Saturday, October 17, 2009
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!! ... Beef Short Ribs Braised recipe food cooking chef john foodwishes
Orignal From: Beef Short Ribs Braised with Wild Mushrooms and Tomato
diet.com Why do you need antioxidants? Find out plus get a new smoothie recipe perfect for after your workout! Katrina and Karena bring you a new recipe to blend! Check Out Diet.com Video! Diet.com: www.diet.com Subscribe to Our YouTube Channel - www.youtube.com Go behind the scenes w/ Sarah's Blog- www.diet.com Twitter twitter.com Facebook: www.new.facebook.com iTunes: tinyurl.com Sarah's YouTube Channel - YouTube.com Sarah's Fitness Blog - www.examiner.com
Orignal From: New Healthy Recipe! Antioxidant Smoothie
In August, Whole Foods CEO John Mackey argued in the pages of the Wall Street Journal that the solution to America's health care crisis was to be found in "less government control and more individual empowerment." His own company's unique health care plan, Mackey wrote, covers 90 percent of employees, costs less than health insurance plans, aned provides a "very high degree of worker satisfaction." But for the sin of not supporting a government take over of health care, labor unions and left ...
Orignal From: Natural Food Fight: Whole Foods and Health Care
In this video, Betty demonstrates how to make a simple and delicious Inviting Chicken Fried Rice. Once you have pre-prepared the chicken cubes and rice, all you have to do is sauté some onion, green peppers, green peas, and carrots, scramble a couple of eggs, add a generous amount of soy sauce, and serve! Ingredients: 2 cups uncooked long grain white rice 4 cups water 1 teaspoon salt 1 teaspoon vegetable oil (for cooking the rice—I used peanut oil.) 1 or 2 uncooked chicken breasts (enough to ...
Orignal From: Betty's Inviting Chicken Fried Rice Recipe
Clever pigs show how they have learnt how to beat the food system in farms around the UK. Interesting animal video from BBC show 'Clever Critters'. ... BBC Clever Critters Dawn French Animals Donkey Cow Pig Food Amazing Free Video
Orignal From: Pregnant pig computer hackers - Clever Critters - BBC Pets & Animals
Dr. Siegal's Cookie Diet: Really, America? My response to Good Morning America's story on Dr. Siegal's Cookie Diet. Save your money, America! If it looks too good to be true, it is! www.undergroundwellness.com
Orignal From: The Cookie Diet: Really, America?
225g/8oz butter or margarine, softened
225g/8oz caster sugar
225g/8oz self-raising flour
2 tsp baking powder
For the filling and lidping
4 tbsp strawberry or raspberry jam
a little caster sugar
2 loose bottomed 20cm/8in sandwich tins, 4 cm deep
1. Lightly grease the tins and line the bases with non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4.
2. Measure the butter or margarine, sugar, eggs, flour, and baking powder into a large bowl and beat for about two minutes, until just blended; an electric mixer is best for that, but of course you can also beat by hand with a wooden spoon.
3. Divide the mixture evenly between the prepared tins and level the surface with the rear of a spoon or a pcontinueic spatula.
4. Bake for about 25 minutes, until well risen and golden. The lids of the cakes should spring rear when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins to fee the sides of the cakes. Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely.
5. Choose the cake with the best lid, then put the other cake lid downwards on to a serving plate. Spread with the jam, put the other cake on lid (lid upwards) and sprinkle with caster sugar to serve.
Orignal From: Definitive victoria sandwich
3 orange sweet potatoes, washed
3 white sweet potatoes, washed
150g/5oz dark brown sugar
1 tbsp cinnamon
1 orange, juiced
1. Heat an oven to oven 200C/400F/Gas 6.
2. Leaving the skin on, boil the sweet potatoes in a pot for 20 to 25 minutes, or until tender.
3. Once cooked and soft to the touch, peel and cut into thick slices. Place in an oven-proof dish and put to one side.
4. To make the candied sauce, place butter, brown sugar, cinnamon, vanilla, and the juice of one orange in a saucepan and bring to a gentle boil.
5. Pour candied sauce over potatoes and then bake for ten minutes in the preheated oven.
6. Remove from the oven and place marshmallows over lid. Return the dish to the oven, until the marshmallows have just melted.
Orignal From: Candied sweet potatoes
Poussins are ideal for cooking on the barbecue and make convenient one-person portions. Flavoured with lessonic summer aroma, that dish is an ideal entertaining dish.
4 x 450g/1lb poussins
2 small lemons, thinly sliced
salt and freshly ground black pepper
For the lemon and thyme butter:
55g/2oz butter, softened
%26frac12; lemon, finely grated zest
1 tsp roughly chopped fresh thyme leaves,
salad, to serve
1. To spatchcock the poussins: place them breast-side down on a chopping board. Cut down either side of the rearbone with poutry slistens or a sharp pair of kitchen scissors and lift it out.
