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Chicken and Broccoli Stir-Fry
Chicken and Broccoli Stir-Fry
Ingredients
1/2 cup water
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons cornstarch
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
1 pound broccoli
1 yellow sweet pepper
2 tablespoons cooking oil
12 ounces skinless, boneless chicken, cut into bite-size pieces
2 cups chow mein noodles or hot cooked rice
Directions
1. For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. Set aside.
2. Cut flowerets from broccoli stems and separate flowerets into small pieces. Cut broccoli stems crosswise into 1/4-inch slices. Cut pepper into short, thin strips.
3. In a wok or large skillet heat 1 tablespoon of the cooking oil over medium-high heat. Cook and stir broccoli stems in hot oil for 1 minute. Add broccoli flowerets and sweet pepper; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from wok; set aside.
4. Add remaining oil to wok or skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir together to coat. Cook and stir 1 minute more or until heated through. Serve over chow mein noodles or rice. If desired, garnish with toasted sesame seed and serve with additional hoisin sauce.
Makes 4 servings.
Ingredients
1/2 cup water
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons cornstarch
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
1 pound broccoli
1 yellow sweet pepper
2 tablespoons cooking oil
12 ounces skinless, boneless chicken, cut into bite-size pieces
2 cups chow mein noodles or hot cooked rice
Directions
1. For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. Set aside.
2. Cut flowerets from broccoli stems and separate flowerets into small pieces. Cut broccoli stems crosswise into 1/4-inch slices. Cut pepper into short, thin strips.
3. In a wok or large skillet heat 1 tablespoon of the cooking oil over medium-high heat. Cook and stir broccoli stems in hot oil for 1 minute. Add broccoli flowerets and sweet pepper; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from wok; set aside.
4. Add remaining oil to wok or skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir together to coat. Cook and stir 1 minute more or until heated through. Serve over chow mein noodles or rice. If desired, garnish with toasted sesame seed and serve with additional hoisin sauce.
Makes 4 servings.
BBQ Steak Sandwich
BBQ Steak Sandwich
3 (1-lb.) boneless beef sirloin steaks (1 inch thick)
2 tablespoons vegetable oil
1/4 cup barbecue-style steak rub
1 (12-oz.) bottle chili sauce
1/3 cup packed brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke, if desired
6 rustic Baguette rolls, split
1. Heat grill. Brush steaks with oil; sprinkle with steak rub. In
medium bowl, stir together all remaining ingredients except buns.
Reserve half of the sauce in small bowl (remaining sauce will be
brushed over steaks during grilling).
2. Place steaks on gas grill over medium heat or on charcoal grill 4
to 6 inches from medium coals; cover grill. Grill 8 to 10 minutes for
medium-rare or until of desired doneness, turning once and brushing
generously with remaining sauce. Place rolls on grill, cut side down,
during last few minutes of grilling; grill until toasted.
3. Remove steaks from grill. Cover loosely with foil; let stand 5
minutes. Slice thinly across the grain. Add any juices from steak to
reserved sauce in bowl. Divide beef among rolls; drizzle reserved
sauce between layers of beef. Serve any remaining sauce on the side
for dipping.
6 sandwiches
3 (1-lb.) boneless beef sirloin steaks (1 inch thick)
2 tablespoons vegetable oil
1/4 cup barbecue-style steak rub
1 (12-oz.) bottle chili sauce
1/3 cup packed brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke, if desired
6 rustic Baguette rolls, split
1. Heat grill. Brush steaks with oil; sprinkle with steak rub. In
medium bowl, stir together all remaining ingredients except buns.
Reserve half of the sauce in small bowl (remaining sauce will be
brushed over steaks during grilling).
2. Place steaks on gas grill over medium heat or on charcoal grill 4
to 6 inches from medium coals; cover grill. Grill 8 to 10 minutes for
medium-rare or until of desired doneness, turning once and brushing
generously with remaining sauce. Place rolls on grill, cut side down,
during last few minutes of grilling; grill until toasted.
3. Remove steaks from grill. Cover loosely with foil; let stand 5
minutes. Slice thinly across the grain. Add any juices from steak to
reserved sauce in bowl. Divide beef among rolls; drizzle reserved
sauce between layers of beef. Serve any remaining sauce on the side
for dipping.
6 sandwiches
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Starbucks Peppermint Latte
2 shots espresso or strong coffee
1 cup milk
a few drops of peppermint extract or 1 tablespoon creme de menthe or 1 tablespoon peppermint schnapps
whipped cream for garnish
1 candy cane
1. Brew coffee. Add milk to a cup to steam on espresso machine, or to a saucepan to heat on the stove-top, or heat in a coffee mug in the microwave.
2. Add espresso and milk to a coffee mug. Add peppermint extract. Top with whipped cream if desired an add a candy cane.
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Applebee's Southern Chicken Sliders
Honey Mustard Sauce
1/4 cup mayonnaise
1/4 cup Grey Poupon Dijon Mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
Chicken and Seasonings
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying
slider rolls
Make the Honey Mustard Sauce: Combine ingredients in a small bowl.Mix well.Store in a covered container in the refrigerator until ready to serve.
Marinate Chicken: Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
Bread and Cook Chicken: In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
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Boston Market Tortellini Salad
1 (18-20 oz) package cheese tortellini
Dressing
3/4 cup Caesar dressing
1/2 cup mayonnaise
1/2 cup diced red bell pepper
1/4 cup white wine vinegar
3 tablespoons water
1 envelope light dry Caesar Dressing mix
1 teaspoon seasoned salt
salt to taste
Cook tortellini according to package directions; drain. In separate bowl mix together the dressing ingredients. Stir in the tortellini. Chill for several hours or overnight
Serves 6
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Candy Store Soft Caramel
14 oz. can sweet condensed milk
2 cups granulated sugar
1 cup unsalted butter, plus extra for greasing pan
1/2 tsp salt
1 1/2 cup light corn syrup
Generously grease a 9 x 13-inch glass baking dish with butter.
Combine all of the ingredients in a medium heavy saucepan. Cook on medium high heat, stirring constantly, until the mixture reads 240 F on a candy thermometer. Remove from heat and pour into the prepared baking dish.
Let cool completely and then cut into desired size. Wrap in wax paper for individual candies. Store in an airtight container.
Buca di Beppo Lemon Chicken
3 large boneless skinless chicken breasts, cut in half lengthwise to create 6 thin filets
pound chicken to tenderize
Salt, to taste
1 cup flour
1/4 cup olive oil
1/4 cup white wine
2 large lemons
1/2 stick unsalted butter, softened
1/4 cup heavy cream
A small handful drained capers
Cut lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer.
Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the saute pan skin-side down.
When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through. When both sides are nice and brown, add white wine and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking.
Finish the sauce by placing the softened butter and cream in the pan. Using rubber spatula, work the butter into the sauce as it melts. sometimes I sprinkle a little more flour in the sauce to thicken. Add capers. Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.
Makes 4-6 servings
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Useful tips to choose the good Fruit and Vegetables.
How to Choose Ripe Fruits and Vegetables
WHAT YOU'LL NEED
Ingredients
- Tomatoes
- Avocados
- Strawberries
- Mangoes
- Bananas
- Bell Peppers
- Onions
- Figs
- Peaches
- Pineapple
THE STEPS
1. Tomatoes should be plump and uniform in color. Red tomatoes should be void of any orange, white, or green patches, and should easily release from the vine or stem. Ripe fruits will smell the way tomatoes taste. 00:52
2. Ripe Hass avocados should have dark skins, and should be slightly firm upon pressing, but should have some give. Overripe avocados will be too soft. If ripe fruits are not available, purchase an underripe avocado and let it sit on your countertop for a few days until ready to consume. 01:31
3. Ripe strawberries should be uniformly red, all the way to the stem of the fruit. If the white portion surrounding the stem is large, the fruit is not yet ripe. 02:11
4. Ripe mangoes will be orange, yellow, and red. Green patches and firmness are indicative of underripeness. Ripe fruits will give off a sweet smell. 02:31
5. Ripe bananas are uniformly yellow in color, without green patches. Brown patches or spots are signs of overripeness. Upon squeezing the bottom stems, ripe bananas will open, whereas underripe bananas will not. 02:55
6. Choose peppers based on the desired application. Green bell peppers have a grassy flavor, while the orange and yellow peppers are more sweet. 03:22
7. Ripe and ready-to-use onions are uniformly firm, without visible surface damage. 03:46
8. Ripe figs are deep purple, without green patches, and are soft to the tough. Underripe fruits can left on a counter top to ripen. 03:55
9. Ripe peaches are soft, with deep orange patches. Fruits that are firm and uniformly yellow, or that have only small orange patching are underripe. 04:11
10. When choosing a pineapple, lightly pull on one of the leaves. If the leaf releases easily, it is ripe. 04:31
Easy Casserole Recipes
Easy Casserole Recipes
Casseroles are perfect for weeknight meals. These one-pot dishes are easy to prepare and the family will love them.
These recipes are great for preparing ahead of time and then heating up in the oven when it's dinner time.
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(The cookbook club is a paid subscription that is separate from our free recipe forums)
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Casseroles are perfect for weeknight meals. These one-pot dishes are easy to prepare and the family will love them.
These recipes are great for preparing ahead of time and then heating up in the oven when it's dinner time.
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
- Or To Order This Title Separately Click Here
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Boston Market Garlic Lemon Spinach
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
Serves 4-6
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Golden Corral's Bourbon Street Chicken
1 Pound Chicken Leg or Thigh Meat, pulled apart or cut in bite size chunks
4 ounces Soy Sauce
1/2 cup Brown Sugar
1/2 teaspoon Garlic Powder
1 teaspoon powdered Ginger
2 tablespoons dried minced Onion
1/2 cup Jim Beam Bourbon Whiskey (that's KENTUCKY Bourbon!)
2 tablespoons White Wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every 10 minutes.
Remove chicken.
Scrape pan juices with all the brown bits into a frying pan.
Heat, and add 2 Tbs. white wine.
Stir and add chicken.
Cook for 1 minute and serve.
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Chipotle Chicken Burrito Bowl
6 chicken breasts
1 canned chipotle pepper (I used Goya's)
2 teaspoons chipotle pepper sauce
2 cloves garlic, minced
1 teaspoon chili powder
2 teaspoons cumin
1/2 cup olive oil
1 lime
Black Beans
1 16 ounce can black beans, drained
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chipotle pepper sauce
Salt & pepper
Cilantro Lime Rice
2 cups white rice, cooked
3 tablespoons butter
1/4 bunch cilantro (about 1 cup chopped)
1 lime or 2 small limes
Toppings
3 cups shredded lettuce
1 cup sour cream
2 cups cheddar cheese
Pico de gallo
Guacamole
First, the marinade. Pull a spicy little pepper out of it's can and dice it. It will be sort of pasty when you are done. In a small bowl, take two spoonfuls of sauce straight from the can and then scrap in the chopped chipotle pepper. Add cumin, garlic, and chili powder. Mix together and pour in oil. Roll your lime on the counter until insides are mushy and squeeze juice into bowl. Stir well.
