Description: This classic Hungarian dish traditionally calls for sweet paprikash, but this delicious recipe uses a democratic blend of hot and sweet.
Ingredients: Chicken Paprikash Flavors This dish originated in Hungary and is renowned for its exquisite paprika flavor. This dish traditionally uses sweet paprika, but today I am going to be mixing both hot and sweet.
Chicken Paprikash Ingredients To make this Chicken Paprikash, you will need: 1 1/2 pounds thinly sliced chicken cutlets 1 large sweet onion a pint of grape tomatoes 4 cloves garlic 6 ounces marinated artichoke hearts 6 ounces marinated red sweet peppers half of an orange pepper 1 Spanish green pepper chopped 1 cup of mushrooms small can of cannellini beans 2 cups chicken broth 4 tablespoons sweet paprika 2 tablespoons hot paprika 1 tablespoon onion flakes salt and pepper to taste 16 ounces sour cream 1 9 ounce box of Spaetzle 3 tablespoons oil 2 1/2 tablespoons all-purpose flour
Combine the Chicken Paprikash Ingredients Pour oil into a large skillet over medium heat. Add onion, garlic, artichoke hearts, sweet pepper, all your fresh peppers, mushrooms, and salt and pepper. Cook for 15 minutes, stirring occasionally.
Add in your flour and paprika, and then the cannellini beans. Stir and blend for about two minutes.
Add chicken broth and raise to high heat until the sauce begins to boil. Add chicken and onion flakes; stir and reduce heat to low. Cook approximately 20 minutes.
Cook the Pasta Begin cooking your Spaetzle, which is like other pastas and requires cooking for 15 minutes in a pot of boiling water.
Add your sour cream and stir gently and add your fresh tomatoes. Be careful to keep stirring, as the sour cream can separate.
Serve the Chicken Paprikash After two minutes remove from heat, and plate your chicken, delicious paprika sauce, and vegetables over the Spaetzle.
Description: For a fabulously flavorful dish that takes just minutes to make, simply saute garlic, onion and tender strips of chicken. Add artichoke hearts, tomato, feta cheese, parsley, lemon juice and oregano, and toss with hot pasta.
Enjoy!
Ingredients: 455 g uncooked pasta 15 ml olive oil 2 cloves garlic, crushed 85 g chopped red onion 455 g skinless, boneless chicken breast meat - cut into bite-size pieces 1 (14 ounce) can marinated artichoke hearts, drained and chopped 1 large tomato, chopped 75 g crumbled feta cheese 10 g chopped fresh parsley 30 ml lemon juice 3 g dried oregano salt and pepper to taste 2 lemons, wedged, for garnish
Directions: Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
Description: This simplified, home version of the famous Middle Eastern shawarma is a delicious and exotic lamb pita sandwich. The secret is the yogurt and spice marinade which makes the lamb meat tender and infuses it with the spice blend.
Ingredients:
You will need: 2 lbs of lamb stew meat, 2 inch cubes 3 cloves of minced garlic 1/2 tsp cayenne 1/2 tsp paprika 1/2 tsp cinnamon 1/2 tsp cumin 3/4 tsp mace 3/4 tsp salt 1/2 lemon juiced 1/2 cup plain yogurt
Prepare the Lamb It's the yogurt that's going to tenderize this meat. The mace gives it that signature shawarma-spiced, kind of Middle Eastern flavor. We're going to marinate this for 12-24 hours. I can't you exactly, but if your meat is smaller you may go 12 hours, if it was as big as mine I went 24. We're going to put those on a foil wrapped pan, and boil on high for about 5 minutes per side. It depends on the size. I like it a little pink inside.
Tahini Sauce Ingredients Now for the tahini sauce or dressing: 1/2 clove minced garlic 1 tbsp lemon juice 2 tbsp tahini, which is a sesame seed paste pinch of salt 2 tbsp cold water
Mix the Tahini Sauce So basically to make tahini dressing you whisk together equal parts tahini and water. Once you mix that 1 to 1 ratio the lemon and garlic are to taste. Now, once the lamb has cooled to room temp, you can chop it up or you can slice it up. It depends of you personal taste. Some places that serve shawarmas chop it up and grill it. Other places serve it in bigger chunks.
