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Garlic Mashed Potatoes
2.67 min. | 4.9023356 user rating | 267357 views

Garlic mashed potatoes are a delicious side dish that pair well with seafood, poultry or beef. Chef Jason Hill shows you how to make a garlic mashed potatoes recipe that you're sure to enjoy. This also goes well as a Thanksgiving side dish. This garlic mashed potato recipe uses 2 cups cream or milk 8 tablespoons butter 2 pounds russet potatoes, peeled 1/2 cup fresh grated Parmesan cheese 2 cloves garlic, peeled and minced 1 tablespoon salt, or to taste Pepper to taste Cut potatoes in half, then cut into cubes. Add potatoes to rapidly boiling water. Melt down butter in a sauce pot over low heat. Add minced garlic and stir about 2 minutes. Stir in cream. Bring cream to scalding point, stirring and watching. Do not boil over the cream or walk away. Once small bubbles start to form on the edge of pot, remove the cream mixture from heat. Set aside. Check potatoes for doneness after 20 minutes. When it breaks apart easily, they are ready, approximately 25 minutes. Strain potatoes, and then add them back into the pot. Using a wire whisk, add cream to potatoes, a little bit at a time, mashing and whisking to get the creamy consistency you want. You may not use all of the cream. Stir in grated parmesan cheese. Add about 1 tablespoon salt and pepper to taste. Enjoy!
Stuffed Peppers - Protein, Carbs and Fat!
4.63 min. | 4.979058 user rating | 4818 views

This is a recipe similar to my earlier video on stuffed portabella mushrooms. With this meal you get a good balance of protein, carbs and fats. It also allows you to switch up some of the main ingredients to create different variations according to your taste. Ingredients: -1 lb meat of choice (turkey, chicken, beef) -2 cups rice (brown or white) -4 bell peppers (red or green) -1 cup tomato sauce -Various spices (salt, pepper, garlic, oregano, etc...) -1 cup shredded cheese (I used fat free mozzarella) Prep: -Cook rice -Brown meat -Cut peppers in half and empty -Combine meat, rice, spices and tomato sauce -Stuff peppers with meat and rice combo -Pre heat oven to 350 degrees -Put peppers on baking pan and cook for 20 min. -Remove from heat and top with cheese -Cook for an additional 10-20 min (until cheese begins to brown) Makes 8 servings Nutrition Facts (per serving): 213 calories, 23 carbs, 19 protein, 5 fat. Song: Mt. Eden - Omen Shirts: US site: campbellfitness.spreadshirt.com Euro site: campbellfitness.spreadshirt.net UK site: www.campbellfitnessuk.spreadshirt.net Campbell Fitness Page: www.facebook.com Twitter: twitter.com
Creamy Potato Soup Recipe
2.80 min. | 4.8762994 user rating | 402033 views

One of America's favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I'm chef Jason Hill of Chef Tips and today we're making a creamy potato soup recipe that's dressed up with smoked gouda cheese. If you can't find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta. Creamy Potato Cheese Soup 1 tablespoon dried basil 1/2 stick (4 tablespoons) butter 2 cups shredded smoked Gouda cheese 6 small red potatoes, diced and reserved in cold water to prevent browning 2 diced carrots 2 diced celery stalks 1 white onion, diced 1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed) 2 cups heavy cream 6 cups chicken broth Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes. Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter. Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes. Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.
Korean Food: Spicy Beef Soup (육개장 = YukGaeJang)
5.08 min. | 4.8891625 user rating | 94370 views

Main Ingredients: * 8 oz Beef (Brisket) * 3~4 Green Onions * 1½ Handfuls Mung Bean Sprouts * 1 Handful Dried Fernbrake (1½ Cups Soaked Fernbrake) * 1 Handful Dried Taro Stems (1 Cup Soaked Taro Stems) * ½ Onion * 1 Egg Beef Broth Ingredients: * 10½ Cups Water (2½ Liter) * 5 Garlic Cloves * 2 Green Onions * ½ Onion * 7 Black Pepper Corns Sauce Ingredients: * 3½ Tbsp Red Pepper Powder * 3 Tbsp Hot Pepper Oil * 3 Tbsp Soup Soy Sauce * 1½ Tbsp Sesame Oil * 1½ Tbsp Minced Garlic * 1/8 tsp Black Pepper * 1 tsp Sea Salt Yield: About 6 Servings Special Music "Blue Guy" by May
Korean grilled pork belly BBQ ("samgyeopsal")
10.73 min. | 4.867542 user rating | 187841 views

How to make this popular BBQ dish - the full recipe is on my website www.maangchi.com Samgyeopsal can be literally translated as "3 layered flesh"! Whose flesh? yes, it's pork bacon. Samgyeopsal gui is never eaten by itself, it always comes with a variety of vegetables. Nobody can resist the taste of samgyeopsal gui (except vegetarians)! When she or he eats the grilled pork belly and garlic, green onion salad and soybean paste dipping sauce (ssamjang) in fresh lettuce, they will be hooked! In Korea, the price of pork is much cheaper than beef, so this dish is enjoyed by many people who can't afford to buy good cuts of beef. I already posted my "grilled beef" recipe a long time ago on my website, and this one is very similar. Replace beef with pork belly and the recipe is the same. To enjoy this dish, the main 4 components will be needed 1.pork belly(without this, what are you going to grill? : ) ) 2.pajori (green onion salad) 3.ssamjang (soybean paste dipping sauce) 4.grill plate (optional): It's devised so the grease from the meat flows into a trough. Ingredients: for 4 servings 3 pounds of pork belly (fresh or pre-sliced frozen), green onions, carrot, green chili peppers, garlic, lettuce, mushrooms, hot pepper flakes, soy sauce, sugar, honey, hot pepper paste,soybean paste, sesame seeds, and sesame oil. Directions: First, slice pork belly into bite sized pieces. Put it on a large plate and keep it in the refrigerator. Make "pajori" (green onion salad) 1.Shred about 3 ...
Cucumber kimchi (oisobagi kimchi) and radish soup with beef
6.60 min. | 4.851852 user rating | 229465 views

