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  • Burrito Pie – Delicious Mexican Casserole by Rockin Robin

    Burrito Pie – Delicious Mexican Casserole by Rockin Robin

    Burrito pie is like a lasagna only it’s Mexican style. It will definitely fill you up and satisfy you. It’s the perfect dish for a large gathering, or a pot luck party
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    SPANISH RICE: https://www.youtube.com/watch?v=8EFaB_HujAc

    GUACAMOLE: https://www.youtube.com/watch?v=PWqEpqEBcRk

    TACO SEASONING: https://www.youtube.com/watch?v=72XMMUzsYOc

    Burrito Pie
    Feel free to customize it with your favorite toppings.

    Ingredients:
    2 lbs. ground beef
    1 yellow onion, super fine dice
    2 cloves garlic, minced
    2 15 oz. cans of refried beans
    1 15 oz. can of fire roasted tomatoes, blended in blender
    1 4 oz. can of green chiles
    3/4 cup of store bought salsa
    3 Tbsp. of Rockin Robins taco seasoning
    4 – 5 cups of spanish rice
    1 lb. mild cheddar cheese, grated
    6 to 8 flour tortillas

    Optional Garnishes:

    sour cream
    guacamole
    sliced olives
    salsa
    chopped jalapeno

    Directions:

    Preheat oven to 350 degrees F.

    Make the spanish rice a head of time.

    In a large frying pan, brown the ground beef and onion until no longer pink. Break up the ground beef as it cooks. Drain excess grease.

    Add the garlic, fire roasted tomato, salsa, taco seasoning, and green chiles. Stir until well combined. Add 1/2 cup of water if the mixture seems dry and you need moisture to dissolve the taco seasoning.

    Add the refried beans and stir until combined. Simmer for 20 minutes.

    Use an oven proof 9 x 13 dish or larger.

    Place a thin layer of bean/beef mixture to cover the bottom of dish.
    Place a layer of flour tortillas on top of it. It’s fine if they over lap a bit. Cut small pieces of tortilla to fill in any gaps.

    Next place a thin layer of spanish rice over the tortillas, followed by another layer of the bean/beef mixture. The add a layer of cheese on top of the bean/beef mixture.

    Now repeat the layers until you fill the dish. Always end with the bean/beef layer topped with a final layer of cheese. Place a bit more cheese on the final layer so it’s nice and cheesy.

    Place in the oven at 350 degrees F., uncovered for 20 to 30 minutes or until everything is pipping hot and the cheese is melted and bubbly.

    Serve with your favorite garnishes like sour cream and guacamole!

    Enjoy!

    Thanks for watching and sharing!
    Rockin Robin
    P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It’s as simple as copying and pasting this link: http://youtu.be/6KB3FYKE-g4

    Music by Kevin MacLead http://incompetech.com/.
    License terms:
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    Video Rating: 4 / 5

  • Olive Appetizer

    Olive Appetizer

    Ingredients
    1- 10 oz jar of super colossal queen olives pimento stuffed
    2 or more packages of cream cheese directly from the refrigerator
    1 10 oz bag of pecan pieces chopped extremely fine

    Instructions

    Drain and pat olives dry with paper towels.Completely cover each olive with cream cheese. It will form around the olive (like playdough)Roll in pecans and chill until time to serve. Cut olives in half and serve.

  • Chicken Cordon Bleu Recipe – Laura Vitale – Laura in the Kitchen Episode 738

    Chicken Cordon Bleu Recipe – Laura Vitale – Laura in the Kitchen Episode 738

    To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

    Official Facebook Page: http://www.facebook.com/LauraintheKitchen

    Twitter: @Lauraskitchen

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  • Crispy Oven Fried Chicken;    Quick and Easy;   by Hubby and The Wife

    Crispy Oven Fried Chicken; Quick and Easy; by Hubby and The Wife

    A Simple Oven Fried Chicken Recipe Using Skinless Chicken Thighs

    Check Out TheHourGlassKitchen
    https://www.youtube.com/channel/UC4ROHqXg87fg0-R8Ww48lhA
    Video Rating: 4 / 5

