Posts Tagged ‘best’
DIET RECIPE – Healthy Tuna Salad Recipe
March 15th, 2010 | 
Author: 
For more diet, recipe and fitness videos visit http://www.BodyRock.Tv
Duration : 0:4:46
Posted in recipe | 
Tags: ab, abs, baking, beautiful, beauty, best, body, bodyrock, BodyRock.Tv, boot, breakfast, calorie, camp, carbs, chicken, Clean, clean-eating, conditioning, cooking, cross, curry, diet, diets, easy, eat, eat-clean, eating, exercise, exercises, fat, Fit, fitness, food, foods, free, fresh, GIRLS, gym, health, healthy, hot, info, lean, loss, low, meals, models, muscles, news, nutrition, organic, plans, protein, raw, recipe, recipes, routine, routines, skinny, slim, snacks, strength, tips, training, videos, weight, workout, workouts, Zuzana | 
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Cranberry Sauce Recipe | Thanksgiving Dinner
How to make the Best Cranberry Sauce with Port Wine Recipe for Thanksgiving or Christmas Turkey Dinner. Cranberry Sauce is one of the most important side dishes for your Holiday Turkey dinner. If you are like me, I usually buy a can of cranberries but this year I was shown how to make an amazing Port Wine Cranberry sauce and it was really easy! Canadian, American Thanksgiving and the Christmas Holidays are just around the corner. You can make this sauce he night before and refrigerate in your serving dish. And of course you will have some Port left over for your guests after dinner.
Duration : 0:5:3
Posted in recipe |
Tags: best, best recipe, christmas dinner, cook, cooking with wine, cranberries, cranberry, cranberry sauce, dinner, easy, food, healthy, how, make, recipe, relish, sauce, Thanksgiving, to, turkey, turkey recipes, Vegan, Vegetarian |
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Salsa Recipe
Simple recipes are a specialty of chef Jason Hill. Here, he shares an authentic Mexican salsa recipe using 7 simple ingredients. Your friends will BEG you for this recipe!
Mexican Salsa
28 ounces canned chopped tomatoes, in juice
3 cloves garlic, peeled
Juice of 1 lime
1 handful cilantro leaves, whole
½ cup pickled jalapenos, or more
1 tablespoon kosher salt
½ medium onion
3 fresh serrano peppers, optional
Pulse all ingredients in a food processor or blender unti just chunky. Serve with tortilla chips.
Duration : 0:2:32
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 whole family will love this roast turkey recipe.
Chef Tip: Plan on roasting your turkey about 15-17 minutes per pound.
To start, I use a clean, commercial 5-gallon plastic bucket filled halfway with cold water. To this, add:
About 2 gallons of water
1 cup of sea salt
1 small bunch fresh parsley
1 small bunch fresh sage
4 fresh bay leaves
1/4 cup whole black peppercorns
Mix the brine well. Slowly place your thawed turkey into the brine, completely submerging it in the water. Place the turkey in the refrigerator overnight. This process is very important and will add moisture and flavor to your turkey.
The next day, remove turkey from brine (and any excess liquid) and set on a roasting rack.
Preheat oven to 425 F. Stuff the cavity of the turkey with
1/4 of a whole yellow onion
2 celery stalks, chopped
1 fresh bay leaf
Small bunch of fresh sage leaves
Small bunch of fresh parsley
Next, well brush the bird with
1 stick of melted butter, paying close attention to the breast and the thighs.
Season the turkey with
1 tablespoon marjoram
1 tablespoon sage
1 tablespoon thyme
Place in 425 F oven, BREAST SIDE DOWN, for the first 40 minutes. This will help keep the turkey breast moist by allowing the cooking juice to flow down into the breast. Next, turn the turkey BREAST SIDE UP and continue roasting, basting every 15 minutes.
Chef Tip: If your pan becomes dry, you can add chicken broth to the pan as needed.
Remove turkey from oven when turkey reaches about 150 F. Let it rest for 30 minutes and the temperature should carry over to 165 F, the safe temperature for eating turkey.
Carve and serve with your favorite mashed potatoes, stuffing, and accompaniments.
Music: Pablo Riva/Creative Commons
Duration : 0:3:55
Beef Tenderloin Recipes
Beef tenderloin recipes do not have to be complicated. Today’s recipe calls for just a few simple ingredients and it will rival any steak on any restaurant menu.
Let’s go over a few tips about steak cuts and beef tenderloin. The USDA top three grades of beef are prime, choice and select. Only about 2-3 percent of the beef sold in the U.S. is prime, which also has the most marbling.
