Jamaican Curry Chicken Video Recipe
Thursday, August 16, 2012
Tuesday, August 7, 2012
Whitefish Salad Bagel Breakfast Recipe
Though many people go to their local deli for this traditional Jewish spread, it can be easily made in the comfort of your own home. I discovered that for myself one summer when all of the local delis were sold out of whitefish salad. At the last deli in within 30 miles of my home, I was privileged to have caught the attention of a sympathetic deli chef as I exasperatingly explained that I'd been to every deli in my town and had driven 30 miles to this particular town because it was known for it's whitefish salad. He seriously felt bad for me and so shared what I considered an eye-opening secret...whitefish salad was simple. Exactly that, simply made with simple ingredients...It was HOW you prepared it and served it that was the secret. From this kind man came this recipe for the whitefish salad bagel breakfast as they served it at their deli.
Whitefish Salad
1 whole smoked whitefish
1 to 2 Tablespoons Mayonnaise
A dash of pepper
(no salt is needed as the smoked whitefish is salty enough)
Remove the skin from the fish filet. Carefully remove all bones. Place the fish in a medium sized Tupperware bowl. Add Mayonnaise and mix until the fish becomes almost spreadable. Add pepper to taste. Stir and mash mixture in the bowl, carefully keeping an eye out for any missed bones. As the mixture becomes spreadable you should be able to see any missed bones, as they will stick up out of the mixture as you're turning and stirring it.
Bagels (any kind but recommend combination, onion, or jalapeno for additional flavor)
Cream cheese
1 Tomato, sliced
1 Onion, sliced
Toast the desired amount of bagels, spread each with cream cheese. Then spread a thick layer of whitefish salad on top of the cream cheese. Top with tomato and onion.
Refrigerate any leftover whitefish salad and enjoy again for days.
Serve with fresh fruit or a fruit salad
Whitefish Salad
1 whole smoked whitefish
1 to 2 Tablespoons Mayonnaise
A dash of pepper
(no salt is needed as the smoked whitefish is salty enough)
Remove the skin from the fish filet. Carefully remove all bones. Place the fish in a medium sized Tupperware bowl. Add Mayonnaise and mix until the fish becomes almost spreadable. Add pepper to taste. Stir and mash mixture in the bowl, carefully keeping an eye out for any missed bones. As the mixture becomes spreadable you should be able to see any missed bones, as they will stick up out of the mixture as you're turning and stirring it.
Bagels (any kind but recommend combination, onion, or jalapeno for additional flavor)
Cream cheese
1 Tomato, sliced
1 Onion, sliced
Toast the desired amount of bagels, spread each with cream cheese. Then spread a thick layer of whitefish salad on top of the cream cheese. Top with tomato and onion.
Refrigerate any leftover whitefish salad and enjoy again for days.
Serve with fresh fruit or a fruit salad
Sunday, August 5, 2012
Irish Stout Chicken Recipe
This is a traditional Irish Recipe...enjoy!
Irish Stout Chicken
2 tablespoons vegetable oil
1 medium onion, chopped
2 large cloves garlic, minced
1 whole chicken (3 to 4 lbs), cut up
5 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup stout (such as Guinness)
1/2 pound fresh button mushrooms
3/4 cup frozen peas
1. Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 3 minutes or until tender. Remove the vegetables with a slotted spoon to a small bowl.
2. Arrange chicken pieces in a single layer in skillet. Cook over medium-high heat for 5 minutes per side or until lightly browned.
3. Add onion, garlic, carrots, parsnips, thyme, salt and pepper to skillet. Pour stout over chicken and vegetables. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 35 minutes.
4. Add mushrooms and peas to skillet. Cover and cook for 10 minutes.
5. Uncover skillet; increase heat to medium. Cook 10 minutes longer or until sauce is slightly reduced and the chicken is no longer pink in the center.
Makes 4 servings
Irish Stout Chicken
2 tablespoons vegetable oil
1 medium onion, chopped
2 large cloves garlic, minced
1 whole chicken (3 to 4 lbs), cut up
5 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup stout (such as Guinness)
1/2 pound fresh button mushrooms
3/4 cup frozen peas
1. Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 3 minutes or until tender. Remove the vegetables with a slotted spoon to a small bowl.
2. Arrange chicken pieces in a single layer in skillet. Cook over medium-high heat for 5 minutes per side or until lightly browned.
3. Add onion, garlic, carrots, parsnips, thyme, salt and pepper to skillet. Pour stout over chicken and vegetables. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 35 minutes.
4. Add mushrooms and peas to skillet. Cover and cook for 10 minutes.
5. Uncover skillet; increase heat to medium. Cook 10 minutes longer or until sauce is slightly reduced and the chicken is no longer pink in the center.
Makes 4 servings
2011 Epcot International Food and Wine Festival - Mexico\'s Shrimp Tacos
2011 Epcot International Food and Wine Festival - Mexico\'s Shrimp Tacos
Friday, August 3, 2012
Wednesday, August 1, 2012
Best Recipes: Black Forest Cheesecake
Sweet, red cherries and rich chocolate. What more invitation do you need to whip up this delectable creamy delightful recipe?
