Learn how to add cream of mushroom soup when making green bean casserole for Christmas in this free cooking video. Expert: Jael Baez Bio: Jael Baez has been cooking for 7 years for her family. She comes from a long line of cooks in her family. Many of her recipes are original and made from scratch. Filmmaker: Francisco Baez
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Sunday, June 26, 2011
Thursday, February 10, 2011
Barbecue Side Dish Recipes : Cheesy Green Bean Casserole Recipe
Learn an easy recipe for cheesygreen bean casserole with expert cooking tips in this free barbecue side dishes video clip. Expert: Josiah Owen Bio: Josiah Owen has worked in the food service industry for the past 9 years. Josiahs cooking experience spans from Fast Food, Fine Dining, working as a Camp Chef to being a Kitchen Manager. Filmmaker: josiah owen
Wednesday, September 1, 2010
Vegan Holiday Meal Ideas With Recipes
*Recipes* Sweet Dumpling Squash Stuffed with Lemon-Herb Rice blog.myspace.com Roasted Wheatmeat with Oyster Mushroom and "Sausage" Stuffing Brown Gravy Cranberry Relish Roasted Sweet Potato Sticks blog.myspace.com Black Bean Chili with Roasted Sweet Potatoes blog.myspace.com Vegan Eggnog / Pumpkin Pie Smoothie blog.myspace.com Roast Tofurky baked with Caramelized Onion and Cherry Relish / Vegetarian Stuffing blog.myspace.com Vegan Green Bean Casserole blog.myspace.com Pumpkin Cookies With Icing (optional) blog.myspace.com Straight-Up-Thanksgiving Burgers blog.myspace.com Vegan Apple Pie blog.myspace.com Raspberry Cheesecake blog.myspace.com Pumpkin Cinnamon Rolls / Very Simple Blueberry Muffins blog.myspace.com "Turkey" Pot Pie blog.myspace.com "Chicken" Vegetable Casserole blog.myspace.com Ginger-Pecan Baked Peaches with Lettuce, Tempeh Bacon, and a Potato Pancake blog.myspace.com Creamy Chickpea Salad with Fresh Herbs blog.myspace.com Pumpkin and Black Bean Casserole Basic Crusty Bread blog.myspace.com Have a great Vegan Holiday and if you have any questions regarding the vegan recipes or anything about veganism I can help you. I know I should have posted this earliers so maybe some turkeys may have been spared but you can also use the same recipes of Christmas Much love and enjoy
Monday, May 10, 2010
Outback Restaurant Recipes
Have you ever had a delicious meal at an Outback Restaurant, and when you got home you wanted some more? The way the steak is cooked just right, and the way the Blooming Onion dish is represented...why it just makes you want some more! This article will explore cooking some Outback Restaurant Recipes at home.
The average American family eats out 3-4 times a week. Depending on how many family members you have, and on how far you have to travel (guess how much gas costs these days!), this can add up to a hefty penny. I agree, there is a certain taste to a restaurant meal, but does it justify the cost?
Outback restaurant recipes and recipes from other famous restaurants are closely guarded secrets. But, today, lots of cooks have sort of "cloned" and copied their dishes. These people love to cook and recreate the delicious taste. These recipes are then tested and re-tested in cooking forums where thousands (sometimes over 30,000) people cook these copy cat recipes and give their opinions. It is then tweaked just so, that you won't be able to tell the difference!
Lots of people go crazy over the food (& décor) at Outback Restaurants. While it's not feasible to recreate the Australian décor in your house, you definitely can create their delicious meals in your own home. Why not cook some Outback Restaurant recipes? Bring the restaurant to your own kitchen.
Cooking Outback restaurant recipes might be a challenge at first. But with step by step instructions it will become a joy. (And I'm not even talking about eating it!) You will save money, save gas, get a delicious meal and get tons of compliments!
Friday, May 7, 2010
White Pepper Versus Black Pepper in Recipes
Some recipes tell you to "add salt and pepper to season" but does that mean black pepper or white pepper, or are they pretty much identical anyway? Actually, there is a difference in flavor and some dishes suit black pepper best while others suit white pepper.
If you are making a light-colored dish, the recipe might tell you to use white pepper solely because if you use black pepper you will see the black flecks in the finished dish, so it is for aesthetic reasons. Black pepper tends to be stronger in flavor than white is but other chefs never use white pepper because they do not like the flavor.