  • Cajun Chicken Alfredo – Recipe

    Cajun Chicken Alfredo – Recipe

    Cajun Chicken Alfredo - Recipe

    Chicken Alfredo with a kick!
    Ingredients:
    2 chicken breasts
    2 teaspoons Cajun Seasoning
    1/2 teaspoon cayenne pepper
    1/4 teaspoon garlic powder
    olive oil
    1/2 pound sliced mushrooms
    1 red bell pepper
    1 yellow bell pepper
    1 and 3/4 cup heavy cream
    1/2 teaspoon dried basil
    1/2 teaspoon lemon pepper
    1/4 pound fettuccine
    3 green onions
    3 Tablespoons fresh chopped parsley
    Parmesan cheese

    Season chicken strips with the cajun seasoning, garlic powder and cayenne.
    Saute the chicken in olive oil until almost done, about 3 minutes on medium high.
    Remove chicken and saute mushrooms.
    Then add your bell pepper and saute just a couple minutes.
    Add your heavy cream, basil, lemon pepper and chicken.
    Cook around 3 minutes, then add your cooked fettuccine, green onions and parsley.
    Cover and allow to sit for 3 to 5 minutes.

    Serves 3 adults or two teenagers.

    Thank you for watching!

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    Song used: Brandenburg Concerto No. 4 in G

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  • 3 Healthy Breakfast Ideas | Niomi Smart

    3 Healthy Breakfast Ideas | Niomi Smart

    Eat A Nourishing, Healthy Breakfast To Kick Start Your Day!
    Last Video ‘My Shoe Collection’ http://bit.ly/1jOJNs5
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    For details of ingredients and full written recipes see blog post:

    Blog Post ‘A Breakfast Revolution’ http://bit.ly/1mMnozg

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    Dress – Club L at ASOS http://bit.ly/1kYNWaM
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    Video Rating: 4 / 5

  • Carrot And Ginger Soup – Easy To Make Healthy Vegetarian Soup Recipe By Ruchi Bharani

    Carrot And Ginger Soup – Easy To Make Healthy Vegetarian Soup Recipe By Ruchi Bharani

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    On a day when cooking feels too much of a task and you just feel like ordering food from a restaurant, hold on! Here’s Ruchi Bharani with the recipe of carrot and ginger soup. This soup is not only a powerhouse of nutritional benefits but also tastes delicious.

    Ingredients:

    2 potatoes, cubed
    Salt and pepper to taste
    1/8th tsp vinegar
    1/2 tbsp ginger, chopped finely
    1 carrot, sliced thinly
    Spinach leaves, chopped
    1/4 tbsp butter

    Method:

    – In a mixer bowl, add the finely chopped potatoes and grind it into a smooth puree.
    – In a saucepan, heat the butter.
    – Once the butter is hot, add the finely chopped ginger and saute it for a few seconds.
    – Add the potato stock. Strain it well to avoid lumps of potato.
    – Add water to the stock as it is very thick.
    – Season with salt and pepper and let the soup come to boil before adding the veggies.
    – Once the soup comes to a complete boil, add the spinach leaves and the carrots and give it a stir.
    – Add the boiled corn, oregano and vinegar to the soup.
    – Mix cornflour with water and add it to the soup and give it a good boil. (Omit this step if you do not want the soup to be thick)
    – The delicious carrot and ginger soup is ready to be served.

    Director: Suchandra Basu
    Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
    Editing: Sagar Bamnolikar
    Creative Head: Kavya Krishnaswamy
    Producer: Rajjat A. Barjatya
    Copyrights: Rajshri Entertainment Private Limited

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    Video Rating: 4 / 5

  • FACEBOOK cake HOW TO COOK THAT Facebook dessert Ann Reardon

    FACEBOOK cake HOW TO COOK THAT Facebook dessert Ann Reardon

    Recipe: http://goo.gl/mO4PFn Subscribe: http://bit.ly/H2CThat
    Hi I am Ann, How to Cook That is a creative cake, chocolate & dessert cooking channel. SUBSCRIBE for step by step tutorials for yummy desserts, sweet macarons, cupcakes, chocolate and cake decorating.