Place chicken in glass baking dish. Pour marinade over chicken. Cover and let sit in the fridge for at least 2 hours. The longer you marinade it, the more tender and flavorful it will be. Then, preheat over to 450°F. Bake for 25 minutes or until completely cooked.
While that chicken is cooking, you've got work to do! First, start cooking the rice, if you haven't already done so, using the directions on the package. Then, move on to the beans. Place drained black beans in a small saucepan. Add cumin, garlic powder, and chipotle sauce. Salt and pepper to taste and let beans cook on a low heat. Stir them up every few minutes.
Once the rice is done, add butter, cilantro, and lime juice. Stir until rice is well coated.
Pause and savor the spicy aroma filling your kitchen. Make sure the chicken is completely cooked and the juices are clear, not cloudy. Pull that chicken out and chop each breast into bite sized chunks.
Place chicken back in the glass dish and let it soak the juices back in.
Meanwhile. place toppings in colorful bowls.
Finally, assemble your burrito bowl and realize you are free. The 5 day rule is powerless against leftovers. Serve with tortilla chips or wrap the filling up in tortillas to make burritos or tacos.
6 servings
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Maid-Rite Loose Meat Sandwich
1 cup warm water
1 tablespoon dried minced onion
1 teaspoon low sodium beef base (or a bouillon cube)
1 teaspoon low sodium chicken base (or a bouillon cube)
2 tablespoons packed light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon low sodium soy sauce
2 tablespoons Worcestershire sauce
3 pounds lean ground beef, uncooked
8 hamburger buns
Optional toppings: cheese, ketchup, pickles, onions, mustard
Set slow cooker to high. Add all ingredients (except beef). Stir to combine. Add beef and stir until all combined and beef is completely coated.
Cover and cook for 1 hour. Stir occasionally to break up ground beef. Uncover after 1 hour of cook time. Continue cooking on high for 2 ½ - 3 hours (with cover removed), until most of the liquid has cooked off. Continue to stir occasionally and break up any chunks of beef.
Using a slotted spoon, serve a heaping spoonful on a warm bun and load it up with your favorite toppings.
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How to Properly Make Pico De Gallo - Mexican Cooking
How to Properly Make Pico De Gallo - Mexican Cooking
WHAT YOU'LL NEED
Equipment
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
Ingredients
- Roma tomatoes (4)
- White onion, finely diced (1/2 cup)
- Jalapeño or serrano chile peppers, finely diced (1-2 tablespoons, to taste)
- Garlic, minced (1 teaspoon)
- Cilantro, chopped (1/4 cup)
- Lime juice (1 teaspoon)
- Salt to taste
THE STEPS
1. 1. Trim the stem end off the tomatoes and dice the remainder into 1/4 inch pieces. Place the diced tomato into a bowl. 00:43
2. 2. Add the diced onion to the bowl and stir. Then stir in the diced chiles and garlic. 01:21
3. 3. Stir in the cilantro and lime juice. Season with salt to taste. Serve immediately. 02:15
How to Properly Make Pico De Gallo - Mexican Cooking
How to Properly Make Chicken Fajitas - Mexican Cooking
How to Properly Make Chicken Fajitas - Mexican Cooking
WHAT YOU'LL NEED
Equipment
- Grill
- Large sauté pan
- Tongs (2)
- Fajita pan or cast iron pan
Ingredients
- Large green onions (4)
- Citrus-marinated chicken breasts (2)
- Large white onion (1, sliced)
- Yellow bell pepper (1, sliced)
- Red bell pepper (1/2, sliced)
- Olive oil
THE STEPS
1. 1. Toss the green onions with one tablespoon of olive oil. Place them crosswise on a heated grill. 00:33
2. 2. Place the pre-marinated chicken breasts on the hot part of the grill. 00:43
3. 3. Heat one tablespoon of olive oil in a sauté pan. Once hot, add the onion and bell peppers and lightly toss together. Stir occasionally to cook evenly and prevent browning. 00:57
4. 4. Optional: Heat the cast iron fajita pans upside down on the grill or in a pre-heated oven for five minutes. 01:59
5. 5. Take the grilled green onions off heat and set them aside to keep warm. Using the "raw chicken tongs," flip the chicken breasts. Season the chicken and vegetables with salt. Lightly stir the vegetables with the "vegetable tongs." 02:27
6. 6. Once the chicken breasts are cooked through, take them off the grill. Allow to rest for five minutes so the juices can redistribute. Then cut the chicken into strips on the bias. 03:16
7. 7. Once the vegetables have softened, add in the chicken strips. Transfer half the mixture into each of the hot fajita pans. Top with two grilled scallions each. Serve with flour tortillas and a side of guacamole, if desired. 04:28
How to Properly Make Chicken Fajitas - Mexican Cooking
Chipotle Shrimp Tacos - Mexican Cooking
Chipotle Shrimp Tacos - Mexican Cooking
WHAT YOU'LL NEED
Equipment
- Sauté pan
- Small mixing bowl
- Spoon
- Chef's knife
- Tongs
- Cutting board
- Serving plate
Ingredients
- Shrimp, raw (5 ounces, peeled, deveined, and chopped)
- Chipotle purée (1/2 cup + 2 tablespoons, divided)*
- Garlic, minced (1 tablespoon + 1 teaspoon, divided)
- Blended oil (2 tablespoons)
- Red onion, diced (3 tablespoons)
- Lemon juice (2 teaspoons)
- Butter (2 tablespoons, cold, cubed)
- Corn tortillas (6-inch preferred)
- Avocado (1, sliced)
- Salt to taste
THE STEPS
1. 1. Marinate the chopped shrimp in 1/2 cup of chipotle purée and 1 teaspoon of minced garlic. Set aside. 00:34
2. 2. Heat a sauté pan on medium heat. Add oil, swirling to coat the entire bottom surface. Turn the heat up to high. 01:22
3. 3. Add 1 tablespoon of minced garlic to the hot pan. Stir to keep the garlic from clumping and burning. Add more oil as needed. 01:41
4. 4. Stir in the chopped red onion and allow to cook for about 30 seconds. Season with salt.02:35
5. 5. Add in the marinated shrimp and any residual marinade. Stir and season with salt. Cook the shrimp for 3-4 minutes. Do not overcook. 03:18
6. 6. Turn off the heat. The shrimp will continue to cook in the pan. Add lemon juice and 2 more tablespoons of chipotle purée. Stir. 04:20
7. 7. Add the cubes of cold butter and stir into the sauce. Taste for seasoning and add salt as needed. 04:58
8. 8. To prepare the tacos: Place four tortillas on a plate. Spoon a small amount of shrimp and sauce onto each tortilla. Top with a slice of avocado. 06:08
Chipotle Shrimp Tacos - Mexican Cooking
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Winger's Sticky Fingers
3-4 chicken breasts, pounded to ½ inch thickness
½ cup flour
3 eggs + 2 tablespoons water
1 cup panko bread crumbs
sauce
1½ cups brown sugar
1/3 cup hot sauce
½ teaspoon garlic powder
2 tablespoons water
Preheat oven to 425 and grease a baking sheet with cooking spray.
Slice chicken breasts into strips. Add chicken strips and flour to a large ziplock bag. Seal and toss to coat chicken in flour.
Place panko crumbs in a bowl. In another bowl whisk together eggs and water. Dip flour-coated chicken strips into egg mixture, then toss in panko crumbs to coat.
Place coated chicken pieces on greased baking sheet and spray heavily with cooking spray. Bake 15-20 minutes until chicken is browned and cooked through.
While chicken is cooking, prepare the sauce. Add brown sugar and hot sauce to a medium sauce pan and stir over medium-high heat until melted and mixture comes to a boil. Remove from heat and stir in garlic powder and water until smooth.
When chicken strips are done cooking, toss in sauce. Serve warm with ranch dressing if desired.
How to Make the Perfect Pastry Pie Dough - Italian Cooking.
WHAT YOU'LL NEED
Equipment
- Large mixing bowl
- Rolling pin
- Plastic wrap
- Knife or scissors
- Pie dish
Ingredients
- Flour (5 cups)
- Sugar (2 teaspoons)
- Salt (2 teaspoons)
- Butter (32 ounces, 1/2 inch cubes)
- Water (3/4 cup, chilled)
- Egg (1, whole) (optional)
- Milk (1/4 cup, chilled) (optional)
THE STEPS
1. 1. Combine the flour, sugar, and salt in a large mixing bowl. Add half of the cold butter to the dry ingredients. Toss the butter in the flour mixture until all of the pieces are coated. Using your fingers, lift the pieces of butter above the bowl and begin to break them apart. Work as quickly as possible to prevent the butter from melting. The pieces of butter should eventually resemble the size of large peas. Once incorporated, add the rest of the butter and repeat the crumbling process. 01:03
2. 2. Make a well in the middle of the flour-butter mixture. Pour about half of the cold water into the center. Using your hand like a spatula, scrape the sides of the bowl and gently fold the flour into the center well. Rotate the bowl slightly and repeat the folding process until a shaggy dough forms. Continue adding water one tablespoon at a time until the dough becomes a cohesive mass. 05:25
3. 3. Pour the dough onto a clean surface. Be sure to scrape any remnants from the bottom of the bowl to reincorporate them. Press down on the dough with your palms and work it into a large disk. Store the dough as is or cut it into four equal-sized portions. If separating the dough into portions, work each piece into a disk and wrap it loosely with plastic wrap. Refrigerate the dough for at least 30 minutes before rolling or freeze it for future use. 07:24
4. 4. Lightly dust a clean, non-porous surface with flour. Remove the pie dough from the refrigerator and discard the wrapping. Dust a small amount of flour on top of the dough and the rolling pin. With the rolling pin, hit the dough repeatedly, warming and flattening it as much as possible prior to rolling it. Starting from the center of the flattened disk, push down on the rolling pin, press the dough away from your body and then pull it back toward you. Gently lift and rotate the dough and repeat the rolling process. Add flour any time the dough becomes sticky. Continue rolling until the dough is flat, even, and to your desired thickness. 09:35
5. 5. To make a pie crust, place a pie dish upside down on the rolled-out dough. Using scissors or a knife, cut around the circumference of the dish, leaving about an inch of dough between the the rim of the dish and your cut. Gently place the trimmed dough over the inside of the dish. Lift the edges up slightly and allow the dough to sink into the dish. Remove excess dough from the sides but leave approximately one inch hanging over. This edge can be rolled under and crimped. For a lattice or double crusted pie, the edges will remain untreated until the top portion is added. Puncture the bottom of the raw crust with a fork to prevent the it from puffing up during the baking process. Fill immediately or par-bake and fill after.