When it comes to making your own food recipes, you should use whichever one you prefer. Some people have a mill with white, red, green, and black peppercorns in it and they grind a combination of all of those on their food for a more complex and interesting flavor.
Facts About Peppercorns
The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world.
Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish.
The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.
Recipe for Arabian Mutton and Rice
Arabian food is one of the richest and healthiest cuisines in the world. A lot of dishes are made with healthy olive oil. Garlic is often used in Arabian dishes too, as well as white pepper for flavor and heat. The following recipe is very tasty and serves four people.
What you will need:
2 cups rice
1 lb chopped mutton
1 minced carrot
1 chopped cabbage
2 pieces ginger
1 sliced red bell pepper
Juice from 1 lemon
1 minced tomato
2 cloves garlic
3 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon white pepper
Water, as needed
How to make it:
Wash the rice and let it soak for ten minutes. Grind the garlic and ginger to a paste, then add the minced tomatoes and stir well. Add the lemon juice, white pepper, olive oil, and salt. Stir this mixture with the mutton and let it marinate for forty five minutes.
Add the bell pepper, cabbage, and carrot and cook the mixture in water until you get a thick gravy. Add the rice and enough water to cook it. When the rice is tender, add the mutton and cook the recipe for ten minutes or until the meat is done. Serve immediately.
Tuesday, May 4, 2010
Russian Recipes and Cuisine
Russia is a vast multi-ethnic country with a rich farming tradition, and has a tremendous amount to offer in the culinary arts. Many Russian dishes are derived from traditional peasant food eaten in the country's huge rural expanses.
Crops of rye, wheat, millet and barley provide the ingredients for breads, cereals, pancakes, kvass (a bread drink), and of course beer and vodka. Other common ingredients include a variety of vegetables as well as fish, poultry and game, as well as mushrooms, berries, and honey. Additionally, the influence of Russia's historic neighbours such as Persia and the Ottoman Empire can still be seen in some Russian dishes.
From the time of Catherine the Great (who reigned from 1762 to 1796), Russian nobility imported products and household staff from Austria, Germany and most especially France. The result was a plethora of new dishes, infact a whole new Franco-Russian cuisine, that includes some of the most famous "Russian" dishes: beef stroganoff, sharlotka (charlotte russe) and veal Prince Orloff.
Some highlights of Russian cuisine include:
- Okroshka - A traditional cold soup made from Kvas (bread drink). Okroshka can be prepared in meat, fish or vegetable varieties. A combination of neutral tasting vegetables (such as potatoes, turnips, rutabagas (yellow turnips), carrots or cucumbers) and spicy vegetables (mainly green onion, plus celery,chervil, dill, parsley or tarragon) are used in making the soup. Spices such as black pepper, mustard or pickled cucumber may also be added.
- Teur - A variation of okroshka, but using bread instead of vegetables.
- Soljanka - A thick spicy and sour soup. There are three main varieties: meat, fish or mushroom. All variants also contain pickled cucumbers, and usually cabbage, cream, dill and salty mushrooms.
- Borshch - The Russian variant of Borscht. A vegetable soup made with beets, but meat, cabbage and potatoes may be added.
- Shchi - A traditional cabbage soup. There are many varieties, for example the poor typically made the soup just from cabbage or onions, but richer variants might add meat, carrots, parsley, spice herbs and sour ingredients (the latter might include smetana (sour cream), apples or pickle water).
- Studen (Kholodets) - Jellied pork or veal, with spices and a small amount of vegetables. The food is prepared by boiling the meat for an extended period of time, and then chilling the dish. The dish may be eaten cold, in which case it is served with grinded garlic with smetana (sour cream), horse radish or mustard, or may be used as a garnish for other dishes.
- Shashlyk - The Russian form of shish kebab. Shashlyk features alternating slices of meat and onions.
- Katlyeti - Small pan-fried meatloaves made from pork or beef.
- Pelmeni - A thin dough (made with flour add eggs) filled with minced meat (beef, lamb, pork, or a mixture of all three, may be used). Spices such as garlic, onions and pepper are mixed into the filling. Pelmeni are cooked by boiling (although sometimes they are fried after boiling), and then served with butter or sour cream.
- Pirozhki - A stuff bun or pie that is filled with a cooked filling. Traditional fillings include fish sautéed with onions and mixed with chopped hard-boiled eggs, chopped boiled meat with onions and eggs, or mashed potatoes with eggs and sour cream.