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    MUSIC BY: SET SAIL used with permission, check out their other songs… http://goo.gl/8MLbQ
    Video Rating: 4 / 5

  • Saltine crackers – recipe

    Saltine crackers – recipe

    The saltine crackers is a great, wholesome snack for any time of the day… let’s make our own from scratch! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

    ***

    They were created in the United States, in 1801, to give sailors a savoury biscuit suitable for long sea voyages: the saltine crackers take their name from the crunchy sound they make when you eat them. Let’s make our own from scratch!
    Ingredients for about 60 crackers
    Saltine crackers
    (60 pieces)

    • 4 cups (500 g) of flour
    • ½ cup (120 g) of extra virgin olive oil
    • 1 tsp (4 g) of active dry yeast • ½ tbsp (10 g) of salt
    • ¾ cup (180 ml) of water
    For brushing
    • 2 tbsp of extra virgin olive oil
    • 2 tbsp of water
    Sift the flour into a bowl, then dissolve the yeast in a little water and add the resulting mixture to the flour… mix with your hands, then add the oil and the remaining water, in which the salt has been dissolved. Now knead until blended.
    As you can see, the dough has come together, so transfer to a pastry board… perhaps dust with a little flour, and continue to knead until the dough is smooth and even.
    The dough is ready, now place in a bowl, cover with cling film, and let it rise at room temperature for a couple of hours; you can use the turned off oven, with the light turned on. It should double in volume.
    The dough is risen, so it’s time to roll it out and cut out our crackers. Take a small piece of dough… I’m using an electric pasta maker, but you can use a hand-crank machine or a rolling pin: you want it to be very thin, about 1/10 inch (2 mm). So start with a wide setting… to make the dough smooth and even… then set the machine to a narrower setting, until the dough is 1/10 inch (2 mm) thick. Flatten another piece of dough… and pass it through the rollers at the wide setting, a couple of times, at least.
    When the dough is as thin as desired, cut into rectangles, 2 1/3 inches (6 cm) wide by 4 ¾ inches (12 cm) long. Use a fluted pastry wheel for the short sides, and a sharp pastry wheel for the long sides. After that, draw a line down the centre of each rectangle with fork tines, then poke 5 holes in each half, to create the classic saltine crackers… in this way. You can use a wooden skewer to poke the holes, then place the crackers on a baking sheet, lined with parchment paper, and bake in a preheated static oven at 390°F (200°C) for about 10-12 minutes, until lightly browned. Before baking, brush with a mixture of water and oil; then sprinkle with salt or chopped herbs, if you like.
    The saltine crackers are done! Remove immediately from the baking sheet, to avoid over browning. Once cooled, they can be stored in a tin box for at least a week. From Sonia, bye bye and see you next videorecipe!
    Video Rating: 4 / 5

  • Pork Carnitas Recipe – Crispy Slow-Roasted Spiced Pork Recipe

    Pork Carnitas Recipe – Crispy Slow-Roasted Spiced Pork Recipe

    Learn how to make Pork Carnitas Recipe! Go to http://foodwishes.blogspot.com/2014/10/crispy-pork-carnitas-these-little-meats.html for more information, and many, many more recipe videos. I hope you enjoy this easy Crispy Slow-Roasted Spiced Pork Recipe!

  • DEEP FRIED ICE CREAM – Summer Recipe

    DEEP FRIED ICE CREAM – Summer Recipe

    DEEP FRIED ICE CREAM
    Kanak shows you how to make crispy deep fried ice cream. This is an outstanding dessert for dinner parties as well as casual lunches.

    For more lovely Dessert Recipes, click on the link below

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    If you like this recipe, Hit Like Button and provide your feedback in the comments section below!

