Category: Recipes

Feb 20

How to Make Modeling Chocolate

How To Make Modeling Chocolate from Candy Melts (courtesy of cakeb0t.com)

Only 2 main ingredients!
14 ounces candy melts (color of your choice)
1/3 cup of light corn syrup
Directions:
1. Warm the melts in the microwave them at 30 second intervals. Until it is just melted. The discs will keep their shape, but will soften once you start mixing. Use Candy Color to make custom colors.
2. For this next step, make sure the melts are cooled, not hot. Pour corn syrup into melts. As you mix ingredients, the mixture will become taffy-like.
3. Pour the mixture onto parchment. Sandwich between another piece of parchment. Flatten to about ¼ inch thick.
4. Let it rest until set, about 2 hours.
5. Uncover, and break up the sheet as needed.
6. Knead until it becomes clay. Shape, mold or cut…just like clay!

Cute, edible flower – yum! Use to decorate your cakes! Enjoy, and please visit my blog – Cakeb0t.com!

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Feb 08

How to Make DIY Valentines Gifts

How To Make DIY Valentine Gifts (courtesy of GlamTrotter.com)

Hey you guys, it’s Amber, and this is going to be a little Valentine’s do-it-yourself video, and this is something that I like to do for my husband, as well as my friends and family. We love chocolate covered strawberries – I think a lot of people probably do – and, they can be quite expensive when you’re picking them up from a bakery, or like, Godiva in the mall for example. They’re so expensive! Like $6.00 for 2 strawberries! So, I’m gonna show you kind of a cute, little way to do it yourself – to make your own chocolate covered strawberries, and sort of turn them into a Valentine’s Day gift. So, if you are interested in how I make them, please stay tuned, and I will show you how I kind of present them and package them as well, at the end of this video.

Here’s what you’ll need:

Measuring Cup

Your Choice of Chocolate Morsels

1 Quart of Washed Strawberries

Ribbon with a Wired Edge

Package of Empty Treat Boxes

Wax Paper

Tray/Plate Lined with Wax Paper

Add 1 cup of morsels.

Microwave on high for 1 minute.

Churn the mixture from bottom to top.

Heat mixture for 30 seconds.

Again, churn the mixture from bottom to top.

Heat mixture for another 30 seconds.

Finally the chocolate is ready for dipping!

Since these are gifts, select the most attractive berries. Chill in the refrigerator for at least 20 minutes.

Line your box with wax paper.

Place the berries in the gift box.

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Feb 01

How To Hard-Boil an Egg

How To Hard-Boil An Egg (courtesy of 5Min.com)

From Out and Bound to Martha Stewart to Jacques Pepin – everyone seems to have their own way of making the perfect boiled egg. I’m Katy, and, with my simple method, there’s no egg puncturing or pan shaking required!

First put the eggs in the saucepan, and fill with enough water to cover by 1 inch. You may want to consider using room temperature eggs, but, fresh from the fridge is fine, too.

Then, bring the eggs to a boil on high heat.

Next, cover the pan and immediately remove it from the heat.

While the eggs are sitting, fill a medium bowl with ice and water.

After 10 minutes, remove the eggs from the hot water, and transfer them to the ice water bath. Let them sit for another 5 minutes. Giving the eggs a cold water bath helps remove the shell, so if you’re looking at 2 eggs and can’t tell which one’s raw, spin them on the counter top. Hard-boiled eggs should spin quickly and easily, like a top!

For more delicious egg recipes, like my famous deviled eggs, check out Yum Sugar TV!

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Jan 31

How to Cook Spaghetti Squash

Learn how to cook spaghetti squash in this great video from NutritonalChoice

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Jan 24

How to Roast Garlic

How To Roast Garlic (courtesy of EHowFoods.com)

To roast garlic, first start with your oven set to 350º.

Next, take a head of garlic, and go ahead and cut off the top part of the garlic, so it’s exposing the cloves.

You’re gonna next set that into a little foil bowl, on a sheet pan, with a roasting rack.

Next, add a little olive oil on top of your garlic cove.

And then, we’re gonna add just a little bit of salt.

Next, we’re gonna set it into the oven for 45 minutes to an hour, or until it gets really soft to the touch.

And that is how you roast a head of garlic!

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Jan 23

How to Make Tamales

Learn how to make delicious tamales (courtesy of AllRecipes.com)

Tamales are as beautiful as they are delicious! Wrapped and steamed in leaves, this authentic, Latin-American treat can be made in so many variations – just like the American sandwich! Served as a special occasion food, in part because they take time to make, tamales are steamed, cornmeal dumplings filled with moist, flavorful filling, all wrapped up like a gift, in a corn husk! First, let’s take a look at what goes inside a tamale, from the inside out.

Filling. This is traditionally meat – braised beef or pork – but, you can pack tamales with chicken, roasted veggies, cheese or seafood.

Masa dough. The dumpling or breading of the tamale, is made from ground corn flour, lard and salt. This doughy mixture is cooked into firmness through steaming.

The wrapper. Tamales are wrapped and cooked in a plant leaf – dried corn husks, fresh corn husks or banana leaves are common wrappings. This non-edible layer holds the tamale together as it cooks, and it gives the tamale its distinctive, authentic look. Before you get started, be aware that tamales take a fair amount of time to make. Some tamale makers suggest you may need as much as 2 days.

Day 1 – You cook the meat.

Day 2 – You assemble the tamales.

Others suggest that you make the tamales all in one day, and make a party out of it! Invite over your friends and family to form a tamale making assembly line. Either way, here are the tools to make tamales:

A dutch oven to cook the meat
Large capacity, 16 to 20 quart steamer to steam the tamales
Tongs
Knife, spoon or spreading utensil of your choice

Step 1 – Prepare the filling. Most tamales are filled with braised pork or beef, in a sauce of spices and dried and crushed chilies, but you can use chicken, roasted vegetables, cheese, beans or seafood. Even make dessert tamales, filled with a sweet mix of fruit and nuts!

Traditionally, you simmer a large, 3-4 pound piece of pork or beef roast in a dutch oven with onion, garlic and enough water to cover the meat. Cook the meat on low heat until it’s tender and cooked through, for at least 2 hours. Ideally, you want to be able to pull it apart with a fork.

Once you’ve cooked the meat, you can ad spices and seasonings. Typical choices are chilies,
chili powder, garlic powder, ground cumin, black pepper and salt. Well, here’s how you season the cooked meat. Heat a splash of corn oil in a large pan. Heat on medium-high and add seasonings of your choice. Add the pulled, cooked meat and mix with the oil and seasonings.

Step 2 – Prepare the husks. Soak the dried corn husks in water for about an hour, to make them pliable.

Step 3 – Make the masa. Traditional tamale dough is a mixture of masa, lard and salt. Fresh masa is dried corn that has been cooked in lime water, soaked overnight and ground up while still wet. You can buy fresh masa. It makes the lightest, fluffiest tamales! Or, you can make your own masa, using Masa Harena – flour from dried out masa. If you use Masa Harena, you add liquid – either water or meat broth, to moisten it.

For light and fluffy tamale dough, whip the lard and salt with an electric mixer for a few minutes. If you don’t want to use lard, you can use the same amount of vegetable shortening. Add masa and continue to whip, adding water or broth, until the mixture is the consistency of soft cookie dough. How do you tell if your masa mixture is moist enough? Here’s a test. Drop a small ball of dough into a glass of water. If the dough sinks, it needs more liquid whipped into it. If it floats, it’s ready to use!