We're going to season that with salt, black pepper and hot sauce to taste, 1/3 cup fresh parsley to give a nice fresh touch, and to moisten everything together, 2 tbsp of olive oil. Give it a mix. Now, you could eat this room temperature; it's okay. But it's really good if, in a dry hot pan, you warm it up a little. That really will bring out that mace, cinnamon, and cumin spice flavors, the garlic - so incredibly aromatic.
Assemble the Shwarma Lamb Pita Traditionally this is served with a garnish of tomatoes, cucumbers, the tahini sauce and pitas. Lots of people like onions also, but I think they're a bit too strong, but go ahead and put onions if you like. And that's it. You drizzle some tahini on after you stuff your pitas. An incredibly delicious and aromatic, kind of exotic, lunch or dinner. I hope you give it a try. Enjoy!
Description: Everyone has their favorite stuffed mushroom appetizer, but with its rich buttery flavor and crispy topping, this simple recipe will undoubtedly rise to the top of your list.
Notes: Substitute
Prepare as directed, using RITZ Reduced Fat Crackers and KRAFT Reduced Fat Parmesan Style Grated Topping.
Make Ahead
Mushrooms can be stuffed several hours in advance. Cover and refrigerate until ready to serve. Uncover and bake at 400 degrees F for 20 min. or until heated through.
Directions: Preheat oven to 400 degrees F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use. Melt butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet. Bake 15 min. or until heated through.
Description: This delicious spicy beef over a light rice noodle salad explodes with flavor, and is all about contrasting tastes and textures. Very easy to prepare and quite healthy, try making firecracker beef and noodle salad at home.
Ingredients: Spicy Firecracker Beef Marinade So we have: 1 tsp of soy sauce 2 tbsp of rice vinegar 2 tbsp of chili garlic sauce (you'll find that in the Asian section) 1/2 tsp of 5-spice 1/2 tsp of ginger puree or grated ginger 3 cloves of roughly chopped garlic some black pepper to taste 1 tbsp of vegetable oil Marinate the Firecracker Beef
We're going to mix that very well and refrigerate for 1 hour.
Prepare the Rice Noodle Salad Now, on to the rice noodles. We're going to serve the spicy beef on cold rice noodle salad. So I have 8 oz of rice noodles, those are the thin ones. We're going to boil those for 4 minutes, they cook fast, and then we're going to rinse them in very cold water and drain them very well. We don't want a wet salad.
Add 2 tsp of fish sauce, which is a fermented condiment, kind of like soy sauce. We're going to add 2 tbsp of vegetable oil, we're going to add 2 tbsp of rice vinegar, 1/3 cup of shredded carrot. Mix it up and refrigerate until needed.
Sear the Spicy Beef Alright, in a very hot preheated dry pan, we're going to sear the beef for 2 minutes per side. We want it rare, but we want it kind of caramelized on the outside. You're going to let that cool to room temperature.
Toss the Salad And then we're going to finish the salad. We're going to add 2 more tbsp of rice vinegar, 1/4 cup of chopped peanuts, 1/2 cup of chopped cilantro, toss that together and our salad is ready as a base for this delicious firecracker beef.
Slice the Firecracker Beef To finish the beef we're going to slice it across the grain. It is so nice and rare and juicy and delicious. So we have the sliced beef and we also have the drippings to which we're going to add the beef back into later. Preheat the pan very well and we're going to sear those beef slices for just a minute or two, just to caramelize the outside and the inside is still going to be really juicy and delicious.
Serve the Spicy Firecracker Beef and Noodle Salad Go ahead and add the hot slices back to the drippings and you're going to top the cold, kind of tangy noodle salad with that hot, spicy firecracker beef, maybe a little sprinkle of peanuts. So amazingly delicious, and such a great contrast between the cold and the hot, and the sweet and the sour, and the spicy and the salty. It's just a great, great dish. I hope you give that a try.
Description: Here are 2 ways,easy and tasty to turn the eggs into a wonderful snack.
Deviled eggs are a typical and easy snack but hardly a healthy one due to the yolk and mayonnaise concoction that makes the deviled egg so devilish. Hummus (rather than a yolk-mayo mixture) cuts the fat and adds iron. Paprika adds a bit of Lycopene. Almonds provide some good fats (yup, such a thing exists) that help lower cholesterol. Egg whites are always a great source of protein.