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    Thanks for watching 🙂

  • Best Chicken Teriyaki Recipe

    Best Chicken Teriyaki Recipe

    This is The Bald Chef’s recipe for Chicken Teriyaki . The Chicken Teriyaki recipe is easy to make and the Bald Chef shows you step by step how to make this American Japanese recipe. This is the best Chicken Teriyaki recipe I have had, and it is tastes great. This is one of the best recipes I have tasted for Chicken. This is an easy way to cook Chicken and a great change of pace for a great dinner. Check out my homemade Chicken Teriyaki recipe on my channel. For more information on this Chicken Teriyaki check http://thebaldchef.net/chicken-teriyaki-recipe.php
    Video Rating: 4 / 5

  • How to Make the Fluffiest Pancakes with Matty Matheson

    How to Make the Fluffiest Pancakes with Matty Matheson

    Want to make Matty’s pancakes tomorrow morning? Get the recipe here! http://bit.ly/1y2LwgS

    Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES

    Chef Matty Matheson invites you into his home in Parkdale, Toronto, to show you the secrets of making the fluffiest, most delicious pancakes that are humanly possible.

    Want to make Matty’s pancakes tomorrow morning? Get the recipe here! http://bit.ly/1y2LwgS

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    Watch to watch Matty make the perfect cheeseburger: http://bit.ly/1zQZ3et

    Check out Red Velvet Pancakes and Creme Egg Sauce on MUNCHIES: http://bit.ly/1sakTVN

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    Video Rating: 4 / 5

  • Spare Ribs Recipe – How To Smoke Spare Ribs

    Spare Ribs Recipe – How To Smoke Spare Ribs

    http://howtobbqright.com/ BBQ spare ribs recipe. My recipe for smoking spare ribs. You will rub your spare ribs, put the spares on the smoker and allow them to smoke for several hours. Then you wrap the spare ribs to get perfectly tender BBQ spare ribs. Then you apply a barbecue glaze at the end on your spare ribs and allow that to set. Once your spare ribs are done you have tender, sweet and spicy, juicy barbecue spare ribs that have been slow-smoked.

    For more bbq recipes and videos visiit: http://howtobbqright.com/
    Video Rating: 4 / 5

  • White Chicken Chili Recipe – Laura Vitale – Laura in the Kitchen Episode 471

    White Chicken Chili Recipe – Laura Vitale – Laura in the Kitchen Episode 471

    To get this recipe with measurements: http://www.LauraintheKitchen.com
    PREVIOUS EPISODE: http://litk.us/previous
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    Video Rating: 4 / 5

  • Crostini – Italian Starter – Toasted Bread With Vegetable Topping – Recipe By Ruchi Bharani

    Crostini – Italian Starter – Toasted Bread With Vegetable Topping – Recipe By Ruchi Bharani

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    In this Episode, watch the famous Italian appetizer Crostini By Ruchi Bharani.

    Ingredients:
    – French Loaf
    – Red Bell Pepper
    – Yellow Bell Pepper
    – Green Bell Pepper
    – Sliced Baby Corn
    – Tomato Ketchup
    – Pizza Seasoning
    – Chopped Parsley
    – Garlic Paste
    – Salt To Taste
    – Mozzarella Cubes
    – Dry Oregano
    – 1&1/2 tbsp Butter
    – Olive OIl
    – Pepper

    Method:
    – Cut the French Loafs into thin Slices
    – Take Butter, Dry Oregano (Hand Crushed), Garlic Paste, fresh Parsley in a Bowl and mix well
    – Apply this Butter mixture evenly on the Loafs on both the sides.
    – On a baking tray wrapped in Aluminium Foil, Put these Bread Loafs and put it in the Oven (Bake this Slices at 180 Degree Celsius for 5 mins)
    – Meanwhile, In a frying Pan put some Oilve Oil
    – Add Garlic Paste (1/4 Tsp), Bell Peppers, Baby Corns, Fresh Parsley, Pizza Seasoning, Dry Oregano, Tomato Ketchup, Grated Black Pepper and fry them for a few minutes. Turn off the Flame
    – Let the Topping cool a little and salt to taste
    – Take out the Bread Loafs from the oven
    – Top the Bread Slices with the Vegetables
    – Lastly top it up with Mozzarella cubes and sprinkle pizza seasoning on the chesse cubes
    – Put the Bread Slices back in oven for 5 – 6 Minutes and bake it till the cheese cubes belts
    – the Dish is ready to be Served hot

