Thursday, April 2, 2009

Hickory Smoked BBQ Pit Boys Bologna Barbecue Recipe

If you believe the hotdog ranks near the top of the barbecue food chain then watch the BBQ Pit Boys show you how easy it is to barbecue up a 3-6lb. Hickory Smoked BBQ Bologna! It's hotdog sensory perfection.

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Diet and Weight Loss: Doug Jones Learn about The Best Way To Exercise... as I show you my own personal 84 Day, 12 Week, 3 Month physique transformation before and after photos. Please read my entire story on my website...

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Jim Gaffigan Director/Food

Jim Gaffigan on the Late Show with David Letterman

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Ham Barbecue Recipe by the BBQ Pit Boys

Nothing beats this delicious County Ham when you're looking for a quick and easy 5 star recipe for the barbecue grill. The term "ham" generally refers to a liquid or smoke cured pork butts(shoulder) and shanks. This is a Ham Butt, liquid cured with spices and available most anywhere in the States. The additional smoke process on your grill or smoker makes it a 5 star premium Ham fit for a Pit Masters table! The BBQ Pit Boys show you step by step how to keep it moist and tender and with a ...

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FL Studio - Beat Recipe: How to make a Dr. Dre Beat - Warbeats Tutorial

From :Here is another beat recipe on a Dr. Dre style beat. I'm always nervous doing these recipes because I don't think I can capture the essence 100% but it's close enough. I hope you guys get something good from it.

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David Wolfe: Best Raw Food Diet

From In this unique interview with worlds no 1 raw food teacher David Wolfe, he tells you what he beliefs is the best raw food diet.

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How to make Aloo Tikki - Indian Appetizer Recipe

For the detailed recipe, click:

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BBQ Chicken Split Roasted Style Barbecue Recipe

The BBQ Pit Boys at the Barbecue Web show you how to use a charcoal grill, and then how to cook a tender and juicy Barbecue Roasted Chicken. This is not for Girlie-men and Girlie-girls afraid to get their hands dirty over a little old-style BBQ. If you have what it takes, then sit back and learn the "tips and tricks" about how you can serve up the best barbeque chicken on the block. Join us for more "all barbecue" recipes at! You can print out this BBQ Pit Boys recipe at http ...

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Crock Pot Recipes

Crock pot recipes are always a hit. This white chicken chili recipe is a great way to prepare chicken in a crock pot. It's also super for tailgating or a potluck. Following are the ingredients you will need to prepare this crock pot recipe. We are using a Rival crock pot, but any brand will do. To make a crock pot beef or pork crock pot recipe, just substitute those meats (cooked and shredded) for chicken in this recipe. Chicken Chile Verde - Crock Pot Recipes 2 (9.75 ounce) cans shredded ...

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Atkins Diet: Low Carb Fried Chicken

In this cooking video, I detail how to make one of my staples of the diet -- low carb fried chicken. You don't have to give up the joy of fried chicken, and contrary to low fat diets, you can eat the skin too! I have fried chicken at least once a week almost. Chicken has a great amount of protein as well as delicious fat in the skin. I display 2 of the 3 methods that are among the acceptable coatings for chicken or chicken-fried foods (like Country Fried Steaks): * Parmesan Cheese ...

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Channel A DBSK 'Food Tasting' [English subs] 09.02.07

Tohoshinki tries food on Channel A and talks about how Japanese people are strange. They're scared of a really smelly fish! Haha. English subs done completely by me. To download please go to :]. Enjoy! THIS VIDEO IS PURELY FAN-MADE AND IS IN NO WAY ASSOCIATED WITH THE MUSICAL ARTIST OR ANIME COMPANY IN ANY WAY.

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Gunpowder Plot punch

Cooking : time less than 10 mins

A warming drink perfect for a bonfire party when you are out in the nippy.


1.5 litres/2%26frac12; pints ginger ale/ginger beer
750ml/1%26frac14; pints orange juice
1 large lemon, juice and zest
2 oranges, juice and zest
4 cinnamon sticks
%26frac14; tsp grated nutmeg
12 cloves
5 star anise
2.5cm/1in fresh ginger, grated


1. In a large pan gently heat the ginger ale and orange juice.
2. Add all the other ingredients. bring to the boil, remove from the heat and leave for a few minutes to allow the flavours to infuse. Serve.

