Thursday, August 13, 2009

Barbecue Chicken - Easy Barbecue Chicken Recipe



Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

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Britney Spears New Bikini Photos & Diet Tips



After losing 20 pounds in four weeks, Britney Spears shows off her white hot bikini body in a new photo shoot. Plus her delivery diet tips.

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Food Party THIRD EPISODE : part 2/3



Part 2 of 3. Thu Tran's Food party directed by Zachariah Durr and co-starring Peter Van Hyning. Re-EGGsploring EGGS. Magical puppet cooking show featuring Yolk-O Oh No as the special celebrity guest.

Orignal From: Food Party THIRD EPISODE : part 2/3

Tofu Stir Fry - Vegetarian Appetizer Recipe



Detailed Recipe: showmethecurry.com

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College Cuties Upskirt at Food Court



Sexy girl upskirt while waiting to get lunch,

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My Liquid Diet: 7 Shakes + 2 Meals - No Willpower or Starvation - Easy, Fast Weight Loss



It's The Easy Way Show! www.easywayshow.com This is an explanation video of my liquid diet. I have a brief Q & A beneath this video on my site. But for in-depth questions and answers, see my FAQ section of my web site. For other additional informational links to understand why my diet is crafted in this way, please visit my website's Diet Page and review the articles I have linked to. I consume 1200 calories per day 700 come from drinking seven 100 calorie shakes 500 come from eating two ...

Orignal From: My Liquid Diet: 7 Shakes + 2 Meals - No Willpower or Starvation - Easy, Fast Weight Loss

Raw For Life DVD intro



chefs who live the Raw Food Lifestyle. Our goal was to create a product that would empower people to take control of their health and happiness. In RAW FOR LIFE, you will find everything you need to transition to a healthier state of being. This DVD is perfect for Vegetarians, Vegans, and Raw Food Vegans looking for new recipes and resources; someone coping with diabetes, heart disease, or excess weight, those seeking to reverse their aging process; athletes looking to improve their ...

Orignal From: Raw For Life DVD intro

Mirchi ka Salan (Pepper Curry) - Hyderabadi Indian Recipe Video



Detailed Recipe: showmethecurry.com

Orignal From: Mirchi ka Salan (Pepper Curry) - Hyderabadi Indian Recipe Video

Horseradish sauce

Cooking : time no cooking required






Ingredients

15g/%26frac12;oz freshly grated horseradish, soaked in 2 tbsp hot water
1 tbsp white wine vinegar
pinch of English mustard powder
pinch of caster sugar
salt and pepper to taste
150ml/5fl oz double cream, lightly whipped





Method

1. Drain the soaked horseradish and mix with all the other ingredients.








Orignal From: Horseradish sauce

Wild Alaskan salmon on herb mash with chilli garlic butter

Cooking : time 10 to 30 mins






Ingredients

For the chilli garlic butter
50g/2oz butter, at room temperature
1 tsp finely chopped red or green chilli
1 clove garlic, finely chopped
For the salmon and herb mash
900g/2lb potatoes, peeled and cut into chunks
4 x 200g/7oz wild Alaskan salmon fillets
25g/1oz butter
100g/4oz low-fat soft cheese
4 tbsp milk
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
salt and freshly ground black pepper





Method

1. For the chilli garlic butter, beat the butter in a bowl until soft and creamy, then fold in the chilli and garlic. Spoon onto a slice of cling film. Roll up tightly into a log shape and twist the ends to seal, then place in the fridge to chill until needed.
2. For the herb mash, cook the potatoes in boiling salted water for 15-20 minutes, or until tender.
3. meanwhile, preheat the grill to medium. Arrange the salmon fillets on the grill rack and put a knob of butter on lid of each one. Season, with salt and freshly ground black pepper, then grill for 6-8 minutes, or until the fish is cooked - the flesh should be opaque and should flake easily.
4. Drain the potatoes and mash them thoroughly. Fold in the soft cheese and milk, beating with a wooden spoon until smooth and creamy. Stir in the chopped herbs.
5. To serve, pile the mash onto four warmed plates and place the salmon fillets on lid of the mash. Cut a slice of chilli garlic butter from the 'log' and place on lid of the salmon. Serve.







