegetable oil (for batter) 2 tablespoon peanut oil (for greasing skillet or baking pan) Heat oven to 400 degrees. Grease a 9-inch square baking pan or a 10-inch oven-proof skillet. (I used an iron skillet and poured 2 tablespoons peanut oil into the bottom and used my hands to spread it over the bottom and around the sides of the skillet. Then, I heated the skillet to a very high heat right before pouring the cornmeal batter in. Do not let the hot oil smoke!) In a large bowl, combine 2 cups self-rising cornmeal mix, 1 cup shredded Cheddar Cheese, 1 cup sour cream, 1 cup whole kernel corn, 4 oz. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. Stir, just until all ingredients are combined. Pour into a hot, greased skillet or baking pan. Bake for 20 minutes, or until golden brown and done. To test for doneness, place a toothpick in the center of the cornbread, and it should come out clean. Immediately remove from oven, and cut into pie-shaped wedges (for skillet) or squares (for baking pan). Serve piping hot with fresh butter! Delicious!!! You can serve this cornbread with Tex-Mex style chili, or a bowl of chili hot beans, or just eat it by itself with butter, along with a cold glass of milk! Its wonderful!!!
Added: 3557 days ago From cheftube
global.duration: 455.00
Views: 2299 | 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 CookingSessions.com
Added: 3614 days ago From cheftube
global.duration: 242.00
Views: 3510 | Comments: 0
     
 
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