Hello and welcome to yet another video on cooking recipe. The video shows how to cook Orange apricot chicken. The dish is quiet simple and you require quiet a simple ingredients that you can find easily. So don’t miss the video and learn how to make delicious orange apricot chicken.

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Hi Everybody its Marina, it’s 9799 with another episode of what’s for dinner tonight, ammm well yesterday I have taken some chicken out of the freezer to find out we didn’t end up last night we did something different and today I come home and I was gonna make some barbeque chicken but you know turned that didn’t feel it . So I looked in the refrigerator and this is what came up with we are gonna do some orange Apricot chicken and I think it is gonna be really lovely. So lets see what goes in to this I have my chicken breasts some of them are small and I pounded them so they would flatten out a little and some of them are like this and I wanna had and I made a cuts and I am gonna show that in a minute, I saved this last one. But we are gonna go ahead and put about a half cup chopped red onion don’t have red use white don’t have that don’t use it, use minced onion and hydrate it.

I pour a cup of peppers I have the garden, there is one large I had some last year I made some apricot jam that chilly here and there is one marconi pepper which is an elongated pepper so that’s about a half of cup there served in apricot syrup because it didn’t gel up right so we are gonna throw that up in there that’s a cup and I also had made some orange marmanide and that’s a cup of that. I am gonna put a tablespoon or two of grey poupo and we gonna start the whole thing with some vegetable oil and we are gonna brown off or sauté our chicken. So lemme show you when I say to cutlet a chicken breast what I mean is you see how thick this is, this really really thick okay and put flat on the board, put your hand down on it go about half way down and take your largest sharpest knife remember sharp knife is a safe knife and you are gonna slice all the way through it without touching your hand and there you have two chicken covers how simple was that and you didn’t have to pay to butcher to do it and it was a lot cheaper. And then the next thing we do is we wash our hands, we wash all parts of our hands the back, the front and in between the fingers, I can tell you as I work in a hospital. Okay shut off that water and get rid of that chickeny knife, and board and for comments to come over here. What I am going to do next and I will tell you the particulars I am going to go ahead and saute our chicken I am turning my pan onto medium heat I am going to put about that much of oil that’s about a table spoon, make it hot and I am gonna go ahead and sauté this chicken.

When I come back we’ll do the rest, so we’ll be back in just a few. Okay we have cooked up our chicken now I did not cook it until it was into because we are gonna simmer this. But the first thing that we wanna do ammm a spoon, we have this little bit of oil left in the pan I am gonna thrown my onion and my green pepper, my chilly, we are gonna brown this up and we are gonna let them become soft and then in the mean time we are gonna pick up all these brown bits on the bottom of the pan. Now for those who have this its kind of little dark the brown bits on the bottom of the pan in cooking you will learn that is called fond I don’t know why they call lets us do, but most regular people call just brown bits at the bottom of the pan. Now you have a couple of options here you can just continue letting the water cook out of these vegetable and it’s gonna pick up all that fond. But one thing I am gonna do when I will right back I am gonna grab my white wine vinegar I don’t know how well it will go but I have white wine vinegar I am just gonna put slightly in there that was may be not even that much but see it thickens that all up just so nice.

This is gonna balance out sweetness of the rest of the things they were gonna put it here. S o don’t worry about being, it’s not gonna to be vinegary its white vinegar so it’s nice and mild. Alright now this veggies are just what I want them lets get off to serves. This is our one cup of apricot I call it my apricot serve because it didn’t come up so good but it is really good on pan cake so nothing goes to waste. And this our one cup of orange marmanade and give this a good stir and that come up to little bit of simmer. Next thing is I am gonna go ahead and add poupon oh yes I do okay there 2 tablespoon. This is already started looking amazing now what we will do in this today adopt the stove today but don’t let stop it there, you know what you could do this in the oven. You could get this started you could throw this in a crock pot it would be really good.

You simmer this all the way come home your dinner would be ready. You could do this in a pressure cooker, however if you do it in a pressure cooker you gonna wanna cook the chicken first then you gonna wanna take the water out of the pressure cooker, then you gonna wanna compose your sauce and then heat the sauce and the chicken up together otherwise your sauce is going to get too runny okay. Next thing we are gonna do is we are going to return this chicken back to the pan gonna nasal this in, get it good and coated. As you can see over here I have a part of rice that’s coming up to a boil, and that’s gonna we are gonna serve this way. And I have also already precooked my vegetable pour a couple of zuquine squash out of the garden yesterday and I sliced those up with the couple of red peppers and we heat those up I steamed them in a microwave so those are ready to go.

I am going to simmer this chicken breast in the sauce for 10 minutes. Now we gonna bring I am gonna return that heat to medium high on my burner that’s a 6 I am just gonna make sure these are nicely coated in that sauce. It smells wonderful so in all this a good you know clean up the fridge what you have throw it together and see what happens you never know it might become a family favorite. I am gonna put up the lid on here I am gonna simmer that for 10. And when we come back you know what we gonna do we gonna fixed your plate because I know you are hungry so we’ll be back as soon as this is ready. Here you go apricot orange chicken already to serve out I hope you are hungry and let me tell you something we snick a little taste to this and boy it is delicious. Okay it is like a sweet and sour in there folks and it is really wonderful. And it was quick and it was easy and I used up the stuff in my fridge and you know adopt this use what you have.

