Eat Fish Search Results

How To: Prepare Thai beef broccoli

Beef broccoli is a very popular dish. To prepare this dish you will need flank steak, soy sauce, ground black pepper, fish sauce, oyster sauce, cornstarch, sesame oil, cooking wine (optional) cooking oil, garlic cloves, water and broccoli.

How To: Prepare shrimp and crawfish meals

In a quest for fresh seafood, Chef Paul and Tom visit a street market in New Orleans. The experience is a new one for Tom, who usually purchases fish from the frozen-food aisle. Chef Paul shows us in this video how to prepare smothered crawfish "etouffee" and sautéed Shrimp with Tequila Sauce and Mango Salsa

How To: Make Thai peanut dipping sauce

Thai peanut sauce can be used as a dip for vegetables or as a sauce for meals. Try this easy version that uses real peanuts. Ingredients needed are brown sugar, water, dark soy sauce, sesame oil, tamarind paste, fish sauce, chili sauce and dry roasted peanuts.

How To: Prepare a persimmon for eating

A persimmon is not ready to eat until it has a soft consistency like jelly or pudding, though the fruit can be harvested and brought inside while still hard, so long as the branch the fruit hangs from is picked along with it. One way to be sure that a persimmon is ready to eat, is to press a finger against the skin of the fruit. If a fingerprint is left, the persimmon is ripe and delicious. Once they start getting soft they go bad very quickly, so it's good to prepare them so you can eat them...

How To: Cook mahimahi

This simple yet tasty recipe will have you in and out of the kitchen and eating yout mahi mahiin no time. This is a great broiled mahi mahi recipe that uses olive oil, herb blend, kosher salt and fresh ground pepper.

How To: Heat hot dogs in a thermos for a quick on the go meal

For kids and grown ups, hot dogs are a staple of the American diet. But try to bring one with to school, or work, without a microwave isn't exactly tasty, and trying to eat them either cold and uncooked or heated early and then eaten later is not the best way to go. In this video you will learn how to make a hot dog in a piping hot thermos that will keep it hot enough until you pull it out for lunch.

How To: Lose weight without giving up carbs

Need to lose weight but the thought of giving up all your favorite foods like pasta, white bread and starch make you queasy? Don't worry! Modify your diet with these great tips, and you won't feel like you're giving up a thing! Why don't you try adding more vegetables and protein, so you won't eat as many carbs? It's a great way to fool your body into eating better.

How To: Make BBQ chicken pizza with apple with Sandra Lee

According to domestic goddess supreme Martha Stewart, you should always eat fresh, and even grow your own vegetables and herbs in your backyard if you can. But for those of us who are urbanites and don't have as much as a square foot of balcony space, it's not always possible to eat as fresh as we want.

How To: Make a zesty grilled zucchini ribbon salad

Grilled Zucchini Ribbon Salad-Food Network Grilling vegetable is by far one of the healthiest ways to eat them. Grilling certainly beats throwing them in a vat of lard (we're looking at you, Paula Deen) or chucking them in a bread batter to make zucchini tempura (yummy, but not so good for your six pack).

How To: Make fun meals with your kids

An easy way to start your children on the path to eating healthy is to involve them in the cooking process. In this tutorial from Modern Mom, get expert tips from Barbara Beery, an elementary teacher with a passion for cooking. Barbara is a cooking instructor for children and runs a kid's cooking school called Batter Up Kids] in Austin, Texas.

How To: Make simple potato wedges

In this Food video tutorial you will learn how to make simple potato wedges. Get potatoes depending on how many people are going to eat. Wash them and brush them so that they are clean. Then dry them up. Pre-heat the oven to 375 degrees. Now cut the potatoes in to wedges. Take a cookie tray, spread aluminum foil over it and spread olive oil on the foil. Spread out the wedges on the foil and sprinkle salt and pepper. Put the tray in the oven and after about 45 minutes the potato wedges are rea...

How To: Make a fish man movie or Halloween costume

The video is an episode of Indy Mogul. It opens with a man who tells us the topic of this show is to help people make fake prosthetics for a fish-man costume for Halloween. After an intro showing us that the show is about making homemade special effects and props on a cheap budget and a disclaimer the show tells us the ingredients we'll need to make the prosthetics. They are: clay, sunglasses, latex sheet, quarter-inch foam, styrofoam head and bald cap, and liquid latex. The show then demonst...

How To: Get ripped fast for guys with a slim tone

This video workout is aimed at skinny guys who want to get ripped. Some tips for weight training are to train less than 45 minutes at a time, focus on compound movements, try to get 5% stronger every two weeks, don't do more than one or two forced reps, and split your workout into 3 days for various body parts. To gain muscle mass, eat about 15 times your current body weight in calories, including 1-1.5 grams of protein per pound. Eat twice as many carbs as protein, high quality fats, and nut...

How To: Make chocolate walnut chow mein bites with Betty

You've probably eaten chow mein, and you've surely eaten chocolate..but have you ever eaten them at the same time? In this tutorial, Betty shows us her famous chocolate walnut chow mein bites recipe. These funky treats are both salty and sweet and make a great addition to any party. Your guests are sure to be impressed by both the yummy taste AND your creativity! Enjoy!

How To: Bake carrot cupcakes with cream cheese frosting

In this culinary how-to from the Food Network's Ellie Krieger, you'll learn how to bake delectable, almost-healthy carrot cupcakes using whole carrots, lemon zest, canola oil, brown sugar, two eggs, 3 quarters of a cup of whole wheat pastry flour, 1/2 cup all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of cinammon, 1/4 teaspoon of nutmeg and a 1/4 teaspoon of salt.

Chef's Quick Tip: Char Your Citrus for Extra Flavor

We're a little citrus-obsessed, and with good reason: lemons, limes, oranges, grapefruit: Mother Nature really packed those babies with flavor, from peel (which you can zest without special tools) to juice. Now executive chef Amanda Freitag of Empire Diner has come up with a way to make those lemons and limes give up even more flavor by applying a lot of heat.