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Smothered Enchiladas
2 pounds ground beef
1 (1 1/4-ounce) package mild taco seasoning mix
1 (4.5-ounce) can chopped green chiles, divided
2 (10 3/4-ounce) cans cream of chicken soup
1 (16-ounce) container sour cream
8 (8-inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese
1 onion chopped cooked clear
Garnishes: homemade Salsa, sour cream, green onion curls, chopped fresh cilantro, sliced black olives
Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.
Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.
Spoon beef mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.
Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired.
Southern Living
Applebee's Smothered Steak Skillet
For the Potatoes:
1 head garlic
1 tablespoon olive oil
2 pounds potatoes (Yukon Gold or New Road)
1/2 cup milk
1/4 cup cream
3 tablespoons butter
salt and fresh ground pepper to taste
For the Onions and Mushrooms:
1 large yellow onion
8 ounces white button or cremini mushrooms
2 tablespoons butter
salt and fresh ground pepper to taste
For the Steak:
1 tablespoon olive oil
2 1/2 pounds sirloin steak, 1 inch thick
8 slices mozzarella cheese
Preheat oven to 400 degrees F. Cut the garlic crosswise and lay on a piece of foil. Drizzle cut edges with the olive oil and wrap tightly in the foil. Bake for 30 minutes. Reserve the oil in the packet and squeeze the head to produce the softened cloves. Mash with salt and pepper and set aside. (Can be done ahead).
Cut potatoes into 1 inch pieces and place in a large pot. Cover with water and bring to a boil, then lower heat to medium and cook for 20-25 minutes until potatoes are soft when tested with the tines of a fork. Drain well and place potatoes into large bowl of an electric mixer fitted with the paddle attachment. On low speed mash potatoes, slowly adding the milk, cream, butter and then the olive oil/garlic mixture, until fluffy and smooth. Cover and keep warm until ready to serve.
While potatoes are boiling, place olive oil into a medium non-stick skillet over medium low and cook onions until slightly softened, stirring frequently for about 15 minutes. Add mushrooms and raise heat to medium, stirring frequently for another 10 minutes. Keep warm until ready to serve.
Cut the steak into 4 serving size pieces. Rub the steaks with the olive oil on all surfaces. Heat an outside grill or stovetop grill pan and grill steaks 4 minutes per side for medium rare, or longer as desired. After the first 4 minutes, turn and top each steak with mozzarella slices –the cheese will melt as the steak finishes cooking.
Serve the steaks with the potatoes and topped with some of the onion mushroom mixture.
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Sun-Dried Tomato Seared Scallops
Sun-Dried Tomato Seared Scallops
10 sea scallops
salt and pepper to taste
1 tbsp. Garlic, minced
2/3 cup orange juice
1/4 cup & 2 tbsp. Olive oil
1 tomato, diced
1 bunch fresh basil
1 tbsp. Lemon juice
3 zucchini, julienned
1/4 cup sun dried tomatoes
1. If sun dried tomatoes are moist, dry in 200 degree oven for about 15 minutes (until dry)
2. Chop sun-dried tomatoes in blener until it becomes a smooth powder.
3. Add basil, orange juice, and lemon juice to blender. Blend on moderate speed while drizzling 1/4 cup of olive oil in mixture.
4. Heat non-stick pan over medium heat, add 1 tbsp. Olive oil and garlic. Saute garlic for 15 seconds, do not burn, then add zucchini. Saute together, stirring frequently for 2 minutes until zucchini softens. Season with salt and pepper. Add tomoatoes then turn off heat.
5. Heat another non-stick pan over medium-high heat. Season scallops with salt and pepper and dustlightly with sun-dried powder. Add 1 tbsp. Olive oil to pan and add scallops slowly.
6. Let cook for about 3 minutes, then flip. Let cook for another 2 minutes; transfer to a paper towel.
To serve:
Mound zucchini in the middle of two dinner plates. Place 5 scallops around each mound. Drizzle vinaigrette around the dish. Garnish with fresh basil sprig and a sprinkling of tomato powder.
Serves 2
10 sea scallops
salt and pepper to taste
1 tbsp. Garlic, minced
2/3 cup orange juice
1/4 cup & 2 tbsp. Olive oil
1 tomato, diced
1 bunch fresh basil
1 tbsp. Lemon juice
3 zucchini, julienned
1/4 cup sun dried tomatoes
1. If sun dried tomatoes are moist, dry in 200 degree oven for about 15 minutes (until dry)
2. Chop sun-dried tomatoes in blener until it becomes a smooth powder.
3. Add basil, orange juice, and lemon juice to blender. Blend on moderate speed while drizzling 1/4 cup of olive oil in mixture.
4. Heat non-stick pan over medium heat, add 1 tbsp. Olive oil and garlic. Saute garlic for 15 seconds, do not burn, then add zucchini. Saute together, stirring frequently for 2 minutes until zucchini softens. Season with salt and pepper. Add tomoatoes then turn off heat.
5. Heat another non-stick pan over medium-high heat. Season scallops with salt and pepper and dustlightly with sun-dried powder. Add 1 tbsp. Olive oil to pan and add scallops slowly.
6. Let cook for about 3 minutes, then flip. Let cook for another 2 minutes; transfer to a paper towel.
To serve:
Mound zucchini in the middle of two dinner plates. Place 5 scallops around each mound. Drizzle vinaigrette around the dish. Garnish with fresh basil sprig and a sprinkling of tomato powder.
Serves 2
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Caramel Apple Pie Cookies
1 package Refrigerated Pie Crust (2 crusts)
5 oz Caramel Topping
10 oz Apple Pie Filling
1 Egg
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 cup Sugar
Preheat the oven to 350.
Spray cookie sheet with non stick spray and set aside.
Allow crusts to warm slightly to make them easier to work with.
Dust work area with flour and slightly roll out crusts.
Spread a thin layer of caramel on one of the crusts.
Use a knife to chop pie filling into smaller pieces and spread over top of caramel.
Cut other crust into 1/2? strips.
use strips to create a lattice top over pie covered crust.
Cut out circles and transfer to prepared baking sheet.
Beat egg in bowl until well blended.
Mix together sugar, cinnamon and nutmeg.
Brush lattice tops with egg wash and sprinkle with sugar mixture.
Bake for 20-25 minutes or until golden brown.
Chipotle's Pork Carnitas
1 (5-6 lb) boneless pork shoulder
2 tablespoons olive oil
1 onion, chopped
4 medium tomatoes
4-6 cloves garlic
1 teaspoon cumin
2-4 sprigs fresh oregano
2 whole cloves
2 bay leaves
2-3 tsp dried chipotle flakes or 1-2 dried chipotle peppers (depending on how hot you like it)
¾ cup water
1 tsp chicken or beef bouillon
1 teaspoon salt
1 teaspoon pepper
Heat olive oil in large pan over medium-high heat. Add pork and brown all sides.
Let rest 10- 15 minutes while preparing other ingredients.
Chop tomatoes, garlic and oregano. Place pork in slow cooker and add all ingredients on top of pork
Cook on low 6-9 hours.
Remove bay leaves and whole cloves (and chipotle peppers if you used whole peppers). Remove pork to cutting board, leaving juices in crock pot. Shred meat and return to juices in the crock pot.
Serve your pork carnitas in a burrito, atop rice, in a salad, or any other way you can come up with. Top with shredded Monterey Jack cheese, sour cream, fresh corn salsa, guacamole, salsa, etc.
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Subway Chicken Enchilada Melts
1 envelope taco seasoning
5-6 boneless, skinless chicken breasts
1 (16 ounce) jar of salsa
4 hoagie rolls, sliced horizontally in half
8 slices American cheese
1 bag shredded iceberg lettuce
2 tomatoes, sliced
Salsa Ranch salad dressing (I used Bolthouse Farms yogurt dressing, or you can make your own by combining equal parts of Ranch dressing and salsa)
Pickles, olives, bell peppers, onions, or other toppings of your choice (optional)
Spray slow cooker with nonstick cooking spray. Place chicken in bottom of slow cooker, pour salsa over top, and sprinkle with taco seasoning. Cook on high for 4 to 6 hours, or on low for 6 to 8 hours. When chicken is finished cooking, shred with a fork before serving.
The cooked, shredded chicken can be frozen in individual portions for future meals, or can be used immediately to make Chicken Enchilada Melts.
To prepare the Melts, top bottom half of hoagie rolls with shredded chicken. Place cheese slices on top and broil in oven until cheese is melted and bread is toasted.
Top toasted sandwiches with lettuce, tomato, Salsa Ranch dressing, and additional toppings of your choice. Serve immediately.
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Chili's Steak Fajitas
1 1/2 pounds sirloin steak
1 envelope dry onion soup mix
2 cups water
1 onion
1 green pepper
1 small can (4 oz) diced green chilis
Soft tortillas
Cheese
Salsa
Guacamole
Sour Cream
Corn
Tomatoes
Cut sirloin steak into bite-size pieces. Place steak in slow cooker with chiles, soup mix, and water and cook on LOW for 6-8 hours. Slice onion and green pepper into strips and saute in olive oil. Take meat out of crockpot (I use a slotted spoon) and place meat, onions, green peppers, and whatever other toppings you like on your fajita (I listed what we put on them, but you can usewhatever you like).
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Applebee's Sriracha Shrimp
1 cup all-purpose flour
1 tablespoon + 1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 cup cold seltzer or sparkling water
1/2-2/3 cup canola oil or vegetable oil
1 pound large raw shrimp (about 30-35 shrimp per pound), peeled (and deveined if desired)
1/4 cup mayonnaise
1 tablespoon Sriracha sauce
1 tablespoon fresh lime juice
Whisk the flour, cornstarch, salt, cayenne and garlic powder together in a large bowl. Gently whisk in the seltzer just until combined—it will be the consistency of loose pancake batter.
Pour the oil into a high-sided saucepan to a depth of 1/8 to 1/4 inch. You may not need the full 2/3 cup of oil depending on the diameter of your pan. Heat the oil over medium heat until it's shimmering but not smoking—when a drop of batter dripped into the oil sizzles but doesn't immediately brown, you're ready to go.
Pat the shrimp dry, then lightly dip each shrimp, one at a time, in the batter. Wipe any excess batter off on the side of the bowl and gently place the shrimp into the oil. Don't overfill the pan; give the shrimp room to cook.
Frying shrimp
Fry for about 2-3 minutes, until the batter is puffed and golden, then flip the shrimp with a fork or spatula to cook the other side.