Crust
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
Filling
2 8-oz. pkgs. cream cheese, softened
2/3 cup sugar
2 eggs
1 6-oz. pkg. semi-sweet chocolate pieces, melted
¼ teaspoon almond extract
Topping
1 21-oz. can cherry pie filling
Frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees.
Combine crumbs and margarine; press onto bottom of 9-inch springfoam pan. Bake
in a 350 degree oven for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake
in a 350 degree oven for 45 minutes.
Chill for at least an hour. Loosen cake from rim of pan. Top cheesecake with pie filling and whipped topping just before serving.
This recipe serves eight.
Traditional LITHUANIAN National Dish Tutorial -- KUGELIS -- Grated Potato Pudding / Potato Pie
Crust
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
Filling
2 8-oz. pkgs. cream cheese, softened
2/3 cup sugar
2 eggs
1 6-oz. pkg. semi-sweet chocolate pieces, melted
¼ teaspoon almond extract
Topping
1 21-oz. can cherry pie filling
Frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees.
Combine crumbs and margarine; press onto bottom of 9-inch springfoam pan. Bake
in a 350 degree oven for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake
in a 350 degree oven for 45 minutes.
Chill for at least an hour. Loosen cake from rim of pan. Top cheesecake with pie filling and whipped topping just before serving.
This recipe serves eight.
Traditional LITHUANIAN National Dish Tutorial -- KUGELIS -- Grated Potato Pudding / Potato Pie
Cookie Baking Tips
Making better cookies is a lot easier if you understand the difference between the average commercial bakery and the home kitchen. These tips will allow you to make better cookies at home whether it be for a special party or your annual Christmas cookie baking session.
There are 4 major things that are done commercially that are overlooked by the average home recipe baker.
Number 1 is that the average home baker does not have a stone oven. Most commercial bakeries have stone shelves and that disperses the heat to the pan in a much more even manner. Obviously, buying a commercial oven for this alone is not feasible for most of us. (I have considered putting a commercial pizza oven in my laundry room but my better half vetoed that idea: -(. Thus I settled for going out and buying an oven stone for our regular electric oven. This serves the same purpose with no loss of space in our laundry room and at a huge savings versus the price of a commercial pizza oven (even the used one I wanted).
The second thing is the thickness and quality of the cookie sheet. The average commercial facility uses a sheet pan or half sheet pan which is probably 2 to 3 times as heavy as the ones used by the average home baker. This like the oven stone disperses the heat much better and makes it much easier for the cookies to bake evenly. I definitely recommend checking out your local restaurant supply house to get some half sheet pans which will definitely be better than the cookie sheet available at your local supermarket or Walmart.
The third item I use when baking cookies is parchment paper. It is much easier to remove the cookies from the paper, your tray doesn't get all cruddy and need to be cleaned between batches and you will have much less burning on the edges.
The fourth thing the average home recipe baker misses is portion control. I have a variety of ice cream type scoops that I use for portion control. This allows each cookie to be the same size and allows them to all bake consistently. When I used a spoon I always ended up with a variety of sizes and the cooking was never quite even.
Hope these tips allow you to make better cookies in your house. I know using these tips has improved mine.
Kenmore Live Studio: Alphabet Kids - Internationally Healthy Family-Friendly Food Recipes
There are 4 major things that are done commercially that are overlooked by the average home recipe baker.
Number 1 is that the average home baker does not have a stone oven. Most commercial bakeries have stone shelves and that disperses the heat to the pan in a much more even manner. Obviously, buying a commercial oven for this alone is not feasible for most of us. (I have considered putting a commercial pizza oven in my laundry room but my better half vetoed that idea: -(. Thus I settled for going out and buying an oven stone for our regular electric oven. This serves the same purpose with no loss of space in our laundry room and at a huge savings versus the price of a commercial pizza oven (even the used one I wanted).
The second thing is the thickness and quality of the cookie sheet. The average commercial facility uses a sheet pan or half sheet pan which is probably 2 to 3 times as heavy as the ones used by the average home baker. This like the oven stone disperses the heat much better and makes it much easier for the cookies to bake evenly. I definitely recommend checking out your local restaurant supply house to get some half sheet pans which will definitely be better than the cookie sheet available at your local supermarket or Walmart.
The third item I use when baking cookies is parchment paper. It is much easier to remove the cookies from the paper, your tray doesn't get all cruddy and need to be cleaned between batches and you will have much less burning on the edges.
The fourth thing the average home recipe baker misses is portion control. I have a variety of ice cream type scoops that I use for portion control. This allows each cookie to be the same size and allows them to all bake consistently. When I used a spoon I always ended up with a variety of sizes and the cooking was never quite even.
Hope these tips allow you to make better cookies in your house. I know using these tips has improved mine.
