Sunday, March 22, 2009

Turkey Recipes



Do you want to know how to cook a turkey? For great turkey recipes, turn to chef Jason Hill, who shows you how to cook a turkey easily and without fuss, using a simple turkey brine. Also in this roast turkey video are turkey tips for your next big holiday meal and turkey cooking times. There are a wide variety of turkey recipes out there, but turkey tips are a dime a dozen. Today Im going to show you how to cook a turkey easily and without a lot of fuss using a simple turkey brine. Your ...

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The Future of Food - Introduction



There is a revolution going on in the farm fields and on the dinner tables of America, a revolution that is transforming the very nature of the food we eat. THE FUTURE OF FOOD offers an in-depth investigation into the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled US grocery store shelves for the past decade. To view and purchase the entire film please log onto www.thefutureoffood.com

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Post Workout Fruit Smoothie - Trainer in the Kitchen



Katrina shows you how to make a post workout fruit smoothie is this episode of Trainer in the Kitchen! Watch more videos at http://diet.com/videos or download this one for less than a buck! Just click download below the play button

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Spicy Scandal Chicken Curry - Indian recipes



For a detailed recipe: http://www.showmethecurry.com/2008/04/21/spicy-chicken-curry/

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THAI FOOD Spring Rolls



http://www.thaifoodtonight.com for more free Thai cooking videos. Dim and Cathy Geefay shows how to prepare a crunchy appetizer that's very popular in Thailand and the West: Spring Rolls. With Bean noodle, shredded vegetables wrapped with rice skins, deep-fried, and served with a delicious dipping sauce. Thai recipes, Thai ingredients, Thai cooking instructions included

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Mediterranean diet improves sex too!



Find out why the Mediterranean diet is not a weight loss diet at all but a healthy lifestyle that promotes a healthy weight. **Sponsored Message: Earn Your Degree Online: http://www.diet.com/tracking/hitcnt.php?affid=1922&mode=2 ** Find more fitness videos at http://diet.com/videos or own this video for just {video_description}.75! Similar to a vegetarian diet (ah hem PETA Superbowl ad), the Mediterranean diet also shows to improve your sex life. They are a classy bunch though and didn't need to create some ...

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Garlic Shrimp Recipe



Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore. Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku. At our favorite stop, Giovanni's shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope ...

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Smosh - Food Battle 2007



Anthony & Ian fight to the death to prove which of their favorite foods is superior.... AGAIN! BLOOPERS: http://www.smosh.com/extras Watch this video in higher quality & download at http://smosh.com http://smosh.com http://myspace.com/smosh

Orignal From: Smosh - Food Battle 2007

Mythbusters - Diet Coke & Mentos



Adam and Jamie explore the science behind the fabled diet coke and mentos phenomenon. http://discovery.com/mythbusters

Orignal From: Mythbusters - Diet Coke & Mentos

Tomato Soup Recipe



This wonderful tomato soup recipe comes from the Bistro Jeanty restaurant in Yountville, California. It's one of many fantastic restaurant recipes in Napa Valley. You will need 2 1/2 lbs ripe/juicy tomatoes, 1/2 cup butter, 1/2 pound of onion, 6 garlic cloves, 1/4 c of tomato paste, 1 bay leaf, 1/2 Tb. pepper corns, 1 tsp. thyme, 4 cups heavy cream, 1 tbsp butter. Salt to taste, 1/2 tsp white pepper, 1 lb. puff pastry, 1 egg. Procedure: Melt the ½ cup butter in a large stockpot over medium ...

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Smosh - Food Battle 2008



BLOOPERS: http://smosh.com/extras Anthony & Ian thought "fighting to the death to prove which of their favorite foods is superior" twice wasn't enough! Watch this video in higher quality & download at http://smosh.com http://smosh.com http://myspace.com/smosh

Orignal From: Smosh - Food Battle 2008

Steamed Cantonese-style fish

Cooking : time 10 to 30 mins






Ingredients

450g/1lb firm white fish fillets, such as cod or sole, skinned or a whole fish such as Dover sole or turbot
1 tsp coarse sea salt or plain salt
1%26frac12; tbsp finely shredded fresh root ginger
3 tbsp finely shredded spring onions
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp groundnut oil
2 tsp sesame oil
fresh coriander sprigs, to garnish