5 hard-cooked eggs, peeled 1 16 oz. container of Hummus (you can go with any variety you want) a few pinches of Paprika a handful of slivered almonds
Directions: Cut eggs in half lengthwise; carefully remove yolks. Mash yolks, and stir in mustard and mayonnaise; blend well. Spoon yolk mixture evenly into egg whites. Place an olive half in the center of each; sprinkle with Cajun seasoning.
or
Cut the eggs in halves (length-wise) and remove the yolk. Fill the hole where the yolk was in each half with a scoop of hummus. Top with a few raw, slivered almonds and a pinch of paprika. Serve and eat!
Description: quick and easy one of the special dessert for easter time
Ingredients: To make 10 Easter Nests you will need: 225g (8oz) milk chocolate 50g (2oz) butter 2 tablespoons of golden syrup 100g (4oz) cornflakes Packet of candy-coated mini eggs Paper baking cases A baking tray A large saucepan
Directions:
1.Place ten of the paper baking cases into the hollows of the baking tray.
2.Break the chocolate into pieces and place these into a large saucepan. 3.Add the butter into the pan. Dip a tablespoon into hot water to warm it up before using it to add the golden syrup into the pan.
4.Heat the pan stirring the mixture all the time until the chocolate and the butter have melted.
5.Turn off the heat. Add the cornflakes to the mixture gently stirring them until they are covered with the chocolate. Be careful not to crush the cornflakes too much.
6.Put the cornflake mixture into each of the paper baking cases. Make a small hollow in the centre of each nest with the back of a teaspoon.
7.Place a few eggs in each nest and then place the tray into the fridge to allow the nests to set. Remove after about an hour. 8.Either keep on or remove paper baking cases and arrange on a plate when you are ready to serve them. They are best stored in an airtight container in the fridge but need to be eaten within three days.
Description: !!!Warning these contain nuts and must not be given to people with a nut allergy.
Ingredients: You will need: 250g(9oz) packet of marzipan Yellow food colouring Red food colouring
Directions:
***What you do to make the chicks: 1.Cut the marzipan in half and put one half to one side in a plastic bag. Put 12 drops of food colouring in a bowl and add one half of the marzipan.
2.Mix the colouring in with the marzipan with your hands until it is completely yellow. If the marzipan begins to stick to your hands rub a tiny dab of butter on them and continue. Cut this yellow marzipan in half.
3.Put one half to one side. 4.Place the other half into a bowl and add a drop of red colouring. Mix well until the marzipan is bright orange. If it is too pale add another drop of red colouring.
5.Take the half of yellow marzipan that you put to one side and cut into five pieces. Roll four of these into balls. Squeeze each ball at one end to make the tail shape. 6.With the remaining piece of yellow marzipan make eight tiny yellow wings and press these onto each side of the chicks. Make the eye holes with a cocktail stick.
7.Take the orange marzipan and make each chick a pointed beak. 8.To make the feet bases make some small orange balls, flatten them, cut to the centre and then open them out. Place a chick onto each base.
9.Either serve on a plate or store in an airtight container until ready to be eaten. Eat the chicks within three weeks.
***What you do to make the bunnies: 1.Take the plain marzipan from the plastic bag. Put one drop of red food colouring into a bowl and add the marzipan. Mix with your hands until it is completely pink. Add a further drop if it is not pink enough. Cut the marzipan in half and put one half back in the plastic bag. 2.Cut the remaining piece into half again. With one half make three balls which will be the rabbits' bodies.
3.Cut the other piece into half. 4.Roll three smaller balls from one half to make the heads. From the other half make six ears, three noses and three tails. Nip each ear to make a fold.
5.Press the ears and nose onto each head. Then put a head onto each body. Press a tail onto each body and finally make two eye holes with a cocktail stick. 6.Either serve on a plate or store in an airtight container until ready to be eaten. Eat the bunnies within three weeks.