Step 4 – Wrap it up! Open up a corn husk or leaf and lay it on a cutting board. Spread a layer of masa dough, about a ¼ to a ½ inch thick. Then, spread a tablespoon of filling down the middle of the masa dough. Carefully roll up the husks so that the masa dough completely covers up the filling, and the parcel stays in tact. Use a strip of husk to tie the package closed. Pretty, isn’t it?

Step 5 – Steam the tamales. Stand the tamales upright in a steamer basket. Turn the water to high and steam over boiling water for 45 minutes. Remove the tamales from the steamer with tongs, taking care not to burn yourself. Arrange the tamales on a platter, and Dig In! Remind tamale newbies to remove the corn husk before eating!

Make a lot of tamales and freeze the excess. Tamales can be frozen for up to 6 months. Wrap them in a heavy, resealable plastic bag. To re-heat, thaw tamales in the refrigerator, and steam or microwave them until they are heated through.

If you’re craving tamales, set aside some time, invite over friends and family, and get rolling! Tamales are easy to make, when there are lots of hands to help!

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Oct 20

Learn How To Make Fortune Cookies

How To Make Fortune Cookies (courtesy of Howcast.com)

Making homemade fortune cookies is a snap, and your loved ones will get a kick out of their personalized predictions! You will need:

Paper

Scissors

Nontoxic Pen

Cookie Sheet

Butter or nonstick Cooking Spray

2 large egg whites

½ cup of all-purpose flour

½ cup of sugar

1 tsp almond extract

Wax paper

Measuring cup

Muffin tins

Step 1: Cut paper into 16 2 x ½ inch strips, and write a fortune on each with a non-toxic pen.

Step 2: Preheat oven to 375°, and grease a baking sheet with butter or non-stick cooking spray.

Step 3: Whisk egg whites into a medium-sized bowl, until they’re just foamy.

Step 4: Add the flour, sugar, and almond extract to the egg whites and beat until the mixture is smooth.

Step 5: Drop 4 separate tablespoons of batter onto the cooking sheet, spaced far apart. You have enough batter for about 16 cookies, but don’t attempt to make more than 4 cookies per sheet. They need room to spread.

Step 6: Use a butter knife or the back of a spoon to spread the dropped batter into circles about 2 inches in diameter.

Step 7: Bake the cookies until the edges just begin to turn brown, about 6 minutes. The centers should remain pale.

Step 8: As soon as you take the cookies out of the oven, lift them off the cookie sheet with a spatula and place them on a piece of wax paper.

Step 9: Place a fortune in the center of a cookie, and fold the cookie in half, to form a semi-circle. Pick up the cookie and place the straight edge across the rim of the measuring cup. Fold the pointed edges down, one on the inside and one on the outside of the cup. Put the cookie in a muffin tin so it retains its shape as it cools. Work as quickly as you can! Once these cookies cool, they’ll be impossible to bend.

Step 10: Enjoy the looks on your loved ones’ faces when they read fortunes written just for them!

Did you know? The largest fortune cookie manufacturer in the world is located in Brooklyn, NY!

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Oct 03

Learn How To Make Hummus

How To Make Hummus (courtesy of Howcast.com)

Make this delicious and healthy chickpea puree in a matter of minutes. You will need:

A 15-ounce can of chickpeas, also called garbanzo beans

One clove chopped garlic

One lemon

Salt

Two tablespoons tahini (sesame seed paste)

Two tablespoons of olive oil

Pita bread, pita chips, crackers or vegetables

Equipment:

A colander

Food processor, blender or a potato masher

Bowl

Optional:

Olives, red peppers or chili peppers

Garnish of parsley, pine nuts or diced garlic

Step 1 – Open and drain the can of chickpeas. Rinse them off in a colander and put them in a food processor or blender. Or, place them in a large bowl to mash by hand. Save a few good chickpeas to garnish the finished plate.

Step 2 – Add the tahini paste and the garlic.

Step 3 – Squeeze the lemons and add the juice to the mix. Make sure no seeds get in. Make your own variations by mixing in olives, red peppers or chili peppers.

Step 4 – Add about ¼ teaspoon of salt and one teaspoon of olive oil.

Step 5 – Blend the mixture or add by hand for about a minute, or, until it’s as smooth or chunky as you want it. If the hummus is too thick or chunky, add extra olive oil to thin it out.

Step 6 – Pour the hummus onto a plate, and smooth it out in big circles with the bottom of a spoon. Garnish with the leftover chickpeas and parsley, pine nuts, or more chopped garlic. Drizzle with the remaining olive oil.

Step 7 – Enjoy your hummus as a dip with pita bread, crackers or veggies, or use it as a sandwich spread.

Did you know? Besides providing a healthy serving of vegetables and legumes, hummus is also a good source of omega-3 fatty acids.

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Sep 22

Learn How To Clarify Butter

How To Clarify Butter (courtesy of GialloZafferano.it)

Butter is a type of fat not very suitable for cooking, since it burns at a very low temperature. Clarified butter allows you to cook at high temperatures, to get, for example, crispy-fried food. Let’s see how to do it.

Put the butter in the or in a heavy saucepan and turn on the heat. The butter will melt, letting a white foam come to the surface.

As the foam rises to the top, skim it off with a ladle.

Let the butter simmer slowly until transparent, so that the casing settles on the bottom.

Now, strain the butter through a cheesecloth, and discard the casing settled on the bottom.

If you’re not going to use the clarified butter immediately, pour into sealed jars and keep in the fridge.

Here is your clarified butter, ready to use!

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Sep 19

Learn How To Roast Cashews

How To Roast Cashews (courtesy of HerculesCandy.com)

Today, we are roasting our delicious, jumbo cashews.

We cook our cashews in copper kettles using pure vegetable oil.

They start out as a pale, tan color.

You cook the cashews until they become a wonderful, golden brown!

When the cashews are done, we drain them on absorbent, food-grade paper.

Then, we salt them.

I think you know what happens next!

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Sep 13

Learn How To Cook Asparagus

How To Cook Asparagus (courtesy of RedbookMag.com)

Fresh asparagus is one of the simplest pleasures of the spring garden. Its unique and delicate flavor is best revealed when prepared simply. Young asparagus will have a tender stalk and cook quickly. Mature asparagus should be trimmed of their woodier stalks and cooked until they’re tender.

To steam asparagus, fit a saucepan with a steaming basket, and bring about a half an inch of water to boiling over medium high heat. Add one pound trimmed asparagus. Cover, and steam them ’til they’re tender crisp, which takes about 8 to 10 minutes.

To boil asparagus, in a medium skillet, bring about 1 inch of salted water to a boil. Add a pound of trimmed asparagus, and return the water to boiling. Reduce the heat to medium high and cook, uncovered, until they are tender crisp – about 5 to 10 minutes.

Strain them in a colander, and then soak them in an ice bath, to retain their bright green color, if not serving immediately. And, asparagus is a great, crispy addition to any crudite basket!

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Aug 22

Learn How To Fry An Egg On The Sidewalk

How To Fry an Egg on the Sidewalk (courtesy of Howcast.com)

It’s hot. You’re hungry. You’ve got nothing better to do. Why not fry an egg on the sidewalk? You will need:

Eggs
Aluminum Foil
A mirror or magnifying glass
A very, very hot sidewalk

Optional:

Butter or oil
Salt and pepper

Step 1: the temperature of the sidewalk needs to reach at least 158°F to turn a raw egg solid. Sorry, a light-colored sidewalk on its own won’t do the trick – you’ll need to cheat just a little!

Step 2: The easiest and most sanitary way to fry an egg on the sidewalk is to use a piece of aluminum foil. Take a pan sized piece of foil and bend the edges up, so the raw egg doesn’t slide onto the pavement.