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    Video Rating: 4 / 5

  • Chick-Fil-A Chicken Sandwich Recipe

    Chick-Fil-A Chicken Sandwich Recipe

    I try to copycat their recipe, what do you think?
    Ingredients:
    1 chicken breast
    1 cup pickle juice
    1/4 teaspoon salt
    1/2 teaspoon sugar

    Flour Mixture:
    1/2 cup of all purpose flour
    1 teaspoon paprika
    1/4 teaspoon pepper
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/4 teaspoon Italian seasoning
    1/4 teaspoon cayenne pepper

    2 eggs
    2 Tablespoons milk or water

    Fry thin pieces of chicken in 320F oil for 5 minutes or till done.

    Thank you for watching!

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    Music from: http://www.incompetech.com

    Song used: Sunshine
    Video Rating: 4 / 5

  • Making Pasta Dough – NoRecipeRequired.com

    Making Pasta Dough – NoRecipeRequired.com

    Here’s a simple demonstration on how to make fresh pasta dough using the “well” method. There’s just a few ingredients and you don’t need any special equipment. After mixing the dough, let it rest for about 30 minutes in the refrigerator prior to rolling it out.

    Check out more videos and demonstrations at www.noreciperequired.com

    Follow me on Twitter at NoRecipeReqired or on Facebook at http://www.facebook.com/NoRecipeRequired

  • Chicken Marsala recipe.  A classic Italian chicken dinner recipe

    Chicken Marsala recipe. A classic Italian chicken dinner recipe

    Chicken Marsala recipe from Chaplin’s 165 Bank ST. New London CT.
    with Chef Jack Chaplin. A classic Italian cuisine dinner recipe. For more chicken dinner recipes and tips visit our channel chaplinsrestaurant. On Facebook it’s Daddy Jack’s
    Video Rating: 4 / 5

  • Healthy Breakfast Burrito Recipe—High Protein Low Fat | Autumn Fitness

    Healthy Breakfast Burrito Recipe—High Protein Low Fat | Autumn Fitness

    Today we are learning how to cook HEALTHY BREAKFAST BURRITOS! This is a quick and simple recipe that you can prep ahead and eat all week!
    Want more of these kinds of tips from Autumn?
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    Check out Jessie’s Website ▶ http://www.lilyshop.com/

    INGREDIENTS:
    Tortillas
    Egg Whites
    Spinach
    Cheese
    Sautéed Onions
    Sautéed Peppers
    Salt & Pepper

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    Now there’s an easy-to-follow nutrition and fitness program that makes losing weight so simple, you can see results fast—up to 15 pounds in just 21 days. 21 Day Fix takes all the guesswork out of weight loss—there’s no counting, no guessing, and no wondering.

    The 21 Day Fix program is a unique portion-control system combined with easy-to-follow 30-minute workouts that fit into anyone’s busy schedule. Trainer Autumn Calabrese shares her passion for food and fitness as she shows you how to make simple choices that add up to life-changing results.

  • Grilled Zucchini and Smoked Salmon Rolls – Zucchini Video Recipe – Appetizer

    Grilled Zucchini and Smoked Salmon Rolls – Zucchini Video Recipe – Appetizer

    Grilled Zucchini and Smoked Salmon Rolls. This is a great appetizer video recipe.

    Don’t forget to check out my blog for more videos http://pitmasterx.com

    Make sure to look me up on facebook as well https://www.facebook.com/#!/PitmasterXBBQ

    Recipe:

    Ingredients:
    – 3 point peppers
    – 1 chilli pepper
    – 1 pack phillidelphia cream cheese
    – 3 packs smoked salmon
    – 3 Zucchini’s

    How To:
    – Slice the zucchini’s in to thin strips, half the size of a zucchini
    – Make grillmarks on the zucchini, Don’t grill the to cook, they taste better raw.
    – Grill the point peppers till blackened
    – Let them cool down in a plastic bag this way it is easy to remove the skin.
    -After you have removed the skin, chop the point and chilli peppers fine
    – Mix with the cream cheese and add salt and pepper to taste.
    – Cut the smoked slamon into thin strips
    – Spread some cream cheese on the salmon strips and roll them up.
    – Roll the salmon in to a zucchini strip
    – Insert some chives for decoration.