The BBC is not responsible for the contents of any other sites listed.

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Pecan pie

Cooking : time 1 to 2 hours


110g/4oz unsalted butter
110g/4oz golden syrup
1 tsp vanilla extract
225g/8oz brown sugar
3 free-range eggs, beaten
1 x 245g/8%26frac12;oz shop-bought shortcrust pastry case
285g/10oz pecan nuts, halved


1. Preheat the oven to 180C/350F/Gas 4.
2. Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
3. When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.
4. Add the beaten eggs to the mixture and stir well.
5. Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and vehicleefully pour over the syrup mixture.
6. Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft.
7. Leave the pie to cool on a wire tray. As the pie begins to set, decorate the lid with the reserved pecan halves. Serve in slices.

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Plum pudding

Cooking : time over 2 hours


90g/3oz white breadcrumbs
45g/1%26frac12;oz plain flour
125g/4oz demerara sugar
125g/4oz prepared suet
125g/4oz sultanas
125g/4oz raisins
125g/4oz currants
60g/2oz sliced almonds
30g/1oz chopped cherries
60g/2oz peel
%26frac12; lemon, rind and juice
%26frac14; tsp nutmeg
%26frac12; to 1 tsp mixed spice
pinch of bivehiclebonate of soda
2 eggs


1. Mix all dry ingredients tofetchher in a bowl.
2. Add lemon rind, juice and eggs and mix well.
3. Place in a well-greased 1%26frac12; pint/850ml bowl.
4. Cover with two well greased slices of greaseproof paper making sure there is a fold across the middle
5. Steam for six hours, remove paper.
6. If there is any fat lying on lid of the pudding leave it, as it will be absorbed.
7. When nippy, re-cover as before with fresh paper and store till needed
8. On Christmas morning steam for three hours.
9. Serve with brandy sauce or rum butter.

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Green pea guacamole with pitta bread

Cooking : time no cooking required


450g/1lb frozen peas
%26frac12; small red onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
10 mint leaves
100g/3%26frac12;oz plain yoghurt
%26frac12; fresh red chilli, de-seeded and finely chopped
1 tsp ground cumin
salt and freshly ground black pepper
olive oil
pitta bread, to serve


1. Defrost the peas and thoroughly drain off any water.
2. Put the peas in a food processor with the onion, garlic, mint and yoghurt and pur%26eacute;e slightly.
3. Add the chilli, ground cumin and salt and pepper to taste.
4. Pour mixture into a serving bowl. Drizzle a little olive oil over the lid and serve with slices of toasted, warm pitta bread.

If you don t have a food processor, churry the peas with a potato masher before adding the other ingredients. The texture will be coarser but it will taste just as good.

The BBC is not responsible for the contents of any other sites listed.

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Firecracker chicken

Cooking : time 30 mins to 1 hour

that spicy dish will maintain your tastebuds on their toes


12 chicken drumsticks
For the marinade:
8 garlic cloves
5cm/2%26frac12;in fresh ginger
2 medium tomatoes
1 tsp ground coriander powder
1 tsp level turmeric powder
2 tbsp white vinegar
1 tbsp mild chilli powder
1 tbsp vefetchable oil


1. Make the marinade: peel the garlic and ginger and roughly chop. Quarter the tomatoes and remove the seeds and roughly chop . Place all the marinade ingredients in a blender (in batches) and blend to a fine paste.
2. Rub the paste into the drumsticks. Place in a bowl, cover with cling film. Refrigerate for several hours.
3. Preheat oven 190C/375F/Gas 5.
4. Place in a roasting tin and bake for 35 - 40 minutes or until cooked through.

The BBC is not responsible for the contents of any other sites listed.