Transfer the cooked shrimp to a paper towel-lined plate and repeat with the remaining shrimp and batter. Add the remaining oil to the pan as needed to maintain the depth of the cooking oil.
Whisk the mayonnaise, Sriracha and lime juice together in a small bowl. Brush the cooked shrimp with the Sriracha mayo or place into individual cups to serve as an on-the-side dipping sauce, and serve immediately.
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How to Make Pasta From Scratch - Italian Cooking
WHAT YOU'LL NEED
Equipment
- Dough scraper
- Hand-cranked pasta machine/roller (can use a rolling pin or pasta attachment on a standing mixer)
- Knife
- Plastic wrap
Ingredients
- Durum flour, finely ground (2 cups)
- All-purpose flour (2 cups)
- Eggs (5 egg yolks and 3 whole eggs)
- Salt
THE STEPS
1. 1. Place the durum and all-purpose flours onto the work surface. Make a well in the middle. Add the egg yolks and whole eggs to the well. With your hand, beat the eggs together, careful not to overflow the flour. Some flour will mix in, which is okay. Add three pinches of salt. 00:34
2. 2. Start incorporating flour into the egg until a dough forms. Knead a few times until it becomes a smooth ball. A few wrinkles are okay. 01:24
3. 3. Cut the dough ball into thirds and wrap each piece in plastic. Refrigerate for 20 to 30 minutes to allow the dough to rest. 02:24
4. 4. Scrape the flour and bits of dough from the work surface. 02:42
5. 5. Remove the dough from the refrigerator and take off the plastic wrap. Prepare the pasta roller with the desired shape attachment. 03:00
6. 6. Press the dough into a disk thin enough to insert into the pasta roller. 04:01
7. 7. Roll the disk of dough through the pasta roller. Fold the ends inward into a 3-fold and press down until flat. 04:17
8. 8. Insert the more narrow end into the pasta roller and run it through the same wide setting. Fold the sheet into a 3-fold and press down until flat. 04:48
9. 9. Turn the dough and roll it through the pasta roller on the same setting. 05:04
10. 10. Turn the pasta roller setting to one notch thinner. Roll the dough through, using your hand to support the thinner dough. Repeat twice. 05:37
11. 11. Cut the dough in half so it's easier to work with. Set aside one half and cover with a towel so it doesn't get dry. Either stop and use the thicker dough or roll thinner. 06:41
12. 12. Trim the corners of dough so it goes into the roller tapered. Lower the roller setting and roll the dough through again. If the dough starts to veer to one side, maneuver it with your hand so it goes in straight. 07:02
13. 13. Cut the dough into 10-inch long pieces. Prepare for storage if not using immediately.08:08
14. 14. To make pasta shapes, attach the desired cutter attachment to the roller. Roll the dough through. Sprinkle flour onto the cut pasta to prevent sticking. 09:34
15. 15. To make garganelli pasta, cut the pasta dough into 1 1/2 to 2-inch thick vertical strips. Then cut the strips horizontally to make pasta squares. 11:08
16. 16. Place a pasta square so it's offset between a dowel and gnocchi board. Roll the pasta around the dowel to make a tube-like shape. Repeat with the remaining squares. Store in the freezer to maintain the tube shape. 12:16
How to Make a Traditional Tomato Sauce - Italian Cooking
WHAT YOU'LL NEED
Equipment
- Chef's knife
- Cutting board
- Large pot
- Large spoon
- Can opener
Ingredients
- Yellow onion (1)
- Garlic (2 cloves)
- Olive oil (1/4 cup)
- Oregano (1 sprig fresh, 1/2 teaspoon dry)
- Chili flakes (1-3 teaspoons, to taste)
- Bay leaf (1)
- Tomato paste (2 tablespoons)
- Canned tomatoes (2-28 ounce cans, preferably San Marzano)
- Salt (2 teaspoons)
THE STEPS
1. 1. Roughly chop the onion and garlic and place into a pot with the olive oil, oregano, chili flakes, bay leaf, and salt. 00:24
2. 2. Cook the aromatics down for about 15 minutes on medium heat. 03:28
3. 3. Add the tomato paste and stir for about five minutes. The olive oil will begin to toast the tomato paste as it dissolves into the mixture. 03:30
4. 4. Add the canned tomatoes. Stir constantly until the sauce begins to boil. 04:47
5. 5. Reduce the heat to medium-low. Cook the sauce continuously for 45 minutes to an hour, periodically stirring so the sauce does not burn. 06:00
6. 6. About 10 minutes before the sauce finishes cooking, taste and adjust the seasoning as necessary. 07:22
7. 7. The sauce is finished once it is has been reduced to about half, and the tomatoes and oil have melded together into an even consistency. Remove the bay leaf before serving.08:11
Equipment
- Chef's knife
- Cutting board
- Large pot
- Large spoon
- Can opener
Ingredients
- Yellow onion (1)
- Garlic (2 cloves)
- Olive oil (1/4 cup)
- Oregano (1 sprig fresh, 1/2 teaspoon dry)
- Chili flakes (1-3 teaspoons, to taste)
- Bay leaf (1)
- Tomato paste (2 tablespoons)
- Canned tomatoes (2-28 ounce cans, preferably San Marzano)
- Salt (2 teaspoons)
THE STEPS
1. 1. Roughly chop the onion and garlic and place into a pot with the olive oil, oregano, chili flakes, bay leaf, and salt. 00:24
2. 2. Cook the aromatics down for about 15 minutes on medium heat. 03:28
3. 3. Add the tomato paste and stir for about five minutes. The olive oil will begin to toast the tomato paste as it dissolves into the mixture. 03:30
4. 4. Add the canned tomatoes. Stir constantly until the sauce begins to boil. 04:47
5. 5. Reduce the heat to medium-low. Cook the sauce continuously for 45 minutes to an hour, periodically stirring so the sauce does not burn. 06:00
6. 6. About 10 minutes before the sauce finishes cooking, taste and adjust the seasoning as necessary. 07:22
7. 7. The sauce is finished once it is has been reduced to about half, and the tomatoes and oil have melded together into an even consistency. Remove the bay leaf before serving.08:11
Howard Johnson's Bar-B-Q Sauce
Howard Johnson's Bar-B-Q Sauce - 2 Quarts
1/2 can #10 tomatoes
4 cloves garlic
1/2 # onions
2 oz fat
10 oz Worcestershire Sauce
4 1/2 cups catsup
1 cup vinegar
1 qt water
2 tsp salt
1/2 tsp black pepper
1/2 tsp celery salt
1/4 tsp paprika
1/4 tsp cayenne
4 drops tabasco sauce
Method: Put tomatoes through a seive. Chop garlic and onions
and fry in fat. Mix Worcestershire sauce, catsup, vinegar and
warm water together. Add black pepper, salt, celery salt,
paprika, cayenne and tabasco sauce. Combine all ingredients
and cook for 10 minutes.
1/2 can #10 tomatoes
4 cloves garlic
1/2 # onions
2 oz fat
10 oz Worcestershire Sauce
4 1/2 cups catsup
1 cup vinegar
1 qt water
2 tsp salt
1/2 tsp black pepper
1/2 tsp celery salt
1/4 tsp paprika
1/4 tsp cayenne
4 drops tabasco sauce
Method: Put tomatoes through a seive. Chop garlic and onions
and fry in fat. Mix Worcestershire sauce, catsup, vinegar and
warm water together. Add black pepper, salt, celery salt,
paprika, cayenne and tabasco sauce. Combine all ingredients
and cook for 10 minutes.
A&P Rice Pudding
A&P Rice Pudding
1 package (4-serving size) vanilla pudding and pie filling (not instant)
1 1/2 cups freshly cooked A&P rice
1/3 cup raisins
1/2 teaspoon ground nutmeg or cinnamon
Prepare the pudding according to package directions. Add the rice. Add the raisins and nutmeg.
Makes 6 servings.
1 package (4-serving size) vanilla pudding and pie filling (not instant)
1 1/2 cups freshly cooked A&P rice
1/3 cup raisins
1/2 teaspoon ground nutmeg or cinnamon
Prepare the pudding according to package directions. Add the rice. Add the raisins and nutmeg.
Makes 6 servings.
Butter Ring Cake
Butter Ring Cake
1 c. butter (1/2 lb.)
5 eggs
1 1/2 c. sugar
1 tsp. vanilla
1 tsp. lemon extract
1/3 c. milk
2 1/4 c. flour
2 tsp. baking powder
Cream butter and beat in sugar, a little at a time. Add yolks of eggs. Add sifted flour and milk alternately.
Add baking powder, vanilla and lemon extract. Beat egg whites until firm and fold into batter.
Bake for 1 hour at 350 degrees. Cool and sprinkle with confectioners' sugar.
1 c. butter (1/2 lb.)
5 eggs
1 1/2 c. sugar
1 tsp. vanilla
1 tsp. lemon extract
1/3 c. milk
2 1/4 c. flour
2 tsp. baking powder
Cream butter and beat in sugar, a little at a time. Add yolks of eggs. Add sifted flour and milk alternately.
Add baking powder, vanilla and lemon extract. Beat egg whites until firm and fold into batter.
Bake for 1 hour at 350 degrees. Cool and sprinkle with confectioners' sugar.
Shady Lady Pie
Shady Lady Pie
24 large marshmallows
1/2 cup milk(hot)
Dissolve the marshmallows in the milk.
1 1/2 oz Coffee flavored brandy
1 1/2 oz Triple Sec
1 1/2 tbsp. instant coffee, dissolved in 2 oz brewed coffee
1 cup whipped cream
1/2 package orange Jello
coconut pie shells (see below)
Dissolve Jello in boiling water (1/2 of what the package calls for?), and add
this to the coffee brandy & triple sec mixture. Combine with marshmallow &
milk mixture. Fold in whipped cream. Pour into coconut shells and chill.
Garnish with whipped cream, Mandarin orange section, and coffee beans.
Coconut Pie Shells
Coconut shells can be made days ahead. Simply crush vanilla wafers,
combine with some freshly grated coconut (to taste), add enough melted
butter to make the pliable, then pat into shape in a pie plate and bake
lightly.
24 large marshmallows
1/2 cup milk(hot)
Dissolve the marshmallows in the milk.
1 1/2 oz Coffee flavored brandy
1 1/2 oz Triple Sec
1 1/2 tbsp. instant coffee, dissolved in 2 oz brewed coffee
1 cup whipped cream
1/2 package orange Jello
coconut pie shells (see below)
Dissolve Jello in boiling water (1/2 of what the package calls for?), and add
this to the coffee brandy & triple sec mixture. Combine with marshmallow &
milk mixture. Fold in whipped cream. Pour into coconut shells and chill.
Garnish with whipped cream, Mandarin orange section, and coffee beans.