Cucumber kimchi is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious, and goes well with radish soup. I'll show you how to make both of them for one perfect, well-balanced, low-calorie meal. Ingredients: 1. 6 cucumbers (10-12 kirby cucumbers) 2. carrot (shredded ¼ cup) 3. onion (¼ cup), green onions, Asian chives (2 cups) 4. garlic, fish sauce 5. hot pepper flakes, sugar. Directions: 1. Wash cucumbers and cut them in half crosswise . Make pockets out of cross slits, leaving about ½ inch on end and make 4 slits. (Don't cut them all the way through). 2. Put them in a big bowl 3. Sprinkle a half cup of salt onto the cucumber pieces, mix them carefully, and wait for 30 minutes 4. In a big bowl, place a quarter cup of fish sauce, a half cup of hot pepper flakes, 2 cloves of minced garlic and 1 tbs of sugar, and mix them with a spoon. 5. Chop Asian chives 1 inch (about 2 cm) in length (2 cups) and cut 3 green onions diagonally as the same size as the chives, shred some carrot (1/4 cup) , slice the onion (1/4 cup) thinly and place all this into the mixture of the seasoning paste. Mix it up with a spoon. 6. Wash the cucumbers and drain them. Stuff the seasoning paste into the slotted cucumber and put each cucumber into an airtight container. You can wear rubber gloves while stuffing, if you want to protect your hands. 7. Right after making it, you can eat it. But keep the leftover kimchii in the refrigerator. Radish soup ...
How To Make Tacos!!! - Crispy Beef Taco Recipe
5.43 min. | 4.9337015 user rating | 5353 views

Learn how to make crispy beef tacos with this easy video recipe. Low-fat baked taco shells in your own oven! Subscribe on YouTube (Never miss a video!) www.youtube.com GREEN SALSA RECIPE: hilahcooking.com Get full instructions on how to make tacos at: hilahcooking.com How To Make Crispy Beef Tacos INGREDIENTS * 8 corn tortillas * Cooking oil spray or vegetable oil and a basting brush * 1/2 cup diced onion * 1 teaspoon cumin seed (or 1/2 teaspoon ground cumin) * 1 tablespoon chili powder * 1 jalapeno, minced * 2 cloves garlic, minced (2 teaspoons) * 1/2 teaspoon crushed red pepper (optional) * 1 pound lean ground beef * 1/2 cup water, beer, or beef stock * 1 teaspoon dried oregano * 1/4 teaspoon salt For serving: shredded cheese, lettuce, tomato, sour cream, avocado, salsa INSTRUCTIONS Make the tortilla shells: Preheat oven to 375 F. Sprinkle the tortillas with a little water and microwave for 30 seconds or so to soften. Spray or brush lightly with oil. Lay each tortilla over 2 oven rack bars. Bake for 9 minutes, then remove tortillas from bars and set upright on a baking sheet. Place the baking sheet back in the oven and turn oven OFF while you make the filling. Of course you may use store-bought crispy taco shells, or even flour tortillas for soft tacos, which would be safer if you have small children. Choking! Ahogo! Also, you will probably have enough beef mixture for 10 tacos, actually, but 8 is how many tortillas will fit easily in most ovens. You could of course ...
Tortilla Soup
4.03 min. | 4.854839 user rating | 90447 views

Here in Southern California, Mexican food is as common as burgers and fries. But for a really authentic Mexican restaurant, head to Olvera Street in Downtown Los Angeles. During my visit to Olvera Street, I enjoyed some great Mexican recipes, from the crunchy beef taquitos at Cielito Lindo, to the soft carne asada tacos at La Noche Buena. I ended my visit with some homemade churros, dusted in cinnamon and sugar. They're the ultimate portable dessert! One of the dishes I enjoyed most was tortilla soup which can be made several ways. Today we are making Chicken Tortilla Soup. Now let's get started on this easy tortilla soup recipe. If you have leftover chicken or leftover turkey making mexican tortilla soup is a great way to use up your leftovers for a second meal. After roasting a chicken (and eating most of it), I've still got plenty of great meat I can peel off. Make sure you only get the meat. You don't want any chicken fat, which does not have much flavor. Cut into bite size pieces. You'll want roughly 2 cups of diced chicken. After I dice up the cooked chicken it's time to get the rest of the ingredients together. Here is the recipe: 2 cups diced cooked chicken 2 tablespoons butter 2 celery stalks, sliced 2 carrots, sliced Half an onion, chopped Small bunch of cilantro leaves, roughly chopped 2 cloves garlic, minced 1/4 teaspoon cayenne pepper 1/2 teaspoon dried oregano 1 tablespoon ground cumin 1 tablespoon ground chili powder 15 ounce can tomato sauce 2 quarts ...
Betty's Easy Tex-Mex Turkey Chili
11.97 min. | 4.8808513 user rating | 8676 views

