So welcome to another delicious day on Greatcookingvideos.com. Today we are going to learn Jalapeno Pinwheels, prepared by Sonya.

A quick and easy appetizer that’s perfect for any occasion.

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Cooking Recipes

This is a fantastic demo of how to cream butter and sugar together. You need to learn it by heart if you wish to make great cookies and cakes. This is the base for many things that you make.

There are very useful tips as well like how to use hand mixer while creaming butter and sugar together. By creaming, you are incorporating air into the butter. If you do it nicely, you get fluffier and lightened cookie or cake.

Narration is good and to the point. No half hearted or misleading instructions are given. You can learn it quickly just by watching it!

Ok, so this is a demo of how to cream butter and sugar together, which is a very important method for both cookie making and a… making certain cakes.

a.. so, the first thing you want to do is make sure that you have butter. A… You can also use shortening a… but butter is what you want to use in most recipes. That is a… not quite cold, not out of a refrigerator so it’s going to be a little bit softened a… but not so soft that’s mushy or a… starting to melt.

See here, like I can break it apart. And then might as well add sugar right on way. Well, it will go like this. Soften that butter just a little bit. And if your butter is really hard, you can actually cut it into pieces, put it into your mixer and then a… let it soften up by having the mixer on for a little while.

Now a… I’m adding a combination of brown sugar and granulized sugar for this recipe. A… but this is method applies to a… recipes that use just a… granulated sugar a.. and not the brown sugar.

a.. so I’m using a stand mixer. You can use a hand mixer. It might take you little bit longer and with the hand mixer, you could bring it up alt the way to full speed and the stand mixer, I’m probably just going to bring it up to about eight. A… a… let the top one being ten.

In the beginning, I want to go little slowly otherwise the sugar’s just going to spray all over the place. And what you’re basically doing is incorporating air into the butter. The… the granules of the sugar help to do that and if you could cream it properly and get that butter in nice and a… fluffy and lightened, you’re going to have a… a cookie or a cake with more volume.

It helps the… the a… cookie or a cake rise a little bit and it usually takes a… about three minutes depending on how much material you are working with and a.. how cold butter is. Now it’s starting to separate out, fluff up a little bit. Something that you really want to make sure you do whenever you are working on with… with the spin method and you’ve got a stand mixer is to scrape down the sides and make sure that everything is getting evenly distributed.

And I’m actually bringing it all the way up to ten. Hey, you can see it’s starting to look — up a little bit. This recipe again has a lot of sugar in it so it’s not going to get as fluffy as it would in other recipes. A… the only thing is you want to make sure you don’t go too long because then the butter can actually start to melt, lot of friction of the a… spinning mixer and a… the way it can a… start to reach out of the butter and then you get the separation that a… really is no good because the air can’t be trapped inside the butter anymore.

What happens when you’re getting close is that the color actually gets a little bit lighter. A.. You can see that… that this is pretty brown because of the brown sugar but it’s starting to turn a little bit of a creamier color. Need to stop again and — straight down the spikes.

Usually the next step in this creaming method is adding an egg or more and that’ll make it fluffier even more. That is about it. Giving little bit more. You can see that lot of air incorporated into it and that is going to help it absorb the other ingredients that come in the next steps.

So that’s how you cream butter and sugar together.

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Dessert

In true sense, this is not a traditional cooking video by any standards. On the other hand, this is an entertainment package named as a cooking video. Tim Tracker tries to make chocolate chips muffins and you know what he is up to?

He gets a packet that has all ingredients like enriched flower bleached sugar, semi sweet chocolate chips, butter and milk fat. What he actually does is put the contents of that packet in a bowl, adds two eggs, purest of mountain spring water and vegetable oil, mixes it with the help of hand mixer and puts it in the oven.

And action. Welcome to another edition of cooking with the Tim Tracker.

We’re going to make chocolate chips muffins today. First think you need to do is to get together all of your ingredients. You’re going to need enriched flower bleached sugar, semi sweet chocolate chips, butter, milk fat, soil licked in. You may need a lot of stuff and all comes in this box. So first thing is that we do. So we have to set our oven to 425. We did it.

The next thing you have to do is open up your package of enriched wheat flower all that stuff. Dump it in a safe non-stick bowl. It probably doesn’t have to be non stick. We also need all these wonderful all natural ingredients.