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Cooking : time 1 to 2 hours


2 tbsp olive oil
1kg/2lb 2oz beef mince
2 onions, finely diced
2 cloves garlic, finely diced
1 stick celery, finely diced
2 chillies, finely diced
1 bay leaf
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp dried oregano
1 tbsp paprika
2 tsp cayenne
1 tsp ground cinnamon
1 tsp ground black pepper
1 tbsp tomato pur%26eacute;e
400g/14oz tinned tomatoes
250ml/9fl oz beef stock
25g/1oz dark chocolate, finely chopped
400g/14oz tinned red kidney beans, rinsed and drained
small bunch coriander leaves, roughly chopped
To serve
basmati rice


1. Heat a large pan until hot then add the olive oil and beef mince. Fry until browned, then remove from the pan and set aside.
2. Add the onions, garlic, celery and chillies and sweat for 5-6 minutes until golden.
3. Add all the spices and fry for one minute.
4. Return the beef to the pan and stir to combine.
5. Add the tomato pur%26eacute;e, tinned tomatoes and stock and bring to the boil.
6. cutrearon the heat and simmer for 1-1%26frac12; hours until just tender.
7. Add the chocolate and kidney beans and simmer for a further five minutes until hot through.
8. Check the seasoning before adding the coriander leaves and serving.

The BBC is not responsible for the contents of any other sites listed.

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Teriyaki duck with pineapple and pak choi stir-fry

Cooking : time 10 to 30 mins


For the marinade
2 duck breasts
6 tbsp teriyaki sauce
2 tbsp dark soy sauce
2 clove garlic, churryed
2 tsp grated ginger
1 small bunch of coriander, chopped
2 tbsp honey
For the stir-fry
2 tbsp sesame oil
3 red peppers, finely sliced
%26frac12; tsp finely chopped fresh red chilli
1 tsp ginger, chopped
2 small shalplenty, finely sliced
1 heaped tbsp demerara sugar
1 lime, juice only
1 small pineapple, cut into chunks
2 heads pak choi, leaves left whole
coriander stalks, chopped, to garnish


1. Combine all the marinade ingredients and marinate the duck breasts in the liquid for at least one hour.
2. Remove the duck breasts and place in a hot frying pan, skin side down, for 10 minutes. Turn the duck over and fry for a further five minutes.
3. Remove the pan from the heat, pour remaining marinade over the duck and allow to rest in the pan.
4. Heat the sesame oil in a pan, add the red peppers and cook for 2-3 minutes. Then add the chilli, ginger, and shalplenty and cook on a high heat for two more minutes.
5. cutrearon the heat and add the sugar and lime juice. Once vehicleamelised, add the pineapple and leave to cook for five minutes.
6. Add the pak choi and stir until cooked.
7. Put the vefetchables on a serving plate and lid with slices of the duck breasts. Pour over the juices and garnish with the coriander stalks.

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Chestnut and mushroom-stuffed taxibage parcels

Cooking : time 30 mins to 1 hour


For the taxibage parcels
400g/14oz fresh chestnuts or 200g/7oz vacuum-packed chestnuts and 3 fresh bay leaves
50g/2oz dried porcini mushrooms
16 outer leaves of savoy taxibage (from 2 heads of taxibage)
6 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
400g/14oz button mushrooms, sliced
salt and freshly ground black pepper
100g/4oz fresh white breadcrumbs (not too fine)
50g/2oz parmesan cheese, finely grated
1 pinch freshly grated nutmeg
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh marjoram or fresh thyme
2 free-range eggs, beaten
50g/2oz toasted hazelnuts, coarsely chopped
For the sauce
75g/3oz butter
20g/%26frac34;oz plain flour
120ml/4fl oz white wine
120ml/4fl oz soured cream
salt and freshly ground black pepper