In this video, Betty demonstrates how to make Easy Tex-Mex Turkey Chili. This is a stovetop recipe, but it also works well in a slow cooker. (Just reduce the water when using a slow cooker.) This recipe is designed to be easy and convenient, and it will contain a lot of pre-prepared ingredients. Ingredients: 1 ¼ pounds uncooked ground turkey 1 ¼ teaspoons salt 2 tablespoons chili powder 2 teaspoons ground cumin seed 1 ½ tablespoons chopped garlic (I used bottled chopped garlic.) 1 red bell pepper, chopped (about 1 cup—you may use frozen chopped red bell pepper.) 1 green bell pepper, chopped (about 1 cup—you may use frozen chopped green bell pepper.) 1 large onion, chopped (about 1 cup—you may use frozen chopped onion.) 28-ounce can crushed tomatoes 14-ounce can black beans, undrained 8-ounce can tomato sauce 1 ½ cup frozen corn kernels (You may use canned whole kernel corn, drained.) 2 cups water sour cream, shredded Cheddar cheese, pickled jalapeno peppers, chopped purple onion for garnish (and flavor) crackers or tortilla chips, as an accompaniment Place 1 ¼ pounds ground turkey in a deep skillet. Add 1 ¼ teaspoons salt, 2 tablespoons chili powder, 2 teaspoons ground cumin seed, 1 ½ tablespoons chopped garlic, 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 large chopped onion. Brown the turkey, spices, and vegetables over low to medium heat, stirring constantly, until turkey is crumbly and no pink is showing. Transfer browned turkey mixture to large pot ...
Christmas Tamales
8.50 min. | 4.8233533 user rating | 20546 views

Chicken Tamales: I will give the ingredients for how many I made. You can cut it down to how many you would like. I ended up with about 10 dozen chicken and 5 dozen beef. The video just shows the chicken tamales and I will give the recipe for the beef as well. Some how the last potion of the video did not tape. That is where I had to explain the rest of the process. Sorry about that. Chicken Tamales: 10 lbs of chicken breast cooked (I boiled them in water with 2 Tablespoons of Knorrs Tomatoe Chipotle Bouillion) After you cook the chicken let cool and shred. Reserve the water. That is going to be the liquid to mix with the Masa. Masa: 4 cups Masa, 1 Cup Crisco, 1 teaspoon Garlic Salt, 4 Cup Broth (reserved from cooked chicken), 2 Tablespoons Chicken Bullion, Mix above ingredients and beat with a mixer until combined and easily spreadable. Soak the corn husks in hot water for a couple of minutes and then dry. Place smooth side up and use 1/3 cup of masa and spread on the top half of the husk. You want to leave a little more at the top. Place a strip of green chili on top of the masa and then the chicken mixture. Fold up as shown and tie with a strip of corn husk if you wish. Beef Tamales: 1 5 lb. piece of London Broil. (I cooked mine in a crock pot for about 6 hours. You can also grill or cook in the oven. It needs to be tender enough to shred) Masa for Beef Tamales: 4 Cups Masa, 1 Cup Crisco, 1 cup Pace Picante Sauce or whatever kind you like, 3 cups of Broth, 2 teaspoons ...
Chicken pot pie recipe - How to make chicken pot pie
3.17 min. | 4.8111587 user rating | 185904 views

www.howdini.com It's our number one favorite comfort food, but we admit we used to buy it frozen. No more, now that we've seen how easy it is to make chicken pot pie, with a little help from our friend, Pillsbury's Lauren Chattman. Recipe: How to make easy chicken pot pie 1. Heat oven to 425°F. Fit pie crust into 9-inch glass pie plate. 2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Cook 2 to 3 minutes, stirring constantly. 3. Gradually stir in chicken broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and thawed mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pie plate. 4. Top with second crust; seal edge and flute. Cut slits in several places in top crust. 5. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking. 6. Bake 30 to 40 minutes or until crust is golden brown. Let stand 15 to 20 minutes before serving. Pillsbury's chicken pot pie recipe serves six. Ingredients: 1 box (15 oz) refrigerated pie crusts, softened as directed on box 1/3 cup butter or margarine 1/3 cup chopped green onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup milk 1 can chicken broth 2 1/2 cups shredded cooked chicken 2 cups frozen mixed vegetables, thawed -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- More Easy Howdini Recipe Videos ...
Mung bean jelly sidedishes
9.97 min. | 4.8071218 user rating | 44644 views