***What you do to make the Easter basket: 1.Take the remaining orange marzipan and cut it into 4 pieces. Make a circle for the base of your basket and three sausage shapes for the sides of the basket. Wrap them round one on top of the other for the basket sides. Put some marks round the side for decoration. 2.Add a drop of red food colouring in a bowl and put in the remaining pink marzipan. Mix lightly to achieve a marbling effect. Make some egg shapes and a roll out a sausage shape for the handle for the basket. 3.Put the eggs into the basket. Attach the handle to the basket. If you have problems getting the handle to stick dampen the ends of the handle with water. 4.Either serve on a plate or store in an airtight container until ready to be eaten. Eat within three weeks.
Ingredients: 800 g Salmon Fillet (Skin on, Scales off and Bones Out) 600-700g Small New Potatoes 400g Asparagus 300g Baby Plum Tomatoes or Cherry Tomatoes 2 Garlic Cloves 2 tbsp Extra Virgin Olive Oil 2 tbsp Grape Seed Oil 2 tbsp Coarse Sea Salt and Ground Black Pepper 2 tbsp Fresh Chopped Basil 1 tbsp Lime Juice
Directions: Preheat your oven to 180C/350F
Place the new potatoes in some salted boiling water in a medium sized pot along with a sprig of the mint;
Lay the asparagus flat on the board and peel the bottom half leaving the tips unpeeled;
Add some olive oil to the chargrill pan and turn to a medium heat. Add the asparagus to the pan and season with salt and pepper. Cook them for 1 minute on each side until they have taken some colour. Remove from the heat and set aside for later;
Add some olive oil and two peeled whole cloves of garlic to a large frying pan or skillet and heat to a medium temperature before adding the baby plum tomatoes and cooking gently for 3 minutes before placing the frying pan into the oven;
Season the salmon with sea salt before cooking in a non stick frying pan on a very high temperature skin side down for 90 seconds;
When the fish starts to change colour flip it over using a palate knife and cook for 30 seconds on the other side before flipping it back over and taking away from the heat and setting to one side;
Place the asparagus into the oven;
Check the potatoes with a small knife, if they are soft but not overcooked remove from the heat and strain;
Remove the tomatoes and asparagus from the oven;
Halve the potatoes and layer around the plate with the tomatoes and asparagus. Place the salmon on top in the centre of the plate with the skin side up;
Make a sauce in a small bowl by mixing the juice from the tomatoes, the lime juice, basil leaves and the remaining olive oil;
Spoon the sauce around the fish and serve immediately.
Ingredients: 2 lb. Ground Lamb 1 lg. Onion, chopped finely 3 Carrots, sliced and cooked 1 10 oz. Bag frozen peas 1 tbsp Worcestershire Sauce 1 tbsp Ketchup 2-3 lbs. Mashed Potatoes Salt and Pepper to taste
Directions: Preheat oven to 350 degrees.
Season lamb with salt and pepper. In large frying pan, sauté lamb on medium high heat until browned. Drain off fat. Add onion and cook until onion is translucent. Stir in Worcestershire sauce and ketchup. Remove from heat.
Put meat and onion mixture in a casserole dish. Add peas and Carrots and stir. Spread Mashed potatoes on top until no beef is visible.
Bake for 15- 20 minutes or until potatoes begin to brown.
Description: This rich chocolate mousse cake was created by Geri Gilliland, the Belfast-born chef-owner of Gilliland's, a cafe with an Irish accent in Santa Monica, California. On the inside of the dessert, chocolate mousse spiked with Irish cream liqueur is layered with espresso sponge cake that has been soaked in an Irish whiskey syrup. On the outside, the chocolate bands and a mound of chocolate curls give this treat a straight-from-the-bakery look, which we show you how to achieve at home. If it sounds too perfect, there is one drawback: This grand finale is certain to overshadow any corned beef and cabbage main course.
Ingredients: Mousse
4 large eggs 1/3 cup sugar 12 ounces semisweet chocolate, chopped 1 1/2 cups chilled whipping cream 1/4 cup Irish cream liqueur Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 60°F, about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes. Place chocolate in top of another bowl over simmering water; stir until melted and smooth. Remove bowl from over water. Cool to lukewarm. Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour lukewarm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.