Step 3: Crack an egg or two onto the foil. The sun will reflect off the surface and will cook your eggs. If you intend to eat these eggs, you might want to use some butter or oil on the tinfoil so it doesn’t stick, and season your eggs with some salt and pepper.

Step 4: To speed up the process, use a magnifying glass or mirror to focus the sun rays on the foil. Now, you’re cookin’!

Step 5: After your egg is cooked, tell everyone that it was so hot outside, that you were able to fry an egg on the sidewalk. They’ll either think you’re most eggcelent, or just eggagerating!

Did you know? Every 4th of July, Oatman, AZ has a solar egg-frying contest!

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Aug 11

Learn How To Make Turtle Candy

How To Make Turtle Candy (courtesy of About.com)

Hi! I’m Elizabeth LaBau, with About.com Food. Today, I’m gonna show you a quick and easy way to make Turtle Candy. To make these turtles, you’ll need:

6 ounces, or about 1½ cups of Toasted Pecan Halves
12 ounces of unwrapped, soft caramels
8 ounces semi-sweet chocolate

Start by covering a cookie sheet with foil or wax paper, and spray it very well with non-stick cooking spray.

Arrange the pecans in small clusters on the baking sheet, with about 3 or 4 pecans per cluster. If your soft caramels are actually pretty hard, add a spoonful of water or cream to them before you melt them, so they’ll be softer in the final product.

Microwave the caramels until they’re melted, stirring after every 30 seconds or so. When they’re done, you’ll have a fluid and smooth caramel sauce. Using a spoon, place a scoop of melted caramel on top of each pecan cluster. It doesn’t have to be too pretty or too precise – these are actually meant to look rustic!

Once all of the clusters have caramel, melt the chocolate in the microwave, stirring after every 30 seconds, until it’s smooth and liquid. Now, pour a spoonful of chocolate over the caramel layer; again, not worrying too much about perfection. Just try to get most of the caramel covered by chocolate.

Once the turtles are done, refrigerate them to set the chocolate and caramel…for about 20 minutes. Now, these are best eaten at room temperature, so the caramel doesn’t get too hard. I think you’ll be surprised at how good this quick and easy candy is!

Thanks for watching! To learn more, visit us on the web at Food.About.com.

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Aug 04

Learn How To Make Candy Sushi

How To Make Candy Sushi (courtesy of Howcast.com)

Add playful flair to your next party by making candy sushi. You will need:

3 tablespoons of butter
10 ounces of marshmallows
6 cups crispy rice cereal
Gummy worms and fish
Licorice sticks
Fruit leather

Equipment:

Microwave oven
Microwave-safe bowl
Spatula
Wax paper
3 – 12”x7” baking sheets
Knife
Chopsticks

Step 1 – Heat the marshmallows and butter in a microwave-safe bowl on high for 2 minutes. Stir the mixture and then microwave for an additional minute.

Step 2 – Add the cereal, stirring until it’s coated. Use a spatula to flatten the mixture onto three, wax paper-lined, 12” x 7” baking sheets. Use chocolate-flavored cereal to make your sushi look like brown rice rolls.

Step 3 – Allow the mixture to cool completely. Then, use a knife to cut each sheet in half, trimming the edges of the sheets to make six rectangles.

Step 4 – Place a few gummy worms, fish or licorice sticks at the short edge of one cereal sheet. Roll the sheet around the candy once, until the cereal just overlaps, and then trim the remainder.

Step 5 – Wrap fruit leather tightly around your candy roll. Gently squeeze it to make your sushi stick together. Use green fruit leather to imitate the seaweed used in traditional sushi.

Step 6 – Run a sharp knife under very warm water to heat it. Then, cut the roll into eight even pieces.

Step 7 – Continue to roll and cut candy sushi until all of the cereal sheets are gone. Then, arrange them on a plate, get your chopsticks and eat!

Did you know? Mildred Day invented Rice Krispie treats in the 1930s, as a fund raiser for the Camp Fire Girls. Soon after, Kellogg’s began printing her recipe on their cereal boxes!

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Jun 30

Learn How To Perfectly Poach Salmon

How To Poach Salmon Perfectly (courtesy of Howcast.com)

If you’re tired of having the same old thing for dinner, add in a little variety with a perfectly poached salmon! You will need:

I cup water

I cup dry white wine

1 lemon, sliced

3 bay leaves

1 stem fresh basil

2 fennel fronds

2 pounds salmon filet

Salt

Fresh herbs

Extra virgin olive oil

Bottle of wine

Friends

Equipment:

Oven

Foil pan

Tin foil

Basting brush

Serving dish

Optional:

Slices of white or red onion

Step 1 – Preheat the oven to 350 degrees, and then gently wash the fish, checking for any scales or bones that might have been missed. Set it aside to air dry.

Step 2 – Combine the water, wine, half the lemon, bay leaves, basil, fennel and a pinch of salt in a pan. Bring it to a boil, and then let it simmer for 10 minutes. Add slices of white or red onion for a sweeter and more aromatic poaching liquid.

Step 3 – Place the salmon in the foil pan and pour the liquid over the fish. Cover with foil and seal tightly, and bake for 20 minutes.

Step 4 – Baste the salmon midway through, before re-covering and baking for the remaining time.

Step 5 – Remove the foil pan and baste one last time, before draining the liquid and removing the filet to a serving dish. The salmon should be opaque and flake slightly when a fork is inserted.

Step 6 – Refrigerate overnight, or serve immediately. Garnish with remaining lemon wedges, fresh herbs, and a drizzle of extra virgin olive oil.

Enjoy this wonderful treat with a glass of wine and friends

Did you know? In 2009, Alaskan fisheries harvested 161 million salmon, at an estimated value of $370 million.

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Jun 27

Learn How To Make Blueberry Muffins

Learn How To Make Homemade Blueberry Muffins (courtesy of Foodwishes.com )

Hello! This is Chef John from FoodWishes.com, with Blueberry Muffins! That’s right – fresh, homemade, sour cream blueberry muffins! Easy recipe…here we go! By the way, I usually always do this stuff by hand, but for some reason, I got out the electric mixer, and I have the most ridiculous electric mixer ever…I mean, look at that thing. It starts really slow, then it goes really fast..it wasn’t pretty.

Anyway, I’ve creamed together my butter and sugar until it’s sort of light and fluffy…the butter was too cold, but it worked. So, that was combined. I threw an egg in, with some vegetable oil and beat that together. I added the second egg – I beat that together. Once that’s all combined, we’re gonna add our sour cream (one of the secrets of the recipe), some milk – give that a whisk. Now, I’m gonna put in a ½ teaspoon lemon extract (in the written recipe, I’m actually gonna put in some lemon zest, but I didn’t have any).

Alright, in another bowl, I’m gonna get my dry ingredients ready. We have flour, baking powder, baking soda and salt. OK, you can sift that together, or you can use the modern method, which is just to run a whisk through it . It just kind of aerates it and mixes everything together.

Once that’s ready, we’re gonna take our wet ingredients, dump in ½ of the dry ingredients. Mix it until just combined. Then, dump in the other ½ of the dry ingredients and the blueberries – fresh blueberries. Fold that together again, until just combined. IF you work this dough and get a bunch of gluten buildup, you’ll have tough muffins. But don’t be too panicked about over mixing…just til it sort of looks like that. It’s gonna mix a little more when you scoop it out into your muffin cups.

Alright, so I’ve lined my muffin tin with these paper baking cups…very convenient…and I’m gonna fill those up just above the top. Just barely above the top. I like a nice, substantial muffin! So, this much is gonna make about 14 -16 muffins that size. We’re gonna bake those at 375 for 30 minutes. And, there they are!