Coconut Pie Shells
Coconut shells can be made days ahead. Simply crush vanilla wafers,
combine with some freshly grated coconut (to taste), add enough melted
butter to make the pliable, then pat into shape in a pie plate and bake
lightly.
Chili's Chicken and Mushroom Soup
Chili's Chicken and Mushroom Soup
1/2 stick margarine
1/4 cup celery, diced
1/4 cup carrots, diced
1/4 cup yellow onions, diced
3 cups mushrooms, sliced
1/2 cup flour
5 1/2 cups chicken broth
pinch of dried tarragon
1/4 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon hot pepper sauce
1 teaspoon fresh parsley, chopped
3 cups half and half
1 1/2 teaspoons lemon juice
3/4 pound chicken, cooked and diced
Melt the butter on a large soup pot.
Add the vegetables and sauté until tender over medium heat.
Add the flour and stir constantly.
Slowly add the chicken broth.
Add herbs, pepper sauce and parsley to the pot and stir well. Simmer for 10 minutes.
Stir in the half and half, lemon juice and chicken. Bring to a simmer and cook 10 minutes.
1/2 stick margarine
1/4 cup celery, diced
1/4 cup carrots, diced
1/4 cup yellow onions, diced
3 cups mushrooms, sliced
1/2 cup flour
5 1/2 cups chicken broth
pinch of dried tarragon
1/4 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon hot pepper sauce
1 teaspoon fresh parsley, chopped
3 cups half and half
1 1/2 teaspoons lemon juice
3/4 pound chicken, cooked and diced
Melt the butter on a large soup pot.
Add the vegetables and sauté until tender over medium heat.
Add the flour and stir constantly.
Slowly add the chicken broth.
Add herbs, pepper sauce and parsley to the pot and stir well. Simmer for 10 minutes.
Stir in the half and half, lemon juice and chicken. Bring to a simmer and cook 10 minutes.
Bourbon Street Grille Pan Fried Potato Chip Pork Chops
Bourbon Street Grille Pan Fried Potato Chip Pork Chops
The Bourbon Street Grille isn't known for it's healthy cooking but oh how good it tastes.
2 (4 ounce) center cut pork loin chops
1 (10 ounce) bag potato chips
Cajun spices
6 cups oil, approximately
Pour approximately 6 cups of oil in deep dish pan. Heat to 350 degrees F.
Sprinkle Cajun spices, to your taste, over pork chops. Spread a handful of potato chips onto your work area.
Cover chips with a pork chop. Press potato chips hard into pork chop, covering completely. Turn chop and repeat.
Immerse in hot oil for approximately 4-5 minutes or until golden brown and floating.
The Bourbon Street Grille isn't known for it's healthy cooking but oh how good it tastes.
2 (4 ounce) center cut pork loin chops
1 (10 ounce) bag potato chips
Cajun spices
6 cups oil, approximately
Pour approximately 6 cups of oil in deep dish pan. Heat to 350 degrees F.
Sprinkle Cajun spices, to your taste, over pork chops. Spread a handful of potato chips onto your work area.
Cover chips with a pork chop. Press potato chips hard into pork chop, covering completely. Turn chop and repeat.
Immerse in hot oil for approximately 4-5 minutes or until golden brown and floating.
Boston Market Dill Potato Wedges
Boston Market Dill Potato Wedges
7 or 8 new red potatoes
2 cloves garlic, minced fine
1/2 cup (1 stick) butter (no substitutes)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 teaspoons crushed dill
Wash potatoes well and boil until soft, drain well on paper towels. Melt butter in large frying pan. Saute garlic for a couple of moments, and then add potatoes and remaining seasonings. Pan-fry the potatoes until they are light brown.
7 or 8 new red potatoes
2 cloves garlic, minced fine
1/2 cup (1 stick) butter (no substitutes)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 teaspoons crushed dill
Wash potatoes well and boil until soft, drain well on paper towels. Melt butter in large frying pan. Saute garlic for a couple of moments, and then add potatoes and remaining seasonings. Pan-fry the potatoes until they are light brown.
Chocolate Streusel Cake
Chocolate Streusel Cake
1/2 c. butter
1 c. sugar
3 eggs
3 c. flour
1 tsp. baking soda
3 tsp. baking powder
1 1/4 c. sour cream
1 tsp. almond extract
FILLING:
1/2 c. sugar
1 tsp. cinnamon
1 tbsp. cocoa
1/2 c. walnuts, chopped
Cream butter and sugar; add eggs (one at a time). Mix well. Alternate sifted dry ingredients with sour cream as you add to creamed mixture.
Pour half of batter into greased 10 inch tube pan; then half of the filling. Add remaining batter and top with rest of filling. Bake in 375 degree oven for 1 hour.
1/2 c. butter
1 c. sugar
3 eggs
3 c. flour
1 tsp. baking soda
3 tsp. baking powder
1 1/4 c. sour cream
1 tsp. almond extract
FILLING:
1/2 c. sugar
1 tsp. cinnamon
1 tbsp. cocoa
1/2 c. walnuts, chopped
Cream butter and sugar; add eggs (one at a time). Mix well. Alternate sifted dry ingredients with sour cream as you add to creamed mixture.
Pour half of batter into greased 10 inch tube pan; then half of the filling. Add remaining batter and top with rest of filling. Bake in 375 degree oven for 1 hour.
McCormick Meatloaf Seasoning Mix Clone
McCormick Meatloaf Seasoning Mix Clone
2 tsp. dried mustard
2 tsp. paprika
1 1/2 tsp. salt
1 1/2 tsp. dried thyme
1 1/2 tsp. basil
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
Combine dry spices and seal in ziploc or vacuum seal bag (or jar). Measure
all into a ziploc bag, seal & shake to combine. Pour into a spice jar or
bottle.
McCormick Meatloaf Directions:
1 package seasoning mix
2 pounds ground beef or ground turkey
2 eggs
1/2 cup milk
2 slices bread, finely crumbled or 1/4 cup dry bread crumbs
1/2 cup ketchup.
Mix seasoning mix, ground beef or turkey, eggs, milk and bread crumbs in
large bowl. Shape into a loaf. Place loaf in a shallow baking pan or
9x5-inch loaf pan.
Spread ketchup over top of loaf.
Bake in preheated 375°F oven 1 hour or until cooked through. Makes 10
servings, approx 3 oz each
2 tsp. dried mustard
2 tsp. paprika
1 1/2 tsp. salt
1 1/2 tsp. dried thyme
1 1/2 tsp. basil
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
Combine dry spices and seal in ziploc or vacuum seal bag (or jar). Measure
all into a ziploc bag, seal & shake to combine. Pour into a spice jar or
bottle.
McCormick Meatloaf Directions:
1 package seasoning mix
2 pounds ground beef or ground turkey
2 eggs
1/2 cup milk
2 slices bread, finely crumbled or 1/4 cup dry bread crumbs
1/2 cup ketchup.
Mix seasoning mix, ground beef or turkey, eggs, milk and bread crumbs in
large bowl. Shape into a loaf. Place loaf in a shallow baking pan or
9x5-inch loaf pan.
Spread ketchup over top of loaf.
Bake in preheated 375°F oven 1 hour or until cooked through. Makes 10
servings, approx 3 oz each
Any advice please! (Gingerpower)
Canadian Beavertails
Canadian Beavertails
Ingredients:
1/2 cup warm water
5 teaspoons active dry yeast
1 pinch of white sugar
1 cup of warm milk
1/3 cup of white sugar
1 1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1/3 cup vegetable oil
5 cups whole wheat flour
1 quart of oil for frying
2 cups white sugar
touch of cinnamon
Directions:
In a large bowl, stir together the yeast, warm water and the pinch of sugar. Let stand until it is a slightly foamy (approximately 5
minutes). Then add the other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt. Stir it all until it is smooth. Mix in about half
of the flour and continue stirring it. Gradually add more flour.
Turn the dough onto a floured surface when it is firm enough. Knead for approximately 6-8 minutes. Add more flour if you need it to
form a firm elastic dough. Place dough in a greased bowl and cover.
Let dough sit covered until it rises and doubles (approximately 35-45 minutes). Lightly deflate the dough and pinch off a piece the
size of a golf ball. On a floured surface use a rolling pin to roll out the small ball of dough into an oval shape. Put it aside and
cover it with a tea towel while you continue to do the same with the remaining dough.
Heat approximately 4 inches of oil in either a deep-fryer (375 degrees) or a wok or a Dutch oven. Before placing the flattened dough
into the oil, stretch them into ovals and thin them and enlarge them (to resemble the tail). Place the tails in the oil one (or two)
at a time. Fry in the oil, turn them once until the tails are a deep brown. This process usually takes about 1 to 2 minutes per side.
Carefully remove the tail from the oil and let it drain on a paper towel. Place left over sugar in a large bowl and add the cinnamon.
Toss the beaver tail into the bowl while it is still hot. Shake off any extra sugar and cinnamon mixture.
You can also add another topping of your choice (i.e. chocolate sauce, jam, garlic, cheese).
Ingredients:
1/2 cup warm water
5 teaspoons active dry yeast
1 pinch of white sugar
1 cup of warm milk
1/3 cup of white sugar
1 1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1/3 cup vegetable oil
5 cups whole wheat flour
1 quart of oil for frying
2 cups white sugar
touch of cinnamon
Directions:
In a large bowl, stir together the yeast, warm water and the pinch of sugar. Let stand until it is a slightly foamy (approximately 5
minutes). Then add the other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt. Stir it all until it is smooth. Mix in about half
of the flour and continue stirring it. Gradually add more flour.
Turn the dough onto a floured surface when it is firm enough. Knead for approximately 6-8 minutes. Add more flour if you need it to
form a firm elastic dough. Place dough in a greased bowl and cover.
Let dough sit covered until it rises and doubles (approximately 35-45 minutes). Lightly deflate the dough and pinch off a piece the
size of a golf ball. On a floured surface use a rolling pin to roll out the small ball of dough into an oval shape. Put it aside and
cover it with a tea towel while you continue to do the same with the remaining dough.
Heat approximately 4 inches of oil in either a deep-fryer (375 degrees) or a wok or a Dutch oven. Before placing the flattened dough
into the oil, stretch them into ovals and thin them and enlarge them (to resemble the tail). Place the tails in the oil one (or two)
at a time. Fry in the oil, turn them once until the tails are a deep brown. This process usually takes about 1 to 2 minutes per side.
Carefully remove the tail from the oil and let it drain on a paper towel. Place left over sugar in a large bowl and add the cinnamon.
Toss the beaver tail into the bowl while it is still hot. Shake off any extra sugar and cinnamon mixture.
You can also add another topping of your choice (i.e. chocolate sauce, jam, garlic, cheese).
