Friday, September 17, 2010
Thursday, September 16, 2010
Amazing Taste - Adam Taki on The Morning Blend, Las Vegas
You can give your food a kick with a simple flick of the wrist! Adam Taki shows us an amazing Chicken Artichoke dish with amazing flavor thanks to Amazing Taste seasoning!
Wednesday, September 15, 2010
Betty's Kentucky Cashew Chicken Recipe
In this video, Betty demonstrates how to make Cashew Chicken. This is an "American " take on the authentic Asian version of Cashew Chicken, and you will notice that I used the method of sautéing, rather than "stir-frying."
Ingredients:
1 whole boneless chicken breast (2 breast halves), cut into bite-sized pieces
1 tablespoon soy sauce
1 teaspoon cornstarch
3 tablespoons peanut oil, divided
½ cup salted, roasted cashew halves or pieces
3 cloves garlic, minced
2 tablespoons rice vinegar
1 medium green bell pepper, cut into chunks
1 medium onion cut into wedges (4 or 8) and separated
1 teaspoon1 teaspoon ground ginger
Optional:
3 tablespoons soy sauce
1 tablespoon cornstarch
1 cup water, adding more for desired thickness
In a small bowl, combine 1 tablespoon soy sauce with 1 teaspoon cornstarch. Add chicken pieces and stir to coat. Set aside. Add 2 tablespoons peanut oil to a deep skillet. Heat, and then add ½ cup cashew halves. Stir until lightly toasted, about 1 minute. Remove with a slotted spoon and set aside. Add coated chicken to hot oil in skillet and cook until chicken is no longer pink in the center. Remove with a slotted spoon and set aside. Add reserved tablespoon peanut oil to skillet. When the oil is hot, add 1 medium bell pepper, chunked, 1 medium onion, cut into wedges, and 1 teaspoon ground ginger. Saute until the vegetables are crisp-tender, about 4 minutes. Add 3 cloves minced garlic and for for about 1 minute longer. Add 2 tablespoon rice vinegar, and cook, stirring constantly, for about 5 minutes. Now, return cooked chicken to the skillet and heat through for about 2 minutes. Finally, stir in toasted cashews. Ladle this mixture over the cooked white rice and serve immediately. (I cooked my rice in chicken broth in a rice cooker.) If you like your Cashew Chicken to have a more intense flavor, make a gravy by placing 3 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 cup of water in a small saucepan. Cook over low heat, stirring continually. Add more water to get the consistency of gravy that you like. You may add this to the finished Cashew Chicken mixture in the skillet, stirring well to combine, or you may use it for individual servings for those who like a more intense flavor. This is one of my husband's favorite meals; he likes it with the additional gravy! Enjoy!!! --Betty
Ingredients:
1 whole boneless chicken breast (2 breast halves), cut into bite-sized pieces
1 tablespoon soy sauce
1 teaspoon cornstarch
3 tablespoons peanut oil, divided
½ cup salted, roasted cashew halves or pieces
3 cloves garlic, minced
2 tablespoons rice vinegar
1 medium green bell pepper, cut into chunks
1 medium onion cut into wedges (4 or 8) and separated
1 teaspoon1 teaspoon ground ginger
Optional:
3 tablespoons soy sauce
1 tablespoon cornstarch
1 cup water, adding more for desired thickness
In a small bowl, combine 1 tablespoon soy sauce with 1 teaspoon cornstarch. Add chicken pieces and stir to coat. Set aside. Add 2 tablespoons peanut oil to a deep skillet. Heat, and then add ½ cup cashew halves. Stir until lightly toasted, about 1 minute. Remove with a slotted spoon and set aside. Add coated chicken to hot oil in skillet and cook until chicken is no longer pink in the center. Remove with a slotted spoon and set aside. Add reserved tablespoon peanut oil to skillet. When the oil is hot, add 1 medium bell pepper, chunked, 1 medium onion, cut into wedges, and 1 teaspoon ground ginger. Saute until the vegetables are crisp-tender, about 4 minutes. Add 3 cloves minced garlic and for for about 1 minute longer. Add 2 tablespoon rice vinegar, and cook, stirring constantly, for about 5 minutes. Now, return cooked chicken to the skillet and heat through for about 2 minutes. Finally, stir in toasted cashews. Ladle this mixture over the cooked white rice and serve immediately. (I cooked my rice in chicken broth in a rice cooker.) If you like your Cashew Chicken to have a more intense flavor, make a gravy by placing 3 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 cup of water in a small saucepan. Cook over low heat, stirring continually. Add more water to get the consistency of gravy that you like. You may add this to the finished Cashew Chicken mixture in the skillet, stirring well to combine, or you may use it for individual servings for those who like a more intense flavor. This is one of my husband's favorite meals; he likes it with the additional gravy! Enjoy!!! --Betty
Betty's Individual Strawberry Shortcakes Recipe
In this video, Betty demonstrates how to make Individual Strawberry Shortcakes. These are homemade sweet biscuits that are sliced and layered with sweetened strawberries and juice, and then topped with whipped topping. Served warm, they are scrumptious!
Ingredients:
2 cups self-rising flour
2 tablespoons sugar
½ cup butter
½ cup evaporated milk
¼ cup water
1 or 2 quarts sweetened sliced strawberries (I took half of my washed, capped strawberries and mashed them with ½ cup sugar, using a fork, and then put them together with the other half of the strawberries. This provides the strawberry juice that you need. If possible, refrigerate the mixture a few hours before using it.)
whipped topping
Place 2 cups self-rising flour in a large bowl. With a pastry blender or fork, cut in ½ cup butter, until mixture resembles coarse cornmeal. Add ½ cup evaporated milk and ¼ cup water, and mix with a fork, until dry ingredients are moistened. Turn out on lightly floured surface. Knead 10 to 15 times. Roll or pat to ½-inch thickness. Cut with floured biscuit cutter. Bake on ungreased baking sheet in 450-degree oven for about 10 minutes. (Mine only took 8 minutes.) Cool about 5 minutes and split shortcakes in half horizontally. Cover bottom halves with strawberries and juice. Top with remaining shortcake halves. Add more berries and juice on top, and place a dollop of whipped topping on top. This looks gorgeous, and the taste is wonderful!