So, if you see fresh blueberries at the market and you always wanted to try fresh blueberry muffins, there’s your recipe! All the ingredients are on the site, so go check it out, and, as always – Enjoy!

Ingredients for about 16 muffins:
3 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup white granulated sugar
1 (1/2 cup) stick butter, softened
finely grated zest from one lemon
2 tablespoons vegetable oil
2 large eggs
1 cup sour cream
1/2 cup milk
1/2 teaspoon lemon extract, optional
2 cups fresh blueberries

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Jun 21

Learn How To Make A Bento Box

Learn How to Make a Bento Box (courtesy of howcast.com)

Bento boxes turn lunch into art! Follow these simple steps to get started with this unique, Japanese craft that makes food fun! You will need:

A bento container or a plastic container
Balanced meal plans
Various food items
Artistic flair
Garnishes
Toothpicks

Optional:

Vegetable sticks
Cookie cutters
Colorful skewers

Step 1 – Use a sectioned food container or purchase an authentic Japanese bento box. Use sticks of celery, carrots or peppers to separate the food if you don’t have a box with compartments.

Step 2 – Plan a balanced meal. Bento box lunches traditionally provide a set ratio of grains to proteins and vegetables. A common formula is 3 parts grains to 1 part protein to 1 part vegetables.

Step 3 – Pick colorful foods. Hard-boiled eggs with bright yellow yolks, vibrant, red cherry tomatoes and brilliant, white rice are popular bento ingredients. Cut the food items into shapes with cookie cutters, and use colorful skewers.

Step 4 – Add interest with contrasting, colors, flavors and textures. Include a mix of bright and dark fruits and vegetables, sweet and salty items, and chewy and crunchy foods.

Step 5 – Arrange your food selections artfully. Place the proteins, grains, and fruits and vegetables in separate compartments. Pack your box tightly so the contents won’t shift.

Step 6 – Turn your lunch into edible art. Make flowers from radishes and cut stars out of carrot slices. Garnish with little pepper rings and make mini-kabobs on toothpicks.

Step 7 – Add little faces and edible animals to your box. Give cherry tomatoes sesame seed eyes. Turn a hard-boiled egg into a bunny with cabbage-triangle ears. Making lunch cute is a big part of bento box making in Japan.

Did you know? A traditional bento box lunch contains about as many calories as the box’s volume in milliliters.

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Apr 21

Learn How To Make Spinach Paneer

Learn How To Make Spinach Paneer (courtesy of ManjulasKitchen.com)

Hello! I am Manjula. Today, we are going to make Palak Paneer, and I am going to tell you the ingredients in the same manner that I’m going to add it.

Heat the pan on about medium.
2 tablespoons Oil
We are going to use ½ teaspoon of Cumin Seed
½ teaspoon Turmeric
½ teaspoon Red Chili Powder
1 tablespoon Ginger paste
4 – 5 whole Red Chilis
2 tablespoons Flour
Puree from 2 medium-sized Tomatoes
Salt to taste
I’m using a 10-ounce package of Frozen Spinach, that I have already thawed in my bowl here
And I’m going to use store-bought Paneer, about 1/3 pound.

I have already cubed these to fry. My heat is already on, and the oil should be ready. Here, I have half a tomato sliced, for garnish. So, we are just going to fry this quick. Fry this very light, a light, pink color. So now it’s getting pink and it is ready. So, let’s lower the heat. This palak paneer is a very popular dish, in India. Any Indian restaurant you will visit, they will have this dish. So, we’re going to put this on one side and start the making of our palak.

So, this pan is already getting hot, and we’re going to put 2 spoons of oil in. Wait a few seconds so this can get hot. Like I said, hing is optional, but we’re just going to use a pinch of hing. My oil is not ready yet, so I’m going to make it hotter. This is better if oil is hot and then you can put the spices to start cooking. That leaves the nice flavor. Now, we’re going to put about ½ teaspoon of cumin seed, about ½ teaspoon of turmeric and ½ teaspoon of chili powder. Now, we will put the ginger paste in there. Add the red chilis. And, now we will add the tomato puree, and let it cook. It will become a little more than half.

Now, the tomato looks ready, so we can put in the skillet which we have already hot, add that and mix it well. We are going to put little bit flour. This way, adding the flour, it keeps, it keeps it smooth. Otherwise, what happens sometimes, the spinach water will be one side and everything else will be on the other side. So, we’ll just paste a paste out of it and mix it well. This will be heavy cream. And the salt. With the spinach, you have to make sure you don’t put too much salt, because it has natural salts in there. So, now we are going to let it cook for about 6 or 7 minutes.

OK, let’s have a look at this. It’s been cooking for about 7 minutes and looks ready. Now, we are going to add the paneer we already fried before, and mix it. Now, we have to just let it cook for a couple of minutes. Just cover for about 3 to 4 minutes, and it should be ready.

OK, let’s come back and look at this again. OK, it looks ready, so let’s stir it, and it’s ready to serve! So, this is enough for about 4 to 6 people. It depends what else you have to go with it. And we are going to garnish this with tomatoes so it looks very nice. Just something I do. And, we are going to come back and do the other recipe next time. I hope you enjoyed this recipe and try it, and if you have any comments, please email me at JainKitchen@yahoo.com.

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Apr 13

Learn How To Make A Grilled Cheese Sandwich

How To Make A Grilled Cheese Sandwich (courtesy of StartCooking.com)

Welcome to StartCooking.com! I’m Kathy Maister. To make a perfect grilled cheese sandwich, you’ll need 3 ingredients:

1st – Hearty White Bread

2nd – 2 Slices of American Cheese (the kind wrapped in plastic is perfect for this sandwich, and

3rd – 1 Tablespoon of Butter, which grills your sandwich to perfection!

(Ingredients and equipment list are at the end of this video.)

Spread the softened butter on one side of each slice of bread.

Lay one side of bread – butter side down – in a non-stick frying pan. Put 2 slices of cheese on the bread. Now, cover it with the other slice of bread, with the buttered side UP.

If you only have a block of cheese, be sure to slice it thin with a knife, or even a vegetable peeler. But, a cheese slicer works best. To use a cheese slicer like this, just scrape it across the top of a block of cheese. Wire slicers can be scraped across the top, or used in a downward motion to make perfect slices. 2 ounces of cheese is just the right amount of cheese. You may be tempted to use a lot more, but don’t! Too much cheese oozes out as it melts. All that extra cheese ends up at the bottom of your plate, or dripping down your hand as you bite into your sandwich.

Turn the stove on medium heat, and place the pan on the stove. A grilled cheese sandwich needs to cook until it’s golden brown on the outside. This requires peeking occasionally with a spatula! After about 2 to 3 minutes, it should be ready to flip. The 2nd side will take a lot less time to turn golden brown, because the pan is already heated up. Lift the sandwich out of the pan with the spatula, and set it on a cutting board.

Normally, you would cut bread with a sawing motion and a bread knife. If you did that to a grilled cheese sandwich, it would slide apart. Instead, use a large kitchen knife, and with one swift, downward motion – slice through the sandwich!

You can add extra bits to your grilled cheese sandwich if you want…sliced tomato or crispy bacon…or tuna salad. Or, how about some rye bread with swiss cheese, sliced ham and mustard? Carrots and celery sticks are great to serve on the side, but potato chips are even better! Enjoy!