What is marbling? When choosing your steaks, pay close attention to the marbling. Marbling is the little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste.
The beef tenderloin is a non weight-bearing muscle, which receives very little exercise and is why it’s so tender. There is only 4-6 pounds of beef tenderloin per steer, which is another reason it’s so expensive.
Beef Tenderloin with Marsala and Shallot Pan Jus
2 beef tenderloin steaks
Sea salt
Fresh cracked pepper
Sauce:
1/2 cup water
1 teaspoon tomato paste
1/4 cup Marsala wine
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
To finish:
1 small shallot, minced and set aside
1 tablespoon butter, set aside
Mix sauce ingredients (except for shallot and butter) in a bowl and set aside.
Preheat pan on high. Add 2 tablespoons extra virgin olive oil. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes. To sear edges, set steaks on their side. Check doneness of the other side after 3-5 minutes. The steaks will continue to cook once you remove them — a term known as carry-over cooking.
Remove steaks, and using the same pan, add diced shallots to pan. Scrape the meat off the bottom of the pan. Add sauce mix and turn pan back to high. Cook until it has reduced by half. Next, finish the sauce and add 1 tablespoon of butter to the sauce. This will help thicken it a bit more and give the sauce a nice shine.
Serve on top homemade french fries and top steak with your homemade sauce. When I served this steak for our neighbors, they said they could have practically cut it with their finger.
Enjoy!
Duration : 0:3:17
Tilapia Recipe
Tilapia is now one of the Top 10 fish consumed in America. In fact, four ounces of tilapia has just over 100 calories, 21 grams of protein, and no saturated fat or cholesterol.
Chef Jason Hill of CookingSessions.com prepares a tilapia recipe that’s healthy and delicious. We recommend only U.S. farmed tilapia, followed by those farmed from Central and South America. Monterey Bay Aquarium Seafood Watch warns that tilapia from China and Taiwan may be contaminated.
Tilapia recipes can include baked tilapia, grilled tilapia or fried tilapia. The rising popularity of this fish has made recipes for tilapia easy to come by.
I recently hosted a cooking show, and part of the class focused on healthy entrees. I chose a tilapia recipe served with sauteed bell peppers.
Tilapia is a fresh water fish whose meat is firm, white and flaky. it has a pleasant mild and sweet flavor, and is reasonably priced in comparison to other seafood.
Today, we are cooking tilapia in a crispy cornmeal coating. You’ll need about 6 tilapia filets for this preparation.
To begin, toast about 1 cup of cornmeal in a large saute pan over medium heat. After about 2 minutes, set the cornmeal aside in a large 13×9 casserole dish.
Next, we’re going to prepare the sauteed pepper topping. Today I’m only preparing two fillets, but this recipes make enough sauce for 6. Whatever sauce you don’t use, can easily be frozen.
Place about 2 tablespoons olive oil in a skillet over medium high heat and add 1/4 of a thinly sliced onion, 1 seeded and sliced pasilla or poblano pepper, 1 thinly sliced red bell pepper and 1 thinly sliced green bell pepper.
After that cooks down and becomes soft, add 1/2 cup of water, 2 tsp. Worcestershire sauce, 1 small diced tomato, 1/2 tsp. sugar, 1 tsp. tomato paste and 1 bay leaf. Stir and simmer about 15 minutes until the sauce thickens up. Keep over very low heat until ready to serve, and season to taste with a bit of salt and pepper.
Next, season each tilapia filet with salt and pepper, and roll in the toasted cornmeal. Make sure to coat both sides well.
In a large saute pan, heat about 3 tablespoons of olive oil over medium heat. When the pan is hot, fry the tilapia until crisp and brown — about 4-5 minutes each side.
Serve with a generous topping of the sauteed peppers and steamed basmati rice. I hope you enjoy it. Thanks for tubing in!
Serves 6
For more great video recipes, log on to CookingSessions.com
Duration : 0:2:51
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 chicken
1 1/2 cups fresh or frozen corn
2 (28 oz.) cans green enchilada sauce
1 (15 oz.) can Northern white beans
4 finely chopped garlic cloves
1 small onion, finely chopped
7 ounces Embasa brand salsa verde
7 ounces diced green chiles
1 handful fresh cilantro leaves, washed and chopped
Chef Tip: Soak cilantro in a bowl of water first to remove dirt and sediment.
Preheat a pan with 2 tablespoons oil. Next add and saute onion, cilantro and garlic about 2 minutes. Add chicken and mix well. Cook another minute.