Note: I had already made these Individual Strawberry Shortcakes when some of you commented yesterday that you hoped that I would choose to make the Butter Roll from Cedar Village Restaurant. This strawberry shortcake is part of a sequence of videos, culminating in a complete meal, but I will try to get a Butter Roll made for you before long! --Betty
Ingredients:
2 cups self-rising flour
2 tablespoons sugar
½ cup butter
½ cup evaporated milk
¼ cup water
1 or 2 quarts sweetened sliced strawberries (I took half of my washed, capped strawberries and mashed them with ½ cup sugar, using a fork, and then put them together with the other half of the strawberries. This provides the strawberry juice that you need. If possible, refrigerate the mixture a few hours before using it.)
whipped topping
Place 2 cups self-rising flour in a large bowl. With a pastry blender or fork, cut in ½ cup butter, until mixture resembles coarse cornmeal. Add ½ cup evaporated milk and ¼ cup water, and mix with a fork, until dry ingredients are moistened. Turn out on lightly floured surface. Knead 10 to 15 times. Roll or pat to ½-inch thickness. Cut with floured biscuit cutter. Bake on ungreased baking sheet in 450-degree oven for about 10 minutes. (Mine only took 8 minutes.) Cool about 5 minutes and split shortcakes in half horizontally. Cover bottom halves with strawberries and juice. Top with remaining shortcake halves. Add more berries and juice on top, and place a dollop of whipped topping on top. This looks gorgeous, and the taste is wonderful!
Note: I had already made these Individual Strawberry Shortcakes when some of you commented yesterday that you hoped that I would choose to make the Butter Roll from Cedar Village Restaurant. This strawberry shortcake is part of a sequence of videos, culminating in a complete meal, but I will try to get a Butter Roll made for you before long! --Betty
Betty's Oven Roast Beef au jus
Ingredients:
1 ½ pounds top round roast, rinsed (You may use a different cut of roast.)
salt, to taste
reserved pan drippings
flour, as needed
½ of a 10 ¾-oz can beef broth (Use more, if you have a lot of pan drippings.)
Prepare a roasting pan by placing aluminum foil in the bottom—enough to come up and cover the beef roast. Salt the roast with the amount of salt desired. Place the roast in the foil-lined roasting pan, and bring the foil up to cover the roast completely. Place the lid on the roasting pan. Bake in a 300 degree oven about 3 hours, or to desired doneness. This roast will be done all the way through, using this slow-cook method. When done, remove the roast to a clean cutting board, and slice against the grain and arrange on serving plate. If desired, make au jus-style gravy by placing pan drippings from foil into a saucepan, add a small amount of flour and ½ of a 10 ¾-oz. can beef broth. Cook and stir constantly until gravy is slightly thickened. Serve in a small container, along with the Oven Roast Beef. I served my Oven Roast Beef au jus with a dollop of Creamy Horseradish Sauce, Bybee Cheesy Party Potatoes, Summer Sauteed Zucchini, Basil Marinated Tomato Salad, and a glass of iced tea! I hope you enjoy the dinner! Love to all! --Betty
1 ½ pounds top round roast, rinsed (You may use a different cut of roast.)
salt, to taste
reserved pan drippings
flour, as needed
½ of a 10 ¾-oz can beef broth (Use more, if you have a lot of pan drippings.)
Prepare a roasting pan by placing aluminum foil in the bottom—enough to come up and cover the beef roast. Salt the roast with the amount of salt desired. Place the roast in the foil-lined roasting pan, and bring the foil up to cover the roast completely. Place the lid on the roasting pan. Bake in a 300 degree oven about 3 hours, or to desired doneness. This roast will be done all the way through, using this slow-cook method. When done, remove the roast to a clean cutting board, and slice against the grain and arrange on serving plate. If desired, make au jus-style gravy by placing pan drippings from foil into a saucepan, add a small amount of flour and ½ of a 10 ¾-oz. can beef broth. Cook and stir constantly until gravy is slightly thickened. Serve in a small container, along with the Oven Roast Beef. I served my Oven Roast Beef au jus with a dollop of Creamy Horseradish Sauce, Bybee Cheesy Party Potatoes, Summer Sauteed Zucchini, Basil Marinated Tomato Salad, and a glass of iced tea! I hope you enjoy the dinner! Love to all! --Betty
Betty's Bybee Party Potatoes Recipe
In this video, Betty demonstrates how to make Bybee Party Potatoes. This dish was inspired by our recent trip to Bybee Pottery, in Bybee, Kentucky, which has been in continuous operation by the Cornelison family since 1809. I found this recipe at the Bybee Pottery website, which is called "Little Bit of Bybee." It is a casserole of cubed potatoes, Cheddar cheese, butter, sour cream, cheddar cheese soup, and seasonings. This casserole was originally named "Cheesy Potatoes," but is now sometimes called "Party Potatoes," because the family makes them whenever company comes over! I think it is great!
Ingredients:
¾ cup shredded sharp Cheddar cheese, divided
1 tablespoon butter
1/8 teaspoon black pepper (I used freshly ground peppercorns.)
