Posts Tagged ‘Make’
Tortillas are one of the staples of Mexican cuisine, served up fried as tacos, rolled into soft burritos or layered as enchiladas.
The history of tortillas dates back to 10,000 BC. Later, it was popularized when a peasant prepared this flat corn bread to the Mayan king.
Missionaries later spread the recipe for tortillas throughout California, and today flour tortillas are favored over white bread for their versatility and low fat content.
Hi, Im Jason Hill of Chef Tips outside the Mission Tortilla Factory in Anaheim. Lets head back to the kitchen and learn how to make homemade tortillas.
To prepare this flour tortilla recipe, you only need four ingredients: flour, baking powder, vegetable shortening or lard and salt.
First, stir 4 cups all purpose flour and 1/8 teaspoon baking powder in a large bowl. Next add 1/2 cup of shortening or lard into the mixture and work the fat into the flour with your hands.
Dissolve 1 1/2 teaspoons of salt into 1 1/2 cups of warm water. Drizzle this slowly into the flour mixture and mix until you have a soft dough. Knead for 1 minute, adding flour or small amounts of lukewarm water if needed. The dough should not be too wet or dry. Once it is at the right consistency, turn bowl over to cover the dough and let it rest for about 20 minutes.
Next, divide the dough into 12 pieces and form into balls. As you form and roll the balls, coat your hands with a little bit of shortening. Flatten and cover balls with plastic wrap and let rest for 20-30 minutes.
To prepare the tortillas, preheat a griddle over medium heat. Remove a flattened ball and roll it into a circle. A small rolling pin works well. Turn the dough around after each stroke with the rolling pin. Roll as thin as possible, stretching with your fingers if necessary.
Place each rolled tortilla on a hot cast iron skillet, pan or griddle and flip over every 15-20 seconds. Youll know its done when it develops brown spots on each side and it bubbles up.
Serve these warm tortillas with butter right off the pan. You can even sprinkle them with a bit of cinnamon sugar for a dessert treat.
We hope you enjoy our easy recipes. Thanks for tubing in.
Duration : 0:3:53
Chicken recipes are extremely popular in the home kitchen. Today we’re making chicken marsala, one of the most popular Italian recipes made with wine.
This simple chicken marsala recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don’t show any gills.
When cooking with wine, don’t spend a lot of money on your cooking wines. But on the flip side, don’t buy something that you wouldn’t drink straight.
This is what you’ll need to prepare this easy recipe for chicken marsala:
Chicken Marsala
4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
8-12 mushrooms, sliced
1/4 cup olive oil
1/2 stick butter
1/2 cup marsala wine
1/4 cup sherry wine
First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.
Next, in a 13×9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.
Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.
For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through. Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.
We hope you find this the best chicken marsala you’ve tried!
Duration : 0:2:48
http://www.howdini.com/howdini-video-8682052.html
Need an elegant appetizer recipe that’s easy to make and won’t break the bank? Lauren Chattman from Pillsbury shows us how to make two different variations of pinwheel appetizers – one with Mediterranean flavors and another with good ole’ bacon and cheddar cheese.
Appetizer recipes: How to make Mediterranean pinwheel appetizers
Mediterranean Crescent Pinwheel Appetizers Recipe
1. Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. Separate dough into 4 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8×5-inch rectangle.
2. Arrange 1/4 of prosciutto slices over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture over prosciutto on each rectangle. Sprinkle with basil.
3. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place cut side up on sprayed cookie sheets.
4. Bake at 375°F. for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.
Bacon-Cheddar Pinwheel Appetizers Recipe
1. Heat oven to 350°F. Unroll dough and separate into 2 long rectangles; press each into 12×4-inch rectangle, firmly pressing perforations to seal.
2. Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheese and onions.
3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
4. Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
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More Howdini Appetizer Recipe Videos
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How to make Thai pizza appetizers
How to make sweet and sour shrimp puff appetizers
How to make onion tartlet appetizers
Keywords:
pinwheel appetizer recipe
pinwheel appetizer recipes
pinwheel appetizers
Duration : 0:2:55
Guacamole is one of the most popular avocado recipes. It’s one of the most beloved Mexican recipes in California and around the globe. Chef Jason Hill of Chef Tips shares this easy guacamole recipe explains how to make the best guacamole dip ever. Feel free to add a couple cloves of crushed garlic to make it really authentic! You’ll find this is the best recipe for guacamole on YouTube!
Guacamole
3 ripe avocados, peeled
1 ripe roma tomato, chopped
Small bunch cilantro leaves, chopped
4 green onions, chopped
1 tablespoon sliced jalapenos
1 fresh lime, juice only
2 cloves garlic, minced (optional)
In a bowl, mix together avocado pulp and the rest of the ingredients. Mash well with a fork and season with salt and pepper to taste.
You can add a teaspoon of jalapeno brine to add a little tang.
Add to a serving dish. Keep the seed in the guacamole to prevent it from turning brown.
Duration : 0:2:35
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.
Duration : 0:2:48
Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore.
Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku.
At our favorite stop, Giovanni’s shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it’s almost a perfect replica of Giovanni’s shrimp.
Mahalo!
Hawaiian Shrimp Truck Scampi
10 shell-on U-15 (extra large) shrimp, deveined
1 head (10 cloves) garlic, peeled and roughly chopped
1 cup flour
2 tablespoons paprika
1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
1/2 stick clarified butter (see our video recipe)
1/2 teaspoon salt
1/8 cup white wine
2 tablespoons regular butter
To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.
Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.
After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.
Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.
Makes 2 servings of 5 jumbo shrimp each.
Chef’s Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.
Duration : 0:2:19
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Duration : 0:2:14
Cooking Show – Food You Can Eat – Episode 10. Ian Nash-Gilchrist prepares traditional home style lemonade.
www.andrewward.com.au
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Duration : 0:2:14
Cooking Show – Food You Can Eat – Episode 7. Ian Nash-Gilchrist prepares sushi. www.andrewward.com.au
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Duration : 0:2:12
Cooking Show – Food You Can Eat – Episode 6. Ian Nash-Gilchrist cooks home made chicken soup
www.andrewward.com.au
food eat how to cook cooking fun chef recipie show presentation health dish prepare make bake fresh chicken soup comedy Food funny spoof parody seafood cocktail shrimp prawn blender sea series sketch humour segment kitchen beach gourmet fish teach info seaweed help geelong food eat cook cooking chef recipie recipies show presentation health dish prepare make bake fresh apple crumble comedy Food how to funny spoof parody seafood cocktail shrimp prawn blender sea series sketch humour fun segment kitchen beach gourmet fish teach info seaweed help geelong ice cream eat how to Food chef funny show spoof parody series sketch humour fun segment kitchen bake beach gourmet fish teach info seaweed help geelong educational how to self video film ian nash gilchrist segment comedy fun hilarious www.andrewward.com.au tea cake commercial trailer guinness Pie bread butter pudding nutrition “health diet” how-to instruction educational prank soup
Duration : 0:1:49