The best organic eggs. For the purest of mountain spring water. The vegetablest of all natural organic vegetable oil, made from the wonders of mother nature. And then we take our all natural solar powered mixer. Stick it in our all natural mix of ingredients and get it ready to start mixing. Wanted to be the wonderful custody caller making through with the all —– except for those lumpy lumpy wonderful Choco chips.
Sometimes I like to sing a song while I do this. ——— we like mixing every single day. That wasn’t a very long song.

And now you’re ninety nine percent the way to wonderful wonderful holiday muffins. Also don’t forget, you can use your wonderful mixing beaters as a marvelous snack.

Yak, yak…

Spray a generous helping of grease to maintain the healthy aspect of our meal. At this point, you’re probably wondering ‘what’s next?’ well, I’ll tell you. We need to fill our muffin tins up to two thirds with the butter. Hoo.. our oven is now ready. They’re still recording. Ya..
Make sure you scrape up every last morsel of goodness into your pan. Hum… now we just need to bake for sixteen to twenty minutes. Ah… so hot. Burning me…

Lets begin our creation. Hoooo… oh… I got too hot. Now through the magic of show business, I give you chocolate chip muffins.

They’re so marvelous!

And you could make those too as a wonderful holiday treat for your family. So apparently using that cooking spray may not have been a good idea because the bottoms burnt, just a little bit. But learn from my mistakes. Have fun with the experience. Holiday magic. Hum… it’s the tastiest treat.

Here’s my new hair brain theory. If you name is Tim and you own an oven, say the oven will cook things faster then because look at that. They got little bit burnt and they should know. We cooked them for two minutes less than the box said to, I mean, then the recipe said to. There’s nothing like cooking holiday recipes, cookies, muffins whatever you want to cook to warm up your house on a nice cold day. That’s right, its cold here finally woo… suppose to get down into the thirties like this weekend which is going to be awesome.

That’s enough of that non sense. I’ll see you guys tomorrow burp.. and now its time to pay the price.

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Dessert

Happy holidays! Hope you are getting on well with your holiday plans. What have you planned for Christmas this year? Favorite Sweet Dish, of course, but which one?

Have a look at this video. This comes from Great Harvest Bread Company in Cary, North Carolina. You may want to change your Favorite Sweet Dish to Spritz Cookies. They are easy to make and great to eat. You can have a look at these ideas and pass them on to your children.

They might feel to start a new tradition with them! Nothing wrong with learning new things, isn’t it? Go ahead and watch it carefully.

a… I’m getting hungrier and hungrier counting down my favorite holiday sweets a.. of all time and you know it changes, I mean I don’t have to stick with them like I showed you, they’re not all that of a Charles Dickens novel because they’re ancient Plumb Pudding or something. The things you learn as you go along, and that’s one of the great things about cooking and baking especially here at the Great Harvest Bread Company in Cary, North Carolina. They are very passionate about their breads and you should be as well.

Examine some of these ideas that I’m giving you and pass them on to your children. Begin new traditions with them. You don’t know what they’re going to be doing when they are in their mid forties with video camera telling everybody how they remember making cookies with you. You’re creating memories for your family and my number two favorite holiday sweet is Spritz Cookies. Those melt in your mouth, Butter cookies. That are always very frustrating to get out of that holiday press. They’re either bagged with a pastry bag into star shapes or you can get a holiday press and make them into reeds or Christmas trees and I’ll show you how we do that.

So, today we’re going to do Spritz Cookies and I’ve saved the.. the best for last because this is my favorite cookie at the holiday. Don’t really eat them any other time a year and when you see them, you’re going to go Aha! That reminds me of the holidays.

Now we’ve talked about the mixing method is the same but the makeup methods with the Cookies. There is basically a… six or seven basic ones. Drop cookies we talked about like the Chocolate Chip Cookies, they’re dropped down a pan and baked. Ice box Cookies. You can freeze portion dough or you can put the dough into a log and freeze it, come back and slice it, take those off, it’s an ice box Cookies. Bar Cookies. We have done this in a casserole with a — cracker —, sweet and condensed milk and so on, that’s hardly baking, its more assembly but cut or walled Cookies is another type. This is like the Sugar Cookies, cut them with a Cookies —.