3 medium-sized potatoes, peeled and chopped
8-oz. carton sour cream
½ of a 10 ¾-oz. can cheddar cheese soup
salt, as desired
1/8 teaspoon paprika or cayenne pepper, optional (I used cayenne pepper.)
cooking oil spray
Spray a medium-sized Bybee (or other) casserole dish with cooking oil spray. Combine ½ cup of Cheddar cheese with all remaining ingredients in a large bowl and stir. Spoon potato mixture evenly into baking dish and sprinkle with reserved ¼ cup shredded cheese. Bake at 350 degrees for 1 hour and 15 minutes to 1 ½ hours. (At 1 hour and 15 minutes, my potatoes were still a little crunchy!) I hope you enjoy this little bit of Bybee! If you are interested in more information about Bybee Pottery, including purchasing Bybee Pottery, you can visit their website at bybeepottery.com. I hope you enjoy this nice dish! --Betty
Ingredients:
¾ cup shredded sharp Cheddar cheese, divided
1 tablespoon butter
1/8 teaspoon black pepper (I used freshly ground peppercorns.)
3 medium-sized potatoes, peeled and chopped
8-oz. carton sour cream
½ of a 10 ¾-oz. can cheddar cheese soup
salt, as desired
1/8 teaspoon paprika or cayenne pepper, optional (I used cayenne pepper.)
cooking oil spray
Spray a medium-sized Bybee (or other) casserole dish with cooking oil spray. Combine ½ cup of Cheddar cheese with all remaining ingredients in a large bowl and stir. Spoon potato mixture evenly into baking dish and sprinkle with reserved ¼ cup shredded cheese. Bake at 350 degrees for 1 hour and 15 minutes to 1 ½ hours. (At 1 hour and 15 minutes, my potatoes were still a little crunchy!) I hope you enjoy this little bit of Bybee! If you are interested in more information about Bybee Pottery, including purchasing Bybee Pottery, you can visit their website at bybeepottery.com. I hope you enjoy this nice dish! --Betty
Monday, September 13, 2010
Princess cake - How to make a princess doll birthday cake
Any little birthday girl would love this magical unique princess doll cake for her party, decorated with a real doll she can play with later.
How to make the princess cake instructions (some may say this is similar to a Bratz or Barbie birthday cake)
Assembling the princess birthday cake:
1. Bake three cakes in 8-inch round cake pans and one cake in a medium ovenproof glass bowl. Let cakes cool.
2. Cut off the dome off all of the 8-inch round cakes with a serrated knife. (Freezing the cake for about 45 minutes before you cut them will reduce the crumbs).
3. Cut a small hole in the middle of each layer; this is where the princes doll will go.
4. To keep your decorating surface clean while you frost, slide pieces of parchment paper underneath the bottom layer.
5. Using your offset spatula, place a dollop of frosting on one of the layers of cake, and spread it evenly. Place another layer on top, frost it, and place the last layer on top. Frost the top of the last 8-inch round cake and top with the cake baked in the overproof glass bowl (domed side up).
6. Make a crumb coat. This is a thin layer of frosting that seals in the crumbs and keeps the frosting clean and neat. Spread the frosting over the entire surface of the cake. To make the frosting smooth, take a strip of paper, cup it and place it at the bottom of the cake, sliding it evenly to the top of the cake.
7. Spread the frosting smooth around the hole in the top.
8. Freeze the cake for about 45 minutes to set the frosting.
Decorating the princess birthday cake:
1. Once the frosting is set, place a dollop of frosting on top and work your way down. Make the cake smooth using the paper technique, or add texture using your offset spatula. Try a fabric effect by making small swirls in the frosting.
2. Wrap the fashion dolls body with plastic wrap. If the doll has long hair you may consider wrapping that during the frosting process as well, to keep it clean.
3. Insert the princess doll into the hole, and add frosting to fill in any gaps.
4. Fill the pastry bag with pink frosting and pipe stars around the doll where it meets the cake. Cover her bodice with the frosting as well.
5. Add highlights to the dress with candy stars.
6. As a finishing touch, you can add a wand and hat made of paper and candy as well.
Some may say this is similar to a Bratz or Barbie birthday cake.
Keywords:
how to make a birthday cake
birthday cake ideas
how to make a cake
barbi cake
How to make the princess cake instructions (some may say this is similar to a Bratz or Barbie birthday cake)
Assembling the princess birthday cake:
1. Bake three cakes in 8-inch round cake pans and one cake in a medium ovenproof glass bowl. Let cakes cool.
2. Cut off the dome off all of the 8-inch round cakes with a serrated knife. (Freezing the cake for about 45 minutes before you cut them will reduce the crumbs).
3. Cut a small hole in the middle of each layer; this is where the princes doll will go.
4. To keep your decorating surface clean while you frost, slide pieces of parchment paper underneath the bottom layer.
5. Using your offset spatula, place a dollop of frosting on one of the layers of cake, and spread it evenly. Place another layer on top, frost it, and place the last layer on top. Frost the top of the last 8-inch round cake and top with the cake baked in the overproof glass bowl (domed side up).
6. Make a crumb coat. This is a thin layer of frosting that seals in the crumbs and keeps the frosting clean and neat. Spread the frosting over the entire surface of the cake. To make the frosting smooth, take a strip of paper, cup it and place it at the bottom of the cake, sliding it evenly to the top of the cake.
7. Spread the frosting smooth around the hole in the top.
8. Freeze the cake for about 45 minutes to set the frosting.
Decorating the princess birthday cake:
1. Once the frosting is set, place a dollop of frosting on top and work your way down. Make the cake smooth using the paper technique, or add texture using your offset spatula. Try a fabric effect by making small swirls in the frosting.