How to make 3 kinds of cheongpomuk muchim, a traditional Korean side dish. The full recipe is on my website: www.maangchi.com Ingredients: Mung bean jelly: mung bean starch powder, water, salt Sauce: soy sauce, garlic, honey (or sugar), green onion, roasted sesame seeds, sesame oil Vegetables: edible chrysanthemum ("ssukgat" in Korean), Perilla leaves (can be replaced with basil leaves) Garnish: tomato, green chili pepper, red chili pepper, and laver Directions: 1.In a heavy-bottomed pot, place 1 cup of mung bean starch powder and 7 cups of water. Mix well with a wooden spoon. 2.Bring to a boil over medium high heat for about 7-8 minutes. *tip: Stir the liquid occasionally with the wooden spoon to stop it from sticking to the pot bottom 3. Add 1 ts of salt and cook for a few more minutes. *tip: total about 10 minutes cook over medium high heat 4. Lower the heat and simmer for 2-3 more minutes until the jelly looks bubbly and translucent. 5. Turn off the heat. Get out some rectangular containers and your favorite silicone cookie molds. 6. Pour the hot jelly directly into the containers and silicone cookie mold. 7. Let it cool down for 1-2 hours, then put it in the refrigerator. 8. Keep it in the refrigerator at least 4 hours to make the jelly firm and solid. Make sauce (yangnyeomjang) 1.Place 1/3 cup soy sauce, 1 ts honey(or 2 ts sugar), 3 cloves of minced garlic, 1 stalk of chopped green onion, and 1 TBS sesame oil into a bowl. Mix well. *tip: you can add hot pepper ...
Betty's Beef and Cheese Tacos
10.60 min. | 4.7956204 user rating | 16555 views

In this video, Betty demonstrates how to make Beef and Cheese Tacos. These tacos are composed of crisp taco shells filled with a picante-flavored meat sauce, covered by a blend of cheese and sour cream, and then topped with lettuce and tomato, served with assorted side accompaniments. YUM! Ingredients: 1 pound lean ground beef ½ large green bell pepper, chopped 8-oz. jar picante sauce (or use 8-oz. homemade Perky Picante Sauce from bettyskitchen) 1/3 cup plain yogurt (You may substitute 1/3 cup mayonnaise, if you prefer.) 8-oz. container sour cream 1 cup shredded sharp Cheddar cheese shredded lettuce and chopped tomatoes for toppings sour cream with pickled jalapeno slices and guacamole for accompaniments (You will find a recipe for South of the Border Guacamole in bettyskitchen.) 12 fresh yellow corn taco shells In a large skillet over medium-high heat, brown 1 pound ground beef and ½ chopped large green pepper, until beef is crumbly and no longer pink. Remove from heat and drain any excess fat. Stir in 8-oz. picante sauce and set aside. In a medium-sized bowl, stir together 1/3 cup plain yogurt, an 8-oz. container of sour cream, and 1 cup shredded Cheddar cheese and set aside. Now, fill your taco shells as follows: place 1/12 of the meat and green pepper mixture in the bottom of a taco shell. Spoon 1/12 of the cheese and sour cream mixture over the top. Place in a shallow baking pan, upright. Use a nonstick pan, or spray the pan with cooking oil spray. Continue filling ...
Pernil | Roast Pork Shoulder recipe LaGasse - Puerto Rican!
3.95 min. | 4.775 user rating | 253484 views

www.elagasse.com Click HERE for RECIPE... Ingredients (1) 5 - 8 pound fresh pork shoulder (pernil) (also known as 'fresh ham' or 'cali') 2 cloves of garlic per pound of pernil 1 teaspoon of olive oil per pound of pernil 1 teaspoon of salt per pound of pernil 1 teaspoon of black pepper per 5 pounds of pernil 1 teaspoon of oregano per 5 pounds of pernil 1 teaspoon of vinegar per pound of pernil 1 teaspoon of sofrito/recaito per pound of pernil 2 cups of water (to add to roasting pan) Example for a 6 pound pernil: 12 cloves of garlic 2 Tablespoons of olive oil 2 Tablespoons of salt 1 teaspoon of black pepper 1 teaspoon of oregano 2 Tablespoons of vinegar 2 Tablespoons of sofrito/recaito 2 cups of water (to add to roasting pan) Procedure: ___________________________________ Preliminary step: Take half of your garlic cloves and slice each one lengthwise, once or twice. Place aside. 1 - Note how many pounds your pernil is. If it is approximately 6 pounds, just use the example above for the quantity of seasonings. Otherwise, see the 'Tips' Section for quick lists for a 5 pound and 7 pound pernil. 2 - Rinse the pork under cold running water. Prepare the Adobo Rub: 3 - Add the whole garlic cloves (not the ones that you sliced!) to a pilón (morter and pestle). Grind them for a minute or two. 4 - Add the olive oil. Stir and mash again. 5 - Add the salt, black pepper, oregano and the vinegar. 6 - Stir this and grind a little more. It should have a course, but liquid consistency. See ...
Betty's Easy Spaghetti with Savory Marinara Sauce
12.03 min. | 4.859649 user rating | 9896 views

In this video, Betty demonstrates how to make Easy Spaghetti with Savory Marinara Sauce. This is a great recipe to use if you are in a hurry, and you are looking for a recipe that is tasty and also economical! Ingredients: 1 medium onion, chopped 3 cloves of garlic, minced ¼ to ½ teaspoon crushed red pepper flakes 3 tablespoons extra virgin olive oil 16-oz. can tomato sauce 28-oz. can crushed tomatoes 3 tablespoons fresh parsley, chopped (You may used dried herbs in this recipe; just use 1/3 as much as listed for fresh herbs.) 1 1/2 tablespoons fresh oregano, chopped 2 tablespoons fresh basil, chopped 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon lemon juice ½ cup shredded Parmesan cheese 16-oz. package uncooked spaghetti (I used only ½ of a 16-oz. package, but I had a lot of sauce left over!) 1 teaspoon salt for cooking spaghetti (optional) In a deep skillet, heat 3 tablespoons olive oil over medium heat. Add 1 chopped onion, 2 minced cloves of garlic, and ¼ to ½ teaspoon crushed red pepper flakes. Sauté until the onion is clear., about 5 minutes. Add a 16-oz. can of tomato sauce, a 28-oz. can of crushed tomatoes, 3 tablespoons fresh chopped parsley, 1 1/2 tablespoons chopped fresh oregano, 2 tablespoons fresh chopped basil, 1 teaspoon salt, and ½ teaspoon ground black pepper. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Add ½ teaspoon lemon juice, and simmer for 5 minutes more. As soon as you begin simmering your spaghetti sauce ...
Game day recipes - Easy football party food ideas
3.25 min. | 4.8061676 user rating | 61335 views