Today, we’re talking about pressed or bagged cookies and our Spritz Cookies are going to be done in a pastry bag or bag them out onto a sheet pan. This is also we can use grandma’s Cookie press, you know the long cylinder thing with a handle, the ratchet th… it always gets clogged. Th.. th.. it really is tough to deal with. But if we take the correct cooking method, the correct mixing method, we should have no problem with any of these.

I’ve got my butter here. This is 4 ounces or one stick of butter. The question always asked of it salted butter, unsalted butter. My feeling is I can always put the salt in if I want, I can’t take it out, so I always use unsalted butter. To the fact I have 2 ounces weight of granulated sugar. The two of them go together in the bowl and a.. you know how this works — and creamed them together until they’re nice and light and fluffy and consistently mixed.

After few minutes of mixing lets stop the bowl and see where we’ve got. This is perfect. This is exactly what I’m talking about with a creaming method. Look how creamy and smooth that is. It doesn’t look granular like sugar, it almost looks like ice cream or something.
—– Spritz Cookies come of the mixer, a… and again, you don’t want to over mix Cookies. As a matter of fact, its always best to use Cake flour in most cookies. Cake flour has less protein than bread flour or all purpose flour does.

The less protein, the less glopping that you can develop. Glopping developed through moisture and agitation. Glopping is what gives you the chewy — the chewy French bread, the chewy — of crust. We don’t want chewy a… Spritz Cookies, we want them as delicate as possible.

I’m going to twist the bag and this is what applies the pressure to push things out the lip of the bag. The mistake a lot of people make is squeezing with their left hand, this bottom hand that pushes the item of course up toward the top. What we want to do is squeeze with my right hand here at the top of the bag so I got myself a nice little sheet tray and what I’ll do is start with a spiral. Starting at the bottom, press, come around a little bit and then down and up and pull it up that way.

All right, before my Spritz Cookies go in the oven, I can hit them with a.. little bit of these non — or if you go to your cake supply store or your basic craft store, you can get colored sugar like that.
Spritz Cookie time! Spritz Cookies are out of the oven and man! They look really really nice but you can see the real nice design we’ve got on my S cookie that I put the non — in. Here’s my T cookie that I did with nothing and the one that we did with a.. the green powdered sugar looks like that. They look really nice, the Spritz Cookie and they have the flavor of the holidays.

They can be piped out into any shape and it is like all of them, a basic creaming method. Fat and sugar first, eggs, liquid if any sifted dry ingredients and then these are bagged cookies.

Have a fantastic time this holiday season, I hope you enjoy your family. I hope you enjoy your stove and your mixer and your kitchen. I hope you find your way back in there to learn and use some of these cooking methods.

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When you are watching a cooking video, what do you expect? Expert Chef giving you demo about how to prepare a delicious dish, with ingredients and do’s and don’ts. If you agree, this is all you get by watching this video.

Chef John, a damn good Chef, having loads of experience tells you how to prepare a Chicken and Rice dish. This is a hot and spicy Spanish dish having lots of ingredients. No need to worry because it is fairly simple to put them together. After you have seen the video, you feel that it is certainly worth a try. Chef John explains everything in detail and at a very comfortable pace. He gives tips like using a regular white rice and not opting for fancy rice.

Hello! This is Chef John from Foodwishes.com with Arroz con Pollo or Yojokos Spanish for a roast with —

So the bad news, lot of ingredients, the good news, super simple to put together and totally worth it and delicious. So let’s take one large chicken, cut it up in pieces. You see me do that, remind me, I’ll link after this post of video where I did that and you can watch. All right, season that well with salt and pepper on both sides, and then in a heavy duty skillet, on high heat, and little bit of vegetable oil, you can brown the chicken part on both sides. See if you use a really nice stainless steel family pan, you can totally overcrowd it and because it holds the heat so well, it will still brown them and not start boiling.

If you have a smaller and or a crappier pan, do them in small batches. Once its browned we’re going to take about a half a cup of water or chicken stalk, doesn’t matter and just poured in the sauté pan, turn of the heat and just let it sit there. It’s going to have enough heat to deglaze the pan and then just set that aside. On to the large Dutch oven where all this magic’s going to happen with a tight fitting lid I’m going to take one onion and sweat it in some, oh well just a table spoon for about five minutes and medium heat an there we’re going to add lots of spicy goodness. I’m going to add some Tumid, some Paprika, I’m using some smoke, use wherever ——— some sliced Garlic, some sliced Olives, green Olives, some Kippers, some dry Regino and some keen Pepper so it might a little bit spicy.