For the Ingredients, you will need:

2 Slices of Bread
2 Slices of Cheese
1 Tablespoon of Butter

For the Equipment, you will need:
Butter Knife
Frying Pan
Spatula
Cutting Board
Kitchen Knife

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Apr 06

Learn How To Make Strawberry Shortcake

How To Make Strawberry Shortcake (courtesy of Howcast.com)

Strawberry shortcake doesn’t have to be cake on a plate. Turn this fruity favorite into something you really want to sink your teeth into! You will need:

One angel food cake
One 8 ounce package of cream cheese
A 14 ounce can of condensed milk
A 12 ounce container of whipped topping
1 cup of sugar
3 tablespoons of cornstarch
3 tablespoons of strawberry gelatin
1 cup of water
2 cups of fresh strawberries, quartered
A large glass bowl
5 whole strawberries

Optional: Light or fat-free cream cheese, condensed milk and whipped topping.

Step 1: Slice the angel food cake crosswise, into 3 equal sections. Make your own angel food cake with a box mix, or buy one in your grocery store.

Step 2: Mix together the cream cheese, condensed milk and whipped topping, then set the mixture aside. Lighten up your dessert by using light or fat-free ingredients.

Step 3: Stir together the sugar, cornstarch and gelatin in a saucepan over medium heat. Add water, stir until it thickens and fold in the strawberries.

Step 4 – Place one layer of the cake in the bottom of your glass bowl. Top it with a third of the glaze from your saucepan, followed by a third of the cream cheese mixture. Repeat all of this 2 more times.

Step 5 – Top your dessert with whole strawberries. Chill for an hour, and then dig in!

Did you know? The average strawberry has 200 seeds!

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Mar 28

Learn How To Apply Molecular Gastronomy In Cooking

Molecular Gastronomy (courtesy of MoleculeRflavors)

How to Make Balsamic Vinegar Pearls

Quart of Olive Oil – Place in freezer for 30 minutes

Mix 2/3 cup Balsamic vinegar and sprinkled Agar in a pot.

Stir and bring to a boil.

Get out Cold Olive Oil from freezer

With a food syringe, place hot vinegar mixture directly into cold olive oil, and watch it turn into pearls!

Spoon the pearls out and place into the Rinsing bath, which is a different container filled with plain water…stir, stir, stir.

Place spoonfuls atop fruits and salads.

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Mar 16

Learn How To Make Corned Beef And Cabbage

How To Make Corned Beef and Cabbage (courtesy of FoodWishes.com)

Hello! This is Chef John from FoodWishes.com with Corned Beef and Cabbage, the Official Meal of St Patrick’s Day! And, why is that? It was chosen because it’s a recipe you can cook drunk! So easy! So, here we go…

I’ve got a 4 ½ – that’s a big one – 4 ½ pound corned beef, right from the supermarket. Take it out of the package, rinse it. I’m gonna add some onions, some celery, some carrots – pretty big chunks – and, you get the spices free. Alright, I like that little packet. It’s pretty much what I was gonna put in, anyway, and it makes it, you know, magically delicious.

So, I’m gonna add 3 quarts of cold water. I’m using a nice, big dutch oven, so you might have to adjust the water a little for your own size pot. You want to cover, for sure.

I’m gonna put in about a teaspoon of salt. I’m gonna bring that up to a simmer. And, before I cover it, I’m gonna skim the top for that foam. We call that corned beef scum, alright? What we’re gonna do is we’re gonna cover this. We’re gonna turn the heat to very low…very low…and, we’re gonna simmer this for about 3 hours.

It’s not gonna be totally done, but it’s going to be almost done! You can see here, it’s almost fork tender. The fork will go in, but it’s still kinda tough. And, at this point, I’m gonna add my potatoes. So, I’m gonna add, large, red potatoes that I just cut in half, and I’m gonna cook that for another half hour.

Now, while that’s simmering uncovered, I’m gonna cut up my cabbage. I have one small, green cabbage. I’m gonna cut it in eighths, which, if you’re drunk, that’s quarters cut in half. Alright, I’m gonna put that on top. And I know they’re not submerged, but that’s OK, because I’m gonna cover this and cook it for another 20 minutes or so, to a half hour, until everything is tender. Potatoes are tender, cabbage is tender, meat also tender.

Alright, we’re gonna pull out the meat. It doesn’t matter – St Patrick’s Day or not, drunk or not, meat has to rest before you slice it! Alright, after the meat rests at about 15 minutes, I’m gonna cut out any large, large chunks of fat. Leave a little bit. I’m gonna cut against the grain. I know you hear that all the time – against the grain, against the grain. See, if you cut it with the grain, this is what happens. It just shreds, it looks ugly, don’t do that. Cut across those fibers…they just have a better texture.

Serve it very simply. Fish out some potatoes, some cabbage, some carrots and some celery. A little bit of that braisy liquid on top. I serve it with a little hot mustard and rye bread…man, what a great, great American tradition! For your information, corned beef and cabbage not an authentic, Irish dish. Invented in America! Alright, and this is so easy to make. You can totally drink an entire 6-pack of Guiness or Harp, in my case, and make that very successfully. So, give it a try, go to the site, get the ingredients. And, as always, Enjoy!

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Mar 09

Learn How To Make Yogurt

Learn How To Make Homemade Yogurt (courtesy of Howcast.com)

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Feb 24

Learn How To Deep Fry Ice Cream

Learn How To Deep Fry Ice Cream (courtesy of Howcast.com)

If you like ordering this tasty, hot-and-cold treat at restaurants, now you can whip it up yourself any time! You will need:

1 qt. vanilla ice cream
3 egg whites
3 c. crushed cereal
Vegetable oil
A baking sheet
Parchment paper
An ice cream scoop
Dessert dishes
3 c. cookie crumbs (optional)
3 c. sweetened coconut flakes (optional)
3 c. chopped walnuts (optional)
¼ tsp. salt (optional)
Cinnamon (optional)
Honey (optional)
Whipped cream (optional)
Chocolate sauce (optional)
Cherries (optional)

Step 1: Line a baking sheet with parchment paper.

Step 2: Scoop eight balls of vanilla ice cream onto the lined baking sheet and put it in the freezer for an hour, until the ice cream is solid.

Step 3: Whip the egg whites in a medium bowl until they are foamy. Put the crushed cereal in another bowl. Use cookie crumbs, coconut flakes, or chopped walnuts instead of or in addition the cereals.

Step 4: Remove the ice cream from the freezer and roll each ball in the egg whites, then in the cereal, and then place them back on the baking sheet. Make your fried ice cream extra crispy by dipping each ice cream ball in the eggs and cereal a second time.

Step 5: Return the baking sheet to the freezer for at least three more hours, until the balls are frozen.

Step 6: Add 4 inches vegetable oil to a Dutch oven or large pot and heat it to 375 degrees. Add ¼ teaspoon of salt to the oil just before frying to keep it from splattering.

Step 7: Fry the frozen ice cream balls until they’re golden brown, about 1 minute. Then place them in dessert dishes and garnish them with cinnamon, honey, whipped cream, chocolate sauce, and a cherry.

Did you know? The Roman emperor Nero often served sweetened snow as a dessert during his lavish feasts.