Method

1. Pat the fish dry with kitchen paper and evenly rub with salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and scatter the ginger over the lid.
2. Set up a steamer or put a rack into a wok or deep pan. Fill it with 5cm/2in of water and bring to the boil over a high heat.
3. Put the plate of fish on the rack, cover tightly and steam the fish until it is just cooked. flat fish fillets will bring about 5 minutes; whole fish, or fillets such as sea bass, will bring 12-14 minutes. The fish should turn opaque and flake slightly but still remain moist.
4. Remove the plate of cooked fish and pour off any liquid that may have accumulated. Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces.
5. Heat the two oils tofetchher in a small saucepan until smoking, then immediately pour them over the fish. Garnish with coriander and serve at once with boiled rice.







Orignal From: Steamed Cantonese-style fish

Chocolate cola cake

Cooking : time 30 mins to 1 hour






Ingredients

250g/9oz self raising flour
300g/10%26frac12;oz golden caster sugar
3 heaped tbsp cocoa
generous pinch bivehiclebonate of soda
250g/9oz butter
250ml/8%26frac12;fl oz cola drink
125ml/4%26frac14;fl oz milk
2 eggs, beaten
5ml/ltsp vanilla extract

For the lidping: Double quantities if you like a thick frosting
100g/3%26frac12;oz butter
2 tbsp cola drink
2 tbsp cocoa
200g/7oz icing sugar
To Serve:
vehicleamel chocolate bar (king size)
a splash of double cream
warm water
2 tbsp mini marshmallows (optional)





Method

1. Heat the oven to 180C/350F/Gas4.
2. Sift the flour, sugar, cocoa and bivehiclebonate of soda into a bowl. Melt the butter and cola drink gently in a pan then add to the dry ingredients, tofetchher with the milk, eggs and vanilla.
3. Mix gently but thoroughly and tip into a buttered, loose based cake tin (24cm/9%26frac12; in diameter). Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave for about 15 minutes while you make the lidping. Put the butter, cola drink and cocoa into a pan and melt slowly. bring the mixture to the boil and then pour onto the icing sugar. Beat until smooth and pour over the cake while still warm. Cool the cake in the tin.
4. Serve with the sauce, made by melting the chocolate bar gently in a pan with a splash of cream, you may want to add a little warm water to achieve a pouring consistency, stir in the marshmallows if using. The sauce is rich and sweet, as is the lidping, you may want to serve with one or the other rather than both.






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Orignal From: Chocolate cola cake

Pear and walnut upside-down cake with chocolate sauce

Cooking : time 30 mins to 1 hour






Ingredients

175g/6oz butter, for greasing
45g/1%26frac12;oz caster sugar
45g/1%26frac12;oz light brown sugar
2-3 ripe pears
25g/%26frac34;oz walnut halves, skinned and lightly roasted
whipped cream and/or toffee sauce or chocolate sauce, to serve
For the sponge batter
45g/1%26frac12;oz unsalted butter
75g/2%26frac34;oz caster sugar
50g/1%26frac34;oz plain white flour
2 tsp baking powder
%26frac12; teaspoon bivehiclebonate of soda
salt
%26frac12; tsp ground cinnamon
%26frac14; tsp ground cloves
%26frac14; tsp ground nutmeg
1 egg
60ml/2fl oz buttermilk
For the chocolate sauce
150ml/5fl oz milk
50ml/2fl oz whipping cream
250g/9oz dark chocolate, finely chopped or grated