Kenmore Live Studio: Alphabet Kids - Internationally Healthy Family-Friendly Food Recipes
Recipes with Jack Daniel's
Jack Daniel's Lynchburg Lemonade
1 part Jack Daniel's Whiskey
1 part Triple Sec
1 part Whiskey Sour Mix
1 part 7-Up or Sprite
Garnish with lemon.
Jack Daniel's Rib Glaze
1 cup Jack Daniel's Whiskey
1/2 cup dark brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup vinegar
1 tablespoon french lemon juice
3 cloves garlic, minced
1/2 teaspoon dry mustard
Salt and pepper to taste
Combine all ingredients; mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs. Makes enough for
2 racks of 7 to 10 ribs each.
Jack Daniel's Marinade
1/4 cup Jack Daniel's Whiskey
1/4 cup soy sauce
1/4 cup Dijon-style mustard
1/4 cup minced green onions and tops
1/4 cup firmly packed light brown sugar
1 teaspoon salt
Dash of Worcestershire sauce
Pepper to taste
Combine all ingredients. Blend well. Use to marinate shrimp or scallops for 1 hour or beef, chicken or pork in the refrigerator overnight. Use to baste the shellfish or meat as it is grilled or broiled. Makes about 1 1/4 cups.
Jack Daniel's Southern Sour
1 part Jack Daniel's Whiskey
1 part Whiskey Sour Mix
2 parts 7-Up or Sprite
Garnish with orange slice
Click here for more information
Vegetable Korma - Indian Vegetarian Recipes Video
1 part Jack Daniel's Whiskey
1 part Triple Sec
1 part Whiskey Sour Mix
1 part 7-Up or Sprite
Garnish with lemon.
Jack Daniel's Rib Glaze
1 cup Jack Daniel's Whiskey
1/2 cup dark brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup vinegar
1 tablespoon french lemon juice
3 cloves garlic, minced
1/2 teaspoon dry mustard
Salt and pepper to taste
Combine all ingredients; mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs. Makes enough for
2 racks of 7 to 10 ribs each.
Jack Daniel's Marinade
1/4 cup Jack Daniel's Whiskey
1/4 cup soy sauce
1/4 cup Dijon-style mustard
1/4 cup minced green onions and tops
1/4 cup firmly packed light brown sugar
1 teaspoon salt
Dash of Worcestershire sauce
Pepper to taste
Combine all ingredients. Blend well. Use to marinate shrimp or scallops for 1 hour or beef, chicken or pork in the refrigerator overnight. Use to baste the shellfish or meat as it is grilled or broiled. Makes about 1 1/4 cups.
Jack Daniel's Southern Sour
1 part Jack Daniel's Whiskey
1 part Whiskey Sour Mix
2 parts 7-Up or Sprite
Garnish with orange slice
Click here for more information
Vegetable Korma - Indian Vegetarian Recipes Video
Famous Russian Soup Recipes
Borscht is extremely famous and this is a beet soup. Mixed meat soup and vegetable soup are also properly loved and these soups are often topped with a dollop of sour lotion.
Meat, potatoes, and cabbage are amongst the most popular ingredients in Russian soup recipes. This chicken soup recipe is created with vegetable broth and contains chicken meat as nicely as vegetables and refreshing herbs.
Mushroom soup is also a Russian favorite and this is created with refreshing mushrooms. There is a tasty chilled soup referred to as "okroshka" which is fantastic when the weather is incredibly hot. It is garnished with dill and sour cream and is typically created from sausages or some kind of meat.
Borscht - The Most Well-known Russian Soup
This soup may possibly not soup especially appetizing but it has an extraordinary flavor. Like most Russian soups, it is traditionally adorned with a dollop of sour lotion just before serving.
This Russian soup recipe makes two quarts of soup. Serve this soup with a dollop of sour lotion, in the typical Russian style.
If you want to substitute any of the meats, that is fine. Maybe you are a fan of chicken soup recipes, in which case you can use chicken instead of the incredibly hot dogs or kidney.
Like a lot of other Russian soup recipes, this one is best when you make it a day in advance, chill it overnight in the refrigerator and then warm it up and serve it the following day, since this lets the flavors combine greater and the soup will have a superior taste.
2 tablespoons butter
1 tablespoon capers
2 chopped onions
1/four lb ham, in 1/2 inch cubes
6 cups drinking water
four oz pickled mushrooms
6 tablespoons flour
two julienned dill pickles
one/two teaspoon white pepper
one/two cup chopped, pitted black olives
1 teaspoon salt
one tablespoon tomato paste
one/two sliced lemon
How to make it:
Boil the beef chuck in the drinking water for an hour and a half to make a juicy, rich broth. Remove and discard the beef bones. Slice the kidney and dredge it in the flour. Saute it in the butter with the onions. Stir the hot dogs, ham, onions, and kidney into the beef broth. Cook for twenty minutes, then add the other elements and cook for fifteen minutes more. Serve warm.
How to Make Easy Traditional Greek Dishes : How to Cook Greek Falafel
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