Coat Crock Pot with cooking spray. Add the rest of the ingredients to the crock pot, including the chicken mixture. Stir well. Set on high and cook about four hours.
Soften tortillas on cooktop and fill with chile verde mixture. Top with sour cream, shredded cheese and homemade salsa.
Duration : 0:3:45
The Food Cart Song – NYC
Have you hugged your favorite food cart guy/gal today?
It’s another epic episode on our Alka-Seltzer Great American Road Trip: http://www.speedysroadtrip.com
Duration : 0:2:40
Chad Vader S1 Ep1: A Galaxy Not So Far Away
Chad’s on Twitter: http://twitter.com/RealChadVader
GET CHAD DVDS OR T-SHIRTS – Visit http://www.blamesociety.net/dvd.php -
Chad, Aaron, and Matt did a funny commentary track you watch along with the movie Star Wars: A New Hope. Go here–
http://www.rifftrax.com/iriffs/star-wars-new-hope
Life is hard when you’re Darth Vader’s less-talented, less-charismatic younger brother and you manage a grocery store.
CHAD VADER:
Starring:
Chad – Aaron Yonda
Clint/Voice of Chad – Matt Sloan
Tony – Asa Derks
Randy – Brad Knight http://monkeybusinessinstitute.com
Tammy – Kealynn Kees
Clarissa – Christina LaVicka http://myspace.com/christinaappleton
Lloyd – Rob Matsushita http://robmatsushita.blogspot.com
With:
Cindy Brekken, Casey Brown, Kathy Fischer, Ben LaVicka, Robin Macdonald, Jordan Marko, Caiden Melendy, Chris Melendy, Justin Sprecher, Teddy Weathersbee
Producer – Courtney Collins
http://courtneycollins.com
http://myspace.com/courtneycollins
Cinematography and Art Direction – Tona Williams http://tona.bigbite.org
http://myspace.com/tonawilliams
Lighting Designer – John Urban http://urbanphotoco.com
Casting Director – Courtney Collins http://courtneycollins.com
Assistant Director – Doug Chapin
Sound Design – John Lee
Sound Technician – Justin Sprecher
http://youtube.com/user/jnsprecher
Production Assistants:
Vijay Prabhu Dandamudi, Kathy Fischer, Robin MacDonald, Jordan Marko, Teddy Weathersbee
Editing – Matt Sloan and Aaron Yonda
Special Effects – Aaron Yonda
Music – Andrew Yonda http://buffali.com and John Lee
Based on an idea by Tim Harmston
Filmed on Location at Willy Street Co-op, Madison, WI
Location Supervisor – Amanda Biederman
Special Thanks to Brendan Smith
Duration : 0:4:46
Posted in grocery |
Tags: aaron, award, best, blame, chad, co-op, comedy, costume, darth, day, epic, ever, fan, fiction, film, force, ftw, funny, geek, george, grocery, laser, light, lucas, manager, matt, nerd, one, parody, saber, sci-fi, science, shift, shopping, sloan, society, spoof, Star, store, unleashed, vader, wars, win, worse, yoda, yonda |
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Moist Banana Bread Recipe
Jason Hill of Chef Tips shows you how to make a moist banana bread recipe that is sure to please your entire family!
This easy banana bread recipe makes a very moist banana bread.
You can turn it into a banana nut bread recipe by simply adding about a cup of gourmet black walnuts, which make the tastiest addition over traditional walnuts.
This recipe came from a bed and breakfast in the California mountains, and the secret to its moistness comes from sour cream!
It’s an old fashioned banana bread that you can easily picture coming from your grandma’s kitchen.
Your friends will beg you for this recipe for banana bread.
Enjoy, and we hope you enjoy our easy recipes! Thanks for Tubing In
Ingredients:
Four large ripe bananas (or six small)
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup butter
1 1/2 cups sugar
1/2 tsp salt
2 eggs
1 tsp vanilla
4 tablespoons sour cream
Mix dry ingredients together and sift. In a mixing bowl, cream softened butter with the sugar and salt. Mix in eggs, vanilla and sour cream. Mix until just blended.
Add flour mix to the batter. When making banana bread, use ripe soft bananas. Mash into bowl and add into mixture.
Spray a Bundt pan with cooking spray or grease with fresh butter. Pour batter into pan. Bake in preheated 350 F for 1 hour. If a toothpick comes out clean, its done.
Sour cream is the secret ingredient to this banana breads moist texture.
My wife and I have tried several banana bread recipes through the years and this is definitely our favorite. Give it a try. Youll be glad you did!
Duration : 0:2:47