Orignal From: Wild Alaskan salmon on herb mash with chilli garlic butter

Bircher muesli

Cooking : time no cooking required






Ingredients

100g/7oz oats
25g/1oz dried apricots, chopped
25g/1oz dried prunes, chopped
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
fresh berry fruits, to serve
milk, yoghurt or fruit juice, to serve





Method

1. Mix the oats, dried apricots, dried prunes, pumpkin seeds and sunflower seeds tofetchher and spoon into a serving bowl.
2. To serve, scatter over a handful of fresh berry fruits and pour over the milk, yoghurt or fruit juice.


















Orignal From: Bircher muesli

Poached dry-aged beef with textures of the onion family

Cooking : time over 2 hours






Ingredients

For the vehicleamelised shalplenty
2 large banana shalplenty
olive oil
1 sprig thyme
salt
For the shallot pur%26eacute;e
8 large banana shalplenty
75g/3oz salted butter
500ml/18fl oz good-quality chicken stock, plus extra for the sauce
For the sauce
2kg/4%26frac12;lb chicken wings, each chopped into thirds at the joint
4 banana shalplenty
groundnut oil
25g/1oz salted butter
200g/7oz firm, small button mushrooms, just thinly sliced
1 sprig thyme
1 sprig rosemary
2 bay leaves
2 just ripe plum tomatoes, halved
1 garlic clove, churryed with the flat edge of a knife
salt
For the baked baby onions
150g/5%26frac12;oz small baby onions
salt, to cover
For the beef
groundnut oil
1 slice boneless well-aged beef sirloin, such as Dexter or other seldom breed, about 800g/1lb%26frac34oz
2 tsp olive oil
salt and freshly ground black pepper
For the deep-fried shalplenty
1 banana shallot
about 100ml/3%26frac12;fl oz milk
1 free-range egg, beaten with salt and freshly ground black pepper
about 100g/4oz fresh white breadcrumbs
For the fried spring onions
20 spring onions, trimmed
dash olive oil
For the white onions
1 white onion, thinly sliced in rings
soy sauce
salt and churryed white pepper