So let’s fix your plates we grab a spoon to this rice you can see that veggies that we made. Little bit of rice, nice piece of chicken right there and then off course some of that really nice sauce look at that and put that on a rice as well and that’s gonna make a lovely meal. So veggies on the side and because I have to wipe out well you have it apricot orange chicken with rice and zequine and peppers that’s what for dinner. I hope you try this and I hope you enjoy so until next time see ya!

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The recipe shown in the video is something very different. The video is on how to cook delicious butternut squash soup. It’s a new twist on the traditional way to cook butternut squash soup. It requires ingredients like butternut squash, coconut milk, onions, garlic, mushrooms, tomatoes, scallops and lemon grass etc. Enjoy!

Today we are going to make a spicy Thai butternut squash soup. Get the squash into half and scratch off the seeds and the green stuff. Place on a baking pan and spread some Italian seeds on it. Now put it in the oven at 350 degrees for about an hour. While squash is cooking you can prepare about 4 cloves of garlic. Cut up one medium onion. Take the squash out of the oven, and let it cool. Start frying up the onions at medium heat. Add the garlic. Continue cooking until the onion is sautéd translucent. Cut up one tomato. Add the tomatoes to the onion and the garlic. Continue cooking until the tomatoes get soft.

Remove the skin off the squash. Use the knife if you have too. Add the squash to the onions and tomatoes and continue cooking. Break up the squash into small pieces. Add a cant of coconut milk. Stir it up, cut up the lemon grass, add one piece of lemon grass now save the other three for after the puree. Add the red Thai chilly paste about one tea spoon. Mix thoroughly, cover and simmer for 20 minutes on low. Now it’s time to puree the soup. You want a nice smooth consistency. You may have to do this in a couple of batches depending on the size of the blender. Cut up four large mushrooms.

Cook the mushrooms in better or oil over medium high heat. Add a little bit of salt and pepper. Add the scallops, I use the calico scallops. Cook the scallops thoroughly and then add the mushrooms and the scallops to the soup. Mix everything together and you are done. This soup is great served over better rice, enjoy.

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Hello and welcome to yet another video on cooking recipe. The video is about how to cook Thai Green Curry with chicken wings. Everyone who just likes chicken, this is very simple and fast to cook Thai dish for you. The recipe sounds delicious, so try it out for sure.

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I love chicken, there are so many different things that you can have it fried, roasted. chicken wings, chicken plate pie, chicken stew, sandwiches, salads. Well, you get the idea, chicken wings.

Today I am gonna make something with these chicken wings so why don’t we go in the kitchen and get out of the fridge and lets talk about it.I am serious get out of the fridge. So today’s recipe takes us back Thailand and we’ll do some Thai food again and this time I am gonna do a dish that’s pretty common that you probably had before. So we are gonna do a Thai green curry. That’s right we are gonna do Thai green curry with those chicken wings that I left over in a fridge and got some of these these are Thai egg plants about a size of golf ball they are delicious so lets have fun with these. Okay so if you are ready lets get to the work.

Okay let’s go over the ingredients for today’s dish. You are gonna need a pound of chicken you can have a bone chicken or boneless it doesn’t matter. But I like the bone because it has more flavors. But, If I am doing this for parties or big get together things I like to use boneless just because it makes easier to serve. Ok, thing you need can of coconut milk you gonna need some green curry paste, you gonna need some Thai egg plants. In my recipe today we also have carrot we got an onion we’ve few a cloves of garlic cup of Thai chilly peppers I got some lotus roots, I have basil leaves handy as well as some puff baked like for deep fired tofu puffs this going to have make a curry or a laksa is a great because they soke up the sauce. So if you are ready lets get to it.

Ok to prep our vegetables for our curry is gonna be easy, we are just gonna dice an onion and we are gonna take our carrot, we are gonna cut it in to bite sized pieces nothing really fancy here and then we are gonna mince our garlic.Ok from here we are just gonna saute out our onions in a little bit of oil and it should take about 8 to10 minutes on a medium heat. Okay onions are done its time to add curry paste you gonna need about 50 grams, which is just over 3 tablespoon after that you gonna add the can of coconut milk and now what you wanna do is get it to simmer, stir it up until that paste is fully dissolved .

Okay so our base looks good so I am just gonna add my chicken right now and you are gonna follow that up by cutting up little bit of those Thai chilies, and then put that in too as well I am gonna add the carrots this is gonna take longest to cook. Okay so now our chicken is done looks like carrots are tender, you see that layer of oil has separated that’s what we are looking for. So I am just gonna add rest of our ingredients, so I am gonna do the egg plant, I am gonna do the basil leaves at the very last minute, so I am gonna do is I am gonna add the vegetables except for the leaves, and the tofu and put that in. And give it a just a few more minutes to simmer it and get them tender.