bit.ly Game day recipes - Easy football party food ideas The big game is on TV and the crowd is ready to chow down! Tracy Metro for the Kraft Kitchens shares some great game day recipes and entertaining ideas that will score big with family and friends! Ultimate VELVEETA Nachos Ingredients: 1 lb. extra-lean ground beef 7 cups (6 oz.) tortilla chips 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 1 cup shredded lettuce 1/2 cup chopped tomatoes 1/4 cup sliced black olives 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream Directions: prep time: 10 min total time: 10 min makes: 6 servings 1. BROWN meat; drain. 2. ARRANGE chips on microwaveable platter; top evenly with VELVEETA. Microwave on HIGH 2 min. or until VELVEETA is melted. 3. TOP with meat and remaining ingredients. Tips: - By preparing this dish with extra-lean ground beef (95% fat) instead of ground beef (80% fat), you will save 5 grams of fat and 40 calories per serving. - Season the meat with taco seasoning before spooning over the chips. Just brown the meat as directed. Then, add 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix and prepare as directed on package. Double-Cheese Chili Ingredients: 1 lb. ground beef 1 small onion, chopped 1/2 cup chopped green pepper 1 can (15 oz.) kidney beans, rinsed 1 can (14-1/2 oz.) diced tomatoes, undrained 1 can (8 oz.) tomato sauce 1 Tbsp. chili powder 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided Directions: prep time ...
Betty's Bacon, Egg, and Cheese Breakfast Casserole Recipe
9.87 min. | 4.8342543 user rating | 40572 views

In this video, Betty demonstrates how to make her fabulous Bacon, Eggs, and Cheese Breakfast Casserole. You can start this the night before, and put it in the oven for a tasty and terrific start to your day! Ingredients: 4 cups hot water 5.2 oz. package dried hash brown potatoes 5 eggs, well beaten 1 cup shredded Swiss cheese (You may substitute a different kind of cheese, if you like.) ½ cup cottage cheese 1 teaspoon salt 1/8 teaspoon ground black pepper 1/8 teaspoon hot sauce 1 green onion, chopped 6 slices of bacon, cooked, drained, and crumbled paprika (for sprinkling the top) cooking oil spray In a large bowl, place the entire 5.2 oz. hash brown mixture. Pour 4 cups hot water over the hash browns, and let stand for 10 minutes. Drain, and pat off any extra moisture with a paper towel. In a large bowl, combine 5 well-beaten eggs, 1 cup shredded Swiss cheese, ½ cup cottage cheese, 1 teaspoon salt, 1/8 teaspoon ground black pepper, 1/8 teaspoon hot sauce, and 1 chopped green onion. Add drained hash browns, and mix thoroughly. Pour mixture into a deep-dish pie plate that has been sprayed with cooking oil spray. Sprinkle with crumbs from 6 slices of cooked bacon and a dash of paprika. Cover with plastic wrap or aluminum foil and refrigerate at least 3 hours (or overnight). Bake, uncovered, at 350 degrees for about 30 minutes, or until mixture is set. (You can check for doneness by inserting a clean knife in the center, and it should come out clean.) Cut into wedges, and ...
Betty's Deluxe Enchilada Casserole Recipe
10.55 min. | 4.837209 user rating | 22190 views

In this video, Betty demonstrates how to make her Deluxe Enchilada Casserole. This casserole is composed of salsa, cilantro, black beans, yellow corn with green and red bell peppers, enchilada sauce, and topped with a thin layer of cornbread and Monterey Jack cheese. Mouth-watering! Ingredients: 3 tablespoons diced green chiles, divided ¾ cup chunky salsa ¼ cup fresh cilantro, chopped 15.5-oz. can black beans, drained and rinsed 11-oz. can yellow corn with red and green bell peppers 10-oz. can enchilada sauce 8 ½-oz. package corn muffin mix (I used Jiffy brand.) 2 large eggs, well beaten 2 tablespoons roasted red bell peppers, chopped 1 ½ cups shredded Monterey Jack cheese cooking oil spray sour cream for topping fresh chopped cilantro for garnish In a large, deep skillet, stir together 2 tablespoons diced green chiles, ¾ cup chunky salsa, ¼ cup chopped fresh cilantro, a 15.5-oz. can drained and rinsed black beans, an 11-oz. can yellow corn with red and green bell peppers, and a 10-oz. can enchilada sauce. Cook over low heat for 20 minutes, until flavors are blended and the sauce is beginning to thicken. Meanwhile, in a large bowl, make cornbread batter by stirring together remaining 1 tablespoon diced green chiles, an 8 ½-oz. package of corn muffin mix, 2 well-beaten eggs, and 2 tablespoons chopped roasted red bell pepper. When the sauce mixture has cooked for 20 minutes, pour it into a 13-inch by 9-inch by 2-inch casserole dish that has been sprayed with cooking oil ...
Novel Noms: Wicked! and Enchilada Verde Casserole!
18.67 min. | 5.0 user rating | 1332 views