All right, sauté that around for about 1 minute. Then you’re going to pour in your diced — peppers, green and red, very important. You want the bitter from the green and the sweet from the red. A little sugar and a little salt of course all the ingredients amounts to —- as usual, so, check it out. Give the exact amounts. All right we give that a little stir; I’m going to throw in some tomato paste. All right, so quarter cup of tomato paste. Give that a little swirl on the bottom of the pan, just to you know keep it a little toasting, just you know 30 seconds.

Then in goes our 2 cups of rice. — standard, white, long grain rice. Nothing exotic, don’t get all fancied try to use the Resevdo or Borio rice because you saw that top chef, you want to impress your friends and use the fancy rice and this comes out like a big glue ball and then you blame me. All right, regular white rice. Give that a stir once the rice is completely coded with the tomato oil vegetable mixture. You’re going to dump in your stalk. I’m using just ready made chicken stalk. You can use water if you have to. Chicken stalk is a nice head start for the deep rich flavor. All right, we’re going to transfer the chicken in, small pieces first towards the bottom, the wings and stuff like that then the bigger pieces go around.

That’s the perfect arrangement. Chicken on top of rice, just enough liquid to cover. All right, that little bit of water we added to the sauté pan gets poured in there. Bring that to a simmer, cover and bake for 30 minutes at 350 and its going to be winner, so nice. The rice should be soft, it should be a little sticky but it should be able to separate the grain. See that. That’s just about perfect and then you get that perfect chicken fauna part tender with the aromatic vegetables and spice and oh my god! So delicious. See this is kind of a Porto Rican version of a roast comboyo — I found a while ago. I forgot where. So this is your recipe.

Let me know but this is kind of my version of what I remember so I’m sure it’s not exactly the same. But anyway, next time you want a homey, comforting, delicious, delicious chicken and rice dish, give this a try. All the ingredients are on the site and as always, enjoy!

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Chinese Cooking

You must be getting ready for Christmas after enjoying Thanksgiving. I really enjoyed the week. We ate lot of new recipes, stayed with family and went out side for a long walk along broadways, and shopped for Christmas. I hope you have also enjoyed it lot. Today i am gonna show a sweet delicious recipe of corn. I tested this couple of days back and decide to post on the blog. You will definitely enjoy this. Watch the video below for the recipe.

Hi everybody, happy Thanks Giving! All right, today is thanks giving and I’m going to make my creamed corn that I like. I make roasted cream corn. First I cream my own canned, I like to use kind of a premium corn because you less likely to get a bits of the carbon it. So what I do is use a hand blender and I chop it up and to it you going to be using, I like to use a little bit heavy cream, little half and half, I get the roasted creamed corn. You can roast you own I’m sure but I get this stuff with — Joes and you’re going to be using either —- or what I like to use which is a a… peperino or a normal cheese in it. And all of the goes in to my —-, heated up and —– from that point.

Ok, once you get the cream corn been made in for about 2 table spoons of butter, — heat through and such get real nice and hot and everything, add all probably about start, I like to add about quarter cup of heavy cream and start mixing that into it. Sizably take that all that long to make. You can see. Probably the longest part will be grading the cheese. Then I add the crea… sorry, the roasted corn to it. See the nice color that has. Thing is gets a real nice taste. This is going quick through. Then I’m going to be adding some seasonings which I’ll be showing you. And in two minutes, let this see through.

Ok, now after it seeded all way through, I have added about a… probably about another quarter cup of the cream and now you add about a cup, may be a little less, good about three quarters of a cup of the Roamno or Pamejano cheese. Rest of this will go on top of it when I’ll be sticking the grill. You get this, all incorporated, you want to get it started melting.