Cake 6 large eggs 3/4 cup plus 2 tablespoons sugar 2 tablespoons instant espresso powder or coffee powder Pinch of salt 1 cup all purpose flour Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate). Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack. Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.)
Syrup 2/3 cup sugar 5 tablespoons water 5 tablespoons Irish whiskey Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
Assembly Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.
Chocolate Bands 2 14 1/2 x 3-inch waxed paper strips 4 ounces semisweet chocolate, chopped 1 tablespoon plus 1 teaspoon solid vegetable shortening Line large basket sheet with foil and set aside. Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable shortening in heavy, small saucepan over low heat until melted and smooth. Pour half of melted chocolate down center of each waxed paper strip. Using metal icing spatula, spread chocolate to cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes. Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere (band will be taller than cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate). Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake.
Chocolate Curls 12 1-ounce squares semisweet baking chocolate Powdered sugar Line baking sheet with foil. Unwrap 1 square of chocolate. Place chocolate on its paper wrapper in microwave. Cook on High just until chocolate begins to soften slightly, about 1 minute (time will vary depending on power of microwave). Turn chocolate square onto 1 side and hold in hand. Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing chocolate curls to fall gently onto foil. Form as many curls as possible. Repeat process with remaining chocolate squares. Place curls decoratively atop cake, mounding slightly. (Can be prepared 1 day ahead. Refrigerate cake.) Sift powdered sugar over chocolate curls before serving cake.
Description: Everyone is a little bit Irish on St. Patrick's Day!
St.Patrick,s Day - traditional recepie:
Ingredients: 2 lb boneless beef chuck, cut into 1-inch pieces 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons vegetable oil 1 large onion, coarsely chopped 2 garlic cloves, chopped 3 tablespoons water 1 1/2 tablespoons tomato paste 1 cup beef broth 1 cup Guinness or other Irish stout 1 tablespoon Worcestershire sauce 2 teaspoons drained brined green peppercorns, coarsely chopped 2 fresh thyme sprigs Rough puff pastry dough 1 large egg, lightly beaten 1 tablespoon water Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes
Directions: Put oven rack in middle position and preheat oven to 350°F. Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl. Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.) Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F. Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough. Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes. Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough. Cooks' note: Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered. Bring to room temperature before using.
Description: Corned beef and cabbage, also known as boiled dinner, is a favorite on holidays like St. Patrick's Day. See how this tasty dish is prepared.
Ingredients: Corned Beef and Cabbage Origins While there has been some debate over how much corned beef was actually eaten by most rural Irish (they couldnt afford the salt that cured it), the roots of this dish are traced to the emerald isle and enjoy mass popularity in the US, especially in March on St. Patrick's day. Corned Beef and Cabbage Ingredients To make my version of corned beef and cabbage, you will need: 3 1/2-4 pounds of corned beef brisket 14 small new potatoes cut in half 6 carrots cut into chunks 1 stalk of celery, chopped 1 red onion chopped coarsely 1 tbsp whole pepper corns 2 bay leaves 1 large head of cabbage cut into wedges 1 red delicious apple, chopped 1 summer yellow squash, sliced The total cooking time is about 3 1/2 hours - approximately 50 minutes per pound of meat. Cook the Corned Beef Use a large stew pot or Dutch oven to cook the entire dish. Fill the pot with enough water to cover the piece of brisket. Add the peppercorn and bay leaves to enhance the flavor then raise the heat to high so the water boils. Once you have reached boiling – reduce the heat to a simmer and cook the meat for three hours or until its gotten tender. Add Ingredients to Pot This dish is pretty simple – because all you have to do now is add the rest of your ingredients. Add your potatoes, carrots, celery, onion, apple and cabbage wedges and let it simmer for another 20-30 minutes. (You can add 1 1/2 extra cups of water if needed to cook the vegetables). Cut the Corned Beef Hot corned beef can be difficult to cut, so make sure to cut it across the grain. It gets a lot easier when its cooled a bit. Serve Your Corned Beef and Cabbage Once you've dished up your plate, you can use some mustard or horse-radish sauce as a flavor enhancement on the meat.
Description: Learn how to make chocolate fudge brownies with startcooking’s new recipe video. Your friends and family will enjoy this delicious treat. Chocolate brownies are everyone’s favorite. So get to work. Cheers!