    Music courtesy of Audio network
    Royalty free music
    Title: Ociania
    Artist: Tom Fox

  • Basic Fruit Custard  – By VahChef @ VahRehVah.com

    Basic Fruit Custard – By VahChef @ VahRehVah.com

    custard with custard pdr and fruits
    basic fruit custard
    Custard is a yummy and delicous recipe loaded with mixed flavors of fruits nicely combined with milk, custard powder and cream to give a smooth and nice texture

    Ingredients

    100 ml cream
    3 tbsp custard pdr
    500 ml milk
    50 grams mix fruits
    150 grams sugar

    Directions

    heat milk and in some milk add custard pdr and dissolve

    add sugar to milk and bring it to boil

    add the custard and milk mixture to boiling milk and mix continuously till it is thick and coats back od spoon

    cool down add cream and fruits ,serve cold

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    Video Rating: 4 / 5

  • 3 Summer Smoothie Recipes – Do It, Gurl

    3 Summer Smoothie Recipes – Do It, Gurl

    http://bit.ly/sub2Gurl
    Do It, Gurl

    “3 Summer Smoothie Recipes”

    Jamie is taking her DIY skills back to the kitchen and showing you how to make 3 delicious smoothies that are perfect for these hot summer months. Whether you want a fruit smoothie, a peanut butter and chocolate smoothie or a veggie smoothie, Jamie has got you covered with these yummy smoothie recipes!

    Steps:
    Step 1: Prepare Fruits
    Step 2: Blend All Ingredients
    Step 3: Garnish Drink

    Ingredients:
    Double Decker Fruit Blast
    1 Banana
    A Dozen Strawberries
    1 Lemon
    5 Kiwis
    1 Orange
    1 Lime
    1 Tablespoon Honey

    Power PB&C (Peanut Butter & Chocolate)
    1 Banana
    2-3 Tablespoons Peanut Butter
    2 Tablespoons Cocoa Powder
    3/4 Milk (Dairy, Almond or Soy)
    1 Tablespoon Honey
    Few Drops Vanilla Extract

    Garden Piña Colada
    1 oz Spinach
    1 oz Kale
    1/2 an Avocado
    1 Cup Coconut Water
    1/2 Cup Chopped Pineapple
    1 Cup Blueberries

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  • Healthy Recipe Makeover: Strawberry Pretzel Salad

    Healthy Recipe Makeover: Strawberry Pretzel Salad

    Healthy Recipe Makeover: Strawberry Pretzel Salad

    Growing up, I loved our families Strawberry Pretzel Salad. Although the traditional recipe calls for cream cheese, butter and sugar. Try this alteration for a high protein, lower sugar dessert! Protein pretzels are available online at www.estore.weightwise.com
    Video Rating: 5 / 5

  • Appetizer Recipes – How to Make Spicy Pretzels

    Appetizer Recipes – How to Make Spicy Pretzels

    Get the recipe for Spicy Pretzels at http://allrecipes.com/Recipe/Spicy-Pretzels/Detail.aspx.

    Find out how to make pretzels that bite you back. The secret is a zesty marinade with eye-opening spices like lemon pepper and cayenne. Just give store-bought pretzels a two-hour soak, then try not to eat the whole batch yourself.