I got this recipe kind of from test and trial and I added the roasted corn to it a.. I used to make it without the roasted corn so I crammed roasted corn all the way and the store. I got this by going to a… horse hut had the best creamed corn I’d ever had and I fell in love with it and so I had to make it myself at home. Now I add a little bit of, —, this — it’s the grader. Add a little bit of — which I do to any cheese sauce dish that I use a… Italian cheese in, it just adds a nice flavor to it. Little bit of —. That stirred in, just kind of enhances the cheese flavor. It doesn’t like taste like ‘ohh.. not me’, you know. Like really in pumpkin pie or something. That’s stirred in and then you think I like to add is a smoked paprika. Now it is that add a nice color. It adds another smoky depth to it. Love the smoke this stuff. And I add probably about a tea spoon of that because it really boost the flavor like I said it adds a nice coloring to it. If I like the love the color paprika but you know, dark orange, organist brown is my favorite color, any ways, so this goes in all, stirred in. Alright, and next I’ll be showing, and after I put it in — to—

Ok, now I got it inside of the container, which I’m going to be cooking it in. At his point, I put more cheese on top, now I didn’t fling salt in to this dish. Cheese is plenty salty and I don’t really want to make it overly salty because its not the best for your health or heart — know everybody and has issues with that. Nobody is immune to it. — and then I like to just give a light sprinkling of paprika on top for coloring again. And this is going me go on to my broiler so until gets nice and brown and all bubbly on top. And that’s it. And as —– says, bone appatie. And I wish you all happy Thanks Giving. This also goes very well with feast about anything, anytime of year. My children love while a a.. I make glazed pork roast, roasted chicken. It’s really good with pork. So that’s it. Bye.

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Eileen Yin-Fei Lo is considered to be the best Chinese cook in United States. She has published 10 books so far on that subject. The 10th book is ‘My Grandmother’s Chinese Kitchen’.

While showing the demonstration, she talks about her grandmother and her qualities. Her grandmother is the one who taught her mannerisms in cooking and how to cook. One great thing which she taught is, always give the best part of the food to your elders. Never give spoilt or burned part to them. This is certainly a great quality and everyone watching should keep this thing in mind.

The recipe is simple yet amazing. It has all the spices of Chinese food!

Eileen Yin-Fei Lo Is widely considered to be THE expert on Chinese cooking in the United States. The award winning author has just published her 10th cook book called My Grandmother’s Chinese Kitchen. It’s full of recipes and some amazing live lesson that she learnt from her grandmother. Ilene, good morning!
Good morning, so nice to see you again.
It’s so great to have you here!
Thank you very much.
You’ve talked about your grandmother in other books, yes. But this the first one devoted to her. Yes. Why did you decided to do that?
She is the one of the most, a.. a.. beautiful person, kind and never raised her voice and teach me all the, the manner and how to cook, always used food. So, example, if you cook the rice, you always give the best part to your older, you don’t give the one is you know, burned or anything..
So, the best part goes to your elders.
Exactly!
You show respect. And meanwhile, she was teaching you really all of this wonderful skills that you are sharing with us today!
Yes.
Basically how to cook.
Yes, I was cooking since 5 years old! So, let’s make the beef.
Ok.
Now what we are going to do…
This is beef with peppers and black beans
Yes. No, this is ginger juice and you squeeze the ginger juice with garlic press and then — garlic press I’m going to add something here.
So, put the ginger to a garlic press,
Yes
Ya,
And great effort,
Ok,
Yes,
and great—-
So you make a Chinese marinate?
Yes, and this is a oyster sauce of course it’s a wonderful to cook
Oyster sauce, ya
with these, and this is livid sesame oil, and Soya sauce.
sesa— Soya sauce,
I think this is a ss…. Salt. Sugar.
Ok, sugar and salt
And corn starch
A bit of corn starch.
Now this you can make it half hour before so you can prepare your sauce and you can cut your pepper and cooking is one two three, very very fast.
Oh, that’s great. So you can, if you only have a half hour to let it marinate, is that enough?
Oh yes, plenty because it’s
Ok
Cut it smaller, and the ginger juice with the Chinese — penetrate into the meat and look—– add the brat—-
Add the ginger juice, what the hack?
And you have already made your sauce,
Yes, and the sauce is, oyster sauce and sesame se.. seed and sugar, white pepper, corn starch.
Ok
So,
Excellent!
So, you have heated your —-
Yes, I forgot to —- it earlier, as soon as I do it earlier, but
You want it to get nice and hot
Ya,
Ok,
Now I, today, you are the chef and I am the suchef
You are the suchef and I am the chef,
Yes,
All right Eileen, you ask for it.
What you are going to cook, now we are going to add
Peanut oil
Peanut oil, ok. Now you ——
I got hard on the fire here there, is that ok,
Ya. That’s very good.
— Let the ginger go in
That’s the ginger ok?
And you know what?
Hu..
You just let that cook in a bit. Ok
You want me to leave it alone?
Ok?
That’s ok
Now, little bit salt.
Salt,
Just a little bit, not very much.
All right, ok
And then just cook in, and then now the pepper goes in
Ok, so once you cook these peppers,
Ya,
You pull this out again?
Ya,
Ok
Because
Can I put them back here?
Ya
See very fast. Because on television you don’t have to cook it all and
right
just show the people just how to do it. Very easy, simple
ok, and then what are we putting in after this?
We’re going to clean the wall
Ok
Because we —-
Ok
Now, be careful, let me do it. Because,
You want to do it? All right,
Ya, I don’t want to burn your hand. See,
Ok
That was very hot.
Ok, We only have about a minute left Eileen
Ok, very fast.
Could you little bit of peanut oil in here,
Ok, and then
bean paste.
Bean paste, very key
Ok,
Now you break it up.
Ok, breaking it up.
Ok, this goes in.
The meat goes in
ya
And how long do we left it cook?
A, this is little above 3-4 minutes the most.
Ok
But now — little bit time to do it so we just have one it’s already done
Ok, so you put the peppers back in,
Yes, put the peppers back in like these
And then you end up with something like this
Ya,
And you add the sauce to this,
the sauce to this, ya, do I have time to add the sauce?
Sure Eileen
Yes, yes
There you go
Just a like this
Ok, lets look the finished product is that, absolutely beautiful.
And this is the first meal that you made when you first come to the States?
Ya, and my father in law said where is the bread? And I said — I don’t have any bread, rice only.
rice only
ya,
that’s what happened because Italian always eat.. eat bread with the food.
But you taught him, rice is better, right
Yes
Feel so good. All right. I lean here. We’re going —– take a taste
Yes
if you want to take a look at the recipes and more , you can go to our website at CBSNEWS.com