- Blini - Thin pancakes made from wheat or buckwheat, and usually topped with either sour cream or caviar.
- Beef Stoganoff - Another dish which probably has Franco-Russian roots, however the exact details of its exact origins have been lost - it may perhaps have been named after the Stroganov family. The dish consists of sautéed pieces of beef served in a sauce with sour cream.
- Veal Prince Orloff - A Franco-Russian dish created by Urbain Dubois, to Prince Orloff, the Russian ambassador to France. Veal Orloff is a braised loin of veal, cut thinly into slices, with layers of pureed mushrooms and onions between each slice, then topped with bechamel sauce (white sauce) and cheese, and browned in the oven.
- Charlotte Russe - A cold dessert created by French chef Marie Antoine Carême who was employed by Czar Alexander I. It is a mould, lined with lady fingers (small sweet light sponge cakes) and filled with Bavarian creme (a custard made with flour, thickened with gelatin and flavored with liquer).
Monday, March 29, 2010
How to Make Green Bean Casserole: Christmas Recipes : How to Combine Ingredients for Green Bean Casserole
Learn about combining ingredients properly when making green bean casserole for Christmas in this free cooking video.
Sunday, March 28, 2010
Simple Recipes Ham - 5 Ways For 5 Days
A quality spiral ham is the ultimate simple yet versatile meat and here's proof. These are five different ways to serve it so you can have a different meal each day of the week with limited prep time. And since the ham is fully cooked, it is a snap to create these comfort food masterpieces day after day. And you thought that half ham was going to be too large for your family of 4!
Monday's Hammy Quiche
Cook time: 45 minutes,
Prep Time: 10 Minutes,
Serves 4
Ingredients: 9 inch pie crust shell, 3 eggs, 1 ½ cups half and half, 1 ½ cups shredded cheddar cheese, 1 cup chopped cubed pams-hams, salt and pepper to taste, optional: chopped spinach, onions or mushrooms
Sprinkle half the cheese on the pie crust, whisk remaining ingredients and pour into pie crust. Bake at 375 for 45 minutes or until knife inserted in center comes out clean. Remove and let stand for 10 minutes before serving.
TIP: If you don't have half and half handy, use the milk in your fridge and add 1/3 stick melted butter.
Tuesday's Great Ham Dinner
Cook time: 45 minutes,
Prep Time: 20 minutes,
Serves 4
This is my idea of the perfect meal - holiday or otherwise. See recipes - sides for the side dishes that best compliment the ham. My choice would be green bean casserole, macaroni and cheese and sweet potato casserole. Delicious and colorful!
Wednesday's Chef Salad Extraordinaire
Cook time: 0 minutes,
Prep Time: 10 minutes,
Serves 4
Ingredients:
1 cup chopped pams-hams, 4 slices swiss cheese sliced, 4 slices cheddar cheese sliced, 2 hard boiled eggs chopped, ½ cucumber sliced, one head of iceberg lettuce chopped. Combine all ingredients and serve with your favorite dressing. In my family, we each use a different dressing but here's a couple of fun and simple dressing suggestions. Combine 1/3 cup each ranch and thousand island dressing. Ranch island dressing! Combine 1/3 cup each Italian dressing (I like Newmans) and Caesar dressing (again, I prefer Newmans.) It's a Newman medley!
Thursday's Jambalaya
Cook time: 30 minutes,
Prep Time: 15 minutes,
Serves: 4
Ingredients: 1 1/2 cups pams-hams diced, 1 large onion diced, 1 can okra drained, ½ green pepper chopped, 2 cloves minced garlic, 1 cup uncooked rice, 1 can (14 oz.) diced tomatoes, ½ cup chicken broth, 2 T. olive oil, hot pepper sauce (Tabasco or other), salt and pepper to taste. In a large saucepan, use olive oil to brown onions, garlic, okra and green pepper. (about 5 minutes) Add remaining ingredients. Cover and simmer until rice is cooked (about 25 minutes).
Friday's Wild Rice and Ham Chowder
Cook time: 45 minutes,
Prep Time: 10 minutes,
Serves 4
Now that you've widdled down the ham, you can end the week with a great soup using your ham bone. See recipes - soup for this favorite or any of the other ham soup recipes.
Serve with crusty bread and/or remaining salad from Wednesday!
For more of my simple versatile recipes and cooking tips, go to [http://www.pams-hams.com]. An inviting place for glazed baked ham, dinners, gifts and clever conversation.
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