2. Wrap the fashion dolls body with plastic wrap. If the doll has long hair you may consider wrapping that during the frosting process as well, to keep it clean.
3. Insert the princess doll into the hole, and add frosting to fill in any gaps.
4. Fill the pastry bag with pink frosting and pipe stars around the doll where it meets the cake. Cover her bodice with the frosting as well.
5. Add highlights to the dress with candy stars.
6. As a finishing touch, you can add a wand and hat made of paper and candy as well.
Some may say this is similar to a Bratz or Barbie birthday cake.
Keywords:
how to make a birthday cake
birthday cake ideas
how to make a cake
barbi cake
Cupcake decorating ideas: Sports theme decorated cupcakes
Cupcake decorating ideas: Sports theme decorated cupcakes
These cupcakes will be a home run for any sports loving family. Here's how to decorate cupcakes to look like baseballs, tennis balls, basketballs and soccer balls, with some easy tips from professional baker and author Liv Hansen for the Betty Crocker Kitchens.
Keywords:
decorated cupcakes
cupcake decorating ideas
how to decorate cupcakes
Chocolate brownies: How to make heart-shaped chocolate brownies
Chocolate brownies: How to make heart-shaped chocolate brownies
Here is a beautiful, delicious way to say I love you - with chocolate. The smooth, beautiful topping is what makes these valentine's brownies extra special, and professional baker Liv Hansen from the Betty Crocker Kitchens shows you how to do it. We'll never tell your valentine how easy it was for you to make these gorgeous heart brownies.
Keywords:
how to make chocolate brownies
valentine treats
heart brownies
valentine brownies
Here is a beautiful, delicious way to say I love you - with chocolate. The smooth, beautiful topping is what makes these valentine's brownies extra special, and professional baker Liv Hansen from the Betty Crocker Kitchens shows you how to do it. We'll never tell your valentine how easy it was for you to make these gorgeous heart brownies.
Keywords:
how to make chocolate brownies
valentine treats
heart brownies
valentine brownies
Apple pie recipe - How to make apple pie
Does anything smell better than an apple pie baking in the oven? Lauren Chattman from Pillsbury shows how to make the perfect apple pie. It's so good you don't even need the ice cream (but we'll understand if you have some anyway).
Recipe: How to make apple pie
1. Heat oven to 425 degrees. Roll one refrigerated pie crust into a 9 inch glass pie plate.
2. Mix 6 cups of thinly sliced apples, preferably a firm variety like Granny Smith, 3/4 cup of sugar, 2 tablespoons of flour, a tablespoon of lemon juice, 3/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg, and 1/4 of a teaspoon of salt. Pour entire mixture into the pie shell.
3. Take the second pie crust and roll it right on top of the apples. There should be a little bit of the pie crust hanging over the pie plate. Tuck the edges under for a thick crust.
4. To finish the crust with a scalloped edge, place your index finger and thumb on a section of the outside edge of the pie crust. With your index finger on the other hand press into that section from the inside of the pie crust to make a scalloped edge all the way around.
5. Cut four to six slits in the top of the pie for ventilation. This lets the moisture escape and ensures your apple pie has a crisper top crust.
6. Place a pie shield, or aluminum foil strips, over the pie crust edges to prevent burning.
7. Bake the apple pie for 40 to 45 minutes. About 15 minutes before the pie is finished, take the pie shield off to let the edge brown up.
8. After baking, the apple pie should cool for two hours so the juices are reabsorbed into the apples. Your willpower will pay off because you'll be able to cut beautiful, neat slices.
Pillsubry's apple pie recipe serves 6-8.
Easy Snack Recipes For Kids - Fun Snack Food Ideas
Easy Snack Recipes For Kids - Fun Snack Food Ideas
Snacks are an important part of a balanced diet for kids. Tracy Metro for the Kraft Kitchens shares a variety of creative snack ideas for kids that include big flavors, portion control and lots of fun!
Keywords:
easy snack recipes for kids
kids snack recipes
snack food ideas for kids
quick snack ideas for kids
fun snacks for kids
easy snacks for kids
Snacks are an important part of a balanced diet for kids. Tracy Metro for the Kraft Kitchens shares a variety of creative snack ideas for kids that include big flavors, portion control and lots of fun!
Keywords:
easy snack recipes for kids
kids snack recipes
snack food ideas for kids
quick snack ideas for kids
fun snacks for kids
easy snacks for kids
Sunday, September 12, 2010
Smart Snack Recipes: Quick and Easy Snack Food Ideas
Smart Snack Recipes: Quick and Easy Snack Food Ideas
Trying to make smarter food choices for a balanced diet? Don't forget about snacks! Tracy Metro for the Kraft Kitchens shares smart snacking tips with a focus on variety, portion control, calorie intake and lot's of flavor!
Keywords:
easy snack food recipes
quick snack recipes
easy snack ideas
smart snacks
smart snack recipes
eat smart snacks
smart food snacks
How to Make Sushi
Expand the description and view the text of the steps for this how-to video.
Check out Howcast for other do-it-yourself videos from Koji and more videos in the Japanese Cooking category.
You can contribute too! Create your own DIY guide at http://www.howcast.com/videos/new or produce your own Howcast spots with the Howcast Filmmakers Program athttp://www.howcast.com/filmmakers/apply.
You may think sushi is just raw fish, but you'd only be half right. It's actually the combination of fish and rice -- and how it's combined is an art form in itself.
To complete this How-To you will need:
At least a quarter-pound of trimmed, uncooked saltwater fish
A sharp knife
A cutting board
A dollop of prepared wasabi
A bowl of water
Some ice or a refrigerator (optional)
Step 1: Slice fish
With a very sharp knife, slice the trimmed fish slab into individual portions so each piece is a rectangle approximately 2-inches long and ¼-inch thick.