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Feb 15

Learn How To Make French Bread

Learn How To Make French Bread (courtesy of Netman21)

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Jan 18

Learn How To Soft Boil An Egg

Learn How To Soft Boil An Egg (courtesy of GoodToKnow.co.uk)

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Jan 13

Learn How To Make Cheese In Under 5 Minutes

Learn How To Make Cheese In Under 5 Minutes (courtesy of SustainablePantry.com)

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Dec 29

Learn How To Make Crepes

Learn How To Make Crepes (courtesy of WebCookingClasses.com)

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Dec 10

Learn How To Make Hot Chocolate From Scratch

Learn How To Make Hot Chocolate From Scratch (courtesy of Howcast.com)

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Nov 24

Learn How To Roast A Turkey

Learn How To Roast A Turkey (courtesy of Howdini.com)

0
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Nov 18

Learn How To Make Perfect Gravy

Learn How To Make Perfect Gravy (courtesy of ChicagoTribune.com)

0
comments

Nov 17

Learn How To Make Pumpkin Pie From Scratch

Learn How To Make Pumpkin Pie From Scratch (courtesy of ComfortFoodParty.com)

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Nov 08

Learn How To Make Candy

Learn How To Make Candy (courtesy of HungryNation.com

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Nov 01

Learn How To Roast Pumpkin Seeds

How To Roast Pumpkin Seeds (courtesy of YourWeightLossMentor.com)

Remove seeds from pulp

Rinse some more

Clean all pulp from seeds

Rinse real good

Discard pulp

Spray baking sheet with olive oil

Spread seeds on baking sheet

Lightly salt seeds

Bake at 350 degrees for 10 to 15 minutes

Turn seeds over halfway through the cooking time

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Oct 20

Learn How To Sear Scallops

How To Sear Scallops (courtesy of SimplyMing)

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Oct 14

Learn How To Cook Baby Back Ribs In The Oven

How To Cook Baby Back Ribs In The Oven (courtesy of TheFrugalChef.com)

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Sep 29

Learn How To Make Chocolate

Learn How To Make Chocolate (courtesy of TheNickoNetwork.com)

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Sep 27

Learn How To Make Ice Cream

How To Make Ice Cream (courtesy of MonkeySee.com)

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Aug 04

Learn How To Make Fondant

Learn how to make marshmallow fondant for cake decoration. This is an easy, step-by-step video on making fondant at home.

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Jul 05

How to Make a Caesar Salad From Scratch

How To Make A Caesar Salad From Scratch (courtesy of CanadianLiving.com)

0
comments

Jun 21

Baking Tutorial – Triple Chocolate Chip Cookie Recipe

How To Bake Triple Chocolate Chip Cookies (courtesy of FoodWishes.com)

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comments

May 31

How to Make a Cheesecake Flan

How To Make A Cheesecake Flan (courtesy of FoodNetwork.com)

0
comments

May 20

How To Make Meringues

How To Make Meringues (courtesy of VideoJug.com)

0
comments

May 13

How to Make Onion Rings

How To Make Onion Rings (courtesy of FoodWishes.com)

0
comments

May 07

How to Make Falafel

How To Make Falafel (courtesy of DeDeMed.com)

0
comments

Apr 23

How to Make Chicken Fettuccini Alfredo

How To Make Chicken Alfredo (courtesy of FoodWishes.com)

0
comments

Mar 30

How to Make Chocolate Ganache Cupcakes

How To Make Chocolate Ganache Cupcakes (courtesy of FoodNetwork.com)

0
comments

Mar 12

How to Make Homemade Ricotta Cheese

How To Make Homemade Ricotta Cheese (courtesy of GourmetMagazine.com)

0
comments

Mar 01

How to Make Succotash

How To Make Succotash (courtesy of FoodWishes.com)

0
comments

Feb 16

How to Make Yakisoba

How To Make Yakisoba (courtesy of CookingWith Dog.com)

0
comments

Feb 05

How to Make Grilled Bratwurst

How To Make Grilled Bratwurst (courtesy of BBQPitBoys.com)

0
comments

Feb 01

How to Make Croutons

How To Make Croutons (courtesy of FoodWishes.com)

0
comments

Jan 29

How to Make Sushi Rice

How To Make Sushi Rice (courtesy of NinjaSushiNewOrleans.com)

0
comments

Jan 21

How to Make Homemade Chicken Fingers

How To Make Homemade Chicken Fingers (courtesy of FoodWishes.com)

0
comments

Jan 11

How to Make Buttermilk Biscuits

How To Make Buttermilk Biscuits (courtesy of FoodWishes.com)

0
comments

Dec 30

How to Make Cioppino

How To Make Cioppino (courtesy of FoodWishes.com)

0
comments

Dec 07

How to Make Crab Cakes

How To Make Crab Cakes (courtesy of FoodWishes.com)

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comments

Dec 03

How to Make Coconut Marshmallow Spiced Sweet Potatoes

How To Make Coconut Marshmallow Spiced Sweet Potatoes (courtesy of WholeFoodsMarket.com)

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comments

Nov 27

How to Prepare Turkey Soup

How To Prepare Turkey Soup (courtesy of FoodNetwork.com)

0
comments

Nov 18

How to Make a Country Ham on the BBQ

How To Make A Country Ham On The BBQ (courtesy of BBQPitBoys.com)

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comments

Nov 16

How to Make an Apple Strudel

How To Make An Apple Strudel (courtesy of GregPatent.com)

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comments

Nov 09

How to Make Christmas Pudding

Part 1

Part 2

How To Make Christmas Pudding (courtesy of GoodToKnow.co.uk)

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comments

Nov 06

How to Carve a Roast Beef

How To Carve A Roast Beef (courtesy of BeefItsWhatsForDinner.com)

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comments

Oct 28

How to Make Meatballs With Ricotta Cheese

How To Make Meatballs With Ricotta Cheese (courtesy of FoodWishes.com)

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comments

Oct 16

How to Make a Roux

How To Make A Roux (courtesy of SavvyGourmet.com)

0
comments

Oct 09

How to Braise Beef Shanks

How To Braise Beef Shanks (courtesy of FoodWishes.com)

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comments

Sep 28

How to Barbecue Pork Ribs

With a standard grill you can can easily barbecue pork spare ribs with a few helpful tips from BBQPitBoys.com

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comments

Sep 24

How to Bake Gluten Free Chocolate Chip Cookies

Watch this ElanasPantry.com video to learn a simple and delicious gluten free chocolate cookie recipe.

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comments

Sep 07

How to Grill Chicken – Grilled Pepper Chicken Recipe

Watch this BBQPitBoys grilling video to learn a simple and delicious grilled chicken recipe.

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comments

Aug 21

How to Make Gyoza

In this video from YongFook.com, learn how to prepare chinese dumplings.

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comments

Aug 14

How to Make a No Cook Raspberry Ganache Fudge Cake

Watch Ani Phyo make her famous Raspberry Ganache Fudge Cake recipe from her book Ani’s Raw Food Kitchen.

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comments

Aug 04

How to Cook a Standing Rib Roast

Wow your dinner guests with FoodWishes’ perfect prime rib roast recipe.

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comments

Jul 23

How to Make Fried Chicken

Watch this FoodWishes.com video and learn a classic recipe for buttermilk fried chicken.

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comments

Jul 02

How to Cook Salmon – Garlic Ginger Basil Salmon Recipe

In this FoodWishes video, learn how to cook a simple and delicious salmon recipe.

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Jun 26

How to Make Spring Rolls

In this Chow.com video, learn how to assemble a spring roll.

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comments

May 25

How to Make Perfect French Toast

Learn how to make french toast like the experts in this video tutorial from FoodWishes.com.

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comments

May 20

How to Make Eggplant Parmesan

Learn how to make a simple and delicious eggplant parmesan in this video from FoodWishes.com.

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comments

May 01

How to Make Kimchi

Learn how to prepare kimchi in this cooking tutorial from Maangchi.com where a full ingredient list is provided. Jal meokkesseumnida!