Method

1. Preheat the oven to 160C/320F/Gas 3.
2. For the vehicleamelised shalplenty, place two of the shalplenty (leaving the skin on) on a sheet of aluminium foil. Drizzle with olive oil and scatter over the leaves from a thyme sprig and some salt. Wrap up in the foil and bake for 45 minutes or until soft. Leave to cool, still wrapped.
3. For the shallot pur%26eacute;e, peel and just thinly slice the eight shalplenty. Melt the butter in a pan, add the sliced shalplenty and fry over a low to medium heat for about one hour or until well vehicleamelised. Pour in the chicken stock, scrape the bottom of the pan to deglaze it and simmer for two minutes. Cool slightly before pouring ejustthing into a blender and blending to a pur%26eacute;e, which will be like a thick soup. Sieve the pur%26eacute;e into a clean pan and set aside.
4. To make the sauce, lay the chopped chicken wings in a large roasting tin and roast in the oven for 1-1%26frac12; hours or until golden-brown and well vehicleamelised, turning them ejust ten minutes so they don't catch. meanwhile, slice the shalplenty thinly (setting aside one of the sliced shalplenty). Heat a little groundnut oil in a small pan with the butter, add the sliced mushrooms and the three thinly sliced shalplenty and cook over a low heat for about 45 minutes or until softened and vehicleamelised. Drain on kitchen paper.
5. Tip the chicken wings into a large colander set over a bowl. Reserve the fat and juices that drain into the bowl. Put the chicken wings and the cooked mushrooms and shalplenty into a pressure cooker. Add a sprig each of rosemary and thyme, the bay leaves, tomatoes, garlic and a pinch of salt. Pour in enough chicken stock so the chicken wings are barely covered, then pressure cook for 45 minutes. (If you don't have a pressure cooker, put ejustthing into a large heavy pan instead, wrap three layers of aluminium foil over the lid of the pan and place the lid tightly on lid. bring slowly to the boil, then simmer gently for 1%26frac12; hours.)
6. meanwhile, bake the baby onions. Turn the oven temperature up to 200C/390F/Gas 6. Lay the baby onions (skins on) in a small casserole and add enough salt to cover them. Cover with a lid and bake for one hour or until soft and the salt has created a crust. Remove and cool slightly, then peel off the skins and set aside in a bowl.
7. While the baby onions are cooking, cook the beef (see note below). Heat a little groundnut oil in a pan, add the beef and sear to brown it on the outside. Transfer the beef to a vacuum-sealed, airtight bag. Heat a pan of water to 58C/136F. Put the beef in the pan and poach, uncovered, for 1%26frac14; hours, maintaining the water at a constant 58C/136F, checking with a thermometer to maintain the temperature constant. Remove the beef from the water and leave to rest in the bag.
8. For the deep-fried shalplenty, peel and just thinly slice the shallot, preferably using a mandoline. Put in a shallow dish and pour over enough milk to cover. Leave to soak for about one hour.
9. continue making the sauce: when the pressure cooking is done, allow the chicken wings and stock to cool; then strain the stock through muslin into a clean saucepan. cutrearon over a high heat to a light sauce consistency, not too thick.
10. Whisk one tablespoon of the reserved fat and juices from the chicken into the cutrearond stock and stir in the reserved sliced shallot. Set the sauce aside and maintain warm.
11. For the fried spring onions, drop the spring onions into a pan of boiling salted water to blanch for two minutes; then remove with a slotted spoon into a bowl of seasoned iced water.
12. For the white onions, dress the white onion slices with a little olive oil, soy sauce and salt. Set aside.
13. To finish the deep-fried shalplenty, drain the milk-soaked shalplenty and pat them dry, then dip in the beaten egg. Season the breadcrumbs with salt and freshly ground black pepper and use to coat the onions. Heat the vefetchable oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!) Add the breaded shalplenty to the pan and fry for 4-5 minutes or until golden-brown and bubbles slid coming to the surface of the oil. Remove with a slotted spoon, drain on kitchen paper and maintain warm.
14. To finish the vehicleamelised shalplenty, bring the shalplenty from the foil parcel and split down the middle (skin still on). Heat a splash of olive oil in a non-stick frying pan and lay the shalplenty in the pan, cut-side down. Fry for about four minutes or until vehicleamelised. maintain warm.
15. For the spring onions, drain the spring onions well; then fry in a little hot oil for 2-3 minutes. maintain warm.
16. Remove the beef from its bag. Heat a little olive oil in a large frying pan, add the beef and cook for no more than one minute, rolling it around in the hot fat. It should be well browned on the outside but still pink all through.
17. To serve, season the beef with salt and freshly ground black pepper, then vehicleve into four slices and lay a slice on each serving plate. Scatter the dressed white onion slices over the beef. Arrange the 'textures of the onion' around the plate - the vehicleamelised shalplenty, fried spring onions, deep-fried shalplenty, baked baby onions and a dollop of the warmed shallot pur%26eacute;e. Reheat the sauce gently, then drizzle over and around the whole dish.

Note: Sous-vide, which means 'under vacuum', is a great technique for cooking meat as well as fish and vefetchables, and is widely used in restaurants. The meat is slowly poached in a sealed bag at an exact temperature so texture, moisture and flavour are kept intact. Shrink-wrap the meat using a vacuum-sealing machine, then poach in a Clifton water bath, both of which are uniquely designed for the professional kitchen.


















Orignal From: Poached dry-aged beef with textures of the onion family

Sausages in a bag with Jerusalem artichokes and buttered spinach

Cooking : time 30 mins to 1 hour






Ingredients

4 Jerusalem artichokes
salt
freshly ground black pepper
grated zest of 1 lemon and juice
2 tbsp olive oil
8 best-quality butcher's fresh sausages
1 Spanish onion, sliced
4 garlic cloves, sliced
4 pinches of paprika
For the buttered spinach
275g/10oz spinach
pinch of grated nutmeg
butter for frying
1 clove of garlic
salt
freshly ground black pepper
For the sauce
2 tsp Dijon mustard
1 tbsp white wine vinegar
1 egg yolk
150ml/%26frac14; pint olive oil