Goldblatt's High Cream Cheesecake
Goldblatt's High Cream Cheesecake
The Goldblatt's Department Store in Hammond, Ind. was located on Hohman Ave. next to the Walgreen's Drugstore and Soda Foundation and was a favorite fixture in the 1940s. The filling can be baked in a springform pan with or without the prepared graham cracker crust, as desired.
Graham cracker crust:
10 ounces crushed graham cracker crumbs
2 ounces plus 3 ounces sugar (divided use)
1 teaspoon flour
4 ounces melted butter
Filling:
1-1/2 pound cream cheese (3 of the 8-ounce packages)
3/4 cup granulated sugar
1/2 pint sour cream
2 tablespoons flour
1 teaspoon vanilla
6 eggs separated
* To make crust, combine graham cracker crumbs, sugar and flour. Use a fork to blend thoroughly. Add melted butter.
* Firmly press crumb mixture into a 9-inch pie pan, or, even better, a 9-inch springform pan.
* For this cheesecake, set unbaked prepared crust aside to prepare cheese filling. (Normally, when using this crust for recipes that call for an already cooked filling, you would bake the crust at 375 degrees for about 10 minutes.)
* To make filling, in a large bowl, cream the cream cheese and sugar together and then add sour cream.
* Add the egg YOLKS only, one at a time, to filling mixture.
* In a separate bowl, beat the egg whites until stiff, and fold them into the filling.
* Pour filling into crust (or into plain, greased springform pan if making the crust-less version) and bake at 350 degrees for 1 hour.
* After one hour, turn oven off and allow cake to remain undisturbed in oven and slowly cool for 1 more hour before removing.
* Makes 14 slices.
The Goldblatt's Department Store in Hammond, Ind. was located on Hohman Ave. next to the Walgreen's Drugstore and Soda Foundation and was a favorite fixture in the 1940s. The filling can be baked in a springform pan with or without the prepared graham cracker crust, as desired.
Graham cracker crust:
10 ounces crushed graham cracker crumbs
2 ounces plus 3 ounces sugar (divided use)
1 teaspoon flour
4 ounces melted butter
Filling:
1-1/2 pound cream cheese (3 of the 8-ounce packages)
3/4 cup granulated sugar
1/2 pint sour cream
2 tablespoons flour
1 teaspoon vanilla
6 eggs separated
* To make crust, combine graham cracker crumbs, sugar and flour. Use a fork to blend thoroughly. Add melted butter.
* Firmly press crumb mixture into a 9-inch pie pan, or, even better, a 9-inch springform pan.
* For this cheesecake, set unbaked prepared crust aside to prepare cheese filling. (Normally, when using this crust for recipes that call for an already cooked filling, you would bake the crust at 375 degrees for about 10 minutes.)
* To make filling, in a large bowl, cream the cream cheese and sugar together and then add sour cream.
* Add the egg YOLKS only, one at a time, to filling mixture.
* In a separate bowl, beat the egg whites until stiff, and fold them into the filling.
* Pour filling into crust (or into plain, greased springform pan if making the crust-less version) and bake at 350 degrees for 1 hour.
* After one hour, turn oven off and allow cake to remain undisturbed in oven and slowly cool for 1 more hour before removing.
* Makes 14 slices.
Trying to find Weight Lifters and Calesthenic Athletes in Cheltenham (phoebelloyd)
Outback Crab Stuffed Mushrooms
12 large crimini/baby bella mushrooms, cleaned
3/4 cup backfin crabmeat
3/4 cup fresh breadcrumbs
2 large scallions, minced
1 tablespoon minced parsley or celery tops (with leaves)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons milk
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 teaspoon cornstarch
Preheat the oven to 375 degrees F.
Pop the stems out of the mushrooms and scrape out the inner gills with a spoon or tip of a paring knife. Place the mushroom caps stem-side-up on a baking sheet.
Stir the crab, breadcrumbs, scallions, parsley, salt and pepper together in a bowl. Stir in the milk until the filling is moistened.
Scoop the crab filling into the mushrooms, dividing it evenly between the open caps. Bake for about 15 minutes, until the filling is browned and golden on top.
Let the mushrooms rest while you make the sauce: Melt the butter in a saucepan over low heat. Whisk the lemon juice and cornstarch in a small bowl, then whisk into the melted butter. Continue to whisk until the sauce comes together.
Drizzle the sauce over the mushrooms and serve.
Hot Neighbours (wolverine83)
Sundays (Suspirio)
Rhubarb Sour Cream Pie
Rhubarb Sour Cream Pie
Servings: 1 [10-inch / 25-cm] pie
Ingredients Preparation
1 [10-inch / 25-cm] pie shell
1 egg
1 cup [250 mL] sour cream
1 cup [200 g] sugar
3 tablespoons [45 mL] cornstarch
1/2 teaspoon [2,5 mL] cinnamon
1/2 teaspoon [2,5 mL] nutmeg
3 cups [750 mL] rhubarb pieces
1/2 cup [125 mL] rolled oats
1/3 cup [80 mL] packed brown sugar
1/3 cup [45 g] flour
1/3 cup [75 g] butter, softened
1 teaspoon [5 mL] grated orange or lemon rind
Preheat oven to 400°F [200°C].
Line a [10-inch / 25-cm] pie plate or quiche dish with pie shell.
Whip together egg and sour cream into a bowl.
Into a clean bowl, mix together sugar, cornstarch, cinnamon and nutmeg.
Mix dry ingredients into whipped egg mixture.
Mix in rhubarb pieces.
Evenly pour filling into pie shell.
Into a clean bowl, mix together rolled oats, brown sugar and flour.
Cut in softened butter before mixing in grated orange or lemon rind.
Evenly sprinkle filling with mixture.
Bake pie into preheated oven for 15 minutes.
Lower temperature to 375°F [190°C].
Bake for 40 to 45 minutes longer.
Serve warm.
Servings: 1 [10-inch / 25-cm] pie
Ingredients Preparation
1 [10-inch / 25-cm] pie shell
1 egg
1 cup [250 mL] sour cream
1 cup [200 g] sugar
3 tablespoons [45 mL] cornstarch
1/2 teaspoon [2,5 mL] cinnamon
1/2 teaspoon [2,5 mL] nutmeg
3 cups [750 mL] rhubarb pieces
1/2 cup [125 mL] rolled oats
1/3 cup [80 mL] packed brown sugar
1/3 cup [45 g] flour
1/3 cup [75 g] butter, softened
1 teaspoon [5 mL] grated orange or lemon rind
Preheat oven to 400°F [200°C].
Line a [10-inch / 25-cm] pie plate or quiche dish with pie shell.
Whip together egg and sour cream into a bowl.
Into a clean bowl, mix together sugar, cornstarch, cinnamon and nutmeg.
Mix dry ingredients into whipped egg mixture.
Mix in rhubarb pieces.
Evenly pour filling into pie shell.
Into a clean bowl, mix together rolled oats, brown sugar and flour.
Cut in softened butter before mixing in grated orange or lemon rind.
Evenly sprinkle filling with mixture.
Bake pie into preheated oven for 15 minutes.
Lower temperature to 375°F [190°C].
Bake for 40 to 45 minutes longer.
Serve warm.
Easy Pork Paprikash
Easy Pork Paprikash
Comments: *If adding a 19-ounce [340-mL] can tomatoes with herbs and spices, add 3/4 cup [190 mL] chicken broth or water along with the tomatoes.
Servings: 4 to 6
Ingredients Preparation
1 cup [250 mL] long-grain converted rice
2 tablespoons [30 mL] vegetable oil
1 pound [454 g] boneless pork chops, cut into 1/2-inch [1.3-cm] pieces
1 onion, chopped
1 clove garlic, minced
1 small sweet red pepper, membranes removed and seeded, cut into strips
1 small sweet yellow pepper, membranes removed and seeded, cut into strips
1 [28 or 19-ounce*/ 796 or 540*-mL] tomatoes with herbs and spices
1/4 teaspoon [1 mL] salt
1/4 teaspoon [1 mL] pepper
1 teaspoon [5 mL] paprika
1/3 cup [80-mL] sour cream
1/4 cup [60 mL] freshly chopped parsley
Boil rice according to package directions.
Meanwhile, heat 1 tablespoon [15 mL] of the vegetable oil into a large skillet over medium heat.
Brown pork chop pieces for 2 to 3 minutes turning once; set aside.
Pour remaining vegetable oil into the same skillet.
Add and cook together chopped onion and minced garlic stirring over medium heat for 3 to 5 minutes.
Add sweet red and yellow pepper strips; cook, still stirring, for 5 minutes more.
Return pork strips to skillet; mix in tomatoes with herbs and spices, salt, pepper and paprika.
Bring to a boil over high heat, breaking up tomatoes with the back of a spoon.
Lower heat to medium-low and leave to simmer, uncovered for 5 to 10 minutes stirring occasionally, until pork pieces are no longer pink inside.
Remove from heat before stirring in sour cream.
Mix freshly chopped parsley into done rice.
Evenly spoon rice onto individual plates.
Evenly top with pork mixture, and serve.
Comments: *If adding a 19-ounce [340-mL] can tomatoes with herbs and spices, add 3/4 cup [190 mL] chicken broth or water along with the tomatoes.
Servings: 4 to 6
Ingredients Preparation
1 cup [250 mL] long-grain converted rice
2 tablespoons [30 mL] vegetable oil
1 pound [454 g] boneless pork chops, cut into 1/2-inch [1.3-cm] pieces
1 onion, chopped
1 clove garlic, minced
1 small sweet red pepper, membranes removed and seeded, cut into strips
1 small sweet yellow pepper, membranes removed and seeded, cut into strips
1 [28 or 19-ounce*/ 796 or 540*-mL] tomatoes with herbs and spices
1/4 teaspoon [1 mL] salt
1/4 teaspoon [1 mL] pepper
1 teaspoon [5 mL] paprika
1/3 cup [80-mL] sour cream
1/4 cup [60 mL] freshly chopped parsley
Boil rice according to package directions.
Meanwhile, heat 1 tablespoon [15 mL] of the vegetable oil into a large skillet over medium heat.
Brown pork chop pieces for 2 to 3 minutes turning once; set aside.
Pour remaining vegetable oil into the same skillet.
Add and cook together chopped onion and minced garlic stirring over medium heat for 3 to 5 minutes.
Add sweet red and yellow pepper strips; cook, still stirring, for 5 minutes more.
Return pork strips to skillet; mix in tomatoes with herbs and spices, salt, pepper and paprika.
Bring to a boil over high heat, breaking up tomatoes with the back of a spoon.
Lower heat to medium-low and leave to simmer, uncovered for 5 to 10 minutes stirring occasionally, until pork pieces are no longer pink inside.
Remove from heat before stirring in sour cream.