Tip: To make things easier, cut all your fish at one time, but keep the pieces cold until you use them —put them on a plate and keep it in the refrigerator or on top of some ice.
Step 2: Roll rice into ball
Moisten your hands with water from your bowl, and scoop an ounce of sushi rice—about the amount that will fit into your palm—and roll it into a ball.
Step 3: Shape rice ball
Shape the rice ball into an oblong by squeezing it with firm but gentle pressure.
Tip: Your rice should be about the same size as your cut piece of fish.
Step 4: Dab wasabi on fish
Pick up a piece of sliced fish. While palming the shaped rice, scoop up a tiny amount of wasabi with your index finger and gently dab it onto the middle of the fish.
Step 5: Press rice against fish
Press the shaped rice against the fish and gently but firmly cup the two together until they adhere.
Step 6: Squeeze together
Firmly squeeze the sushi together until the fish and rice become one. Tap with your right index finger as you go to create a uniform shape.
Step 7: Continue process
Place the finished sushi on a serving plate or sushi board, and continue making pieces until all the fish is used.
Step 8: Garnish plate
Garnish the plate with a mound of Japanese pickled ginger and a smaller mound of wasabi. Pour some soy sauce into a small dish and get ready to dunk.
Thanks for watching How To Make Sushi! If you enjoyed this video subscribe to the Howcast YouTube channel! http://www.youtube.com/subscription_c...
Check out Howcast for other do-it-yourself videos from Koji and more videos in the Japanese Cooking category.
You can contribute too! Create your own DIY guide at http://www.howcast.com/videos/new or produce your own Howcast spots with the Howcast Filmmakers Program athttp://www.howcast.com/filmmakers/apply.
You may think sushi is just raw fish, but you'd only be half right. It's actually the combination of fish and rice -- and how it's combined is an art form in itself.
To complete this How-To you will need:
At least a quarter-pound of trimmed, uncooked saltwater fish
A sharp knife
A cutting board
A dollop of prepared wasabi
A bowl of water
Some ice or a refrigerator (optional)
Step 1: Slice fish
With a very sharp knife, slice the trimmed fish slab into individual portions so each piece is a rectangle approximately 2-inches long and ¼-inch thick.
Tip: To make things easier, cut all your fish at one time, but keep the pieces cold until you use them —put them on a plate and keep it in the refrigerator or on top of some ice.
Step 2: Roll rice into ball
Moisten your hands with water from your bowl, and scoop an ounce of sushi rice—about the amount that will fit into your palm—and roll it into a ball.
Step 3: Shape rice ball
Shape the rice ball into an oblong by squeezing it with firm but gentle pressure.
Tip: Your rice should be about the same size as your cut piece of fish.
Step 4: Dab wasabi on fish
Pick up a piece of sliced fish. While palming the shaped rice, scoop up a tiny amount of wasabi with your index finger and gently dab it onto the middle of the fish.
Step 5: Press rice against fish
Press the shaped rice against the fish and gently but firmly cup the two together until they adhere.
Step 6: Squeeze together
Firmly squeeze the sushi together until the fish and rice become one. Tap with your right index finger as you go to create a uniform shape.
Step 7: Continue process
Place the finished sushi on a serving plate or sushi board, and continue making pieces until all the fish is used.
Step 8: Garnish plate
Garnish the plate with a mound of Japanese pickled ginger and a smaller mound of wasabi. Pour some soy sauce into a small dish and get ready to dunk.
Thanks for watching How To Make Sushi! If you enjoyed this video subscribe to the Howcast YouTube channel! http://www.youtube.com/subscription_c...
Saturday, September 11, 2010
How to make cupcakes in ice cream cones
http://bit.ly/betty_crocker_youtube
How to make cupcakes in ice cream cones
These cupcake cones might be the most delicious optical illusion you'll ever taste. Professional baker and author Liv Hansen for Betty Crocker shows how to make these clever cupcake ice cream cones.
How to make cupcakes in ice cream cones
These cupcake cones might be the most delicious optical illusion you'll ever taste. Professional baker and author Liv Hansen for Betty Crocker shows how to make these clever cupcake ice cream cones.
Oreo Ice Cream Fudge Cake
http://bit.ly/91udd8 When is an ice cream sandwich not an ice cream sandwich? When it's turned into an ice cream cake. The Kraft Kitchens Expert will show you how to do it in just a few simple steps.
Warm Chocolate Pudding Cake
http://bit.ly/4Jb791 Sometimes the perfect dessert is one of the simplest to make. Watch the Kraft Kitchens Food Expert transform ingredients you already have in your pantry into luscious layers of moist pudding and warm cake. And you can make it with yellow cake and lemon pudding too!
Betty's Bubbly Brownie Pudding Recipe
In this video, Betty demonstrates how to make her Bubbly Brownie Pudding. This dessert is just like brownies, but when baked, it forms a rich chocolate sauce over the top and sides. It's choco-licious!
Ingredients:
1 cup self-rising flour
¾ cup sugar
¾ cup chopped pecans
½ cup milk
¼ cup cocoa (for the brownie mixture)
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1 ¾ cup hot water
¾ cup firmly packed light brown sugar
2 tablespoons cocoa (for the topping)
whipped topping (or ice cream) for serving
Combine 1 cup self-rising flour, ¾ cup sugar, ¾ cup chopped pecans, ½ cup milk, ¼ cocoa, 2 tablespoons melted butter or margarine, and 1 teaspoon vanilla extract. Sir well. Spread batter evenly in an ungreased 10-inch by 8-inch by 2-inch baking dish. Combine 1 ¾ cups hot water, ¾ cup firmly packed brown sugar, and 2 tablespoons cocoa. Stir well. Pour mixture over batter. Bake at 350 degrees for 30 to 35 minutes. Serve warm with whipped topping or iced cream. Fantastic!!!