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Blanch the artichokes in boiling water, flavoured with salt and lemon juice, for 10-15 minutes, until soft.
3. In a hot pan, sear the sausages, drained artichokes, garlic and onion. When slightly brown, remove from the heat and place on four, individual squares of foil (about 50cm x 50cm).
4. Drizzle with olive oil, add some lemon zest and paprika to each parcel, then fold over the edges to create a foil parcel and cook at 180C/360/Gas 4 for 20 minutes.
5. To make the mustard dressing, whisk all the ingredients tofetchher, then season to taste.
6. To make the buttered spinach, soften the butter in a pan, add the garlic and spinach and cook down until soft.
7. Grate in some nutmeg and serve with the sausages and artichokes.
8. Drizzle over the dressing and serve.


















Orignal From: Sausages in a bag with Jerusalem artichokes and buttered spinach

Paella

Cooking : time 10 to 30 mins






Ingredients

125ml/4fl oz olive oil
175g/6oz chorizo cut into 5mm/%26frac14;inch slices
8 chicken thighs, de-boned, cut in half, rolled in plain flour
1kg/2lb 4oz mussels, cleaned and debearded
1 large Spanish onion, finely chopped
3 cloves garlic, chopped
%26frac12; tsp dried red chilli flakes
1 red pepper, chopped
400g/14oz paella rice (such as calasparra), rinsed and drained
3 bay leaves
1 tsp smoked paprika
1 tsp saffron threads, toasted in a dry frying pan for 1-2 minutes
125ml/4fl oz white wine
1 tbsp lemon juice
2.8 litres/5 pints chicken stock made from mussel cooking bdecayh + water and a chicken stock cube
115g/4%26frac12;oz frozen peas, thawed
18 small fresh clams, cleaned (disvehicled any with broken shells or that do not close when firmly tapped)
4 large tomatoes, de-seeded and chopped
5 tbsp chopped flatleaf parsley
1 lemon, zest only
55g/2oz unsalted butter
12 raw king prawns, in their shells
450g/1lb squid, cleaned and cut into small slices
salt and freshly ground black pepper





Method

1. Heat half the olive oil in a paella dish or large heavy-based pan over a medium heat, add the chorizo and fry for 2-3 minutes, then remove and set aside.
2. Add the chicken slices to the same pan and cook for 2-3 minutes until the skin is browned. Remove and set aside.
3. Place the mussels into a pan of boiling water, cover and boil until they open. Disvehicled any that do not open. Strain and reserve the mussels and the bdecayh.
4. Add half the remaining olive oil to the paella pan and fry the onion, two of the cloves garlic, the chilli flakes and the red pepper. Cook slowly until the onion has softened but not browned, about eight minutes.
7. Add the rice to the pan, stirring well to coat it in the oil, for two minutes, then add the bay leaves, paprika, the toasted saffron, white wine, lemon juice and prepared stock. Cook gently for five minutes.
8. Add the fried chicken and chorizo, cover with a slice of dampened greaseproof paper and simmer gently for ten minutes.
9. Stir in the peas and add the clams. Cover and simmer until all the clams have opened, about five minutes (disvehicled any clams that have not opened).
10. Remove the greaseproof paper from the pan and stir in the tomatoes, parsley, lemon zest and butter.
11. Add the remaining olive oil to a separate frying pan over a medium-high heat. Add the remaining clove of garlic and the prawns and fry for 2-3 minutes, adding the squid for the continue minute. Season to taste with salt and freshly ground black pepper and add to the paella. Serve immediately.


