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Brown bread is EASY to make, and can be used like any other bread. I have adapted a basic recipe to include ground flax seed for flavor and nutritional value.

So, here is my recipe for brown bread. So we do purses. Add all dry ingredients to the bowl and just mix them together well. Add it all at once. All ready so just turn it a few times with the wooden spoon to just comes together. Now to do is to pour it down to the canter. Little bit of flour its kind of a wet dove. So just have to need a full minute until all kind of holds together nicely.

Not have to really overwork. Its going to become very stiff if you overwork. It’s now divided in here. And there would be one to do is kind of just formed into a nice round. The same reason a bit of flour it’s a bit sticky, but that’s fine. Fist him out a bit to flatten it but not really.

Maybe there should be a little more than around 2 inches high. And what we doing next is cut in across in it to go away down to size. And that’s it. They are ready to go in the oven. You can do it in any pan that you have or two separate pans if you don’t have one pan large enough. So place in 400 degree oven that’s been pre heated. And it should be about 45 minutes for that.

Well there is a nice golden color. Picked it out of the pan. Tap it on the bottom, nice hovel sound. Its done.

And now next step just is just put it on raps to cool. Enough side down muffin pan makes it great cooling…..

So, there you have a nice little brown bread. Plenty of butter and a nice cup of tea.

Here is the recipe.

PRE-Heat oven to 400f/205c

INGREDIENTS:
3 cups all-purpose flour
1+2/3 cup whole wheat flour*
1/3 cup ground flax seed*
2 teaspoons baking soda
1 Tablespoon baking powder
2 Tablespoons brown sugar
2 1/2 cups buttermilk

*-substitute 2 cups whole wheat flour for the wheat flour/flax seed combo.

-Add the dry ingredients to a large bowl and mix well. I used a pastry blender, but a spoon is good enough.

-Pour all of the buttermilk into the bowl. Mix with a spoon just until combined. the dough will be loose and crumbly.

-Pour out the dough onto a counter(I used waxed paper). Knead gently for a minute until everything holds together.

-Divide the dough into 2 loaves. Shape each loaf into a round. Press lightly to flatten the loaves. Cut a cross from side to side into the loaves. DO NOT cut too deep, just enough to split the surface of the bread.

-Transfer to a baking pan or 2 pans. I used a cast iron pan to help brown the exterior and give more “crunch” to the bread.
-Place in a Pre-Heated 400f oven for 45 minutes. The bread is done when you hear a hollow sound when tapping on the bottom of the loaf.