Ok time has elapsed, looks like everything is ready lets take a look. Wicked, I am gonna turn that heat down. I gonna do the basil I am gonna add as I serve it up. These leaves are very thin, so it is almost like a garnish but it’s gonna add a little flavor as well. At this time before you serve it up you wanna taste too because you are gonna put in lots of chilies. So give it a taste, counter balance the spicy with some sugar if you have sugar or agave nectar whatever you have got. Some try out here, off course if you like it spicy you wanna keep it like that, keep it like that.

his is just may add a little sweetness so counteract, because I added lots of peppers. So we put in agave nectar, and that should counter balance the spicy. Now the thing with Thai food is that, Thai food is a balance of four tastes you are sweet, you are sour, salty and spicy. We do that through a number of different ingredients and in this case we do it through coconut milk, things like palm sugar, tight chilies, fish sauce things like that. Oh by the way, if you have fish sauce as well put it in just a little bit. And off course just to taste right, it’s not a rocket science. Okay let’s give that try, if we got a winner, okay let’s plate it up.

Okay let’s give it a try, tofu’s are, tofu puffs or fried tofu very good in this. They soke up all of the sauce and they become pockets of good stuff. You being ammm good, okay lotus root off course, it’s staying crispy through out, it’s good. And all is good and has a lot of heat which I like. But we countered it with the agave nectar or the sugar, you can use sugar. Now the special thing about using sugar to counter act the spiciness is that it saves the flavor, saves the flavor it doesn’t really cut down a lot of bite, but it does cut down the burn.

It sounds very unique in the word, unlike say if you are using an Indian curry, and you use the yogurt. Yogurts like a milk product off course so it strips the caps a from the pepper on your tongue. So it really does cut lot fire there as well. So either which way you go, don’t matter but I like using sugar you don’t need a lot. This is good and I am going to eat it. So, how was it? Thai green chicken curry. Try this out at home in your kitchen and off course have fun in the kitchen. Until next time take care, bye for now.

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Hello and welcome to an amazing video on how to cook Fish masala curry. The video is really good as it shows step wise method on how to cook Fish curry. It is really an amazing dish, very simple to cook, and requires very less time. So don’t miss it, just watch the video and it get ready to cook.

Hi, welcome to sizzling pot I am Jo Sawant with yet another episode. I am going to bake a very interesting fish dish today and it is made out of a very special fish called as rainbow trout so let’s go and see how to make this fish masala out of rainbow trout. We first of all need 1 ½ pound of the rainbow trout fish and it is cut into stakes like small pieces of stakes about 3 medium sized tomatoes finely chopped, 2 onions medium sized sliced 3 green chilies cut length wise 3 cloves of garlic finely chopped, red chilly powder about ½ teaspoon, turmeric powder about 1 teaspoon, salt 2 taste, coriander powder about 1 tea spoon, tamarind pulp it is optional if you don’t find you can use lime juice instead of this, fenugreek seeds about 1/4th of a teaspoon, coconut milk above ½ of cup, oil about 3 table spoon. That’s all we need for this recipe. Let’s go and see how to make this.
But before we go ahead and make it, we need to marinate our fish and for the marination you gonna create marinade first and what we need to do is take little bit of warm water about half of cup of warm water and I am gonna put the tamarind pulp in this and I am gonna make nice paste out of this. Ones you have your tamarind paste over here, I am gonna put this aside. I have my mixing bowl I m gonna take that and first to of all I am gonna put little bit of salt., 1 teaspoon chilly powder, turmeric powder and then coriander powder and then I am going to add all my tamarind paste to this.
Just to the consistency where it’s nice and thick and I just don’t want to make it very runny because then it won’t coat very well on the fish. Now I am gonna add all my fish pieces to this little by little so each piece gets the marinade. So all fish pieces are nicely coated now and we gonna keep this aside. And we gonna make the sauce for the fish and then add the fish to the sauce later on. So, now let’s go and make a masala fish. I have a large skelect over here and I have put it already on medium high heat. I am gonna add my oil am gonna add my all the oil, and then am gonna add fenugreek seeds, then am gonna add onions and now add my garlic nicely saute it and now I want the onions to cook really well until they are nice and brown and for that I am gonna add pinch of salt so it kind of sweats and helps the onion cook faster.
I am gonna wait for now until they are nice and completely cooked until they are nice and brown and I am gonna close the lid keep it. Once that is done we gonna go to the next step. So, now our onions are completely nice and brown and you can see all here so what gonna we do now is going to add tomatoes to this and we gonna let it again cook until the tomatoes are completely cooked and they become one with the onions. So, the tomatoes are also completely cooked now and now you are gonna add all the marinated fish to this and then mix all this well and you got to be careful you don’t wanna break your fish pieces, fish are very very delicate and you don’t wanna break the pieces you wanna keep them intact and then just leave it like that for about minute or 2 and then later on we are gonna cover it.
In the same marinade, I don’t wanna waste it, so I have put about 1 full cup of water and I am just gonna pour that in this. So, mix everything well and then now I am gonna add my green chilies to this. Now I am going to go ahead and close the lid and I am gonna let it cook for about 5 minutes and then you gonna add the coconut milk to this. So now our fish is completely cooked and we are gonna put the coconut milk at this point and we always want to put the coconut milk at the last minute because the tamarind has the little sourness and just like milk the coconut milk will split if you cook it for too long and like any sour thing. So you want to put it and then you just give it little bit of boil and we are gonna turn the heat off. So you have to make sure your fish is already cooked and you are gonna add this coconut pulp now.
And just for about a few minutes until kind of mixes and blends with the whole thing. But yet you don’t want to over cook it just for about a minute you gonna keep it close and then just the turn the heat off. Okay its all done now and you gonna turn the heat off and our fish masala is completely ready you can see it’s completely ready now and you gonna go ahead and serve it in a nice dish and taste how it is become. So friends, our yummy fish masala is already here and it looks great. I hope it tastes good, so let’s gonna it and see how it tastes ammm, so nice and tangy. The fish has perfectly cooked its breaking nicely you don’t wanna overcook the fish otherwise it just gets smashed up. It’s completely well cooked and tastes amazing. If you like it too and you want to take it down go to my website www.sizzlingpots.com for this recipe and much more. This is Jo Sawant signing off for today, thank you so much for watching, don’t forget to leave your comments I appreciate it that so much. Thank you