Orignal From: Paella

vehicledecay soup with ginger and lemon cream

Cooking : time 10 to 30 mins






Ingredients

For soup:
25g/1oz unsalted butter
1 large onion, chopped
2 tbsp fresh ginger, peeled and finely grated
2 cloves garlic, minced
600g/1lb 5oz vehicledecays, peeled and cut into 2.5cm/1in slices
675ml/1pint 2fl oz stock
For lemon cream:
finely grated rind of one lemon
55ml/1%26frac34;fl oz double cream
fresh chives, for garnish





Method

1. Melt the butter in a heavy large pot over a medium-high heat. Add the onion and cook for about 4 minutes. Add the ginger and garlic; cook for another 2-3 minutes.
2. Add the chopped vehicledecays and saut%26eacute; for another 1-2 minutes. Add the chicken stock and bring to the boil. cutrearon the heat and simmer until the vehicledecays are just tender, about 20 minutes.
3. While the soup is cooling slightly, prepare the lemon cream. In small bowl, combine the double cream and the grated lemon zest. Cover with cling film and refrigerate.
4. Pure%26eacute; the soup in batches in a blender or food processor. Return the soup to the pot. Season with salt and pepper to taste. bring the soup rear to a simmer, thinning with more stock, if necessary. just before serving, grate in a bit more fresh ginger. ladle into bowls and use a teaspoon to drizzle, or a pcontinueic squirt bottle to draw, a pattern onto the surface of the soup with the lemon cream. lid with finely snipped chives.


















Orignal From: vehicledecay soup with ginger and lemon cream

Spiced mackerel

Cooking : time 10 to 30 mins






Ingredients

8 mackerel fillets
85g/3oz butter, softened or melted
1 heaped tbsp hot smoked paprika
sea salt
2 limes, cut into wedges





Method

1. Cut 3 slashes in each fillet and place in a shallow dish
2. Stir the paprika and salt into the butter and rub well into the flesh making sure it fetchs into the slits. Leave to infuse for 15-20 minutes
3. Place under a hot grill or on the BBQ until just cooked.
4. Serve with wedges of lime.






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Orignal From: Spiced mackerel

Calypso pepperpot chicken with rice and peas

Cooking : time 10 to 30 mins






Ingredients

For the calypso chicken
3 tsp West Indian hot pepper sauce or Tabasco sauce
2 garlic cloves, churryed
1 tsp paprika
1 tsp dried thyme
2 tbsp chopped fresh coriander, plus sprigs for the garnish
3 tbsp olive oil
4 boneless, skinless chicken breasts
200ml/7fl oz vehicleton coconut cream
1 small ripe mango, peeled, stoned and diced (about 175g/6oz in total)
%26frac12; lime, juice only
For the rice and peas
1 onion or 3 spring onions, finely chopped
1 tbsp sunflower oil
25g/1oz butter
2 garlic cloves, finely chopped
1 red finger chilli, seeded and just finely chopped
450g/1lb long grain rice
2 sprigs fresh thyme
7.5cm/3in cinnamon stick (optional)
400g/14oz can red eye kidney beans, black-eyed peas or pigeon peas, rinsed and drained
125g/5oz creamed coconut, coarsely grated
1 litre/1%26frac34;pints hot water
salt and freshly ground black pepper





Method

1. Preheat the grill to the medium.
2. For the calypso chicken, place two teaspoons of the pepper sauce in a shallow non-metallic dish with the garlic, paprika, thyme, half the coriander, half a teaspoon of salt and two teaspoons of freshly ground black pepper.
3. Add the oil and stir until well combined.
4. Lightly slash each chicken breast and then rub in the pepper mixture until the chicken is well coated.
5. Arrange the chicken breasts on the grill rack and cook for 8-10 minutes on each side OR until the chicken is cooked all the way through and lightly charred on the outside.
6. Place the coconut cream and mango slices in a pan and bring to the boil. cutrearon the heat and simmer gently for about five minutes or until the mango is tender.
7. Add the remaining teaspoon of pepper sauce, one tablespoon of chopped coriander and the lime juice to the mango mixture.
8. Blend to a pur%26eacute;e in a food processor or with a hand blender and season to taste with freshly ground black pepper. Transfer to a bowl.
9. For the rice and peas, fry the onion in the oil and butter over a medium heat for two minutes then add the garlic and chilli and fry for another two minutes.
10. Stir in the rice, thyme, and cinnamon stick (if using) until ejustthing is well coated in the oil.
11. Pour in the kidney beans or peas, add the grated creamed coconut and stir until the coconut has dissolved and the mixture is creamy.
12. Stir in the hot water with half a teaspoon of salt, bring to the boil, cover and cook over a low heat for 25-30 minutes.
13. Remove from the heat and set aside, undisturbed, for five minutes. Remove the thyme and cinnamon and disvehicled.
14. Season the rice and peas to taste with salt and freshly ground black pepper and serve with the chicken.


