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease a 23cm (9in) round or square cake tin with a little melted butter.
3. Pour the melted butter into the cake tin. Add the caster sugar and light brown sugar and stir tofetchher until the sugars are mixed into the butter.
4. Peel, halve and core the pears. Arrange them attractively, curved-side down, in the butter/sugar mix. Place the walnut halves between each pear half.
5. To make the sponge batter, cream the butter and sugar until light and fluffy. Stir tofetchher all dry ingredients.
6. Break the egg, stir it lightly and add it slowly to the creamed butter and sugar. Incorporate each addition fully before adding more.
7. By hand, lightly fold in a quarter of the dry ingredients until the batter is well mixed, but not over-beaten.
8. Pour the batter over the pears and bake in the oven for 40 minutes, or until the cake is firm to the touch.
9. Remove from the oven and cool at least ten minutes.
10. Loosen the cake from the sides of the tin and invert it on to a rimmed plate. most of the juices should have been absorbed by the pears but if any are left in the tin, spoon them onto the cake.
11. Serve the cake warm, sliced into individual portions and arranged on warm plates with whipped cream and/or toffee or chocolate sauce on the side.
12. To make chocolate sauce, bring the milk and cream to the boil. Remove from heat and leave to cool slightly. Add the chocolate and then stir until well mixed and all the chocolate has melted.
13. To reheat the sauce melt in a bowl over a pan of simmering water, or at about half power in the microwave for 1-2 minutes.


















Orignal From: Pear and walnut upside-down cake with chocolate sauce

Roasted duck breast with red taxibage and homemade mustard fruits

Cooking : time 1 to 2 hours



If you can't find mustard essential oil, you can buy ready-made mostarda di Cremona and use that instead.


Ingredients

For the mustard fruits
2kg/4%26frac12;lb small, firm pears, peeled and cut in half lengthways, stalks and seeds left intact
400g/14oz sugar
mustard essential oil, available in some uniqueist shops
For the duck sauce
500g/1lb 2oz duck bones, chopped
1 tbsp olive oil
1 shallot, sliced
1 clove garlic, peeled
sprigs of thyme
1 bay leaf
%26frac12; tsp black peppercorns
50ml/2fl oz madeira
150ml/5fl oz veal stock (substitute more chicken stock if unavailable)
150ml/5fl oz brown rich chicken stock
For the spice bag
%26frac12; cinnamon stick, broken
3 juniper berries
3 cloves
2 star anise
For the braised red taxibage
1 red taxibage, finely shredded
100g/3%26frac12;oz brown sugar
250ml/9fl oz Port
500ml/17fl oz red wine
1 tbsp duck fat
1 onion, sliced
2 apples, peeled, quartered and sliced crossways
sprig of thyme
1 bay leaf
4 tbsp redcurrant jelly
For the layered potatoes
2 large Desiree potatoes, peeled and just thinly sliced
salt and freshly ground black pepper
1 tbsp olive oil
For the duck
2-4 duck breasts, depending on size, skin scored
knob of butter





Method

1. First make the mustard fruits. Place the pears in a container, add the sugar and stir to mix. Cover and allow to sit at room temperature for 12 hours.
2. The pears will have begun to release their juices. Drain the juice into a pan and bring to the boil. Simmer for five minutes. Cover the pears with that syrup and leave for another 12 hours.
3. Once again, drain the syrup from the pears, bring it to the boil and simmer for five minutes. Pour rear over the pears and leave for 12 hours.
4. Repeat that procedure two more times, then drain the syrup into a pan, bring to the boil and cutrearon to one-third. Add the pears to the pan and vehicleamelise for 20 minutes. allow to cool.
5. Add 10 drops of mustard essential oil to the pears, then seal in glass jars and allow to mature for 2-3 weeks before using.
6. Next make the duck sauce. Preheat the oven to 180C/350F/Gas 4.
7. meanwhile, place the duck bones in a roasting tray and roast in the oven until well browned.
8. Heat the olive oil in a large pan and saut%26eacute; the shallot and garlic until golden. Add the herbs and peppercorns, and pour in the madeira. bring to the boil and cook until the liquid is cutrearond to a glaze.
9. Drain all the fat from the duck bones, then add them to the pan. Add the stocks and bring to the boil. Simmer, skimming regularly, until cutrearond to about 100ml/3%26frac12;fl oz. Pass through a muslin cloth and allow to cool. maintain in the fridge until needed; reheat before using.
10. For the red taxibage, first prepare the spice bag. Lightly toast the whole spices in a dry pan until fragrant. allow to cool, then wrap in a slice of muslin.
11. Put the red taxibage in a container with the sugar, Port, wine and the spice bag. Cover with cling film and place a heavy weight on lid. Leave to marinate in a cool place for 24 hours.
12. Drain the taxibage in a sieve set over a bowl; reserve the liquid. Heat the duck fat in a large pan and sweat the onion and apples with the thyme and bay leaf until soft. Add the taxibage and sweat down until tender. Add the reserved liquid and continue to cook until it evaporates to a glaze. Check the seasoning, then finish with the redcurrant jelly. maintain to one side, and reheat for serving.
13. Turn the oven up to 200C/400F/Gas 6.
14. Divide the potatoes into four portions and lay the slices on lid of each other, almost completely overlapping, so you end up with them resembling a deck of vehicleds displayed in a cascade. Trim the edges of each cascade to make a neat rectangle roughly 15cm/6in long, 7cm/3in wide and 2cm/1in thick. Season with salt and freshly ground black pepper on both sides.
15. Heat the olive oil in an ovenproof pan. vehicleefully add the potatoes and colour until golden brown on both sides. just before serving, add the hot duck sauce, cover with a buttered paper and finish cooking in the oven for five minutes or until the potatoes are tender.
16. For the duck, heat a frying pan over a low heat and add the duck breasts, skin-side down. allow the fat to render down. Pour away the excess fat, then add the butter to the pan and cook for a further 3-4 minutes or until the duck is medium seldom. Remove the duck breasts from the pan and allow to rest for 4-5 minutes. Transfer the duck breasts to the oven to finish cooking for five minutes.
17. Spoon the taxibage onto warm plates, place the potato and sliced duck on lid and finish with some mustard fruits, to serve.


















