Wok Cooking Stir-fry Chicken with Broccoli Recipe #VideoRecipes

Chicken with Broccoli Recipe cooked in a cast iron wok. World of Flavor

The Broccoli gets steamed and the chicken get velveted ahead of time so this is a dish that can be cooked very quickly once all of the prep is done.

Marinade:

8oz Chicken
1/2 Tablespoon Rice Wine
Splash of Soy Sauce
1 Egg White
1/2 Tablespoon Corn Starch

Sauce:

1/4 Cup Chicken Stock
1 Tablespoon Soy Sauce
1 Tablespoon Hoisin Sauce
1 Tablespoon Honey
1 teaspoon black vinegar
1/2 teaspoon Garlic
1/2 teaspoon Ginger
1/2 teaspoon sesame oil
Pinch of White Pepper

Thickening slurry:

Water and corn starch (I normally use 2 Tablespoons water and 1 Tablespoon corn starch)

Coat Chicken with marinade and set aside.

Make sauce.

Procedures:

1. Steam Broccoli until just tender then rinse with cold water.

2. Add chicken to slowly boiling water. Stir quickly to prevent sticking and turn off heat. Stir for about 2 minutes until chicken is opaque. Remove from water, drain and let cool.

3. Heat wok on high heat, add oil and swirl.

4. Add chicken and cook until it gets just a bit of color.

5. Add sauce when starts to boil add Thickening slurry. When sauce is desired thickness turn off heat and serve.

Easy Oven Baked Tender Beef BBQ Ribs #VideoRecipes

Easy Oven Baked Tender Beef BBQ Ribs #VideoRecipes

Ingredients:

2 slabs of meaty beef ribs, ribs separated
2 cups of commercial bbq sauce, or homemade bbq sauce
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon lemon pepper seasoning

Procedures:

Combine the dry ingredients and season the ribs. Place them in a large freezer bag, or in a non-reactive (glass, plastic or stainless) bowl or pan. Cover with the sauce and marinate for at least 4 hours, preferably overnight. Place the ribs and sauce in a large baking pan, in a single layer.

Cover with a tightly fitting piece of aluminum foil. Be sure the foil does not touch the ribs or sauce. The acidity of the sauce will react with the aluminum, and eat a hole through it. And you'll have liquified aluminum on your ribs, which is just plain unappetizing!
Bake the beef ribs at 250 degrees Fahrenheit for 3 hours and check for doneness. If still tough, continue baking covered for another hour. When the ribs are tender, remove the foil, baste the ribs with the pan liquid, and continue baking for another half hour uncovered.

Baking the ribs in a foil covered pan steams them, a cooking process that does a very good job at tenderizing tough meats. The only more effective way to tenderize the ribs is to cook them in a pressure cooker...but that's another recipe!

Baked beef ribs cooked this way always end up very tender. Use a great tasting bbq sauce and choose meaty ribs.

How To Make Oven Baked BBQ Pork Ribs #VideoRecipes

How To Make Oven Baked BBQ Pork Ribs #VideoRecipes

Ingredients and Procedures:

1 Preheat the oven to 300 degrees Fahrenheit

2 Spray a broiling pan and its rack with nonstick vegetable spray. Set the broiler pan rack atop the broiler pan.

3 Rinse pork spare ribs under cold water and pat dry with a paper towel. Use country-style pork ribs.

4 Arrange the ribs on the rack in a single layer, without the ribs touching.

5 Sprinkle salt and pepper lightly over the ribs.

6 Pour some barbecue sauce in a cup.

7 Brush the ribs with a light coat of sauce, turn and brush the opposite side. Use the barbecue sauce from the cup. Add more sauce to the cup as needed.

8 Bake the ribs in the oven for three to four hours, or until the meat almost falls from the bone. Paint the ribs with barbecue sauce every half hour or every hour, depending on personal preference. Turn the ribs each time you add sauce. Don't add sauce the last half hour of cooking.

9 Discard the cup of barbecue sauce you used. It will be contaminated from the raw juices transferred from the cooking pork. Don't serve it with the cooked pork ribs. If you want more sauce, use fresh, untainted sauce from the jar.

A Buddhist Pancake #VideoRecipes

A Buddhist Pancake

Steve Miller's VLOG. This past weekend, Jo and I went into Seoul for the Buddhist Expo. At the expo, they displayed various aspects of temple life and one of the things that really caught my eye was the fried pancakes. I'm a fan of 전 in Korea, but I've never seen it made by hand before. So here is a special video of the volunteers doing just that. The end result is gongjeon. It tasted like a slightly less think bindaetteok. I dug it.