Betty's Banoffee Pie Recipe
In this video, Betty demonstrates how to make a lovely Banoffee Pie. This pie is a combination of bananas and toffee filling, nestled in a fresh Graham cracker crust, topped with whipped topping and garnished with Heath bar bits. It's gorgeous and also yummy!!!
Ingredients:
1 baked and cooled Graham cracker crust
(2) 14 oz. cans sweetened condensed milk. (I only used 1 can in the video, but I think that 2 would have been better.)
3 fresh bananas, sliced
8 oz. frozen whipped topping, thawed
Heath bar bits
Pour 2 cans of sweetened condensed milk into a 8 by 10 by 2-inch Pyrex baking dish. Cover with aluminum foil, and place in a larger poaching pan. Add water to the poaching pan, until the water is half-way up the sides of the baking dish. Bake at 350 degrees for 2 hours. (I baked this for 1 1/2 hours in the video, but it was not as stiff as I like, so I am suggesting that you bake it longer.) Remove the caramelized sweetened condensed milk from the oven, and let it cool to room temperature. Spread half of the filling evenly inside the Graham cracker crust. Place the banana slices on top of the filling. Pour the remaining half of the filling over the bananas, spreading evenly. Spread whipped topping over the top of the toffee filling and bananas. Sprinkle Heath bar bits over the top for flavor and garnish. Lovely, and great-tasting!!!
Ingredients:
1 baked and cooled Graham cracker crust
(2) 14 oz. cans sweetened condensed milk. (I only used 1 can in the video, but I think that 2 would have been better.)
3 fresh bananas, sliced
8 oz. frozen whipped topping, thawed
Heath bar bits
Pour 2 cans of sweetened condensed milk into a 8 by 10 by 2-inch Pyrex baking dish. Cover with aluminum foil, and place in a larger poaching pan. Add water to the poaching pan, until the water is half-way up the sides of the baking dish. Bake at 350 degrees for 2 hours. (I baked this for 1 1/2 hours in the video, but it was not as stiff as I like, so I am suggesting that you bake it longer.) Remove the caramelized sweetened condensed milk from the oven, and let it cool to room temperature. Spread half of the filling evenly inside the Graham cracker crust. Place the banana slices on top of the filling. Pour the remaining half of the filling over the bananas, spreading evenly. Spread whipped topping over the top of the toffee filling and bananas. Sprinkle Heath bar bits over the top for flavor and garnish. Lovely, and great-tasting!!!
Friday, September 10, 2010
Betty's Southern Oven-Broiled Catfish Recipe
In this video, Betty demonstrates how to make healthy and delicious broiled breaded catfish. In this recipe the breading holds the moisture in, so that the cooked catfish is light and flaky—delightful!
Ingredients:
½ stick butter or margarine, melted (I used margarine.)
2 tablespoons lemon juice ( I used reconstituted lemon juice from a jar.)
4 or 5 fresh catfish fillets (1 ½ pounds)
1 cup Italian-seasoned dry breadcrumbs
Lemon wedges for garnish
In a small, shallow bowl, combine ½ stick melted butter or margarine and 2 tablespoons lemon juice. In a second small, shallow bowl, place 1 cup of Italian-seasoned breadcrumbs. Dredge each piece of fish in the breadcrumbs, then dip in the butter mixture, and dredge again in the breadcrumbs. Place the breaded fish fillets on the rack of a broiler pan. (I cover mine with aluminum foil for easy clean-up; you can spray with cooking oil spray instead.) Broil the fish about 5 or 6 inches away from heat, with the oven door partially open, for about 10 minutes, or when fish flakes easily when tested with a fork. Watch the broiling process carefully, as the breading can get too dark. If the breading darkens before the fish flakes, you may want to use a spatula and carefully turn each fillet over to brown the other side while the fish cooks completely. This fish will be very tender, so you will need to carefully transfer it to a serving platter when done. Garnish with lemon wedges, which may be squeezed over the top of the catfish before eating. I hope you enjoy this full Southern Catfish Dinner—Southern Broiled Catfish, Tart and Tangy Tartar sauce, Deep-Fried French Fries, Done-In-A-Snap Country Style Green Beans, and Doggone Good Hush Puppies, accompanied by fresh lemonade made from my Lemonade Syrup Splash, and a Mid-Summer Melon Salad! I made this dinner using a minimal amount of fat and calories, so that you could enjoy a traditional Southern catfish feast without the guilt! Eat up!!!
Ingredients:
½ stick butter or margarine, melted (I used margarine.)
2 tablespoons lemon juice ( I used reconstituted lemon juice from a jar.)