Orignal From: Roasted duck breast with red taxibage and homemade mustard fruits

Mini mince pies

Cooking : time 10 to 30 mins






Ingredients

For the pastry
285g/10oz plain flour, plus extra for dusting
25g/1oz ground almonds
170g/6oz butter, cut into small slices, plus extra for greasing
85g/3oz caster sugar
%26frac12; lemon, grated zest only
1 free-range egg yolk
3 tbsp milk
For the filling
125g/4%26frac12;oz marzipan
250g/9oz mincemeat
To decorate
75g/2%26frac12;oz icing sugar
1%26frac12; tsp warm water
100g/3%26frac12;oz ready-to-roll white icing
edible green food colouring
edible red food colouring





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the pastry, sift the flour into a mixing bowl and stir in the ground almonds.
3. Rub the butter into the mixture using your fingers. Stir in the sugar and lemon zest.
4. In another bowl, lightly mix the egg yolk and milk, then stir into the dry ingredients. Mix to make a fairly firm dough, then turn out onto a lightly floured job surface and knead until smooth. Wrap in cling film and chill in the fridge for 30 minutes before using.
5. Roll the pastry out on a lightly floured job surface and use a plain or fluted pastry cutter to cut out 48 circles of pastry.
6. Lightly grease two tartlet tins, then gently press 24 of the pastry circles into the tin. For the filling, cut the marzipan into 24 small slices, roll into balls and then flatten them with your hand. Place a slice of marzipan on lid of each pastry circle, then lid with a teaspoonful of mincemeat.
7. dampen the edges of the pastry with a little water, then cover each one with another pastry circle and gently press to seal around the edges. Use a sharp knife to cut two slits in the lid of each pie. Place in the centre of the oven and bake for 15-20 minutes, or until golden-brown. Remove from the oven and allow to cool in the tins.
8. Once the mince pies are cool, mix tofetchher the icing sugar and water in a bowl. Fill a small-nozzled piping bag with the icing and pipe in a zig-zag pattern over the mince pies.
9. Colour four-fifths of the ready-to-roll icing green and the remainder red. Use a sharp knife or a cutter to cut out holly leaf shapes from the green icing. Roll the red icing into tiny red balls like berries. Use the icing leaves and berries to decorate the mini mince pies.


