Ingredients:

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed

Procedures:

In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

In another bowl, beat the eggs and then whisk in the milk and vanilla.

Melt the butter in a large cast iron skillet or griddle over medium heat.

Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.

Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.

Yield:4 servings

How to Cook Arroz a la Valenciana #VideoRecipes

Resource: Panlasang Pinoy

Panlasang Pinoy Arroz a la Valenciana

Ingredients:

1-1/2 cup glutinous rice (malagkit)
1-1/2 cup white rice
1-1/2 tsp. salt
5 cup coconut milk
1/2 cup oil
1 young chicken cut into serving pieces
1/4 kg. pork, cut into serving pieces
2 tbsp. garlic, macerated
1 large onion, sliced
1 8-oz can tomato sauce
1 tbsp. salt
1/4 tsp. white pepper
1/4 tsp. paprika
6 potatoes, quartered and fried
1 small can sweet peas
1 red-sweet pepper, sliced
2 hard-boiled eggs, sliced
parsley

Procedures:

1) Boil the malagkit-rice mixture, salt, and coconut milk in a saucepan. Stir once in a while to prevent burning.

2) Fry the chicken-pork pieces in hot oil; set aside.

3)In the same fat, render off color from athlete seeds; discard seeds.

4)Saute garlic, onion, and add tomato sauce. Season with salt and pepper.

5) Add the fried meat and simmer until tender.

6) Add the rice mixture; blend well. Add the rest of the ingredients and combine lightly.

7) Arrange on a platter and garnish with hard-boiled eggs and strips of parsley.

8) Good for 12 persons.

Choucroute Garni with the World's Premier Culinary College #VideoRecipes

How to Make French Choucroute Garnie

Ingredients:

for cured pork ribs
1.5 lbs pork rib tips
2 tbs kosher salt
1 tbs brown sugar
1/4 tsp ground cloves
meat
1 lbs smoked bacon slab (unsliced)
1 1/2 lbs smoked pork chop cut into 2 slices
8 links homemade knackwurst sausage
for choucroute
2 medium onions sliced
2 cloves garlic minced
1 C dry Riesling (or other off-dry white wine)
1 Tbs honey
3 bay leaves
1 Tbs juniper berries
1/2 tsp black peppercorns
1/4 tsp caraway seeds
3 cloves
5 sprigs thyme
1 batch homemade choucroute rinsed and drained
2 C low sodium chicken stock (if you make the stock, don’t add any salt)
8 potatoes peeled
Five weeks before
Make the choucroute (sauerkraut)
Up to 1 week before
Make the Knackwurst and smoke.
Two days before
Cure the pork ribtips by mixing the salt, sugar and cloves and rubbing the mixture into the meat. Put in a ziploc bag and refrigerate until ready to use.
Day of Choucroute Garnie


Procedures:

(1)Preheat the oven to 300 degrees F.

(2)Rinse the cured rib tips. Cut the fatty ends off the slab bacon and chop into 1/4″ thick batons. Cut the rest of the bacon in half lengthwise then slice into 1/2″ thick rectangles. You should end up with 8 pieces about 4″ x 1 1/2″ x 1/2″.

(3)Add the small pieces of bacon fat into a large dutch oven over medium heat and render out some fat. Add the onions and garlic and saute until they are tender, brown and smell sweet. Add the wine, honey, bay leaves, juniper, pepper, caraway, cloves and thyme then bring to a boil.

(4)Add half the sauerkraut and stir to combine. Nestle the ribs into the sauerkraut along with a few pieces of large bacon. Put down some more sauerkraut then lay down the rest of the bacon. Cover with the remaining sauerkraut then pour over the chicken stock.

(5)Cover with a lid and transfer to the oven. Bake for about 1 1/2 hours then add the smoked pork chop on top of the choucroute garnie. Cover and return to the oven until the pork chops are warmed through and the rest of the meat is fork tender (about another 30 minutes).

(5)Add the potatoes to a pot of generously salted water and boil until tender. When the potatoes are almost done, bring a small pot of water to a bare simmer and add the sausages. Allow them to simmer until they plump up, then remove them from the water. Add the sausages on top of the choucroute garnie and return to the oven uncovered for a few minutes to allow the skins on the sausages to crisp.

(6)To serve, lay down a healthy heap of choucroute onto a serving platter and cover with the various cuts of meat. Then surround with the boiled potatoes and garnish with something green.