Ingredients: 14 tablespoons of butter 1/2 cup of unsweetened cocoa 1 1/4 cups of sugar 3 large eggs 2 teaspoons of vanilla extract 1/2 cup of flour 1 pinch of salt 1 cup of walnuts - chopped Place the oven rack in the middle of the oven. Preheat oven to 350 degrees
Line an 8 inch by 8 inch by 2 inch pan with tin foil. Spray foil with cooking spray.
Cut butter into pieces. Place the butter into a large microwave safe bowl and melt it in microwave.
With a whisk, blend in unsweetened cocoa. Add sugar and mix well.
In another bowl lightly beat together eggs and vanilla extract. Add egg mixture to the cocoa mixture and blend together.
Mix in flour and salt.
Fold in walnuts.
Pour into prepared pan and bake for 30 minutes. To test for doness insert a wooden toothpick into the center of the brownies; it should have some moist crumbs attached to it. Do not over bake.
Remove brownies from the oven and cool completely on a wire rack.
Flip the brownies onto a wire rack and peel away the foil. Flip brownies onto cutting board to cut.
Wrap in plastic wrap and store in an air tight container at room temperature or in the refrigerator.
Description: Learn how to make chocolate chip pancakes with this new startcooking video. No need to buy a box of pancake mix, making delicious pancakes from scratch is easy. Follow the instructions and get the maple syrup ready.
Ingredients: Recipe: * 3/4 cup of white flour * 1 1/2 tablespoons of white sugar * 3/4 teaspoon of baking powder * 1/4 teaspoon of salt * 1 1/2 tablespoons of butter - Melted * 7/8 cup of milk * 1 large egg * 1/4 teaspoon of vanilla * 2 teaspoons of vegetable oil * 4 tablespoons of chocolate chips
In a medium size bowl whisk together the dry ingredients: flour, sugar, baking powder and the salt.
In another bowl mix together the: melted butter, milk, egg, and vanilla, (wet ingredients).
Add these wet ingredients to the dry ingredients and whisk together until just combined.
Pre-heat large non-stick frying pan for 3-4 minutes on medium heat and add 1 teaspoon of Vegetable oil.
Using a ¼ cup measuring cup, scoop out the batter and pour it into the frying pan. Repeat so there are three pancakes in the pan.
Sprinkle on about 1 tablespoon of chocolate chips on each pancake. Cook the pancakes until bubbles appear on the surface and start to pop. Flip the pancakes and cook until golden brown on the flip side.
Description: A delicious combination of pork with oranges and cranberries. Scroll down to see more pork chop recipes.
Ingredients: INGREDIENTS: 6 pork chops (3/4 to 1-inch thick) 1 tablespoon vegetable oil 2 tablespoons water or chicken broth 1 teaspoon salt 1/4 cup granulated sugar 1/4 cup light corn syrup 2 tablespoons finely grated orange rind 2 cups navel orange sections, including juice (about 4 to 5 medium oranges) 2 cups fresh or frozen cranberries hot cooked rice
PREPARATION: Trim fat from pork chops; brown chops in shortening in a large skillet. Drain, if necessary. Add water or broth and salt; cover and cook over medium heat 35 to 40 minutes or until pork chops are cooked through.
In a bowl, combine sugar, corn syrup, orange rind, orange sections, and cranberries; add to the skillet and cook 5 minutes longer. Serve with hot cooked rice. Serves 6.
Description: Assemble Grilled Beef Kebabs with Derrick Riches With just a little preparation, kebabs are a no-fuss dinner that the whole family can enjoy in no time. Throw these beef kebabs on the barbie and get grilling!
Ingredients: Beef Kebab Ingredients To make beef kebabs, you will need: 1 pound of beef chopped vegetables marinade Cut the Beef and Vegetables Chop vegetables, like onions and bell peppers, into one-inch square pieces. Cut beef into one inch strips, and then cut into one-inch cubes. Prepare the Kebab Skewers You can use bamboo or metal skewers. If you use bamboo skewers soak them in water for at least 30 minutes. Thread the Ingredients on the Kebabs Begin threading your ingredients onto skewers. Start with a piece of beef and alternate with vegetables until you get to the end of the skewer. Marinate and Grill the Beef Kebabs Brush marinade over kebabs. Place kebabs over hot grill. Cook for approximately 3 minutes on each of four sides. And that's how you make kebabs.