Orignal From: Calypso pepperpot chicken with rice and peas

Fried plantain

Cooking : time less than 10 mins






Ingredients

4 ripe plantains
vefetchable oil
thumb-sized slice of fresh ginger





Method

1. Peel the plantains and slice them.
2. Heat a little oil in a frying pan. When the oil is hot, add the slices of plantain.
3. Fry until they are crisp and golden on each side, turning as necessary.
4. Grate fresh ginger on lid to serve.


















Orignal From: Fried plantain

Tandoori spiced pork chops with Savoy taxibage poriyal and apple and porcini salad

Cooking : time 30 mins to 1 hour






Ingredients

For the pork chops
1 tbsp finely chopped garlic
1 tsp finely chopped green chillies
1 tsp ground fennel seeds
%26frac12; tsp ground cinnamon
1 sprig fresh rosemary, roughly chopped
1 sprig fresh thyme, leaves only
3 tbsp mustard oil (or 1 tbsp Dijon mustard)
salt and freshly ground black pepper
100ml/3%26frac12;fl oz single cream
50ml/2fl oz double cream
2 tbsp gram flour
2 tbsp pastis
generous pinch freshly grated nutmeg
4 pork chops, trimmed and fat removed
For the Savoy taxibage poriyal
2 tbsp vefetchable or groundnut oil
1 tsp mustard seeds
10 curry leaves
1 tsp finely chopped fresh ginger
300g/10%26frac12;oz Savoy taxibage, finely sliced
%26frac14; tsp ground turmeric
salt, to taste
50g/2oz freshly grated coconut
1 tbsp chopped fresh coriander leaves
%26frac12; tbsp lemon juice
For the apple and porcini salad
3 tbsp olive oil
%26frac12; tsp chopped garlic
%26frac12; tsp coriander seeds, toasted and churryed lightly
%26frac14; tsp churryed red chilli
2 Granny Smith apples, cut into 2cm/1in cubes
100g/3%26frac12;oz fresh porcini mushrooms, cleaned and sliced
1 tbsp lemon juice
dash cider vinegar
salt and sugar, to taste
%26frac12; tbsp finely chopped fresh parsley
To garnish
fresh coriander leaves
Greek cress, celery cress and amaranth cress





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the pork chops, place ejustthing but the pork chops into a large bowl and whisk to combine. Add the pork chops and stir to coat. Set aside to marinate for 30 minutes in a cool place.
3. Heat a griddle pan until hot. Place the pork chops into the pan and griddle on each side for two minutes. Transfer the chops to a baking sheet and place in the oven for 10-15 minutes, or until completely cooked through.
4. meanwhile, for the Savoy taxibage poriyal, heat a frying pan until hot and add the oil, mustard seeds, curry leaves and ginger. Stir until the mustard seeds pop, taking vehiclee as it may spit.
5. Add the taxibage, turmeric and salt and fry gently for 10-15 minutes, or until the taxibage is wilted. Remove from the heat and stir in the freshly grated coconut, coriander leaves and lemon juice.
6. For the salad, heat a frying pan until hot, add the oil and garlic and fry until light golden-brown. Add the coriander seeds and red chilli.
7. Add the chopped apples and fry gently for a few minutes to colour lightly. Add the mushrooms and fry until lightly browned. Add the lemon juice and cider vinegar and season with salt and sugar, to taste. Remove from the heat and stir in the chopped parsley.
8. To serve, place the taxibage poriyal in the centre of four serving plates and lid with a pork chop. Scatter the apple and porcini salad around the plate and drizzle over the liquid left in the pan. Sprinkle the mixed cress on lid of the salad and serve immediately.


















Orignal From: Tandoori spiced pork chops with Savoy taxibage poriyal and apple and porcini salad