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comments

Apr 08

How to Make Roti – Indian Flat Bread

Learn how to make Roti, an Indian flat bread, in this video tutorial from ManjulasKitchen.com

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comments

Mar 13

How to Make Irish Soda Bread

Learn how to make Irish Soda Bread in this video from CIAChef.edu

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comments

Mar 09

How to Make the Perfect Chocolate Chip Cookie

Learn how to make the ultimate chocolate chip cookie in this video demonstration from Chow.com

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comments

Feb 10

How to Make Chocolate Lava Cake

Wow your loved ones this Valentine’s Day with this delicious chocolate lava cake recipe from FoodWishes.com

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comments

Jan 27

How to Bake Bread – No Knead Ciabatta Bread Recipe

Learn how to bake a no-knead ciabatta bread in video tutorial from FoodWishes.com

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comments

Jan 07

Cooking How-to – No-Knead Pizza Dough

Watch this FoodWishes.com video and learn how to make a no knead pizza dough!

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comments

Dec 30

How to Cook Prime Rib

Learn the secrets to cooking a perfect prime rib in this video from FoodWishes.com

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comments

Dec 23

Holiday How-to – Gingerbread House

Watch this yummy demonstration from CIAChef.edu on how to make a gingerbread house.

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comments

Dec 19

Cooking How-to – Making Crab Cakes

Learn how to make delicious crab cakes in this video from CrabPlace.com.

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comments

Nov 24

How to Make a Vegetarian Gravy

How To Make A Vegetarian Gravy (courtesy of HolidayKitchen.tv)

How To Make A Vegetarian Gravy

Vegetarians, take notice! Here’s a recipe for gravy perfect to dress up everyone’s holiday plate.

In a saucepan over medium/low heat, add:

Two tablespoons of Bertolli Extra Virgin Olive Oil

2 – 3 cloves of minced garlic, and

a third of a cup of chopped onion.

Cook until the onions are translucent – about five minutes.

Next, add two tablespoons of flour.

Gradually add 1 ½ cups of broth into the paste, stirring constantly.

And add two teaspoons of soy sauce.

Now, over medium heat, bring the gravy to a boil.

Add one teaspoon of sage, and season with salt and pepper to taste.

This vegetarian gravy will satisfy all of your guests!

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Nov 06

How to Bake a Caramel Apple Pie

A simple and sweet recipe for a caramel apple pie from FoodWishes.com

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Oct 09

How to Cook – Honey Panna Cotta Recipe

Learn how to prepare a honey panna cotta with this recipe from PAllenSmith.com. This dessert is perfect any time of the year because you can customize the topping with in season fruits like peaches, apricots, or blackberries.

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Sep 17

How-To Raw Food – Mulberry & Golden Berry Chutney

Learn how to make mulberry and golden berry chutney with this video from AniPhyo.com

0
comments

Sep 01

How to Truss a Chicken

Learn how to truss a chicken with this video from Food Network Canada.

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comments

Jul 14

How to Make Hummus

Learn how to make traditional hummus with this video from 5Min.com.

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comments

May 22

How to Cook Vegetarian – Quinoa Salad Recipe

Learn how to make a delicious quinoa salad in this how-to video from CanalMicro.com.

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comments

May 08

How to Cook Prawns – Crispy Coconut Prawns

Follow this coconut prawn recipe in this how-to video from CanalMicro.com and create a tasty appetizer for your next party.

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comments

Apr 29

How to Make Sushi – California Rolls

Learn how to make sushi, California rolls, in the comfort of your own kitchen with this video from FoodWishes Blog.

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comments

Apr 25

How-to Cook to Perfect Tenderloins

Learn how to cook a perfect beef tenderloin with a few basic ingredients in this video from Chef’s Tips Blog.

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comments

Mar 20

How to Bake Hot Cross Buns

Learn how to bake hot cross buns for your Easter brunch with this video from EasyCooksVideos.com

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comments

Jan 17

How to Make Meatloaf

Learn how-to make meatloaf. With this instructional video from FoodWishes, learn how to make an American classic!

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comments

Dec 21

How to Make Stuffing – Cornbread Stuffing

Learn how to make stuffing! Follow the easy to follow instructions in this video from eHow.com to create a delicious cornbread stuffing.

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comments

Dec 06

How to Make Potato Latkes

Learn how to make potato latkes, a Hanukkah tradition with this video from HolidayKitchen.tv

0
comments

Nov 23

How to Make a Turkey Quesadilla

Learn how to make a yummy quesadilla with your Thanksgiving leftovers with this video from DaniSpies.com

0
comments

Nov 02

How to Cook a White Bean and Aromatic Vegetable Ragout

Learn how to cook a vegetable ragout with this video from FoodWishes Blog.

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comments

Sep 30

How to Make Perfect French Toast

Learn how to make perfect French toast with this video from FoodWish Blog.

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comments

Sep 29

How to Cook – Pumpkin Brulee

Learn how to make a pumpkin brulee just in time for the holidays in this video from FoodWishes Blog.

0
comments

Sep 29

How to Cook – Thai Butternut Sqash Soup

Learn how to cook a vegetarian Thai soup with this video from Veginity.com

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comments

Sep 25

How to Cook – Apple Turnovers

Learn how to make a quick and easy apple turnover with this video from Deglazing.com

0
comments

Sep 11

How to Bake a Key Lime Pie

Learn how to bake a key lime pie with this video from FoodWishes.com

0
comments

Aug 25

How to Cook Chicken Karaage

Learn how to prepare Japanese chicken karaage with this video from Hapaloha.

0
comments

Aug 25

How to Prepare Onigiri

Learn how to prepare onigiri with this video from Oyamake.com

0
comments

Aug 25

How to Make Butterscotch Cookies

Learn how to bake butterscotch cookies with this video from WatchMonjo.com

0
comments

Aug 25

How to Bake Oatmeal Cookies

Learn how to make oatmeal cookies with this video from ItsYourTurnToCook.com

0
comments

Aug 25

How to Make Ice Box Cookies

Learn how to make ice box cookies with this video from CIAChef.edu

0
comments

Aug 19

How to Make Perfect Mashed Potatoes

Learn how to perfect mashed potatoes with this video from FoodWishes.

0
comments

Aug 12

How to Make Vegan Double Chocolate Muffins

Learn how to make vegan double chocolate muffins with this video from Veginity.com

0
comments

Aug 12

How to Make a Raw Vegan Strawberry Cheesecake

Learn how to make a raw vegan strawberry cheesecake with this video from RawFoodMedia.com

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comments

Aug 12

How to Make a Vegan Chocolate Espresso Truffle Pie

Learn how to make a no bake vegan chocolate espresso truffle pie with this video from EverydayDish.tv

0
comments

Aug 12

How to Make a Raw Vegan Strawberry Shortcake

Learn how to make a fast and easy raw vegan strawberry shortcake with this video from TheGardenDiet.com

0
comments

Aug 04

How to Make Tiramisu

Learn how to make Tiramisu with this video from Megan Ellis.

0
comments

Aug 03

How to Make a BBQ Chicken Pizza

Learn how to make a barbecue chicken pizza with this video from EmptyStreet

0
comments

Jul 26

How to Cook Tempura Vegetables

Learn how to cook Japanese tempura vegetables and shrimp with this video from CIANetwork

0
comments

Jul 24

How to Cook a Healthy Kid Friendly Breakfast

Learn quick and easy kid friendly recipes for breakfast with this video from Diet.com

0
comments

Jun 04

Raw Food: How to Make a Spanish Scramble

Learn how to make an alternative raw Spanish scramble with this video from AniPhyo.com

0
comments

May 27

Raw Food: How to Make Donut Holes

Learn how to make raw and vegan donut holes with this video from AniPhyo.com

0
comments

May 27

How to Cook Beer Can Chicken

Amaze Dad with your cooking skills! Learn how to roast a chicken with beer just in time for Father’s Day with this video from CIAChef.edu

0
comments

May 13

How to Prepare Artichokes

Learn how to prepare artichokes with this video from CIAProChef.com.