Mix freshly chopped parsley into done rice.
Evenly spoon rice onto individual plates.
Evenly top with pork mixture, and serve.
Olive Garden Seafood Alfredo
16oz fettuccine noodles
1 pound scallops
1 pound small shrimp, deveined – shells & tails removed
1 stick butter
4 tablespoons olive oil
5 garlic cloves, minced
4 cups heavy cream
¼ teaspoon black pepper
1.5 cups shredded Parmesan cheese
1¾ cups shredded Mozzarella cheese
Preheat a skillet on medium-high heat. Add 2 tablespoons olive oil and saute the scallops for about 6 minutes. Stir in the shrimp & cook for an additional 4-5 minutes, or until done. Remove from the pan & set aside.
Melt the butter in a large saucepan with the remaining 2 tablespoons of olive oil over medium heat. Add the garlic, cream, & pepper. Cook for about 5 minutes, whisking often.
Add the Parmesan cheese and cook the sauce on medium heat for 10-15 minutes, or until the sauce has thickened and is smooth. Make sure you give it a good whisk every couple of minutes!
Add the mozzarella cheese and stir until smooth, continuing to stir frequently.
While the sauce cooks, boil the fettuccine noodles according to package directions. Place the pasta on serving plates, and top with the Alfredo sauce and seafood OR just combine it all together in a large pot.
Note
This does make a little bit more sauce than you need. I did this on purpose because I like to put a little in a small bowl to dip my breadsticks in.
Overview of Seasoning
WHAT YOU'LL NEED
Ingredients
- A variety of herbs and spices
THE STEPS
1. 1. Salt and Pepper: Salt is the most important seasoning in cooking. Salt acts as a binder on a molecular level and helps other seasonings stick to the product being cooked. Salt also helps to draw out moisture, which helps keep food flavorful. Pepper is a seasoning that goes hand in hand with salt. Pepper has a gentle spicy flavor that can add a bit of heat to a dish without overpowering other flavors. When using salt and pepper, always season with salt first. It is generally best to use a ratio of three parts salt to one part pepper when seasoning. 00:30
2. 2. Herbs: Fresh herbs have stronger flavor and greater potency than dried herbs. Some commonly used herbs are thyme, rosemary, and sage. When using fresh herbs, try to buy herbs that are currently in season. Dry herbs will have a more muted flavor than their fresh counterparts and are good for use in soups and sauces. Dry herbs are also great for use in seasoning rubs because they can withstand high heat better than fresh herbs. 02:10
3. 3. Spices: Spices are seasonings created from the bark, root, or seeds of plants. Some common spices include cumin seeds, smoked paprika, cayenne pepper, and ground cinnamon. Spices can be purchased pre-ground or can be purchased whole and ground at home. When working with spices that impart heat, like paprika and cayenne, use a light hand. Hot spices can easily overpower the flavors of a dish. For a spicy flavor that isn’t overpowering, try using smoked paprika. Ground cinnamon is another great spice to use with meat dishes that provides an unexpected, complex flavor. 04:01
4. 4. For a well stocked pantry, Chef Bryon recommends keeping salt and pepper, a few herbs that you like, and a few spices that you like. 08:19
CHEF NOTESAs a rule of thumb, dried spices can generally be kept for approximately one year if stored properly. After a year, they tend to lose aroma and flavor.
Chef Bryon’s tips for successful seasoning include using salt as the main seasoning in a dish, and not being intimidated by unfamiliar spices. He suggests experimenting with different flavors.
Chef Bryon suggests using dry herbs in seasoning rubs. To learn more about creating rubs, visit Chef Charlie McKenna's "How to Make a Basic BBQ Rub" tutorial located at the bottom of the page.
Chef Bryon notes that he likes to buy whole cumin seeds and other whole spices and grind them himself. To learn more about grinding spices at home, visit Chef Simon Majumdar's "How to Toast and Grind Spices" tutorial located at the bottom of the page.
How to Fry
WHAT YOU'LL NEED
Equipment
- Deep-fryer or deep pot
- Double-sided pan
- Mixing or medium-sized kitchen bowls
- Tongs
- Paper towel lined plate or sheet pan
Ingredients
- Oil for frying
- Flour (4 cups)
- Eggs (4-5, lightly beaten)
- Milk or water (1/4 cup, optional)
- Panko bread crumbs (4 cups)
- Eggplant (1 small, sliced into 1/2 inch-thick slices)
- Chicken breast (1)
- Shrimp (6 large)
- Shishito peppers (about 12)
- Salt
- Black pepper
- Togarashi (optional seasoning)
- Lemon (1, optional garnish)
- Lime (1, optional garnish)
THE STEPS
1. 1. Three important components of deep frying: 1) Use a clean vegetable oil with a higher smoke point such as vegetable oil, corn oil, or soybean oil. 2) Use a quick-read thermometer to measure and monitor the oil temperature. 3) Bring items to room temperature before frying. Placing very cold foods in very hot oil can result in dangerous splatters of oil. 00:39
2. 2. For deep frying, pour about 3 inches of oil into a pot deep enough that the oil is less than halfway up the side. For pan frying, cover the bottom of a deep-sided pan with about 1/2-1 inch of oil. Again, make sure there is enough room for the oil to bubble without overflowing the pan. Heat the oil in both pans to 350 degrees which is a standard, moderate deep frying temperature. 01:30
3. 3. Foods are commonly breaded before being fried so the oil has something to grab on to and make crisp and golden brown. As Chef Ralph shows with eggplant slices, breading is typically done in three separate stages: 1) coat the item in flour 2) dip the item in egg wash which is egg beaten with a bit of water or milk and 3) dredge the item in bread crumbs or panko flakes. Place the breaded eggplant in the pan with oil heated to 325-350 degrees. 02:00
4. 4. While the eggplant is pan frying, slice a chicken breast into similarly sized strips for even cooking. Dust half of the chicken strips in flour, dredge them in egg, then coat them again with flour (an alternative to the bread crumbs). Place the breaded chicken strips in the deep fryer. Then coat the other half of the chicken strips in flour, egg, and panko. Repeat the same breading process with the shrimp. 02:54
5. 5. Check the eggplant and turn them; the underside should be golden brown. Also check on the frying chicken. 04:25
6. 6. Add the shrimp to the deep fryer. When adding additional items to fry, check to make sure that the oil temperature stays around 350 degrees. Otherwise, if the oil cools too much, the foods will come out greasy. 04:45
7. 7. Once the eggplant is golden brown on all sides, remove the slices from the fryer. Place them on a paper towel-lined plate or sheet pan to absorb any excess oil. 05:32
8. 8. Bread the shishito peppers using the same flour-egg-flour process. Lightly shake them to remove any excess flour before placing them into the fryer. This way, the oil will stay cleaner and fry-able longer. Gently stir them around with tongs. 06:01
9. 9. Once the chicken and shrimp are crispy and golden brown, remove them from the deep fryer and place them on a towel-lined tray to drain. Add the panko-crusted chicken strips to the oil (making sure the oil is still at 350 degrees). 07:09
10. 10. Use tongs to turn the shishito peppers, if needed. Remove them from the oil once they are golden brown on all sides. Place them on a paper towel-lined tray to drain. 07:59
11. 11. Once the panko-breaded chicken is golden brown on all sides, remove the strips from the deep fryer and place them onto a paper towel-lined tray. 09:24
12. 12. Season the freshly fried foods with salt, pepper, togarashi (a Japanese spice blend), or any other seasoning. Do this while the food is still hot, as the seasoning will adhere better. 09:39
13. 13. To plate, arrange the fried food onto a platter. Serve with wedges of lemon and/or lime. Acidity helps to cut through and brighten the flavor of fried foods. 10:21
How to Sauté
WHAT YOU'LL NEED
Equipment
- Sauté pan
- Rubber spatula
Ingredients
- Olive oil
- Flank steak
- Butter
- Brussel sprouts
- Salt
- Pepper
- Coffee beans
THE STEPS
1. Add oil or butter to a sauté pan on high heat. Swirl the pan so the fat coats the bottom evenly. 00:24
2. Once the oil is hot, add the chopped flank steak or other protein. Stir with a rubber spatula, loosening any pieces that stick to the bottom. 00:59
3. With one fluid motion, tilt the pan handle-side up so the meat cubes are pooled toward the bottom. Then quickly move the pan up and back and down in a small circular motion. The meat should be tossed briefly in the air then land back in the pan. Season with salt and pepper as the meat browns. Repeat the motion as needed. 01:21
4. To sauté vegetables, melt butter in a pan on high heat. 02:10
5. Once the butter is melted, add the vegetables to the pan and swirl so they absorb the butter. Add salt and pepper to season, if needed. 02:37
6. The motion is the same as sautéing the meat. Tilt the pan handle-side up so the vegetables pool toward the bottom. Then quickly tilt the pan up and back and down in a small circular motion. The vegetables should be tossed briefly in the air and land back in the pan. Repeat as needed. 03:04
7. Vegetables are done sautéing when they have a char and are starting to wilt on the outside yet are tender and still vibrant in color. 03:41
8. To practice the motion of sautéing, put coffee beans, rice, or a similar small-particle ingredient in a sauté pan. No heat is needed. 03:58
9. Slide the pan back and fourth on a flat surface to practice controlling the ingredients as a cohesive mass. 04:25
10. To practice the toss, tip the pan forward so the beans pool towards the bottom and then quickly flip the pan up and back and down. The beans will be tossed briefly in the air then land back in the pan. Practice and repeat as needed. 04:33
CHEF NOTES
To sauté means to cook evenly by making the food "jump" [from French] in the pan. It is a quick cooking technique where the food is constantly moving.
A sauté pan has a broad flat surface with higher sides to help move food around and up.
Sautéing requires the use of a fat, like oil or butter, to lubricate the pan and transfer heat to the food.