My PO Box!!! Send me fun stuff! Send me postcards with recipes or books suggestions! Gretchen PO Box 69311 Tucson AZ 85737 Ingredients: Filling - 2 zucchini, grated 1 lb ground beef 1/4 cup onion, chopped Sauce: 2-3 tomatillos 3-4 green chile peppers Olive oil 5 cloves of garlic (peeled) 2 c milk 2 tbsp butter 2 tbsp flour 1 8oz package of cream cheese salt & pepper Directions: cut peppers and onions in half and place on cookie sheet, drizzle with olive oil. Place cloves of garlic in foil pouch and drizzle with olive oil. Put in oven under Broil until all of the items have a char on them. Brown ground beef w/chopped onions and shredded zucchini. set aside. Melt butter in pan, add flour, mix and cook for about 1 min. Add milk, whisk everything together. Add cream cheese in clumps and melt. Place tomatillos, peppers, and garlic in blender and blend thoroughly. Add to creamy sauce mixture and blend. Layer tortillas with meat mixture, cheese sauce, repeat. Put remainder of cheese sauce on top, sprinkle with leftover green sauce mixture. Bake at 400 degrees for 30 minutes, or until browned on top.
Betty's Chicken Enchiladas with Salsa Verde
10.20 min. | 4.8292685 user rating | 16809 views

In this video, Betty demonstrates how to make Chicken Enchiladas with Salsa Verde. These are flour tortillas, stuffed with a mixture of shredded chicken, sour cream, cilantro, green chiles, and Pepper Jack cheese, baked in the oven, and then topped with salsa verde and toppings, such as chopped tomatoes, green onion, avocado, black olives, cilantro, and sour cream. Scrumptious! Ingredients: 3 cups shredded, cooked chicken (I cooked salted boneless, skinless chicken breasts in a crock pot for 8 hours until tender, but, if you have leftover chicken, that would be perfect!) 2 cups shredded Pepper Jack cheese 4-oz. can diced green chiles, drained ½ cup sour cream 1/3 cup chopped fresh cilantro pkg. of ten 8-inch soft taco flour tortillas (I only used 9 of them.) cooking oil spray 16-oz. jar salsa verde Toppings: sour cream chopped tomatoes chopped avocados chopped green onions sliced black olives chopped fresh cilantro In a large bowl, combine 3 cups shredded, cooked chicken, 2 cups shredded Pepper Jack cheese, a 4-oz. can of drained green chiles, ½ cup sour cream, and 1/3 cup chopped fresh cilantro. Mix well. Spoon about 1/10 of chicken mixture down the center of each flour tortilla and roll up. Place in a 13-inch by 9-inch by 2-inch baking dish which has been sprayed with cooking oil spray. Place each tortilla seam side down, and fit them closely together. Spray the top of the rolled tortillas with cooking oil spray. Bake at 350 degrees for 30 to 35 minutes, or until golden ...
Betty's Cornbread Skillet Dinner Recipe
9.32 min. | 4.7958117 user rating | 23074 views

In this video, Betty demonstrates how to make a Central Kentucky favorite, Cornbread Skillet Dinner. It is skillet cornbread with everything you want to make a full meal—browned ground beef, cream-style corn, chopped onions & jalapenos, and Cheddar cheese. The main ingredients are encased in a tasty, crispy cornbread, baked in a skillet. YUM! Ingredients: 1 pound lean ground beef 2 eggs, well beaten 1 cup self-rising cornmeal mix 14 ¾-oz. can cream-style corn 1 cup milk ¼ cup vegetable oil 2 cups finely shredded Cheddar cheese 1 large onion, finely chopped 2 to 4 jalapeno peppers, washed, seeded, and finely chopped ½ to 1 tablespoon peanut oil for greasing cast iron skillet Cilantro, for garnish (optional) In a large skillet, brown 1 pound lean ground beef over medium heat, stirring constantly. Drain, and set aside. In a large mixing bowl, beat 2 eggs, using an electric mixer. Stir in 1 cup self-rising cornmeal, a 14 ¾-oz. can of cream-style corn, 1 cup milk, and ¼ cup vegetable oil. Place ½ to 1 tablespoon peanut oil in a 10 ½-inch cast iron skillet, and heat until very hot, but not smoking. (If you do not have a cast iron skillet, you may use a 10-inch deep dish pie plate, greased with peanut oil, but do not heat the oil.) Pour half of the cornbread batter into the hot skillet. Top evenly with the browned ground beef, followed by 2 cups shredded Cheddars cheese, 1 chopped onion, and 2 to 4 chopped jalapeno peppers. Try to get full and even coverage with each layer. Pour ...
Meatball And Chorizo Pizza Recipe
4.67 min. | 4.882353 user rating | 9134 views

How to make a delicious meatball and chorizo sausage pizza. This is delicious for all of you carnivores out there. Give it a go! Please comment and rate my video :) Share With Friends - www.youtube.com Subscribe - www.youtube.com Facebook for extra hints and tips- www.facebook.com Tweets - twitter.com Ingredients: Pizza dough - www.youtube.com Pizza sauce - www.youtube.com 250g beef mince Chorizo sausage Onion Green capsicum or bell pepper Mushrooms Olives Jalapenos Shredded pizza cheese or mozzarella Salt Pepper Garlic powder Cayenne pepper Cumin I hope you enjoy! :)
Betty's Sister's Lasagna Recipe
9.15 min. | 4.6848483 user rating | 115304 views