0
comments

May 05

How to Make Cupcake Bouquet for Mother’s Day

Learn how to make Mom a Cupcake Bouquet with this video from CIAProChef.com.

0
comments

Apr 27

How to Bake a Wedding Cake

How To Bake A Wedding Cake (courtesy of RealMeals.tv)

So, if you’ve got a wedding to go to this year and you just don’t want to do the registry thing again, why not bake the bride and groom a wedding cake? It’s not as impossible as you think!

So, we’re about ready to get started on our wedding cake! I’m standing here with Shannon Pridgen, who is the owner of Heavenly Crumbs Bakery, and she’s gonna make the icing and ice the cake for us, and, Shannon’s friend Shelly Everett is the owner of a catering company called Gourmet Angel, and she is gonna do us the honor of baking the cake!

We are making my aunt Estelle Betty’s Simply Lemon Cake.

1) We’re gonna sift 3 cups of all-purpose flour
2) Now, we’re gonna put in ¼ teaspoon of salt
3) 1 teaspoon of baking soda – okay, excellent!
4) And 1 teaspoon baking powder

Now, I’m just gonna sift it – just like she would.

What we have to do in our mixer here is put in 1 cup of unsalted butter, which is approximately 2 sticks – we’re going to just put it in.

You want to add 2 cups of sugar. Alright, so we’re gonna have to keep this going for about 5 minutes. And we’re gonna go ahead, and Deana’s going to lightly whisk 4 eggs for me. So now, we have our lightly whisked eggs, in which we are going to slowly start to incorporate into our butter and our sugar mixture. Gently do this!

It’s gonna be 1 ¼ cups buttermilk – we have to incorporate a little bit of the flour mixture that we put together earlier, and then a little bit of buttermilk, and then a little bit of flour, and then a little bit of buttermilk, until we have absorbed everything into our batter here. She was very specific about saying that we have to start with flour and end with flour.

1 tablespoon of fresh lemon juice – put that right in!

And, we need 1 ½ teaspoons of lemon extract

Add ¼ teaspoon lemon zest

I’m gonna let this go for about 5 minutes. And I’m going to cheat, and I’m going to use pan coating spray! All you have to do is evenly distribute the batter into the baking pans now.

I’ve preheated the oven to 350° and slide them right in the center for 25 minutes or until done.

So, I have conveniently replaced Shelly with Shannon! Shannon is gonna make some butter cream icing.

I’m gonna take the butter, and I’m not really giving it a measurement (about 5 ounces). I left it out so it’s soft, and I’m going to whip that.

Now, I’ll slowly add confectioner’s sugar to this (about 1 cup). And, to give the flavoring, I’ll add vanilla (1 tsp). Now, icings sometimes get a bad rap because they’re sweet. What the vanilla will do is give me a little flavor, and the salt – what that does, is it cuts down on the sweetness. And, it actually enhances the vanilla.

Take your fingers (just a pinch) and add the salt – yea, just a pinch – that’s really all you need!

Now, to make your icing fluffy, – you don’t want it heavy – what we can do is just add a little milk (whole milk or cream) or cream. Cream is actually gonna give you a richer flavor, because cream has more fat.

Okay, we’re at the point where we’re making the filling. We made the icing. I separated some of the icing (about 1/3) – just enough to fill the cake. And, this is a passion fruit puree, and I’m gonna add about 1 tablespoon to the 1/3 portion of icing. Now, I’m gonna make sure that it’s fully incorporated. I’m looking at the texture – you don’t want to add too much!

Wow, they look great! So, I cut the cake in half, right? So, I have a nice, even 2 layers. Now, what I want to do also, is to even the top. To do that, I just go back and forth. You want to use a serrated knife, a bread knife, a knife with teeth. And now, I have a pretty, even top!

What you do need when you make a cake is a cake circle. This is to support your cake. You have to have something underneath, which is important – that has to be said. When you add frosting, filling, icing, my spatula is always on the icing and never on the cake. What I’ll do is, I’ll place my cake on top. Sometimes, I’ll invert it, because, what I want is the flattest side on the very top.

What I’ll do is I’ll get rid of the excess filling. I’m gonna put a lot of icing on this, and it’s gonna seem like a bit much, but always remember, your spatula must always touch the frosting. And why is that important – because when your spatula touches the cake it starts to make holes in the cake? No! You start to pick up crumbs.

Now I’m really using this turntable. I’m moving it around, because I want a nice, smooth icing. And what I’ll do is, I’m just gonna go across the top and holding the spatula straight. I’m trying to get those nice, perpendicular edges. I’m not really taking any off of the top (fill in holes with extra icing and smooth out as needed.) You gotta get the corners, all those uneven spots, so, what you do is you add a little extra. And then, I’ll come back and I’ll apply even pressure. You don’t want that extra icing sort of interfering with your perfect edge. And, what I’m doing is, I’m going across, and then I’ll pull away.

So from here, I’ll put this in the refrigerator and let the icing harden, and then, I’ll put the next tier on top of it – sounds good to me!

Apply icing to the smaller tier in the same way.

All your cake tiers need to be on a cardboard cake circle. I’m cutting off the remainder of the circle. And, what I’m gonna do is I’m gonna place my straws were the cake is gonna be. And I use real straws, and they’re gonna support the cake. Instead of the cake resting on the other cake, it will rest on the straws. Notice how I frosted it first, because you need that straw to extend just where the frosting is.

Now we need to find the middle, so it looks just about there, so I’ll place it here, and I’ll use my spatula to adjust it.

I have my dowel. Make a point, because it needs to go into the cardboard. Yea, sharpen it, and I’ll estimate where the top goes – say a little below the top – and then, I’ll cut the dowel. Place this in the center. I’m going through the board. Something is going to cover that, right? A flower, a decoration, or whatever.

(Mixing food coloring into some icing) So, what I like to do is mix it on the table because it comes together very quickly. You must apply pressure, because you need to incorporate that color. I add a little more frosting. And, what I don’t like are flowers that are just one, single color. It’s kinda flat. So, I won’t mix it totally. I have a little of the white. And, what you can do – you’ll just add another color – so, I add a little red. And this will look beautiful with one flower.

Attach a number 5 tip to a piping bag with a coupler. I want a number 5 because I want a tip that’s not too big, something that’s elegant, but large enough to cover what I’m using. Fill the bag with white icing. The other key to this is…notice I’m doing this first, as opposed to the flowers. And now, what I’m gonna do is I’m gonna go around and cover the cake cardboard with icing beads. I hide them and I pull, so, I add pressure and then pull. Squeeze, pull. Squeeze, pull.

Now, I’m going to a rose tip, which is called the 104 (empty the bag) the number is written on the side. I’m gonna lay the accent color on one side only. Just on one side – it’s called striping the bag. Then, fill the bag with the main color. So, what I’m doing now is I’m squeezing the air out. This is great because this is a clear bag, and you can see what’s going on. And, I add just what was in there – that’s my little base. And, I’m gonna squeeze in a circular fashion. Now I’m making my petals. It’s really about pressure, and it’s about positioning your bag. And so, what I’ll do is, I’ll put other flowers around. And again, you see the different variation in color – they look more like nature, as opposed to just a flat pink, or red or blue – you know. Of course, you’ve got the red on top, so the red is the one that really shows up on the edge.

So here we are! Shannon just made this beautiful wedding cake! Thank you, both of you – Shelly, Shannon – thanks so much! And, it’s about to go into the refrigerator because we can’t have that collapse, and this is one of the times I didn’t get to taste it, but I’m sure it’s delicious! Thank you so much!

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