-cool for 10 to 15 minutes. Can be enjoyed hot from the oven, but if you cut it too soon the escaping steam will leave you with a dry loaf.

ENJOY !

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Daniel Green, an expert Chef, prepares Greek Party Dip. This is a very easy to prepare dish as compared to other dishes which Daniel Green prepares. Ingredients are Olive oil, cherry tomatoes, French bread and fetter cheese. Only point of concern is, this dish has a little more higher fat so, just keep an eye on calories intake!

The recipe is simple enough. Even a novice cook can prepare it. As per Daniel Green, it is the best party dish with a lot of flavor. He has never seen anyone leave this dish. People always come back for more and more. Superb video!

Just instancing all over it. You make this dish. Everyone dives in. It is a real party dish and is full of flavor. You always use it as a pastor sauce as well if you get any left over but really do get any left over.

Great party tip. This is just a great way to entertain. Now when you finished with it, there is always lots of leftover so make lots of this. Uses as a pastor sauce is just as good.

What do we using? Olive oil. Quite a bit of olive oil more than I usually use and again this is a little more higher fat than things that I normally make. We’ve got fetter cheese. Now if live in America, you can buy the fat free fetter cheese and works a treat. If not buy light or default.

Then we got cherry tomatoes, we just put them in half. Bread to mop it up with and fresh Basil, as easy as that. Now I want to slow cook these tomatoes and melt them down. I’m going to pop them in a pan right here and I’m going to add olive oil and it is quite a lot of olive oil but we don’t want really fry them, we want to just let it simmer down and just break down so I’m going to on a medium to low heat. That would stay there and going to season it up with some salt and you need a lock. This is going to be your dip so it is not just going to be too intense. We let that all melt down and in a few moments, I’m going to add that fetter cheese. Meanwhile, I’m going to take some Basil. I’m going to roll it all up and we are going to slice this Basil. Now the Basil you really do need a lot of because there’s only three ingredients.

There’s the olive oil, before there’s a tomatoes and there’s a fetter. So when we’re using these ingredients, we really needs be them quite strong and quite lot of them. The Basil really makes this because you don’t cook it you put it in very close towards the end. So that’s going to go there, and in the mean time what I’m going to do is slice some wonderful French bread and that’s just going to be our dip. Everyone is going to love this. I have never had anyone leave this dish whenever I’ve made it people always come back for more and more. I leave it out so think it a great way for people to give it a try and go back for more.

Believe me, its get eaten up and if any left, you use is as a pastor sauce the next day. So, there is a French bread all sliced up, and what I’d do is pop it around the dish when I put it in. Let’s go take a look at this. They are just coming along nicely. Before we’re going to need another 3 or 4 minutes for those just to break down. I’m going to grab my spatula and let those move around. The oil is bubbling away. When you’re using olive oil it doesn’t have an intensity to heat it up when you use it too high. That’s why it’s a nice soft heat, just melting down and its become… going to become like a pastor sauce. There you see those tomatoes break down and they’re just go’ing to slowly go down.

I do not want them to all crumble down and be like a pomodoro sauce, that’s not what I am looking for. This is almost there. Oh! Beautiful! fresh! Its all by using fresh ingredients. I do hope you make a lot of these dishes and I hope I make it easy for you because that’s what I want to do. Take all the intimidation of cooking and get – fun because I have got no complaint kitchen and I am sure you do too. A lot of people are having that trend of open playing kitchens when everyone is here.

So don’t we wanna be out intense in style. Well that’s what this is all about. The bread’s ready, the cheese I’m going to open, and I am going to pop that in to the tomatoes right now. And again, it doesn’t have to be melted down completely, we just want it to be real rough rough texture to be mop up with the sauce. Again it’s so handy to have your dust bin or garbage can right on hand and if not, I always use a big silver bowl and dump everything I don’t need anymore and makes it so easy to have tidy kitchen. Both tubs, a fetter cheese going there.

As I said there is not many ingredients so all the ingredients we are using a lot of it and we’re just that around and all the olive oil is blending together. This is just where we wanted. Isn’t that look delicious? Ah! May be more to me because I have had it so many times. I’m almost there. I’m gonna let that sim up for just a couple of minutes, and then, I’m gonna throw in the Basil. That is all perfectly, perfectly sliced.