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  • Nutella Mousse – Cooked by Julie – Episode 26

    Nutella Mousse – Cooked by Julie – Episode 26

    To get this recipe, visit my website:
    http://cookedbyjulie.com/index.php/categories/dessert/39-nutella-mousse

  • Pizza Casserole Recipe – Baked Pizza Pasta Dish | RadaCutlery.com

    Pizza Casserole Recipe – Baked Pizza Pasta Dish | RadaCutlery.com

    http://www.RadaCutlery.com – Pizza Casserole Recipe – Baked Pizza Pasta Dish
    The foods the whole family loves – pasta and pizza! A wonderful pizza topped pasta dish that is mixed and baked all in one pan. No pre-boiling the pasta, it bakes in the pan! A great weeknight meal when you don’t have time to deal with a lot of dirty pots and pans.
    Just combine, cook and eat. Easy, quick and delicious.
    Grab a 9 x 13″ dish and a spoon and put in these ingredients:
    8 oz. uncooked rotini pasta (or whatever you have on hand)
    1 (24 oz.) jar spaghetti sauce
    2 C. water
    1 1/2 tsp. Italian or pizza seasoning
    3 1/2 oz. pepperoni slices
    1 (2.25 oz.) can sliced black olives, drained
    1 green bell pepper, chopped
    2 C. shredded mozzarella cheese

    Video Transcript:

    Hi, Kristy in the Rada Kitchen, and today I’m making a one pot pasta recipe. I’m excited to introduce you to this new cookbook, it’s called One Pot Pastas. It has 30 recipes with full-color pictures. They’re different pasta recipes to make that you mix in one pot. You don’t have to boil the noodles ahead, you can make them on the stovetop, some you bake, but there’s quite a variety. Today I’m going to do the Baked Pizza Pasta.

    So to begin you’ll want to preheat your oven to 350 degrees. And you’ll want to coat a 9 x 13 dish with cooking spray. I am actually using the Rada Stoneware Rectangular Baker that needs no pre-seasoning so that is ready to go. Then you’ll need an 8 ounce package of uncooked rotini or bowtie pasta, or whatever is in your kitchen cupboard. You can even use macaroni if you wanted. You’re going to put that in a pan, then you’re going to add a 24 ounce jar of spaghetti sauce, 2 cups of water, and a teaspoon and a half or Italian or pizza seasoning. Now we’re going to give that a stir. And that’s what I like about these One Pot pasta recipes, you do not have to cook this macaroni, so you don’t have an extra pan to wash, you’re just going to cook it right in here. You’re just going to make sure all that water and spaghetti sauce gets well blended. And then smooth it out, it’s going to look like that.

    Now we’re going to cover that with 3 and a half ounces of pepperoni. Just kind of float them on the top. So now we have our pepperoni layer. Now we’re going to add chopped green pepper. I’m using this Rada Utility Steak knife. A lot of people use it like a paring knife, you can easily cut out that membrane and seeds. And I’m using the Rada Cutting Board. And if you have a youth group or church group that is interested in raising money to attend a conference or summer camp, or you just need to raise funds, Rada provides an excellent opportunity for that, you make 40%, no matter how big the order it.

    So now that I’ve chopped these I like to just slice them. We had a customer gave us a tidbit, she said she promotes the cutting board as a great work surface for kids’ art projects. Arts and crafts, and she likes to promote the cookbooks during the summer during the campfire and grilling. Then during the holidays, it’s the perfect time to show off the cheese knife and pie server. Those holiday pies and cheese and cracker trays. And then in the fall the canning and harvest time of the garden produces makes for a great time to sell the Granny Paring Knife and the Cook’s Utility Knife, and actually this Utility Steak Knife is one of our best sellers. It has a nice length on the blade, is shaped like a paring knife but it has more length.

    So now we’re going to sprinkle our chopped green pepper over the pepperoni. And now we’re going to add a 2 and a quarter ounce can of sliced black olives that have been drained. And then we’re going to top this with 2 cups of mozzarella cheese. Now we’re going to bake this for 45 minutes or until it’s hot and bubbly.

    And the baked pizza pasta is done, and how easy is that? It’s ready to serve. And that’s one of the recipes in our One Pot Pastas cookbook.

    End of Video Transcript

    Rada Cutlery is manufactured in Waverly, Iowa. Rada Knives are 100% Made in the USA – materials and craftsmanship. Rada Mfg. Co. has sold over 138 million kitchen knives and utensils since our start in 1948.

    Rada Cutlery kitchen products are available locally from Fundraising Groups and Independent Sellers or on the Rada Kitchen Store web site. Each year approximately 19,000 non-profit groups make 40% fundraising profit selling Rada Cutlery.