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Hello and welcome to the yet another video, on cooking recipes. The video is all about how to make awesome chicken as well as vegetable stock. The video is really amazing since, it shows various ingredients that can be used to make the stock for both chicken and vegetables. So don’t miss it.

When cooking I don’t like to waste anything if especially I am using animal products, I hate wasting a life. I made this beautiful roasted chicken for dinner and as you can tell everybody thoroughly enjoyed it. I have got bones, skin, meat, roasted lemon lots of good things left over. Guess what it is a perfect ingredient for an amazing chicken stock. I am gonna show you how to do it quick and easy chicken stock and a quick and easy vegetable stock utilizing all of your scarps from everything you just made in this meal. Chicken stock super simple, you wanna start with the classic meal of part which is basically carrots, celery and onions. We didn’t really use celery but we did use root vegetables like fennel that will be the great substitutes people like to get really technical with stock but I say just use whatever is left over. You not need perfect portion of this and a perfect portion of that. Every batch of the stock is going to come on differently, especially when you are using broth and the bones and the meat it gives a great flavor and texture.

So with our chicken, we have got about 2 cups or oh sorry 2 ports of purified water hottening here and I am just bringing it up to a simmer. I am gonna to place this entire chicken part, this is the body part goes straight in. And then we have all this left over thigh, wings, leg pieces they all go there is bit of some pieces of roasted a its gonna be a great flavor. Kind of looks weird but don’t worry. So there is our roasted bones, we are gonna let that go. And in another part 2 ports of filtered water we have the same thing happening, it’s coming up to a simmer. But for the vegetarian out there you just this flavor of stock out of vegetable scraps. We used kind of vegetables today so why not use the scraps. If I don’t use it as a composite to feed it to my horse or something make stock. If you make a stock, you strain it you have done with it; you freeze it and you a beautiful base for soup later on, when you need not.

Have a handy dandy baggy of all my left overs from the veggies. So I am gonna put in spinach stems for my vegetable one. I have some fennel pieces, here is the fronds in the stock that are typically aren’t used which are great and awesome to use. I am gonna put rest of these fennel fronds in my chicken one, it’s kind of that celery substitute. Put the rest of it for the nice flavor in the vegetable one. And then I have this beautiful personate stems, carrot tops, onion pieces and I gonna do half and half of the onion. Half of my onion in the chicken, the rest of it in to my vegetable one. Then I wanna make sure my chicken gets some carrots, so some carrots personate. All this carrots and personate for the veggie stock. We will just use up the rest here; actually there are some extra onions, here is that. And another great flavor component for stock is leeks; we use those beautiful bottom bows parts in the leeks earlier in our roasted chicken. So we are just gonna use the stock so people tell you can’t use for stock, stock for a stock, so just in like that. It’s is that easy, you wanna make sure you rinse it off a little bit before you use it because stock tends to have a lot of dirt on it. So we use the rest here in our vegetable one. And it just for my conscious makes me feel so much better knowing I didn’t throw all this stuff away even it is scraps.

And then the last part which is controversial I am saving it for last is the innards of the chicken. A good chicken producer should pack it a liver, the kidneys, the heart and the neck nice and clean inside the chicken package. I like those flavors, I like the textures of meats and it adds an amazing kind of mine rally flavor component. Ammm most people don’t even recognize I am gonna use it. It’s just a meaty hearty flavor why waste it. You know you could go fancy and make a pate or something like that, but use it in your stock, it’s that easy so just goes in. That’s the heart and the neck and the kidneys and actually if you are fan of chicken lover as lot of people is you can make a dirty rice with on anything use it. It is used to offer meats. Its amazing that lot of people in the US , you don’t release there is so many different parts to an animal, they never utilize them. It is such a waste. The last thing we have which is the super flavor trick of mine is some more of this beautiful roasted garlic from the roasted chicken. All I have to do is squeeze out some of the insides of it right into my chicken stock and why not add some into veggie stock perfect it adds a rich flavored component and a little bit of sweetness. And really that’s all it takes to make an amazing stock.

