Who Wants Pig of the Month? #VideoRecipes #PigOfTheMonth

It all started to know these products through PIG OF THE MONTH WEBSITE. Impressed with the way the Company handled their online system of handling deliveries all over the world. Click this link PIG OF THE MONTH for more information.
to know more about their line of products.

Win A Year's Worth Of Barbecue! Yes, 365 Days Of Texas Ribs, Carolina Pork Through Food Republic

Pig of the Month is a product of a beloved family tradition — one family’s insanely wild goose chase for the best barbecue. Using all the experience, tips and recipes from their many cross-country barbecue road trips plus using a smoking technique that was perfected over many decades, Pig Of The Month was born.

Pig Of The Month recreates favorite barbecues from different regions such as perfectly smoked barbecue ribs, award winning pulled pork, specialty sausages, gourmet bacon, BBQ sides and award winning BBQ sauces all with 100% natural, anti-biotic and hormone free meats and wants to share it with you!

Food Republic is giving away a year's membership to Pig Of The Month BBQ. That's an entire year's worth of ribs, pulled pork, sausage and more meaty treasures. Some would say it's our meatiest giveaway to date. And all you have to do is sign up for our newly designed newsletter. Fill out the form below — we promise it's just a couple of clicks — to be eligible for the drawing.

A year of BBQ Of the Month Club includes:

Month 1: 2 racks Memphis ribs and sauce
Month 2: 2 racks Texas ribs and sauce
Month 3: 2 pounds of pulled pork, and 2 pounds BBQ beef brisket
Month 4: 2 racks Key West ribs and sauce
Month 5: 2 rack Carolina Mustard ribs, and sauce
Month 6: Sausage sampler, varies by season
Month 7: 2 racks dry style ribs and a pound of corned beef
Month 8: 3 pounds assorted flavors of specialty bacon, varies by season
Month 9: A mix of ribs, a side item, and a sweet treat, all vary by season
Month 10: A mix of our specialty items, varies by season. (anything from pork chops, smoked turkey, charcuterie, etc)
Month 11: A mix of our specialty items, varies by season.
Month 12: A mix of our specialty items, varies by season.

Click this link to FOOD REPUBLIC

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.

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:

How to Make an Earthquake Cake -- Dessert Video Recipe #VideoRecipes

Photo Source: Earthquake Cake by ateam311, on Flickr">



Earthquake Cake

Rich and delicious chocolate cake. After it is done baking, it will have cracks down the middle... like an earthquake!

Ingredients:

1 cup fine coconut
1 cup chocolate chip morsels
1 cup chopped pecans
1 box german chocolate cake mix
1/2 cup butter
1 8-ounce package cream cheese
1 16-ounce box powdered sugar


Directions:

1) Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray.

2) Sprinkle coconut, chocolate chip morsels and chopped pecans in bottom of pan

3) In a mixing bowl, prepare cake mix according to directions on box.

4) Pour cake batter over the coconut/chocolate chip/pecan mixture.

5) In a saucepan, melt together butter and cream cheese. Add powdered sugar and stir until smooth.

6) Pour over cake mixture. Do not spread it in or press it down. Just pour it over the best you can.

7) Bake in oven for about 45 minutes.

Fish Kinilaw (Raw Tuna Salad) #VideoRecipes

Kinilaw na Tuna - PanlasangPinoy



Photo Source: "Kinilaw by honeylovex, on Flickr">






Fish Kinilaw (Raw Tuna Salad)

In some parts of the Philippines, they add about 1/2 cup of coconut milk to remove the fishy taste of the fish. In other parts they add slices of cucumber to the dish. Some add slices of fresh tomatoes too. This dish goes perfectly well with Tuna, Mackerel, Cod, milk fish or any meaty fish.

Some even use the small fishes like sardines without the head and tail and sliced lengthwise. This can however be very inconvenient because of the bones. Any kind of fish can be used and the fresher the fish the better. This dish is used as an appetizer.

Ingredients:

1 kg. Fresh Tuna, cubed
1/2 cup finely chopped ginger
3 pieces chili pepper
1/2 cup finely chopped onions
3 Lemons (use the sour ones)
1 cup Vinegar (use the one that is so strong
with water on a 1 to 1 basis)
Cayenne pepper and salt to taste

Procedures:

1) Rinse the fish and slice in cubes. Rinse again the sliced fish with water once and with strong vinegar once but swiftly, then squeeze lightly and discard the juice.

@) Put in a bowl. Sprinkle on top the ginger and the onions. Squeeze out the
juice of 2 lemons on the mixture.

3) Add strong vinegar, the cayenne pepper(crushed) and salt to taste.

4) Mix everything slowly so you don't crush the fish. Check the taste and adjust, if possible.

5) Decorate with slices of lemon on top and sprinkle with chopped onion bulb and onion leaves.

Note: Add fresh chili pepper instead of cayenne pepper. You can adjust the spiciness according to your taste.

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.

Thai Pancakes Polamai #VideoRecipes

Thai Pancakes Polamai #VideoRecipes

These Thai pancakes are filled with an exotic array of tropical fruits. Decorate lavishly with tropical flowers or mint sprigs. Serves 4

Ingredients:

Batter:

125 g/ 4 oz/ 1 cup plain flour
Pinch of salt
1 egg
1 egg yolk
300 ml/ ½ pint/ 1 ¼ cups coconut milk
4 tsp vegetable oil, plus oil for frying

Filling:

1 banana
1 papaya
Juice of 1 lime
2 passion fruit
1 mango, peeled, stoned and sliced
4 lychees, stoned and halved
1 – 2 tbsp honey
Flowers or mint sprigs, to decorate

Procedures:

• To make the batter, sift the flour into a bowl with the salt. Make a well in the center, add the egg and egg yolk and a little of the coconut milk. Gradually draw the flour into the egg mixture, beating well and gradually adding the remaining coconut milk to make a smooth batter. Add the oil and mix well. Cover and chill for 30 minutes.

• To make the filling, peel and slice the banana and place in a bowl. Peel and slice the papaya, remove and discard the seeds then cut into bite-sized chunks. Add to the banana with the lime juice and mix well to coat.

• Cut the passion fruit in half and scoop out the flesh and seeds into the fruit bowl. Add the mango, lychees and honey and mix well.

• To make the pancakes, heat a little oil in a 15 cm/6 inch crepe or frying pan. Pour in just enough of the pancake batter to cover the base of the pan and tilt so that it spreads thinly and evenly. Cook until the pancake is just set and the underside is lightly browned, turn and briefly cook the other side. Remove from the pan and keep warm. Repeat with the remaining batter to make a total of 8 pancakes.

• To serve, place a little of the prepared fruit filling along the center of each pancake and then, using both hands, roll it into a cone shape. Lay seam-side down on warmed serving plates, allowing 2 pancakes per serving.

• Serve the stuffed pancakes at once, decorated with flowers and mint sprigs, if liked.

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.