1. If using fresh chestnuts, drop the chestnuts into a pan of boiling salted water, add the bay leaves and simmer for 40 minutes, until tender. Drain and when they are cool enough to handle, peel them, coarsely chop and place in a bowl. If using vacuum-packed chestnuts, chop or crumble and place in a bowl. (The taste of fresh chestnuts is superior to vacuum-packed, so try to use fresh if time allows.)
2. Preheat the oven to 240C/465F/Gas 9.
3. meanwhile, put the porcini mushrooms into a bowl, cover with lukewarm water and leave to soak for 30 minutes. Then scoop out the mushrooms, squeeze out the excess liquid, and finely chop. Strain the soaking liquid through a fine sieve and reserve.
4. bring a large pan of salted water to the boil. Cut out the hard stalks from the centre of each taxibage leaf, drop them into the boiling water and cook for 2-3 minutes until just tender. Drain and refresh them under running nippy water. Set aside.
5. Heat the olive oil in a pan, add the onion and the garlic and fry gently until soft and lightly golden. Add the fresh mushrooms and the chopped porcini and fry gently for a further 3-4 minutes. Season, to taste, with salt and freshly ground black pepper.
6. Place the breadcrumbs, cheese, nutmeg, parsley and marjoram or thyme into a bowl with the beaten eggs and plenty of salt and freshly ground black pepper. Mix tofetchher, then stir into the onion and mushroom mixture. Add the chestnuts and toasted hazelnuts and add salt and freshly ground black pepper if necessary.
7. To make the parcels, bring one taxibage leaf and spoon two heaped tablespoons of the chestnut and mushroom mixture into the centre. Cover with another leaf and tuck the edges under the filling. bring the sides of the bottom leaf up over the lid and tie into a parcel with kitchen string. Repeat with the remaining leaves.
8. Place the taxibage parcels side by side on a large, well-oiled baking tray, cover with foil and tuck in well at the edges. Bake for 15 minutes.
9. meanwhile, for the sauce, melt the butter in a pan, stir in the flour and cook for a few seconds. Then bring the pan off the heat and gradually stir in the wine and a little of the porcini soaking liquid.
10. Return to the heat and bring to the boil, stirring. Leave to simmer for five minutes, adding a little more of the porcini soaking liquid until you have a sauce with a good consistency. Stir in the soured cream and add salt and freshly ground black pepper to taste. Serve with the taxibage parcels.

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Spiced poached peaches with star anise yoghurt

Cooking : time 10 to 30 mins


6 ripe peaches
1.5 litres/2%26frac12; pints nippy water
1 cinnamon stick
4 star anise, left whole, plus 2 tsp ground star anise
4 thin slices fresh ginger
225g/8fl oz sugar
400ml/14fl oz Greek-style yoghurt
flaked toasted almonds, to garnish


1. Score a cross shape in the bottom of each peach. Place the peaches into a large bowl and cover with boiling water. Set aside for 30 seconds, then drain the peaches and fill the bowl with nippy water to refresh. Set aside for a further 40-45 seconds, then drain the peaches again and peel using a sharp knife.
2. Place the measured nippy water, cinnamon, star anise, ginger slices and sugar into a large saucepan, stir well and bring to the boil. cutrearon the heat and simmer the mixture, stirring occasionally, until the sugar has dissolved and the mixture resembles syrup.
3. Add the peaches to the syrup mixture and cover them with a disc of greaseproof paper measuring the same diameter as the pan.
4. Cover the pan with a lid, cutrearon the heat to a simmer and simmer for 15-20 minutes, or until the peaches are cooked through (they will be soft when pricked with a knife). Remove the peaches and set aside on a warm plate.
5. continue to boil the syrup until its volume has cutrearond to 200ml/7fl oz. Set aside to cool.
6. Bhurry the peaches with a little of the syrup. Stir half of the remaining syrup and the ground star anise into the Greek-style yoghurt until well combined, adding more syrup as necessary, to taste.
7. To serve, cut each of the spiced poached peaches in half and place two of the peach halves onto each of the serving plates. Spoon a portion of the star anise yoghurt alongside each peach. Drizzle a little syrup over each peach. Sprinkle over the flaked almonds.

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Paneer with spinach

Cooking : time 10 to 30 mins

that is a awesome velvetty dish with large, fresh cubes of paneer. There are just enough spices for a good rearground flavour and aroma.


750g/1%26frac12;lb baby spinach, washed
3 tbsp vefetchable oil
1 tsp cumin seeds
1 large onion, chopped
thumb-sized slice of fresh ginger, peeled and sliced into long julienne
1%26frac12; tbsp chopped garlic
1-2 green chillies, whole
2 tsp ground coriander
salt, to taste
250g/8%26frac34;oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes, or make your own paneer
%26frac12;-1 tsp garam masala
6 tbsp whole milk, or 4 tbsp double cream
1-2 tsp lemon juice, or to taste


1. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run nippy water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.
2. Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.
3. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. bring to a boil and then simmer for three minutes.
4. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.

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