4 or 5 fresh catfish fillets (1 ½ pounds)
1 cup Italian-seasoned dry breadcrumbs
Lemon wedges for garnish
In a small, shallow bowl, combine ½ stick melted butter or margarine and 2 tablespoons lemon juice. In a second small, shallow bowl, place 1 cup of Italian-seasoned breadcrumbs. Dredge each piece of fish in the breadcrumbs, then dip in the butter mixture, and dredge again in the breadcrumbs. Place the breaded fish fillets on the rack of a broiler pan. (I cover mine with aluminum foil for easy clean-up; you can spray with cooking oil spray instead.) Broil the fish about 5 or 6 inches away from heat, with the oven door partially open, for about 10 minutes, or when fish flakes easily when tested with a fork. Watch the broiling process carefully, as the breading can get too dark. If the breading darkens before the fish flakes, you may want to use a spatula and carefully turn each fillet over to brown the other side while the fish cooks completely. This fish will be very tender, so you will need to carefully transfer it to a serving platter when done. Garnish with lemon wedges, which may be squeezed over the top of the catfish before eating. I hope you enjoy this full Southern Catfish Dinner—Southern Broiled Catfish, Tart and Tangy Tartar sauce, Deep-Fried French Fries, Done-In-A-Snap Country Style Green Beans, and Doggone Good Hush Puppies, accompanied by fresh lemonade made from my Lemonade Syrup Splash, and a Mid-Summer Melon Salad! I made this dinner using a minimal amount of fat and calories, so that you could enjoy a traditional Southern catfish feast without the guilt! Eat up!!!
How to Cook Quick & Easy Chinese Recipes : Cooking & Garnishing Chinese ...
How to cook and garnish Chinese scrambled eggs; learn more about making Chinese food in this free cooking video.
Expert: Hiu Yau
Bio: Hiu Yau has been a home chef and occasional caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes.
Filmmaker: Hiu Yau
Expert: Hiu Yau
Bio: Hiu Yau has been a home chef and occasional caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes.
Filmmaker: Hiu Yau
How to Cook Quick & Easy Chinese Recipes : Preparing the Fish Fillet for...
How to prepare the fish fillet for Chinese steamed fish; learn more about making Chinese food in this free cooking video.
Expert: Hiu Yau
Bio: Hiu Yau has been a home chef and occasional caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes.
Filmmaker: Hiu Yau
Expert: Hiu Yau
Bio: Hiu Yau has been a home chef and occasional caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes.
Filmmaker: Hiu Yau
Lee Kum Kee Cooking Class: Fried Fish Fillet in Oyster Sauce
Lee Kum Kee global website www.LKK.com aims to promote Chinese culinary culture to the world. The goal is to capture consumers who are passionate about cooking and eating to visit www.LKK.com and to experience the wonderful moments that LKK can bring to them outside of their kitchens.
Dont worry if you are new to Chinese cooking, we have cooking videos to guide you through essential techniques and make yourself a Chinese culinary expert. If you want to sharpen your cooking technique, you can also ask our online chefs and culinary experts questions and for advice to make your cooking more fun.
While you struggle what to cook for dinner, more than 3,000recipes is ready anytime at your fingertips. You can search by specific ingredients, cooking method and meal occasions to find your favourite dish.
Betty's Kentucky Fried Catfish Recipe
In this video, Betty demonstrates how to make Kentucky Fried Catfish. A popular entrée in Kentucky, as well as the entire South, this version has a seasoned cornmeal coating and is fried in peanut oil on top of the stove. It is the best!!!
Ingredients:
6 (4 to 6 oz.) catfish fillets
1 cup milk
1 cup plain yellow cornmeal
½ tablespoon seasoned salt
1 teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 teaspoon salt
vegetable oil for frying ( I used peanut oil.)
Place catfish fillets in a shallow dish. Pour 1 cup milk over fish. Cover and chill 1 hour. Combine 1 cup cornmeal, ½ tablespoon seasoned salt, 1 teaspoon black pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder in another shallow dish. Let fish fillets stand at room temperature 10 minutes. Drain the milk from the fish fillets using a colander, discarding the milk. Sprinkle fish with 1 teaspoon salt. Dredge fish in cornmeal mixture, shaking off excess. Pour oil to depth of 1 to 1 ½ inches into a large skillet. Heat to 350 degrees. Fry fish, in batches, 3 to 4 minutes on each side, or until golden brown. Drain on wire racks over paper towels. I served my catfish fillets with French fries, Company Coleslaw, and iced tea. Other sides that you may like with catfish are Onion and Cheddar Cheese Cornbread Sticks or Doggone Good Hush Puppies and Tart and Tangy Tartar Sauce or Surfin' Seafood Cocktail Sauce, all of which you can find in bettyskitchen. I hope you try this great Kentucky Fried Catfish; you wont regret it! --Betty
Ingredients:
6 (4 to 6 oz.) catfish fillets
1 cup milk
1 cup plain yellow cornmeal
½ tablespoon seasoned salt
1 teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 teaspoon salt
vegetable oil for frying ( I used peanut oil.)
Place catfish fillets in a shallow dish. Pour 1 cup milk over fish. Cover and chill 1 hour. Combine 1 cup cornmeal, ½ tablespoon seasoned salt, 1 teaspoon black pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder in another shallow dish. Let fish fillets stand at room temperature 10 minutes. Drain the milk from the fish fillets using a colander, discarding the milk. Sprinkle fish with 1 teaspoon salt. Dredge fish in cornmeal mixture, shaking off excess. Pour oil to depth of 1 to 1 ½ inches into a large skillet. Heat to 350 degrees. Fry fish, in batches, 3 to 4 minutes on each side, or until golden brown. Drain on wire racks over paper towels. I served my catfish fillets with French fries, Company Coleslaw, and iced tea. Other sides that you may like with catfish are Onion and Cheddar Cheese Cornbread Sticks or Doggone Good Hush Puppies and Tart and Tangy Tartar Sauce or Surfin' Seafood Cocktail Sauce, all of which you can find in bettyskitchen. I hope you try this great Kentucky Fried Catfish; you wont regret it! --Betty
Betty's Bundt-Style Banana Bread--Recipe from Lynn
In this video, Betty demonstrates how to make Bundt-Style Banana Bread. It is a luscious treat that is baked in a Bundt cake pan. This recipe came from my good friend, Lynn, who has wonderful, tasty, and gorgeous recipes!