In this video, Betty demonstrates how to make her sister's luscious Lasagna. Made of lasagna noodles, layered with meat sauce and a variety of Italian cheeses, this is an easy and great-tasting lasagna! Ingredients: 6 lasagna noodles 1 pound lean ground beef 32-oz. jar spaghetti sauce (I used Prego "Italian sauce.") 3 cups shredded pizza cheese--mozzarella and provolone (I buy this mixture already prepared, but you can shred 1 ½ cups of each of the two cheeses.) 1 ½ teaspoons dried parsley flakes 1 egg, beaten dash of salt and pepper ½ cup grated Parmesan cheese 8-oz. package mozzarella cheese slices cooking oil spray Cook 6 lasagna noodles according to package directions. Brown 1 pound of ground beef and drain, if needed. Add a 32-oz. jar of spaghetti sauce to browned ground beef and heat until bubbly. In a bowl, mix 3 cups shredded pizza cheese, 1 ½ teaspoons parsley flakes, 1 beaten egg, and a dash of salt and pepper. Place 1/3 of the meat mixture in the bottom of a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Place 3 cooked lasagna noodles evenly on top of meat mixture. Add half of pizza cheese mixture. Repeat layers, adding meat sauce, then 3 noodles, then cheese mixture, and ending with a layer of meat mixture. Sprinkle ½ cup grated Parmesan cheese on top. Place 8-oz. sliced mozzarella cheese in a layer on top of the Parmesan cheese. Bake in a 350 degree oven for 30 minutes, until browned and bubbly. Serve immediately with ...
BRUNSWICK STEW
11.50 min. | 4.83871 user rating | 13176 views

Jack Scalfani is getting ready for the Fall with a classic Brunswick Stew recipe. Follow along and try it. BE SURE TO SUBSCRIBE TO THIS CHANNEL. HERE IS THE RECIPE: Ingredients • 1 tablespoon olive oil • 1 cup chopped onions • 2 stalks celery, chopped • 1 1/2 pounds ground pork • 1 1/2 pounds ground beef • 1 (3 pound) whole cooked chicken, deboned and shredded • 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped • 1 cup ketchup • 1/2 cup hickory flavored barbeque sauce • salt and pepper to taste • hot sauce to taste (optional) • 1 green bell pepper • 3 (14.75 ounce) cans cream style corn Directions 1. Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain. 2. Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened. 3. Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.
Pierogi Beef Skillet
8.45 min. | 4.948718 user rating | 1642 views

Here's the dish where we use the pierogi we made yesterday. It was yummy!! The pierogi recipe is here: www.youtube.com I found this recipe in one of my magazines, however, they have it available online here: www.tasteofhome.com 1 pound ground beef 1/2 cup chopped onion 1/4 cup all-purpose flour 1 can (14-1/2 ounces) beef broth 1 package (16 ounces) frozen cheese and potato pierogies, thawed (see my video here how to make your own: www.youtube.com ) 2 cups frozen mixed vegetables, thawed and drained (use fresh carrots, peas and green beans!) 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning 1/2 cup shredded cheddar cheese Directions In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain, reserving 3 tablespoons drippings. Sprinkle flour over beef and drippings; stir until blended. Gradually add beef broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the pierogies, vegetables and seasonings. Cook, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese. Yield: 4 servings. Actually this would make 5-6 servings or 4 VERY VERY VERY large servings.
Vegetable Salad Recipes * Easy Healthy Recipes * Garden Salad & Tomato Low Fat Salad Dressing
9.88 min. | 4.909091 user rating | 16558 views

Raw Food Weight Loss * SHOP.life-regenerator.com http FOOD-PROCESSORS.life-regenerator.com Raw Food Diet Menu * Fat Free Salad Dressing Recipe * Corn Salad Recipes * ❤ Gourmet Fresh Garden Salad with Spicy Tomato Low Fat Salad Dressing ❤ * Watch and Learn Intuitive Raw Food Prep! * * I ngredients * — Cabbage — Zucchini — Cilantro — Corn on the cob — Cherry Tomatoes — Hot Pepper — Lime — Orange * P reparation * — 1) Using your food processor's shredder blade, shred cabbage, zucchini, cilantro in food processor; transfer to serving platter http — 2) Slice corn off of cob(s); transfer to serving platter — 3) Replace shredder blade with S-blade — 4) Place cherry tomatoes & hot pepper into food processor — 5) Squeeze juice of lime and orange into food processor as well — 6) Blend until desired consistency — 7) Pour over top of salad — 8) Do anything further that you want! You could add some sea salt, garnish with avocados, or just follow your own intuition! YOU CAN DO THIS! FOOD-PROCESSORS.life-regenerator.com PEACE, DAN =) .
Laughed..cried...Better than Cats
3.15 min. | 5.0 user rating | 4570 views