So for both of these I am gonna let them simmer for at least an hour. And that’s gonna keep confusing with these amazing flavors from both the chicken and from both the veggies. And while they are simmering I can take a spoon and skim off some the products that come at the top but after about an hour they are ready to strain. Just get a or even a like a plastic strainer or a colander anything you have ,strain them off, put them into a storable container, let them cool a little bit cover them, freeze them or keep them in to the freeze. And you have got an amazing base for a sauce, a soup anything down the road. Like tomorrow if I wanted to I can pull out my chicken stock add some beans, add some left overs grains, add this left over chicken meat in to it, may be some fresh tomatoes, and an amazing chicken soup right there. And try to use the left overs.

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Hello and welcome, in this video about cooking tips you will lesrn how to slice and dice the vegetables. This tips will help you to learn quick and easier methods to slice and dice your vegetables. This will also help you to save much of your time in cutting up the vegetables.

Hello welcome back toady we are gonna be focusing on few quick cooking tips. And what I thought we will talk about the show id how to slice and dice vegetables. And we are gonna be focusing on onions for today. Ammm first one I wanna show is sort of slicing and then we will move to dicing. Now when you I have my onions here I have cut in half and cleaned them. When we go ahead and slice the onions typically I slice them with the grain. If you take a look at this onion you can see the grain here. Ammm sometimes people like to cut it against the grain here and you will see the difference.

Usually I would go with the grain and lets do something specific that I wanted to do differently. Now there is the root end here and what I wanna do is cut that root end out. Because if I leave that root end on the slices will not separate okay. So now I am ready to go I have the root end off this onion set I am gonna, I am gonna slice with the grain and I will do it as such here. Be careful at the end here and I have got my final slice in here and now I have got all of my Julienne pieces and they are all comes out separate like that. That’s what Julienne looks like on the slice now. Just see you can see the difference I am gonna cut this onion ammm against the grain. And I am gonna just move this aside a little bit, now we are gonna go against the grain and you will see the difference straight way. Keep it around, okay now you can see the difference here ammm with the the slice. And this is what we like to work with or I like to work with doing the Julienne out here over onion slice. Here you can see it keeps the shape of the onion that half little shape, here it is little bit straighter and looks little bit nicer. At the end of the day its not gonna to affect the eating ability but it really depends on the presentation that you are looking for and how you wanna do it. You can go thinner or thicker, sometimes I need to go really paper thin because I wanna really delicate dish and that’s how you do it slicing onions okay.

We are gonna talk little bit about dicing onions and dicing onions ammm you know I see a lot of people when they turn to dice they will use the cut and they will cut you know they will cut one piece at a time and there is lot of inefficiency involved. And there is an actual correct way to dice an onion. Now I am gonna leave the root end here on this particular styled cut and I want the root cut on here because it’s gonna hold the onion together. The first thing I will do is first side half thick I want my onion size to be in this case I am gonna go for half an inch okay. So what I am gonna do first is actually cut down into the onion at half inch slices and I wanna take the knife and push it only into the onion but I am not gonna go all the way to the end that’s very important.

So now I have the piece that stays together but I have got my half inch slices in there. The next I am gonna do is come in across the onion this way. I am gonna slice in about two thirds of the way I am gonna go one more time here at the top making two slices. And essentially what I am gonna doing is you can see some of the dices coming up. I prepare this onion to be a perfect even dice and all have to do is now go across this way top down and then I have my dice. So I gonna go down, down, down, down there.

The question that people ask me all time is what about this piece here and this is what I do get to end and get all this zeal you can go here and just finish up your trim and that’s all we have left over as a waste and you know in a restaurant I put this into a stalk or I put this into something to get the flavor off. So now you see I have nice even diced pieces here and they are all uniform in size. So one more time I will show you quickly and I will go with smaller dice just so that you can one more time and you can see that the same process works for larger or smaller dice. I wanna show it for little bit smaller, I will wipe off my knife. Again I am keeping the end piece on and I will go in there, this time a little smaller. Again I am going down in to the onion but I am not cutting all the way to the root, its being together. I am gonna cut across, I am gonna go twice depending on you know how aggressive you feel you can go couple of times. Now I go across and I have my small onion dice again put this last piece here I can go across, trim it up. I have that much trimmed there. And I have my small pieces of onions ready to go for my sauté or my soup or whatever I am gonna do. So that’s it, slicing and dicing the vegetables. I will see you next time.

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Hello and welcome, this video is about different cooking recipes. The video shows how to make spaghetti with chicken, and then you have salmon cakes and donuts too. The recipes are really good and simple to make. It even shows how to cook delicious chicken curry.

Here my subscribers this is the time of the month where I am sharing some recipes. Now my original video that I had it got messed up so I had to do that over. But for now I will show you some fast and easy recipes. Now this is my little recipe book, everything that’s a five star meal goes into this. Things that I try off you tube, or you know I get of magazines and things that I know how to cook, my mother taught me how to cook and stuff like that, that everything you are gonna find in this book. Its good things so lets get started. The first thing that I am sharing, I got this off a website I can’t really remember which one but I got this of a website. And I tried it out and it was good so here I the first meal and trust me you want to cook.

Doesn’t that look good? It tastes really good, really really good. So am gonna have the pictures up of right now and just guide you through on how to make it and what you need. You will need lemon pepper, black pepper, garlic powder, Cajun seasonings but I use Creole seasoning, salt, basil leaves, parmesan cheese I use the one in the bottle, heavy whipping cream and spaghetti its actually suppose to be linguini but I use spaghetti instead, one red pepper and a green pepper, you only need to use half of it, two chicken breasts.