Creme Caramel - Creamy Baked Caramel Custard Dessert Recipe #VideoRecipes

Creme Caramel - Creamy Baked Caramel Custard Dessert Recipe



Photo Resource: Foodwishes: pudim by greatkiskadee, on Flickr">


Video Resource:

Homemade Eggplant Parmigiana #VideoRecipes

Photo Source:Homemade Eggplant Parmigiana by Maria's Italian Kitchen, on Flickr">



Eggplant Parmigiana


Ingredients:

Extra-virgin olive oil
2 large eggplant, about 2 pounds
Salt and pepper
2 cups basic tomato sauce, recipe follows
1 bunch fresh basil leaves, chiffonade
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted under broiler
Directions
Preheat the oven to 450 degrees F.

Using some extra-virgin olive oil, oil a baking sheet.

Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.

Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.

Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately. 4 servings


Basic tomato sauce:

1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

Tomato Sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups

Chicken Cordon Bleu Pasta

How to prepare Chicken Cordon Bleu -- MAC and ME Cooking Show



Photo Source: "Chicken Cordon Bleu Pasta by swampkitty, on Flickr">





The flavors of the classic French recipe are recast in this simple pasta dish. We used roasted or grilled chicken purchased in the meat department to speed things up.

Ingredients:

• 8 ounces uncooked medium egg noodles
• 1/4 cup all-purpose flour
• 2 cups fat-free milk, divided
• ½ cup cream cheese
• 1 tbsp unsalted butter
• 1 tablespoon Dijon mustard
• 1 1/2 cups (6 ounces) shredded cheese
• 2 cups chopped roasted skinless, boneless chicken breasts
• 1 cup frozen peas, thawed
• 1 cup (4 ounces) diced lean deli ham
• 1/4 teaspoon black pepper

Procedures:

1) Cook noodles according to package directions, omitting salt and fat.

2) While cooking noodles, lightly spoon flour into a dry measuring cup, and level with a knife.

3) Combine flour, cream cheese, unsalted butter and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low.

4) Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.

5) Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup noodles)

Note: Try to control the consistency of the sauce. Your choice is the most appropriate one.

Tuna Salad Wrap

Quick Tuna Salad Wrap




Photo Source: "Tuna salad (mayo) wrap by wmgregory, on Flickr">







Ingredients:

1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons water
2 tablespoons extra virgin olive oil
2 cans water-packed light tuna, drained, about 12 ounces
2 tablespoons chopped mixed olives
2 tablespoons capers
1/4 cup diced red or yellow bell peppers
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 teaspoon lemon peel
1/4 teaspoon freshly ground black pepper
4 10-inch whole-wheat tortilla
8 slices tomato
4 large lettuce leaves

Procedures:

1) In a large bowl, combine vinegar, lemon juice, water and olive oil. Add tuna, capers, olives, bell peppers, chives, parsley, lemon peel and black pepper and stir until well combined.

2) Place 1/2 cup of salad into tortilla. Add one lettuce leaf and 2 tomato slices. Roll burrito style, leaving one end open.

3) Serves 4 serving

Traditional Pizza Dough #VideoRecipes

Traditional Pizza Dough #VideoRecipes

A traditional way of making pizza dough for a 15-inch pizza and select toppings of your choice.

Ingredients:

• 1 (1/4-ounce) envelope active dry yeast
• 2 teaspoons sugar
• 1 1/4 cups warm water (105 degrees F to 115 degrees F)
• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil
• Cornmeal

Procedures:

1. Combine yeast, sugar, and water in a 2-cup liquid-measuring cup; let stand for 5 minutes.

2. In work bowl of a food processor, combine flour and salt. Pulse several times to combine. With processor running, slowly add yeast mixture and oil. Continue running processor until mixture is combined and forms a ball.

3. On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, for 1 hour, or until dough is doubled in bulk.

4. Preheat oven to 450 degrees F.

5. Punch dough down; knead lightly 4 or 5 times. Roll dough into an 18-inch circle.

6. Spray a 15-inch pizza stone or 15-inch pizza tray lightly with cooking spray; sprinkle with cornmeal. Place dough round on top of stone, folding edges over to fit stone. Prick dough with a fork. Or, put in a pizza tray and put inside the oven (if you’re not using stone.)

7. Top with desired sauce and toppings. Bake for 15 to 20 minutes, or until lightly browned.

8. Serves 1 (15-inch) pizza.