One of our favorite things about poultry is that it goes so well with many flavors. Spice up that chicken, even if it's the third day in a row. Watch this cooking how-to video as the Two Minute Chefs show you how to make pesto chicken. All the ingredients for this recipe are: chicken, olive oil, salt, pepper, pesto, provolone cheese. Serve up the pesto chicken with a glass of wine.
The Manhattan is one of America's classics. It originally was based with rye but now predominately uses bourbon as the base. Rye is quite a bit more dry and there are a lot more smokey woody tones in it where as bourbon is slightly sweeter and carries vanilla tones. The vermouth used in this recipe was Ponti Rosso. It has some spicy notes that complement the sweeter flavors very well. If you want to use a really good vermouth, use Carpano Antica Formula. Any high quality bourbon such as Maker...
This wonderful all purpose marinade uses lemon, garlic, and olive oil for its base. It is perfect for marinating any type of seafood, such as shrimp scampi and works great as a base for grilled Mahi Mahi or your favorite tilapia fish recipes. Use it on chicken or pork to brighten up the flavors while grilling. Just soak your meat of choice in the marinade for 30 minutes and prepare as desired. You'll find this an indispensable recipe in your kitchen. The ingredients are lemon, cilantro, garli...
Check out this how to video to learn how to make pico de gallo. Experience a new video cookbook with delicious summertime recipes, perfect for your picnic basket or backyard BBQ table. Watch this how to video and learn to make pico de gallo, a Mexican style chopped salsa.
Watch this how to vidoe and learn how to make mouth-watering southern-style power slaw. This slaw recipe goes great with chicken.
This is a short "How to" on corning beef. While this recipe is presented "as is" and at the end of this video, you may wish to make substitutions on your own depending on your tastes and spice cabinet. Probably most common difference in other folk's recipes is that they often use commercial pickling spice blends. You can do that was well. You can also use all allspice or cloves rather than the blend of both. They are very similar flavors.
Single-serve yogurt cartons are so much fun. They're delicious, convenient, and the perfect size; no wonder it's so fun to open a new container of yogurt every morning. Yet as awesome as single-serve yogurt cartons are, there's something you really need to do: stop buying them!
"Does bottled barbecue sauce even taste that bad?" a friend of mine asked. Well, truthfully, no. But it also doesn't taste that good, especially if you've had truly great barbecue or even your crazy uncle's homemade sauce at a holiday cookout.
Sunny Anderson from the Food Network creates a dish that spans the gap between winter and spring and combines comfort food with fresh, bright, and spring-like flavors. The main attraction is sliced herb-crusted roast beef with horseradish cream sauce. To begin, preheat your skillet, add olive oil to barely cover the bottom, and season the roast with salt and pepper. Sear on all sides. In the meantime, make the herb crust in the food processor. Combine 5 cloves of garlic, handful of parsley to...
Making a simple Mediterranean syrup. This syrup is made with sugar, water, lemon juice, orange blossom water and rose water. You need 2 cups of sugar to one cup of water. You also need a large pot, because the syrup splatters. You use a half of a lemon, be sure to remove the seeds. Put on medium to high heat, let the sugar, water and lemon juice simmer for about ten minutes, the mixture will become very clear. Then you add 1 tablespoon of orange blossom water and 1 tablespoon rose water, two ...
Chef Mike C and Chef Olivier prepare a beet salad. The Chefs give no measurements so you'll have to guess as to how much to use.
Sue McMahon, Cookery Editor of Woman's Weekly in the U.K., demonstrates this delicious pasta dish. The ingredients that go into this dish are spiral pasta that has been cooked, a chopped onion, some ground meat, celery, a small amount of flour, a can of chopped tomatoes, a stock cube, Worcestershire sauce, and some salt and pepper. Cook the onion in a little oil for several minutes. Then add the meat, breaking it up and cooking until it starts to turn brown. Add in the celery, the flour, the ...
Things You'll Need: Measuring spoons, 5 zipper plastic sandwich bags, 1 oz. lagniappe water, 4 large cloves of garlic (cut in half), Zatarain's Garlic and Onion Liquid Shrimp and Crab Boil, 3 bay leaves, measuring cup, 2 lemons, 5 oz. salt, ice, large pot, 5 lbs. large shrimp (2 to 3 oz.), cayenne pepper to taste, 1/2 stick butter (4 tbsp.). Step 1: Fill the pot 2/3 of the way full with water and place it on the stove. Step 2: Turn the heat on the stove up to the highest level. Step 3: Rinse ...
Yearning to know the secret behind a great homemade sandwich? This video claims they know how. If your growling stomach sounds like a caged animal, you can satiate that ravenous beast without having to scrub a bunch of pots and pans afterwards.
Making lemon zest isn't hard and doesn't take a long time, especially if you have a lemon zester. A zesting tool is the number one preferred way to get that lemon zest with no mess and no fuss. So, in the first video tutorial, see how to make lemon zest with a zester. Use a zesting tool for the peeling, and make sure to wash the outside of the lemon thoroughly to remove dirt and residue. Then zest away!
This is a very simple fudge recipe using evaporated milk, marshmallows, and chocolate chips that brings raves. It is a classic candy recipe that is often requested. Instructions are also given for butterscotch and mint flavors.
Don't let the warm weather wear you down. Beat the heat and create your own frozen treats. You Will Need
Why use store-bought ketchup when you can whip up a healthier, tastier, and cheaper version at home? Watch this video to learn how to make ketchup.
Discover Mediterranean flavors with this simple recipe for stuffed squid. Follow along with the cooking how-to video as the Food Network shows you how to make this great seafood recipe. Stuffed squid with rice is more commonly known as Kalamarakia Yemista in Greece. Try making it tonight.