This obnoxious/infectious video www.break.com Recipe: Weeknight Lasagna Toss Prep: 10 min Total 40 min Makes: 4 servings, 2 cups each 1 lb. lean ground beef (we used ground turkey) 2 green peppers chopped (we used one red one green) 3 cloves garlic, minced 1 jar (26 oz) spaghetti sauce 1 2/3 cups water 1/4 cup Italian dressing 12 oven-ready lasagna noodles, broken into quarters 1 cup shredded part-skim mozzarella cheese Brown meat in large saucepan, drain. Stir peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Add noodles; stir. Cover Cook on medium-low heat 10 to 15 minutes or until noodles are tender, stirring occasionally. remove from heat. Sprinkle with cheese; cover. Let stand 5 min or until cheese is melted. Voila!! Delicious! Enjoy!!
Real Beef Enchiladas, Spanish Rice, Refried Beans!
10.00 min. | 0 user rating | 219472 views

My mother's side of the family is from Mexico. My dad's side is from England. My mom and grandma taught me how to cook Mexican food. It's not the fancy schmancy stuff you see in restaurants. It's simple, yet amazingly delicious food (chicken mole, sopa, enchiladas, flour tortillas, menudo, salsa). Grandma was always cooking and always smiling. She'd hand me a fresh homemade tortilla right off the stove with a little butter on it. The smell and taste of the food is comforting to me and brings a smile to my face. Visit my website at: www.voodoogardener.com Filling 1 # Ground Beef or Chicken 1 large onion 2 cloves garlic 7 oz can green chilies 2 beef bouillon cubes 1 tsp black pepper 1 tsp cilantro ½ tsp cumin 1 tsp chili powder 1 tsp paprika 1 tomato 1 avocado sour cream shredded lettuce 12 oz shredded cheddar Sauce: 1/4 cup butter 1/4 cup flour 1 tsp paprika 1 tsp chili powder 3 beef bouillon cubes 1 tsp cilantro 1 tsp cumin 1 tsp pepper 2 1/4 cup water Spanish Rice: 2 tblsp butter ½ tsp paprika ½ tsp chili powder 1 cup uncooked rice 1 small onion 1 clove garlic 1 cup diced tomatoes 1 ½ cups water ½ tsp cumin ½ tsp black pepper 1 chicken bouillon 1 tsp cilantro
Betty's Scalloped Potatoes with Cheese Recipe
10.07 min. | 4.772152 user rating | 50174 views

In this video, Betty demonstrates how to make a large casserole of Scalloped Potatoes with Cheese. This is a perfect accompaniment to her dinner of Herbed Chicken Crunch, Sauteed Zucchini and Yellow Squash, fresh green beans from the Farmer's Market, and a large croissant! Ingredients: 6 medium potatoes, peeled and sliced 1/4" thick (I used Russet, but any variety is fine.) 3 tablespoons butter or margarine 1/4 cup flour 1 teaspoon salt 2 cups milk (for sauce) 2 cups shredded Velveeta cheese (You may substitute any variety of shredded cheese that you like.) 1 tablespoon fresh chopped parsley (or 1 teaspoon dried chopped parsley) 1/4 cup finely chopped onion 2 cups additional milk (for pouring over casserole to come to the top of the potatoes) cooking oil spray salt and black pepper, to taste Prepare the sliced potatoes, and cover them with cold water in a large container, and set aside. In a medium saucepan, melt 3 tablespoons of butter or margarine. Remove from heat and stir in 1/4 cup flour, stirring until lumps are dissolved. Add 1 teaspoon salt, 2 cups milk, and 2 cups shredded Velveeta cheese. Return mixture to low heat, and cook, stirring constantly, until cheese sauce is thick and bubbly. Remove from heat. Stir in 1 tablespoon fresh chopped parsley. Spray a very large casserole dish (13-inch by 9-inch by 2-inch) with cooking oil spray, and place 1/3 of the cheese sauce on the bottom of the dish. Spread it out evenly. Now, place 1/2 of the sliced potatoes in a layer ...
Betty's Good Morning Breakfast Casserole Recipe
9.58 min. | 4.7851853 user rating | 19288 views

In this video, Betty demonstrates how to make her Good Morning Breakfast Casserole recipe. It is a glorious mixture of hash brown potatoes, eggs, Swiss cheese, spices, and topped with bacon. It is refrigerated overnight, to be baked to a crusty brown delight the next morning. Ingredients: 6 oz. package dry hash brown potatoes (I used a 5.2 oz. Betty Crocker Seasoned Skillets hash brown mix that had potatoes, onions, and some seasonings.) 4 cups hot water 5 eggs, well-beaten 1 cup shredded Swiss cheese ½ cup small-curd cottage cheese 1 teaspoon salt dash of ground black pepper a few dashes hot sauce (to taste) ¼ cup sliced green onion tops sprinkling of paprika (to taste) 6 slices bacon, cooked, drained, and chopped cooking oil spray for baking dish In a large bowl, place 6-oz. package dry hash brown potatoes. Pour 4 cups hot water over the hash browns, and let them sit for 10 minutes to soften. Drain well. Meanwhile, in another large mixing bowl, place 5 eggs, and beat with an electric mixer until well-beaten. Combine beaten eggs with drained hash brown potatoes. Add 1 cup shredded Swiss cheese, ½ cup small curd cottage cheese, 1 teaspoon salt, a dash of ground black pepper, a few dashes of hot sauce, and ¼ cup sliced green onion tops. Stir the mixture until well-combined. Pour the mixture into a 10-inch deep-dish pie dish (or similar oven-proof dish) that has been sprayed with cooking oil. Sprinkle with paprika, to taste. Sprinkle with 6 slices of chopped, cooked bacon ...


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