How to Roast
WHAT YOU'LL NEED
Equipment
- Dutch oven or large pot
- Large tray
- Cutting board
- Carving knife
- Thermometer
Ingredients
- Desired cut of meat
- Kosher salt
- Pepper
- Desired vegetables
- Desired herbs
- High heat oil
THE STEPS
1. Allow the meat to rest at room temperature for 30 minutes. Aggressively season with salt and pepper. 00:26
2. Heat a dutch oven or other large pot on medium-high. Once hot, add olive oil. Take the meat and place it in the pot "presentation side" down. 01:36
3. Sear the meat, allowing each side to get a golden, caramelized crust. 02:09
4. While the roast is searing, prepare the asparagus. Trim off the tough woody end by snapping the bottom of the stalk. It will naturally split where it should be trimmed. Either repeat the snapping process or simply slice off a similar length from the remainder of asparagus. 02:40
5. Check the prime rib. If the underside has caramelized into a brown crust, flip and sear the opposite side. Otherwise, continue searing. 03:06
6. Place the trimmed asparagus in a single layer on a baking sheet and drizzle with olive oil, salt, and pepper. Bake in a 300 degree oven for 6-8 minutes. 03:43
7. Check the meat. Turn to sear as needed. 04:48
8. After the front and back of the prime rib have developed deep brown crusts, sear the sides. 05:31
9. As the meat continues to sear, check the asparagus. 06:09
10. After the meat has been seared on all sides, carefully take it out of the pot and place it on a tray (if adding vegetables before roasting. If not, simply put the entire pot with meat in the oven to roast). 06:53
11. Lower the heat to medium. Add the onions, carrots, bay leaf, and thyme. Stir the aromatics, scraping the flavor bits off the bottom of the pan and incorporating into the remaining juice. 07:22
12. Place the prime rib presentation side down on top of the vegetables. Take the entire pot and place it into a 300 degree oven. Roast the meat uncovered for 45 minutes to an hour. 07:35
13. Check the asparagus. If done, remove from the oven. Set aside. 08:17
14. After about 45 minutes, check the internal temperature of the prime rib by inserting an instant read thermometer into the thickest part. The temperature should range between 120-125 degrees. If not, leave it in the oven as needed. 09:05
15. Once the prime rib is at temperature, carefully pull the pot out of the oven. Remove the prime rib and place it on a cutting board. Let the meat rest for 10-15 minutes. 09:54
16. While the meat is resting, reheat the asparagus in the oven for 2-3 minutes. 10:10
17. After the meat has rested, stand the roast rib-side up and carve down between the bones. Serve as desired. 10:44
CHEF NOTES
Roasting is a dry heat cooking method that can be used for meats and vegetables.
When roasting meat, season aggressively with salt and pepper as most of the granules will come off during searing. Kosher salt works best.
When putting prime rib or any meat in a heated pan, place it down away from you to prevent hot oil splatter.
Searing before roasting gives the meat a nice crust and helps keep all the flavors in the meat.
Allow the meat to rest for about 10-15 minutes after it has been cooked. This allows time for meat to relax and for the juices to settle.
How to Make a Basic Pan Sauce
Equipment
- Large sauté pan
- Spoon
Ingredients
- Olive oil (2 tablespoons, divided)
- Garlic (2 cloves, sliced)
- Shallots (4 cloves, minced)
- Salt (2 teaspoons, divided)
- White wine (1/4 cup)
- Cherry tomatoes (2 1/2 cups, halved)
THE STEPS
1. Coat a cold sauce pan with one tablespoon of olive oil and add shallots and garlic. Bring the heat to medium-high. Add a pinch of salt to extract the natural oils of the shallots and garlic. 01:41
2. To deglaze the pan, take the pan off the heat and add the white wine. 04:30
3. Add the tomatoes to the pan with another pinch of salt. Let this cook down for 10 minutes, stirring occasionally. 05:57
4. Using the back of your spoon, gently smash some of the tomatoes. 08:06
5. To finish, take the pan off the heat and add the rest of the olive oil. Serve over pasta with some Parmesan and basil, or use as the base of a meat sauce. 08:53
CHEF NOTES
Various fats can be used as the base for these sauces. Butter and olive oil will yield slightly different results in terms of flavor and texture.
"Fond" is a French culinary term meaning "base" or "foundation." It refers to the flavorful browned bits at the bottom of a pan that become integrated into a sauce.
Avoid using a non-stick pan when making sauces, as it will prevent the fond from developing on the bottom of the pan.
Water, liquor, brandy and wine can all be used to deglaze the pan, but different liquids will work with different recipes. Red wine has a robust flavor that goes well with meat, whereas white wine has a crisper flavor that works with vegetables, chicken, and seafood.
A mirepoix, or mixture of chopped celery, onion, and carrots, is a great start for any basic sauce.
How to Steam
WHAT YOU'LL NEED
Equipment
- Large pot
- Colander
- Spoon
Ingredients
- Carrots (2, peeled and trimmed into even pieces)
- Spinach (3 cups)
- Asparagus (6 spears)
- Desired seasonings
THE STEPS
1. Fill a pot with a few inches of water and place on high heat. Place the colander or steam basket inside, making sure the water does not touch the basket. Cover the pot with a lid and bring the water to a rolling boil. Prepare the vegetables to be steamed. They should be trimmed into uniform sizes to ensure even cooking. 00:49
2. Once the water is boiling, place the raw spinach into the colander or steam basket, cover the pot with the lid, and steam for 30 seconds to a minute. Once the spinach has wilted, remove from the colander and plate. Season with salt or other flavorings, if desired. 01:51
3. Check to make sure the water is boiling. Carefully place the colander on top and lay the asparagus in a single, even layer. Place the lid on and allow the asparagus to steam for 4 to 5 minutes or until tender. Plate and season with salt, if desired. 05:13
4. Again, check to make sure the water is boiling. Carefully place the colander on top and lay the trimmed carrots in an even layer. Place the lid on and allow the carrots to steam for 5 to 6 minutes or until tender. Plate and season with salt, if desired. 07:44
How to Grill
Equipment
- Grill
- Tongs
- Spatula
Ingredients
- High-heat oil
- Desired seasoning
- Burger patty
- Vegetables
- Fruit
- Pork belly
THE STEPS
1. The basic preparation to grill any food is to coat all sides with a thin layer of oil and seasoning. 00:12
2. Determine where the hot spots of the grill are. They will most likely be in the middle and upper corners. Check for white stains, or measure the temperature with an infrared thermometer or by moving your hand over different areas. Place the burger patty on the hot area of the grill to "mark" it with char marks. 01:13
3. To grill zucchini spears or other vegetables: Coat lightly with oil and season all sides with salt or another seasoning mixture. Place the vegetable on the hot area of the grill, cut-side down. 01:43
4. To grill fruit: Oil, season, and place the fruit cut-side down on the medium heat part of the grill. 02:27
5. To grill pork belly: Start with pork belly that is cooked or nearly fully cooked. Coat lightly with oil and season all sides. Place the pork belly on the medium-high heat part of the grill. 02:48
6. Check on the items grilling. For a burger patty, the edges should be turning brown from cooking. Rotate the burger 45 degrees to achieve crosshatch grill marks. For the pork belly, turn and baste with a sauce, as desired. Flip the vegetables to the other cut sides. 03:27
7. The key to achieving char marks or grill marks is patience. Food should be left undisturbed so the natural sugars can properly caramelize, adding color and a depth of flavor. Remove items after they are cooked through. Turn and baste the other side of the meat, as needed. 04:24
8. Burger doneness can be estimated by cook time (about five to six minutes) and the color of the juices coming from the patty. Remove the meat from the grill and allow it to rest; it will continue to cook from residual heat. 05:41
Fundamental Knife Skills
WHAT YOU'LL NEED
Equipment
- Steel knife
- Chef's knife
- Paring knife
- Cutting board
- Sharpening steel
Ingredients
- Onion
- Carrots
- Fish filet
THE STEPS
1. The basics are a steel, a chef's knife, a slicer, and a paring knife. 00:12
2. To hold a knife, curl your middle, ring, and pinky fingers around the handle. Rest your forefinger against the tang of the knife and use the thumb for stability. 01:07
3. To slice, use a long, smooth motion. 01:25
4. Keep hand and fingers away from the blade of the knife. Hold the ingredient to be cut with fingers curled under in a "claw" shape, never with fingers extended flat. Use the middle knuckle area as the guide and guard for the blade. 01:32
5. To dice an onion for general use: slice onion in half and peel. Trim off ends. With onion half flat-side down, slice through the onion parallel to the cutting surface in 1/4 inch or 1/2 inch increments, stopping before you get to the root. Turn onion so cut end is facing you. Slice toward you with the grain in even increments. Then turn onion 90 degrees and slice against the grain in even increments. 02:03
6. The cutting motion begins with the tip of the knife inserted into the onion then brought down and forward by the weight of the knife in a long, deliberate motion. 02:42
7. For a more precise dice: trim the ends of the onion and slice into quarters. Take one quarter and peel. Separate onion layers. Stack 2-3 onion layers and, using the tip of the knife, slice lengthwise with the grain in even increments. Don't cut all the way through, leave about 1/2 inch at the end to keep the onion together. Turn the onion 90 degrees and cut against the grain in even increments. The diced onion pieces should be more square and uniform in size. 03:02
8. To prepare raw carrots: remove skin from carrot with a peeler. Trim off the ends. 04:02
9. To dice: slice carrot in half widthwise then slice top half lengthwise. Take a carrot quarter and lay flat for stability. Slice across the long way in even increments to end up with carrot sticks. Turn sticks 90 degrees and cut across them in even increments to end up with uniform diced carrot. 04:13
10. To julienne: take a carrot quarter and lay flat for stability. Cut thin slices in even increments lengthwise. Stack carrot planks and slice in even increments lengthwise to end up with julienned carrots. 04:48
11. To cut a carrot tourné: start with a peeled carrot quarter. Using a paring knife, slice down the length of the carrot in curved motion. The carrot should be tapered at the ends and have 7 sides. 05:06
12. To filet a fish: cut the fins using kitchen sheers. Using a slicing knife, make a cut right below the gil. With the fish head point towards you, insert the tip of the knife into the fish by the tail then cut down along the backbone using small, deliberate strokes. The top half of the fish should be loose. To release the bottom half, nudge the fish off the backbone and down the skeleton with the tip of the knife. Cut the rib bones away with kitchen shears to remove the filet. 06:01
13. Turn the fish over and repeat steps to filet the other side. 07:41
14. To maintain knives, keep them clean and hone edge regularly. To sharpen a knife using a steel, hold the knife using the proper knife grip outlined above. Holding the steel firmly in the non-dominant hand, run the knife down the steel in decisive strokes from the bottom of the blade to the top. Alternate sides until there have been about 6-8 strokes per side. Repeat as needed during the job. 08:18
CHEF NOTES
A sharpening steel, also called a honing steel, consists of a sharpener--either steel, ceramic, or diamond coated--with longitudinal ridges up to a foot long. A honing steel should be used for light maintenance. Knife sharpening, which is done with a sharpening stone or through a professional service, should be done periodically.
There are 7 main parts of a well-made kitchen knife: the blade, blade edge, blade heel (the back of the blade), bolster (the thick part of the blade that attaches to the handle), tang (the part of the blade that extends into the handle), handle, and rivets (the studs that keep the tang securely attached to the handle).
Each cut offers a precise shape: "dice" means to cut into an even, cubical shape; "julienne" means to cut into matchsticks; "tourné" means to cut into a tapered football shape. When cutting any ingredient into a smaller shape, try to make pieces the same size to ensure even cooking and a more polished presentation.
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