Indian cooking is full of unique flavors and spices. Learn how to make Indian potatoes, carrots and peas with expert Indian cooking tips in this free recipe video series.
Prepare a vegan ratatouille that serves 4 and is easy to make. This recipe takes 5-8 min to prep and about 20 minutes to cook.
Kare-kare is a Filipino oxtail stew with bok choy and peanut butter. This stew is full of flavorful ingredients that create depth and interest to the marrow rich oxtail. This hearty dish will fill you up while delighting your taste buds with rich flavors. Watch this video to learn how to make a traditional Filipino oxtail stew called kare kare. This will comfort you on cold days. Ingredients: 3 tbsp oil, 2.5 kg/5 lb oxtail or 2 kg/4 lb shin of beef, 3 tsp salt, 2 tbsp annatto seeds, 2 large o...
Testing products for a living is a bit more complicated than it sounds. You Will Need
Overview of how to make the Hawaiian pork dish and the flavors you'll experience in the dish; tips, tricks and cooking suggestions in this free online cooking video on ethnic food taught by an expert chef.
I was getting kind of sick of ordering delivery pizza (this happens at least 2-3 times a month). It was time to put a spin on gourmet pizza, but I just didn't know what it would be. Without pizza dough or an oven that is capable of creating the perfect pizza crust (I don't have an oven that can go up to a 1000 degrees), I decided I would use potatoes instead. This recipe is elegant enough to serve at a dinner party, but easy enough that you can cook it within 5-15 minutes.
Before I get ostracized by all of you whisky lovers who live and die by whisky served neat, let me say my piece.
Squiche, also known as a sweet quiche, is the newest trend to hit the brunch table. For those who are not familiar with this delectable dessert, it's a close cousin to a custard tart, but less sweet and with the density of a savory quiche. It's also really simple to make—in whatever flavor you desire.
Pickling isn't rocket science. In fact, anyone can make their own speciality pickles using just about any fruit or vegetable. For example, I've pickled everything from lemons, watermelon rinds, and apples to red onions, carrots, radishes, and cucumbers.
Whether your holidays are cause for celebration or exhaustion from over-celebrating, alcohol is more often than not involved in the merrymaking. We at Food Hacks are very fond of enjoying this particular indulgence in lots of different ways.
In my opinion, vodka gets a lot of undeserved flak. It seems like most people have a bad experience in college with a plastic bottle of vodka and never go back. I can't blame them; it took me a few years after graduating college to start to enjoy vodka again—but now I adore it.
The best sangria I ever had in my life was made by a Spanish friend for my birthday party. The ingredients included a giant box of Franzia red, one bottle of Bombay Sapphire Blue, one cup of sugar, a liter of 7-Up, and some cinnamon sticks. She put everything but the 7-Up in a giant zinc bucket from Home Depot and insisted that it had to sit overnight so the flavors could blend (and so the Franzia wouldn't taste so, well, Franzia-ish).
Cookbook author, celebrity chef, television personality, and former White House nuclear policy analyst Ina Garten is familiar to many as the queen of foolproof cooking. Also known as the Barefoot Contessa, Ina hones in on techniques and tips that make time in the kitchen far less intimidating to folks of all skill sets. We've rounded up 8 of Ina's most useful cooking tips to help you out—from dinner parties to everyday cooking. Her philosophy is that it's always easier than you think!
The spice selection at Trader Joe's is both inexpensive and truly top-notch. According to their site, they deal with some of the highest-quality spice manufacturers in the world and, in working with them directly, they eliminate hidden costs spent on promotions, brand-building, and advertising. This allows the customer to experiment with new flavors and build up their spice rack—without the usual limiting factor of high cost. If you don't have access to a Trader's in your culinary neck of the...
Oven space is scarce on that fated fourth Thursday of November. Even if you can find a spare space for pumpkin pie on the bottom shelf, you risk turkey drippings overflowing from above and ruining your beautiful dessert — not to mention a burnt crust from different temperature requirements. The bottom line is: oven real estate is valuable, and it's tough to multitask cooking for Thanksgiving when every dish requires baking or roasting.
Sangria... the elixir of summer. When properly prepared, there are few things more refreshing and magical. If you're looking for a way to mix things up and "get out of the bottle," try one of these lovely libations before the warm weather ends: peach-mango sangria, pineapple-basil sangria, watermelon-raspberry sangria, or blueberry-plum sangria.
Most people are familiar with the fact that vinegar adds sourness to a dish, in varying degrees from light acidity to puckering acid. However, vinegar can also be used in lieu of salt when seasoning the final touches to sauces, soups, and stews.
My father never cooked a meat without some kind of marinade. He always used a slew of ingredients: salt, pepper, Season-All, Cajun seasoning, vinegar, olive oil, liquid smoke, Worcestershire, hot sauce, onions, lemons... I'm pretty sure this isn't a complete list, but I've honestly forgotten the rest! It always tasted amazing, but the long list of ingredients was definitely a detriment whenever replicating the marinade.
As the days get shorter and the weather cools down, I prepare to "hibernate." I add piles of blankets to my bed, wrap myself in layers of flannel, and—most importantly—eat as if I'm storing energy for winter.
Unless you're well off, you've probably experienced the hard liquor purchasing conundrum. You know the one: you want to stock your home bar with more than just one spirit, but you don't want to drop $100 or more just so you can have some variety in your alcohol cabinet.
Once upon a time in America, there was coffee and there was decaf. That's it. No capuccinos. No espressos. And certainly no Starbucks. Coffee was just coffee, something that you bought at a gas station or donut shop. If you made it at home, it was either in a metal pot or instant coffee.