And the next thing you wanna do is chop up your red and green pepper into thin slices. And you wanna chop up your chicken into cubes. You wanna season your chicken with Creole seasoning; put it in a bowl till it sets for about 10 minutes. So you wanna put two tablespoons of butter in your pan and you stir fry your chicken for good ten minutes. Ones your part of water comes to a little bit of a boil, its about time that you put in your spaghetti then you wanna add your green and red pepper. You can also add green onions if you like and stir fry that for about 10 minutes. Then you wanna add in one and half cup of heavy whipping cream, throw in one forth tea spoon of basil, one forth tea spoon of lemon pepper, one forth tea spoon of salt, one eighth tea spoon of pepper, one eighth tea spoon of garlic powder. Stir that let it come to a boil for about fifteen minutes and then turn it down, and let it simmer a little bit. I will let it simmer for about a good ten minutes. Make sure you drain your spaghetti and put it in a bowl, then ones this is done pour rest of the ingredients in to the bowl with the spaghetti and stir it. And then you want to sprinkle little bit of parmesan cheese on top.

And la la here is your meal ahm ahm ahm delicious and you want to ammm ones this is done you wanna put it in a bowl and let it sit there. Let it sit there for good ten minutes because that sauce will thicken up. It’s almost like a you’re making a homemade Alfredo sauce a little bit something similar. But you want to sit just there for about eight to ten minutes and eat it and trust me it tastes like something out of a restaurant. This recipe I got off a you tube I have been trying all kinds of things. Now I can cook but like I said I get tired of cooking the same things so I am trying all kinds of stuff.

Now I can cook curry chicken but I wanted to try someone else’s version of curry chicken. And I got it off here and it is under the description box, the original video. It’s very fast and very easy and very good and you will need a big pan to make this. So this is what you need, one to two potatoes I like a lot of potatoes so I will use four, one carrot, one onion and one pack of golden flower curry mix, you will also need two boneless chicken breast or three, you wanna cut those up. In your pan you wanna put two table spoons of oil and you wanna stir fry the chicken for about a good ten minutes. And then you wanna add in your vegetables you know your potatoes, onions, carrots and everything. You wanna stir fry that for about a good two minutes, two more minutes. You wanna add in seven cups of water or six cups of water and cover it. Set the heat on a medium fire, boil it and then you know let it come to a simmer. Simmer it for about fifteen minutes. Then you wanna put in your curry cubes into it, and you wanna cover it and cook it for about a good ten to fifteen minutes. When it’s done serve it with rice and it will also taste great with cabbage including in it.

The next thing that I wanna show how to make and that I got this out of f you tube is some donuts. Some people say this is like ghetto way to make the donuts. It’s very fast and very easy and it was pretty good. So all you will need is some milk, confectionaries sugar, ammm biscuits in the cant, Pillsbury or and kind of brand and you will need something to put in the middle of the biscuit. I had a sprite ammm bottle top which was too big so I ended up using ammm the vanilla you know top of the you know pure vanilla extract. And you wanna poke a whole in the middle of the biscuits. Put some oil in the pan off course not too much may be a half a cup may be or a little more and let it get hot. Then you wanna put your biscuits and cook them for about a minute or half a minute on each side and take them out and put it on a paper towel. For your glaze you wanna use now I am not gonna I honestly can’t remember and can’t find the other video I have got this glaze recipe from. But I will say that I believe it’s about a cup of powdered sugar, about a cup of powdered sugar or cup and a half. And use about I would say one fourth or about one half a cup of milk. I will try one fourth first and then just taste it. And if I find it I will put it up on here just to make sure that this is accurate.

So this recipe right here that I am showing this is my recipe. And this is salmon cakes, oh this is good. I have served it with some sauté spinach with butter and garlic and some grits. Ya grits taste good with this. Ya this so fast ones again and ammm so good. So this is what you will need 1 can of salmon, 1 medium egg, 1 celery stalk, one ½ an onion, salt and pepper and plain bread crumbs and off course oil. So what you are gonna do is drain the salmon. then you wanna put it into a bowl, in a bowl add your chopped celery stalk and your ½ a onion chopped up in a you know little cubes, throw it in there, then you wanna put one medium size egg in there, then you wanna put your bread crumbs in and some salt and pepper. Now the bread crumbs I can’t tell you exactly the amount I used but it was enough that you can ball it up and it will stay and I was saying may be use one half a cup or just keep putting in it until is you know is right, you know. So you wanna put in your oil in a pan, let it get hot may be about half a cup of oil or little more. And let it get nice and hot and you wanna put it into little balls and let it flatten it. Throw it in the pan; ammm doesn’t that look good fried. Well and this is the end result and it is so damn tasty ones again.