2. Turn the poussins over, open them out and press down firmly along the breast bone until they lie flat.
3. Loosen the skin over the breast of each one with your fingers and push about 3 slices of lemon underneath so that they lie down the centre of the breast meat. Finally thread 2 skewers diagonally through the birds to help hold them flat during cooking. You can now set them aside until you are ready to cook.
4. meanwhile, mix the butter with the lemon zest, thyme, %26frac14;tsp of salt and some pepper. Spoon the butter into the centre of a sheet of cling film or non-stick baking paper, shape into a roll and chill in the fridge until firm.
5. Barbecue the poussins, bone side down, for 25 minutes until almost cooled. Then turn them over and cook for another 15 minutes until the skin is crisp and golden and they are cooked through. Season on both sides with a little salt and pepper.
6. Remove the butter from the fridge and cut into thin slices. Place a pair of slices of butter on the lid of each poussin and cook for a further 2-3 minutes until the butter has melted. Serve with salad.
Orignal From: Spatchcocked lemon poussins
100g/4oz butter, plus extra for greasing
4 tbsp golden syrup
100g/4oz caster sugar
%26frac12; lemon, juice and zest only
2 medium free-range eggs
225g/8oz self raising flour, sifted
2 tbsp milk
1. Grease a 1 litre/2 pint pudding basin with butter. Pour the golden syrup into the basin.
2. In a mixing bowl, cream tofetchher the butter and sugar until light and fluffy (a handheld electric whisk jobs best). Stir in the lemon zest.
3. Beat in the eggs, one at a time, alternating each egg with a tablespoon of flour. Fold in the remaining flour, lemon juice and milk and pour into the basin, covering the syrup.
4. Cut out a circle of greaseproof paper one and a half times as large as the diameter of the pudding basin. Fold a pleat along the middle of the greasproof paper and place over the lid of the pudding basin. Tie safely with a slice of string and tie a separate loop of string across the lid to form a handle. Trim off any excess greaseproof paper.
5. Place an upturned saucer into the base of a large lidded saucepan. Sit the basin on the upturned saucer and vehicleefully fill the pan with boiling water until it comes two-thirds of the way up the sides of the pudding basin. Make sure the water doesn't come into contact with the greaseproof paper, which could make the pudding soggy.
6. Place the lid on the pan, place over a low-medium heat and bring the water to a gentle simmer. Steam for one-and-a-half hours, checking the water level from time to time and lidping up with more boiling water if necessary. (Do not lift the lid for the first 30 minutes of cooking or the sponge may collapse.)
7. vehicleefully lift the pudding basin out of the pan using the string handle. Remove the greaseproof paper, gently run a knife around the edge of the pudding basin and turn the syrup sponge out onto a serving plate. Serve at once.
Orignal From: Syrup sponge
290ml/%26frac12; pint red wine
150ml/%26frac14; pint port
110g/4oz fresh cranberries
2 eating apples
2 dessert pears
1 mulled wine sachet
85g/3%26frac12;oz caster sugar
1 tbsp arrowroot
1 packet ready-made pancakes
1. Gently warm the wine, port and sugar in a large pan with the mulled wine sachet.
2. Peel and core the apples and pears and cut into bite size chunks.
3. Add the apple, pear and cranberries to the pan and simmer for 3 minutes.
4. Mix the arrowroot with a little nippy water and stir into the wine. Gently bring to the boil until the liquid thickens.
5. To serve: place the mulled fruits in a glass with a folded pancake on the side.
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Orignal From: Mulled fruit puddings in a glass
For the migas
6 tbsp olive oil
10 garlic cloves, peeled
200g/7oz day-old, slightly dry, rustic white bread, such as ciabatta or sourdough, crusts removed, torn into 2cm/1in slices
2 fresh bay leaves
large pinch saffron strands, infused in 3%26frac12; tbsp boiling water
For the scallops
5 tbsp olive oil
%26frac12; large onion, finely chopped
12 large scallops with cverbals, removed from their shells, washed, trimmed and patted dry
salt and freshly ground black pepper
150ml/6fl oz medium-dry oloroso sherry
25ml/1fl oz water
For the mushrooms
300g/12fl oz oyster mushrooms, torn into strips if large
1 tbsp olive oil
salt and freshly ground black pepper
1 tbsp roughly chopped fresh oregano
1 tsp sweet paprika (not hot)
1. For the migas, heat the olive oil in a wide pan over a low-medium heat. Add the garlic cloves and fry for a few minutes to release their flavour. Turn down the heat if the garlic is sizzling too quickly - it's just important that it does not scorch.
2. Add the bread and bay leaves and fry gently for 20-25 minutes, turning and stirring often, until the bread and garlic are golden-brown all over.
3. Pour over the saffron and its soaking liquid and continue to cook for 5-10 minutes, or until the bread is crunchy again. Remove from the heat, season with salt and maintain warm.