Description: Pork With Apple Dijon Pan Sauce with Chef John Mitzewich Perk up your pork tenderloin with a delicious, homemade apple and Dijon sauce. A classically trained chef shows you how to prepare the pork, plus how to make sauce in five steps.
Ingredients: Remove the Silver Skin From the Pork There's our whole pork tenderloin. It's about a pound and a half -- a really beautiful piece of meat. The only trimming we have to do is to take off the silver skin with a sharp knife.
There's the slow-mo version of how to do it. Just put the knife in between the silver skin and the meat.
I didn't have three minutes to show you how to do it all, so three minutes later, all that was gone. It's very easy. You can do it, just use a sharp knife. Fold the Tail Piece of the Pork Tenderloin Now see that little tail piece, how that's thinner than the rest of the pork? I'm going to use a knot and just fold that up and tie it. That way, it's all the same thickness. See that? Pretty good trick. Marinate the Pork Tenderloin OK, cover that with black pepper. For our marinade, we're going to use some garlic, three cloves, and some rosemary, which we are going to bruise. This just means to pound it with the back of your knife.
Throw all that in a bag and add a tablespoon of olive oil and your pork. And then give it a nice little massage to distribute all the garlic and rosemary. All right, you are going to throw that in the fridge for four to 12 hours.
Preheat your oven to 375F. When you remove it from the marinade, take off the garlic and rosemary so it doesn't burn in the pan. We're going to salt it well. Sear the Pork Tenderloin And here are your 5 steps for any pan sauce: sear it, roast it, deglaze the pan, reduce the sauce, and finish with butter -- my favorite step!
So, here's the searing. We're going to put a tablespoon of oil in a very hot pan. We're going to sear that pork tenderloin - I'm going to put it fold side down - and we're going to sear it 3-4 minutes per side on high heat to get a nice crust going. So that's the searing. Roast the Pork Tenderloin The roasting is of course the roasting. I'm going to go 20 minutes at 375F, or if you want to go internal temperature, I go 165F, which comes out nice and moist. So now that we've taken that pork out to rest, we are ready to deglaze the bottom of the pan. Deglaze the Bottom of the Pan and Reduce We're going to add our liquids; our cider vinegar, which is a 1/4 cup; our couple tablespoons of Dijon; our two cups of apple cider. And that's the deglazing.
Now on high, heat the reduction. We're simply going to reduce that liquid down buy 3/4 until it kind of looks like that. Turn off the heat. Add Butter to the Apple Dijon Pan Sauce Add two tablespoons of cold butter, and whisk until incorporated. Just whisk it all in. It will come together, it will thicken it.
Now what's happening is the vinegar in the reduction is helping emulsify the butter into the sauce, and that's what gives it that shine and that incredible texture. Season and Strain the Pan Sauce Be sure to adjust for salt and pepper. And just to be fancy I'm going to strain mine, you know, just to look professional.
I'm going to add 1 teaspoon of fresh minced rosemary for some color after I strain it. Top the Pork With the Pan Sauce Slice your meat on the bias -- it just looks cool. Top with that amazing sauce, and you have an incredible, incredible pork dish.
And the important thing to remember is that if you follow those five steps you can make a delicious pan sauce out of any roasted meat. I hope you give it a try.
Description: Fried Halloumi Cheese with John Mitzewich Next time you're entertaining with cheese, try Cyprus' unique Halloumi. Made from goat and sheep's milk, Halloumi can be pan-fried without melting, making an unusual and tasty appetizer.
Ingredients: What is Halloumi Cheese? Here it is Halloumi. It's from Cyprus. It's made from sheep and goats milk, and because the curds are cooked before its shaped and soaked in a brine it actually doesn't melt when you fry it. Prepare the Halloumi Cheese for Frying We're going to cut some 3/8-inch slices. By the way that's dried mint that's traditionally packed with it. It was for helping the preserving process, but today it's just for decoration. We're going to throw that on a plate with 1/2 tsp of olive oil and give it a light brushing, because this is going to go in an extremely hot pan. I'm not kidding, extremely hot. Sear the Cheese We're going to sear that for 1 minute on the first side. Don't worry about the smoke, its only going to cook for a couple minutes. Open a window. After a minute, it's going to have a beautiful dark brown crust on it.