So those were the only recipes, I will have more to share with you. Here are the some pictures of this delicious dish that I recently made and I made it for the first time with the ground turkey and it was good. I still think I will use the regular ground beef because ground turkey is very mushy it is kind of hard to cook a little bit. But here is a picture of it, I don’t have the pictures of the afterwards but just clue just imagine it was really good. And here is some curry chicken I have recently made. Egg curry chicken tastes like straight from the island now I made it my way. But I did something that I got of you tube. I am subscribed to these women, there show is called show me the curry because I like the Indian food. And she uses the secret recipe ingredient, she use the cream cheese which most Indians don’t use and she used it. Even you know the cream cheese is in there the flavor ammm. I will share these recipes soon with you. So I hope you enjoyed this and I hope may be you guys make these things and you let me know how it came out. If you liked it even make a video, so that’s it.

Tags: thai cooking, quick cooking, cooking books

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Hello and welcome to the tutorial of Chinese Man Cooking. In this tutorial you will learn how to make yummy cookies. The recipe is very interesting and easy and very simple to make. The ingredients required are also easily available. So just try out the recipe of these mouth watering cookies.

Oh I did not see you, welcome to my show Chinese man cooking. Welcome back, in this episode Chinese man will show you how to make cookies. For this cooking recipe, you will need cookies, butter, olive oil extra virgin, an egg, a cookie stray, a bowl and finally a fork.
To make a cookies take your cookie mix, look I open the cookie mix, pour entire cookie mix into the bowl. Tab the bag, shake a little, take four eggs, break them into a bowl, if one breaks next to the bowl, do not be a long, take another. I will ask my assistant who is other viecama to break them for me, thank you assistant. As you can see my assistant is better than me, now break the other ones. That makes dough to mix well, break a third one, now my assistance will break number four.

Welcome back we will continue where we left off. We will put the butter into the bowl, after this action you must mix. Now we will apply the olive oil onto the stray so the cookies do not stick to them. My assistant will help us in this process, apply a ittle of olive oil on to the tray use your hands and mix it and place it all over. Some people may have fun while doing it. As I said before all over, make sure not to miss this part or else the cookies will stick. Now we apply the cookie mix on to the stray. Spread all over, remember you must keep a distance because as the cookies are baking they grow. If you get to scratch the bottom of the cookie mix so you do not loose single gram of cookie and you get your moneys worth.

Now you will set the time for the oven, so the cookies may bake perfectly and look golden. Press big or depending on your oven. Put on the temperature to 375, press cook time put 70 minutes, then press start. If your cookies are not ready after 70 minutes you may put more time depending on n how you want. Press down the oven, take cookie stray and then place stray into the oven place sideways. Close the oven, go read a book, watch TV then check on your wonderful cookies. Now we take the cookies out of the oven. Be careful not to burn the, as you can see it is very heavy. Don’t you smell that wonderful smell of golden and brown cookies? Get the smell together, just like waking up in the morning in Vietnam. I knew have smelled them, you can cut them up make them into pretty shapes or just put them on big plate and eat. I consider it the best to take a glass of milk while eating these cookies. Now it is time to say farewell. I hope you enjoyed this episode of Chinese Man Cooking.

Tags: cooking utensils, cajun cooking, cooking books

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Hello and welcome to the great Greek biscotti demo video. The video is really good and shows demo on how to prepare delicious Greek Biscotti. The recipe seems to be wonderful and also very delicious. The demonstration is also very good as everything is shown stepwise

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Yesas, welcome to my Greek kitchen, I am Maria Nicholas lovely known by my grandchildren as Yiayia Maria, Yiayia means grandma in Greek. Have you ever been to coffee shop? And ordered the delicious cup of coffee and ordered a biscotti and it was very hot. Well today I am going to show you a recipe and show you how easy it is to make delicious Greek biscotti. The recipe is in my cook book Yiayia’s Favorite Greek Recipes.

The ingredients of Greek biscotti, 1 pound unsalted butter softened, 2 cups granulated sugar, 3 jumbo eggs or 4 large eggs beaten, I teaspoon ground cinnamon, 2 teaspoons baking powder, 2 teaspoons vanilla, a half a teaspoon of salt, 5 to 6 cups of all purpose flour, and for the topping one beaten egg for glazing the tops of the loaves and sliced almonds for the toppings.

Okay, let’s get started. Before you bake anything we have all the ingredients at room temperature. This is our 1 pound of softened butter and you go oops, that happens sometimes. Okay what we are going to do is piss this. Now we are going to add the sugar a little bit at a time. Start the creaming, while the butter and the sugar are creaming I will go over the other ingredients. Here we have 4 eggs which I am going to beat; we need to blend them well. Next we have the liquid which is the two teaspoons of vanilla which will go in. And then we have cinnamon, baking powder, sugar and then the flour. Next we have the eggs and you go all of them and then we blend them well. Next the vanilla goes in. we then put cinnamon which gives that delicious Greek flavor, salt and give it a little blend. Then we want to take a little bit of flour and mix the baking powder with it. And in it goes; you should blend it well, putting the flour little bit at a time. Now the dough has finished mixing we put a little flour on the corner and knead it ones or twice.