I’m get a lid on top. I’m going to raise that heat a little bit. Let that Basil sit there because I don’t want it to cook. And then we’ll give it one big turn and we’ll be ready to serve it out.

Ok, this is exactly the texture I want. Pull it all together. Give it a couple of turns, the fetter cheese is not completely melted, there is still some consistency to it. Oh! It’s smelling brilliant. It’s all about color. Then, pop it into a really large dish and you throw in the bread, all around and let everyone take a huge, big delicious bite and they will be coming back for more. How’s that a great entertaining.. Enjoy great party day!

Tags: chinese cooking, cooking for two, campfire cooking

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Cooking Recipes

We all love dandelion greens! Don’t we? It’s easy on stomach, low on fat and as delicious as any other thing! All you need is half an hour of your time and very few ingredients…. dandelion greens, onions, garlic and bacon. Some time or the other, every one of us tried various ways to find out dandelion greens’ recipe.

It is available on net, but not every one of us knows how to prepare it actually. Just reading the recipe is not enough. Watching a video adds that extra bit of confidence. This is a nice and informative video about cooking up a dandelion greens on your own.

I am here again I have Dandelion Greens. If you look back at my CSA box, one of the thing I had in there is Dandelion Greens. So, the reason I am doing this tonight is because lot of people know how to prepare it. I looked online and try to find the same thing that probably a lot of people do how to prepare Dandelion Greens and I like Dandelion Greens. one of the things I am doing tonight is I am chopping him up and there in salted water you don’t have to heavily salted but you want to put enough in here to help extract some of the bitters, so I got this ready and I will spring that and the other thing I am doing is I got tine board ready sliced onions. I prefer sliced onions because I like to caramelize flavor where you can really get from them I like the size of that. Got garlic and bacon. Yes. Over in the pan here, look over the pan see you guys can see ya. In the pan, I rendered, actually see where two bacon slices were, I rendered some fat. The reason I have done that is because bacon fat has a lot of salt and blitz flavored to pick it up. Put all I need is two slices so all I am getting is above a table spoon of fat by cooking up two table spoons of bacon.

Ok, so after letting draining my excess liquid of my Dandelion Greens, you’ll notice that your waters are little bit brown, not because the acid, not because Dandelion Greens are stupid dirty. It’s actually because the acid pulled out in that bitter flavor in the water. So you look, And here, you can see the water is a little bit discolored.

Ok, so once you have your… your fat rendered after your baking, you are going to add your onions first. Your onions are going to take about five minutes because you really want to caramelize your onions. You don’t want to add.. to high a heat… I would say, medium to medium low. And it may be take you depending upon your key about five to ten minutes actually, so let it cook down, and the more come back.

Ok, so you can now see how much the onions have started to caramelize. You see the little bit of brown coloration coming out in him. This is about the time you want to add the garlic. The reason you don’t add the garlic in too early is because if you do, you’re going to burn the garlic. And once your garlic goes brown, you want to get rid of it. You don’t actually want to eat your garlic once it goes brown. So you can see I’m adding the garlic now and this is the great time to add it because it’s going really to soften it up impart a lot of flavor but not burn the garlic. That’s the key thing. You just don’t want to burn your garlic.

Ok, so now we’re back. We got our garlic salted a little bit. May be about two minutes, three minutes. Just about to soften it up and impart again another really good amount of flavor into this mess. And no, I am not salting anything yet. Now I am going to go ahead and take my well strained greens so these where Dandelion Greens are. They are gorgeous. They have got a nice little red hue to him and they are well drained we got the bitters out of them and I am going to let these salted just, like you would spinach.

Ok, now you can see how much this has reduced down. And reduced means it’s kind of welter and started to lessen any amount in terms of quantity. So it’s same that spinach would. Now, Dandelion Greens are little bit bitter. So in order to cut that bitterness, one, you have sweetness. Well, the onions if you let them caramelize, they become sweet. The other way is using a red wine vinegar. So I am just going to add a squash of red wine vinegar and that to start to cut that bitterness and also to give it a little bit of sauce. And basically we are ready to serve. The only thing left because we rendered the fat from the bacon, we need to add back the bacon. So, well add back the bacon in crumbles. And this is the way you and your family can enjoy Dandelion Greens. I hope you find something eatable to chew on here today. Have a good day!

Tags: cooking terms, home cooking, cooking for two

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