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Asian Chicken Salad
My take on an Asian Chicken Salad using poached chicken. Fish Sauce Salad Dressing: 1/4 cup Oil 1/4 cup Fish Sauce 2 Tbsp. Lemon or lime Juice 2 Tbsp. Rice Vinegar 2 tsp. Sugar 1/2 tsp. Clove Garlic 1/2 tsp. Ginger Pinch of White Pepper
Added: 2741 days ago From powerplantop
global.duration: 396.00
Views: 2334 | Comments: 0
Badami chicken
chicken cooked in almond paste
Added: 3432 days ago From cheftube
global.duration: 337.00
Views: 2183 | Comments: 0
BASIL CHICKEN FRIED RICE-THAI FOOD for more Thai cooking video recipes. In this episode Dim and Cathy Geefay cook Thai basil chicken fried rice . Thai recipes, Thai ingredients, Thai cooking instructions included
Added: 2967 days ago From cheftube
global.duration: 470.00
Views: 2934 | Comments: 2
Bechamel Sauce
This classic Mother sauce is one of the 5 foundational sauces in French cuisine. It can be used in many ways and many in variations, or compound sauces can spring from this. Chef Keith Snow of shows you how to make Bechamel sauce the classic way in this detailed video.
Added: 3538 days ago From cheftube
global.duration: 269.00
Views: 2251 | Comments: 0
British chicken and mushroom pie
Quick and easy way to prepare a delicious creamy chicken and mushroom pie, British style. Feel free to throw in ham or bacon inside pie before cooking for extra flavour.
Added: 3622 days ago From recipesbynation
global.duration: 215.00
Views: 2189 | Comments: 0
Calamari in olive cream.
Angelo Piras, Chef and owner of San Domenico restaurant at Chieri (Torino, italy) shows us how to prepare this delicious and simple recipe. enjoy!
Added: 3168 days ago From cheftube
global.duration: 189.00
Views: 1548 | 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: 2741 days ago From powerplantop
global.duration: 309.00
Views: 2070 | Comments: 0
Chantilly Cream by Pierre-Dominique Cécillon for Larousse Cuisine
Want to know more about French pastries? Check out our "French Cakes, Pastries and Jams" Ipad & Iphone Application : For 1 cup of chantilly cream. Difficulty: easy. Ingredients: 1 cup of heavy whipping cream, 1 tbs of granulated sugar, 1/2 of vanilla bean Preparation: 1. Split the vanilla bean in half lengthwise to remove seeds ; then pour the cream into a very cold bowl and the vanilla seeds directly into the cream. 2. Whip strongly the cream, if you use a small electric mixer, let it run at medium speed. 3. Add sugar in the cream while still smooth. 4.Stop whipping as soon as the cream is firm. Beyond that, it would undo and turn into butter. You can find this & more recipes in our website (in french) : You may also visit our facebook fan page for quizzes & tokens : Or follow us on Twitter :
Added: 3235 days ago From cheftube
global.duration: 84.00
Views: 4465 | Comments: 0
Char Siu / Chinese barbecued pork
Char Siu 2 Tbls Rice wine 2 Tbls Hoisin Sauce 2 Tbls soy Sauce 2 Tbls Honey 2 Tbls Maltose ½ tsp minced garlic ¼ tsp Sesame oil ¼ tsp 5 spice powder ¼ tsp white pepper
Added: 2741 days ago From powerplantop
global.duration: 418.00
Views: 2166 | Comments: 0
Chicken Francese-Cardello's Italian Cuisine
Chef Owner Dean Primavera prepares a special Chicken Francese
Added: 3532 days ago From cheftube
global.duration: 191.00
Views: 2174 | Comments: 0
Chicken with Black Bean Sauce
Me cooking stir fried Chicken with Black Bean Sauce
Added: 2741 days ago From powerplantop
global.duration: 522.00
Views: 2237 | 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: 3634 days ago From luvcookin
global.duration: 308.00
Views: 10139 | Comments: 0
Cooking With Oonagh - Easy Shrimp Appetizer
Award winning TV Chef Oonagh Williams from Royal Temptations demonstrates an elegant appetizer that's visually dramatic. A print copy of this Easy Shrimp Mold recipe is available at
Added: 3635 days ago From cheftube
global.duration: 591.00
Views: 2703 | Comments: 0
Crock Pot Chicken Cacciatore
Episode 258
Added: 3489 days ago From cheftube
global.duration: 60.00
Views: 2438 | 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: 3538 days ago From cheftube
global.duration: 547.00
Views: 2890 | Comments: 0
Eggs and Tortillas / Migas con huevo a la Mexicana
Eggs and Tortillas Tortillas diced up Eggs / Huevos Onion / cebolla Tomato /Tomate Garlic / ajo Vegatable oil / aceite vegetal. Salt & Pepper / Sal y pimienta.
Added: 2741 days ago From powerplantop
global.duration: 370.00
Views: 2132 | Comments: 0
Fig Clafoutis
Visit to get the written recipe for this video. Chef Keith Snow creates a delicious classic French dessert with seasonal fruits.
Added: 3387 days ago From cheftube
global.duration: 448.00
Views: 1944 | Comments: 0
Lumpia (Filipino Egg Rolls) - itsJudysLife How to Make
Try Mom's delicious lumpia recipe! You'll need: 1 1/2 lbs shredded pork 1 cup minced carrots 1 cup minced water chestnuts 1/4 cup red onion 6 cloves garlic 2 tablespoons chicken powder 1 tea spoon black pepper 1/2 cup chopped green onion (mom forgot to add some) lumpia wrapper or egg roll wrapper (can be found at any asian market) 1/2 cup canola oil ***Make sure the meat is cooked before serving! Before removing the lumpia from the frying pan, cut one lumpia open from the batch to double check if its fully cooked. Thats probably why I like thin Lumpias ;) Mom's Enchilada video For more food videos check my husband's channel Subscribe to our channel for daily real life vlogs Facebook Me Judy's Twitter Benji's Twitter Judy's Beauty Channel Judy's Blog yesterday's vlog Judy and Benji PO BOX 100 Marysville, WA 98270 food, lumpia, lumpia recipe, diy lumpia, shanghai, egg roll, filipino egg roll, philippines, Filipino food, filipino, pinay, mom, cooking, how to cook lumpia, how to cook egg rolls, frying, easy, pork, carrots, itsjudytime, itsjudyslife, itsjudytime cooking video, itsjudytime cooking, how to fry lumpia, filipino american, philippine cuisine, kitchen, home made
Added: 2249 days ago From cheftube
global.duration: 298.00
Views: 2688 | Comments: 0
Moroccan Apple and fig bastilla
Moroccan Apple and fig bastilla
Added: 3432 days ago From cheftube
global.duration: 51.00
Views: 2147 | 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: 3432 days ago From cheftube
global.duration: 78.00
Views: 1670 | Comments: 0

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