Ingredients:
3 ripe bananas, mashed
½ cup vegetable oil
2 eggs, well-beaten
Splash of vanilla
2 cups sugar (I reduced this to 1 ½ cups.)
2 cups self-rising flour
1 cup chopped nuts, optional (I omitted the nuts.)
cooking oil spray
In a large mixing bowl, combine 3 mashed ripe bananas, ½ cup vegetable oil, 2 well-beaten eggs, and a splash of vanilla. Add 1 ½ to 2 cups of sugar, 2 cups of self-rising flour, and 1 cup chopped nuts, if desired. Use a strong spoon, and mix all together really well. Pour into a Bundt pan that has been sprayed with cooking oil spray. Bake at 350 degrees to 45 minutes to 1 hour. This Bundt-Style Banana Bread has a really crispy and delicious crust. This makes a terrific afternoon treat with coffee or will make a quick breakfast when you're on the go. It is a great snack anytime! Thanks for another great recipe, Lynn! --Betty
Ingredients:
3 ripe bananas, mashed
½ cup vegetable oil
2 eggs, well-beaten
Splash of vanilla
2 cups sugar (I reduced this to 1 ½ cups.)
2 cups self-rising flour
1 cup chopped nuts, optional (I omitted the nuts.)
cooking oil spray
In a large mixing bowl, combine 3 mashed ripe bananas, ½ cup vegetable oil, 2 well-beaten eggs, and a splash of vanilla. Add 1 ½ to 2 cups of sugar, 2 cups of self-rising flour, and 1 cup chopped nuts, if desired. Use a strong spoon, and mix all together really well. Pour into a Bundt pan that has been sprayed with cooking oil spray. Bake at 350 degrees to 45 minutes to 1 hour. This Bundt-Style Banana Bread has a really crispy and delicious crust. This makes a terrific afternoon treat with coffee or will make a quick breakfast when you're on the go. It is a great snack anytime! Thanks for another great recipe, Lynn! --Betty
Betty's Chocolate Lava Cake Recipe
In this video, Betty demonstrates how to make a version of "Chocolate Lava Cake." This is the dessert that I ordered during our recent dinner at the Rivue Restaurant at the Galt House in Louisville, Kentucky. Here, I just used mixes for the cake and for the pudding, in order to show you a method of getting pudding baked inside a cake. You may want to use homemade chocolate pudding and a homemade chocolate cake batter to give it your own flair.
Ingredients:
1 chocolate pudding and pie filling mix (along with milk, as directed by the mix instructions)
1 chocolate cake mix (along with eggs, oil, and water, as directed by the mix instructions)
1 muffin tin with 6 small cups, 2 ½-inches across the top
1 muffin tin with 6 large cups, 3 ½-inches across the top
cooking oil spray
vanilla ice cream
Prepare the chocolate pudding mix, according to package instructions. Let cool a bit, then spoon pudding into 6 small muffin cups (sprayed with cooking oil spray), until muffin cups are about one-third to one-half full. Refrigerate until well set. (Note: It is better to put them in the freezer and get them just to the point where they contain ice crystals.) Meanwhile, prepare chocolate cake batter. When the pudding is almost to the freezing point, remove the 6 circles of pudding from the muffin pan, and set them nearby. Spoon cake batter into 6 large muffin cups (sprayed with cooking oil spray), until the muffin cups have ¾-inch to 1-inch of cake batter in the bottom of the cups. Place a circle of very cold pudding on top of the cake mixture in each muffin cup, and continue to fill the large muffin cups, until each is about 3/4-full. When the 6 large muffin cups are prepared, place them in a 350 degree oven and bake until done, about 15 minutes, or according to cake mix instructions. While hot (or very warm), serve each individual Chocolate Lava Cake, alongside a scoop or two of vanilla ice cream. Yum! If you have leftover pudding, just serve it as pudding, as desired. If you have leftover cake batter, you will probably be able to get 6 chocolate cupcakes, as a bonus! We loved this preparation of chocolate cake with the burst of chocolate pudding inside. I hope you like it! --Betty
Ingredients:
1 chocolate pudding and pie filling mix (along with milk, as directed by the mix instructions)
1 chocolate cake mix (along with eggs, oil, and water, as directed by the mix instructions)
1 muffin tin with 6 small cups, 2 ½-inches across the top
1 muffin tin with 6 large cups, 3 ½-inches across the top
cooking oil spray
vanilla ice cream
Prepare the chocolate pudding mix, according to package instructions. Let cool a bit, then spoon pudding into 6 small muffin cups (sprayed with cooking oil spray), until muffin cups are about one-third to one-half full. Refrigerate until well set. (Note: It is better to put them in the freezer and get them just to the point where they contain ice crystals.) Meanwhile, prepare chocolate cake batter. When the pudding is almost to the freezing point, remove the 6 circles of pudding from the muffin pan, and set them nearby. Spoon cake batter into 6 large muffin cups (sprayed with cooking oil spray), until the muffin cups have ¾-inch to 1-inch of cake batter in the bottom of the cups. Place a circle of very cold pudding on top of the cake mixture in each muffin cup, and continue to fill the large muffin cups, until each is about 3/4-full. When the 6 large muffin cups are prepared, place them in a 350 degree oven and bake until done, about 15 minutes, or according to cake mix instructions. While hot (or very warm), serve each individual Chocolate Lava Cake, alongside a scoop or two of vanilla ice cream. Yum! If you have leftover pudding, just serve it as pudding, as desired. If you have leftover cake batter, you will probably be able to get 6 chocolate cupcakes, as a bonus! We loved this preparation of chocolate cake with the burst of chocolate pudding inside. I hope you like it! --Betty
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