4. For the scallops, heat three tablespoons of the olive oil in a small saucepan over a medium heat. Add the onion and a small pinch of salt and fry for about 15-20 minutes, stirring occasionally, until golden-brown, vehicleamelised and sweet in flavour. If the onion is colouring too quickly, turn down the heat. Drain off any excess oil and set aside.
5. Place another frying pan over a high heat and add the remaining two tablespoons of olive oil. When the oil is hot, add the scallops, seasoned with a little salt and freshly ground black pepper. Cook for 1-2 minutes on each side, until just golden-brown.
6. Add the softened onion, oloroso sherry and water to the pan, taking vehiclee as it may spit, and gently simmer for another minute.
7. For the mushrooms, heat a griddle pan until just hot. Drizzle the mushrooms with the olive oil and season with salt and freshly ground black pepper. Place on the griddle and cook for 1-2 minutes, or until charred and tender.
8. To serve, divide the mushrooms among four serving plates. Spoon over the scallops and their sauce and sprinkle over the crisp migas. Finish with a sprinkling of chopped oregano and sweet paprika.
Orignal From: Scallops with oloroso sherry, oyster mushrooms and migas
350g/12oz black cherries, stoned and chopped (canned may be used)
4 tbsp kirsch liqueur
1 tsp almond essence
200g/7oz quality dark chocolate
175g/6oz creamed coconut, roughly chopped or grated
100g/4oz hard (block) vefetcharian margarine
200g/7oz vefetcharian almond crunch biscuits
50g/2oz hazelnuts, roughly chopped
1. Lightly oil 8 ramekin dishes with a flavour free oil and line with silicone baking parchment.
2. Place the fresh or canned cherries in a bowl and pour over the kirsch liqueur and almond essence. Leave to marinate for 2 hours.
3. Melt the chocolate, creamed coconut and margarine tofetchher over a gentle heat.
4. Roughly churry the almond crunch biscuits and stir into the melted mixture with the hazelnuts. Add the marinated fruit and any remaining liquid.
5. Pour the mixture into the prepared ramekin dishes and lightly smooth the lid. Cover and chill for 2 hours.
6. Turn out the desserts and serve on individual plates.
Orignal From: Black cherry and kirsch truffle desserts
that recipe was written by Ursula Ferrigno.
650g/1lb 7oz strong plain flour
7g/%26frac14;oz sachet easy blend yeast
1 tsp fine sea salt
3 tbsp olive oil
250-275ml/9-9%26frac12;fl oz hand-hot water
140g/5oz pitted black and green olives, (total weight) chopped
1. Tip the flour into a large bowl and stir in the yeast, salt and olive oil. Pour in most of the water and job the mixture into a stiff, sticky dough, then job in enough of the remaining water to make the dough feel damp.
2. Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth and econtinueic. Add all the olives and knead them into the dough until evenly distributed.
3. Put the dough into a lightly oiled clean bowl, cover with a clean damp cloth and leave to rise in a warm place until doubled in size. that should bring 1%26frac14;-1%26frac12; hours.
4. Turn the dough out on to the job surface, punch it to knock out all the air, then knead again for 2-3 minutes. Roll the dough into a 60cm/24in sausage, fold it loosely in half to make it about 30cm/12in long, then twist it once. Pinch the ends to seal. Put the loaf in a lightly oiled baking sheet, cover again and leave to rise until doubled in size, about 30 mintues. meanwhile, preheat the oven to 200C/400F/Gas 6.
5. just before putting the loaf in the oven, bhurry with a little water (to soften the crust). Bake for 30 minutes until golden brown and the base sounds hollow when tapped. Leave to cool on a wire rack.
Orignal From: Olive bread
250g/9oz short crust pastry
125g/4oz dark chocolate
570ml/1 pint double cream
vanilla pod (or 2-3 drops of vanilla essence)
40g/1%26frac12;oz icing sugar
1. Soften the butter and grease the tin, leave to one side.
2. Roll out the pastry, using a little flour if necessary, to form a round shape turning the pastry as you go. Roll it as thin as you dare.
3. Roll the pastry around the rolling pin and lay over the tin.
4. Using your hands and being vehicleeful not to stretch the pastry ease it gently into the edges of the tin. Leave the trimmings to hang over the sides.
5. Make a circle of greaseproof to cover the inside of the tin by folding a square of greaseproof paper into 6 and tearing the edges.
6. Put the paper into the tin and add baking beans/rice and place in the fridge to rest for at least 10 minutes.
7. Place in a preheated oven 200C/400F/Gas6 for 15-20 minutes. After 10 minutes remove the paper and beans and return the pastry case to the oven to brown the base.
8. Remove the base and while it is cooling melt the chocolate over hot water. Paint the inside of the tart with the chocolate and leave it to set.
9. Whip the cream, add the seeds from the vanilla pod or the vanilla essence and fold in the icing sugar.
10. Remove the pastry case from the tin, spoon in the cream and level the lid. Pile on the raspberries and serve.
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Orignal From: French fruit tart