Orignal From: Mini mince pies

Thai chicken cakes with a sweet chilli dipping sauce

Cooking : time less than 10 mins






Ingredients

For the cakes:
4 chicken fillets
2 bird's-eye red chillies, chopped
1 tsp peeled and finely grated galangal
1 tsp finely chopped lemongrass
2 spring onions, finely chopped
15g/%26frac12; oz coriander, including stalks, chopped
1 lime, zest of half and juice
2 tbsp vefetchable oil
salt and freshly ground black pepper
For the sauce:
55g/2oz caster sugar
55ml/2fl oz water
%26frac12; tsp churryed dried chilli flakes





Method

1. In a medium bowl mix tofetchher the galangal, lemongrass, spring onion, coriander, lime zest and juice. Season.
2. In a food processor blend tofetchher the chicken and chilli.
3. Add the galangal mixture to the chicken and blend again until just combined.
4. vehicleefully remove the mixture from the processor, divide into eight potions and shape each portion into a cake.
5. In a small saucepan mix tofetchher the sugar, water and chillies, then place over a low heat and cook until a syrup forms.
6. Heat the oil in a medium frying pan.
7. Fry the cakes in the oil for 2-3 minutes each side or until cooked through and golden.
8. Serve the cakes with the dipping sauce in a separate dish to the side.


















Orignal From: Thai chicken cakes with a sweet chilli dipping sauce

Salad of fresh crab and crispy avocado, with a chilli and mint dressing

Cooking : time less than 10 mins






Ingredients

For the salad:
mixed salad leaves for four small salad garnishes (eg, rocket, frisie, baby gem, oakleaf, dandelion, chicory etc.)salt and pepper
extra virgin olive oil
fresh lemon juice

For the avocados:
2 ripe avocados, peeled, stoned and cut into quarters
20g/1oz dried breadcrumbs
5g/%26frac14;oz plain flour
1 egg, beaten

For the crab:
fresh white crab meat (allow 40g/2oz per person)
2 spring onions, finely chopped
%26frac12; bunch chives
%26frac12; fresh lemon, juiced
extra virgin olive oil
small amount flat leaf parsley, chopped
salt and pepper, to taste

For the chilli mint dressing:
2 large mild red chillies, de-seeded and finely chopped
2 shalplenty, peeled and finely chopped
%26frac12; bunch mint
extra virgin olive oil
2 limes, juiced
2 tomatoes, blanched, peeled, and the flesh cut into small dice
sea salt, to taste





Method

1. Combine all the ingredients for the chilli mint dressing one hour before required and set aside.
2. Prepare the salad leaves as desired and season lightly with salt and pepper before adding the olive oil and fresh lemon juice. Place equal amounts on each plate.
3. Dip the quarters of avocado in the flour, shake off any excess, then dip them in the beaten egg, rub gently with a finger to remove any excess and make sure the egg has completely coated the flour. Finally dip them in the breadcrumbs, again ensuring the avocado is completely covered.
4. Deep-fry the avocado quarters at 180C/350F until they are golden brown - around one minute. Remove, place on kitchen paper and season with salt and pepper.
5. Combine all the ingredients for the crab and place equal amounts on each plate.
6. Dress the avocados with the chilli mint dressing and place two quarters on each plate.


















Orignal From: Salad of fresh crab and crispy avocado, with a chilli and mint dressing

Tiramisu trifle

Cooking : time no cooking required



that recipe also jobs brilliantly served in individual cappuccino cups or glasses. I used ten 175ml/6fl oz cups for that quantity of ingredients.


Ingredients

290ml/%26frac12; pint, strong coffee, good quality
175ml/6fl oz Amaretto Liqueur
500g tub of masvehiclepone
500g/1lb 2oz fresh custard, good quality
255g/9oz Savoiardi biscuits or sponge fingers
85g/3oz dark chocolate, good quality roughly chopped
4 tbsp toasted flaked almonds





Method

1. Pour the coffee and the Amaretto into a wide dish or bowl.
2. Whisk the masvehiclepone and the custard tofetchher using a hand whisk or blender.
3. bring a third of the biscuits and vehicleefully dip each one in the coffee and Amaretto. Ensure the biscuits are soft but not soggy. Line the bottom of a 2 litre/3%26frac12; pint bowl.
4. Sprinkle a third of the chopped chocolate over the biscuit layer and then follow with a layer of the masvehiclepone and custard mixture.
5. Repeat that process twice more. Place in the fridge and leave for at least two hours or overnight.
6. just before serving, sprinkle over the toasted flaked almonds.

Delicious served with a glass of Amaretto.


















Orignal From: Tiramisu trifle