This time it took six cups of flour. We are going to make four loaves, cut them evenly. You can make six loaves and the biscotti can be a little smaller. I like to separate them and have my pans ready, my cookie sheets I have put parchment paper on it. It’s easier after the loaves are baked to lift the parchment paper and take it out. So this is how we are going to do it. This is just the beginning; we are just getting it on to the pan. And then we finish forming it on the pans. Hmmm this dough smells so good with all the butter in it. Now I am going to use my little rolling pin to flatten it out you want to flatten the dough so it is about half an inch thick. Any thicker than that and the biscotti loaves will crack and you won’t be able to cut them properly. Just this takes little bit of time but the time and effort you spend on it now give you a better finished product. This is also good for the hands, look at all the nice butter on your hands giving you nice smooth skin. Here I have got all my four loaves completed, now you don’t have to use one of these rollers if you don’t have one you can use a glass or just your fingers. I just like to get them all smooth. Okay now I am ready for the egg wash, I like to do a generous egg wash because it gives it a nice rosy color. These are going to be delicious just generously brush the egg wash on, it is little bit too much. Okay we get all the four these done.

And then we go for topping, another topping you can use is chocolate, if you wish you can dip the finished biscotti and chocolate and roll it in walnuts. But this time we are just going to use almonds. Okay all finish with that, now I would like to take the almonds in my hand and crush them up because then its easier to cut off its body after they are baked. And the p just is having all almonds and now that all of these are topped with the almonds and the egg wash, its time to put them in the 350 degree preheated oven. And we are going to bake them for about 30 minutes, here we go. The biscotti loaves are out of the oven and I have started to slice them. You need a very sharp knife; I like to cut the end off to give each biscotti piece a nice finished look. You can get from ten to twelve biscotti out of each loaf depending on how big you wanna to slice them. A good sharp knife or a sweded knife is good for this.

You have to be very careful as you’re putting them back on to the pan to toast them because at this point they are still very fragile till they are toasted. So very slowly and carefully put them in the pan. We are going to toast them 10 minutes on each side and occasionally you will have that breaks and falls apart but that’s okay. That just means one more for the baker to eat. Okay just about finished here, toasted on one side I now turning the first pan over to toast on the other side for another 7 to 10 minutes and then the biscotti will be finished. See how easy was to do this and you have about three dozen or four dozen wonderful delicious biscotti. I have turned them over on the other side I will put them back in the oven to toast again for about 7 to 10 minutes. Now the second side id finished toasting we will take them out of the oven, and cool them. Here they are the great biscotti ready to serve. That recipe and others can be found in my cook book Yiayia’s Favorite Greek Recipes that you can find on Amazon.com.

Tags: low carb cooking, indian cooking, mexican cooking

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Hello and welcome, this video is showing the delicious recipe on how to cook chicken with broccoli. The dish is easy to make and makes a delicious meal as well. The video is good as it shows step wise and clear method to cook the chicken with the broccoli and different sauces.

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Hi, everyone my name is Lila and welcome to my kitchen. Today we are going to be making a delicious dish hot Chicken with Broccoli. Now this dish is so easy to make and it makes a delicious meal. Serve it with white rice or fried rice and it is a complete meal for everybody. So let’s go ahead and get started on our Chicken with Broccoli. Am starting with three boneless skinless chicken breasts, and as usual first thing I am going to do is just remove all of the fat from the chicken. And ones all of the fat is removed I just wanna cut it into about one inch pieces. Ones all my chicken is cut am just going to place the pieces into a container that has a tight fitting lid.

Next I am going to add the marinade in the following order, first I am gonna add the soy sauce and the sherry and using my hand I am just gonna mix it in, so these two sauces coat each of the pieces of chicken. Next I am just going to sprinkle in the cornstarch a little at a time and then again use my hand to mix it and so that it evenly coats each piece of the chicken. And ones the chicken is evenly coated I am just going to cover it and let it marinade at room temperature for about 15-20 minutes. Now here is the broccoli that I have just rinsed under the cold running water. And I am just going to chop the florets off like this. And ones all the florets are chopped I just wanna break up the any large pieces into smaller ones like this. Then I am just going to place the pieces into a large microwave safe bowl and microwave them on a high for about two minutes or just until they are slightly soft but still crisp.

When the broccoli is done, we just want to drain it in the colander and just set it aside. The sauce four are my chicken in broccoli is just going to be a mixture of chicken broth, sherry, soy sauce and sugar and I am just gonna mix this all together and this will be the sauce for our delicious dish. Now to thicken our sauce I am just to use a little bit of cornstarch. And I am gonna mix it with a little water, just to that dissolve. And as the oil heats we just want to scroll it around the pan, so that we coat just a the sides of the wok like this. And ones the oil is hot we can go ahead and add in our chicken. And we just have to stir fry it for about five to six minutes. And after about five to six minutes over when the chicken is slightly brown, you can just remove it from the wok and then place it on a plate and set it aside.

And ones the oil gets hot, if you are adding carrot, you can go ahead and add them now. Ammm since I am not using the carrot I am just gonna go ahead and add the broccoli and then I just wanna stir fry for just about one minute. And after about one minute I am just going to return the chicken to the wok and then add in the sauce. And I just wanna stir into everything is mixed together. And ones everything is mixed together, I just wanna wait until I see the sauce just start to bubble on the outside. Then I am going to add in the cornstarch mixture and I just want to stir until the sauce starts to thicken. And ones the sauce boils and becomes thick then you can remove it from the heat. And ones it’s done then it is ready to serve. I usually serve this with white steamed rice. Enjoy.

Tags: southern cooking recipes, cajun cooking, chinese cooking

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