We're going to flip it over and now you have to be carefully. We're going to cook it for 1-2 minutes on the other side. You don't want to undercook it or it will still be firm, and you don't want to overcook it or the water will come out. Test the Cheese So, how we're going to test this is by poking it. Push it with the spatula and it should be a little bit soft, it's not melted, because it doesn't melt, but it gets a little springy before the water comes out of it.
By the way, if there is a little seam in the middle don't worry that's natural and all part of the show. Transfer to a serving platter. I don't speak Greek, but if I had to guess I would say Halloumi translates into something like, "I cant believe that cheese didn't melt when we fried it!" And, because it doesn't melt it makes a really, really great interesting appetizer. Serve the Fried Halloumi Cheese What I'm going to do here is serve it with some fresh black pepper, some cherry tomatoes that looks nice and tastes good with it, and some fresh herbs like mint - I had some oregano. Give it a little drizzle with balsamic vinaigrette. Very nice.
As far as favor goes its sort of a cross between mozzarella and feta. It's a little bit salty, that's why I didn't add any salt. I hope you experiment with that - a really interesting and unique appetizer. And, you can find that in your local cheese market. Anyway I hope you give it a try.
Description: Chocolate Mint Truffles with Chef John Mitzewich Truffles may taste rich and decadent, but they are surprisingly easy to make at home. Try your hand at these chocolate mint truffles, the perfect gift for any chocolate lover.
Ingredients: Prepare the Chocolate Okay, we're going to start with some really good chocolate, 1 pound of dark chocolate, I'm using bittersweet, but semi-sweet is fine, but use something high quality. We're going to use 1 cup of heavy cream.
All right, we have to break up the chocolate into small pieces, and if you use your hand you know what you are going to do? Eat some, and then the proportions will be off. So use a knife and cut it into small pieces about 1/4 to 1/2 inch in size. Prepare the Heavy Cream Put you cream on the stove to boil. Do not walk away because it will boil over, it always does, that's the nature of cream. As soon as it comes to a boil you're going to quickly pour it over your chocolate. We're going to let it sit for 60 seconds. You're going to add your pure mint extract; I'm using 1 tsp. Make the Chocolate Ganache Now, we're going to slowly stir in the center of the bowl. I can't think of anything that looks so ugly, and then all of a sudden looks so beautiful as making truffles. So, you're going to slowly stir the center and eventually the melted chocolate and cream will come together. And what forms is that beautiful, shiny, what's known as a ganache.
By the way, that one of my favorite food words of all time…"Ganache," which just is melted chocolate and cream. There is plenty of heat in that boiling cream to melt all the chocolate since we cut it in those small pieces. We're going to take a spatula and scrape down all the sides, and we have to chill this. Chill the Chocolate So, throw some plastic wrap on it and chill it in the fridge for at least an hour. And when it comes out it will be nice and firm and easy to work with. We're going to need some cocoa to roll these in. And the production could not be easier. Roll the Chocolate Into Truffles Simply form these into balls, I used a sorbet scoop, you can use a teaspoon, a melon baller, or anything you want. Throw them into the cocoa and roll them around. Now, here is a little controversy. Truffle "purists" don't roll them between their fingers like this, they leave them rough because they are actually suppose to look like the truffle from the ground. That's why the cocoa is on there, it's supposed to look like dirt. So, I guess I'm not a purist because I do roll them. Chocolate Truffle Texture And, because I can never transfer these to a plate without getting cocoa everywhere, I dust the whole plate with cocoa - see I cheated. I put a sprig of mint so people know what they are eating. And there is the perfect truffle bite. You can tell it has the perfect texture because it holds the teeth marks. I'm not kidding about that; if it was too soft you would not see that definition, if it was too firm, or didn't have enough cream, it would crumble.
Anyway, these make an incredible holiday gift. They are great for the holiday table. And you could just make them and eat them. So I hope you give them a try. Making truffles is super-easy. And, most importantly.