    Go to htttp://www.RadaCutlery.com to learn more about how your group can fund raise with Rada’s kitchen product (knives, utensils, stoneware, cookbooks and quick mixes).

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    Video Rating: 4 / 5

  • Cooking With Bruce – Chicken Parmesan

    Cooking With Bruce – Chicken Parmesan

    Cooking With Bruce - Chicken Parmesan

    Introducing our new webisode series with Bruce Bozzi, Jr., 4th generation Palm family! In this webisode, meet Bruce and his Uncle Tony – Palm Executive Chef Anthony Tammero – in the kitchen as they share the secrets to one of our most beloved Italian family recipes. Visit http://bit.ly/NnSbym for recipes, Bruce’s wine recommendations and more.

  • Chicken Casserole Delicious Recipe – Chicken and Vegetable Casserole Recipe

    Chicken Casserole Delicious Recipe – Chicken and Vegetable Casserole Recipe

    An easy chicken casserole recipe should be in every cook’s little black book – add your favourite vegetables, herbs or a splash of wine.

  • Chicken Noodle Soup – from scratch

    Chicken Noodle Soup – from scratch

    How to make the best homemade chicken noodle soup you will ever have! This recipe takes awhile but it isn’t complicated at all. If you have a spare 2 hours, it’ll be worth it to try this out! You will never want chicken noodle soup from a can again.

    What you’ll need:
    1 (4-5lb) whole fryer chicken
    3 carrots, chopped
    3 stalks celery, chopped
    1 Tbsp prepared minced garlic (5-6 cloves)
    2 tsp dried parsley flakes
    1 tsp salt
    1/2 tsp turmeric
    1/4 tsp black pepper
    1/4 tsp dried thyme
    2 bay leaves
    approx 6 oz frozen egg noodles or fettucine or linguine
    2 Tbsp flour mixed with 3 Tbsp water

    Start by cutting your chicken into pieces to make it easier to remove the meat from the bones later on. In a stock pot or dutch oven, bring the chicken parts (skin, bones and meat) and 2 quarts water to a boil. Gently boil for 30 minutes. Skim off any foamy stuff once it comes to a boil.
    After 30 minutes, remove the chicken meat and shred finely. Return any bones back into the stock and gently boil for another 45 minutes. Remove the bones and skin from the stock and strain through a sieve or colander to remove any chicken pieces left over.
    Add enough water to the stock to make 2 quarts and return to the pot. Add in the carrots, celery, garlic and herbs and spices. Boil 10 minutes.
    Add in frozen egg noodles or pasta and cook another 10 minutes.
    Return shredded chicken to the pot and add in flour mixture. Boil another 5 minutes until chicken is heated through and broth is thickened. Serve and enjoy!

    This is my soup version of The Pioneer Woman’s ‘Chicken and Noodles’ which can be seen here:
    http://thepioneerwoman.com/cooking/2010/01/homemade-chicken-and-noodles/
    Video Rating: 4 / 5

  • Wok Cooking Stir-fry Chicken with Broccoli Recipe / World of Flavor

    Wok Cooking Stir-fry Chicken with Broccoli Recipe / World of Flavor

    Recipe below click “show more”

    Chicken with Broccoli Recipe cooked in a cast iron wok.

    The Broccoli gets steamed and the chicken get velveted ahead of time so this is a dish that can be cooked very quickly once all of the prep is done.
    Marinade:
    8oz Chicken
    1/2 Tablespoon Rice Wine
    Splash of Soy Sauce
    1 Egg White
    1/2 Tablespoon Corn Starch

    Sauce:
    1/4 Cup Chicken Stock
    1 Tablespoon Soy Sauce
    1 Tablespoon Hoisin Sauce
    1 Tablespoon Honey
    1 teaspoon black vinegar
    1/2 teaspoon Garlic
    1/2 teaspoon Ginger
    1/2 teaspoon sesame oil
    Pinch of White Pepper

    Thickening slurry:
    Water and corn starch (I normally use 2 Tablespoons water and 1 Tablespoon corn starch)

    Coat Chicken with marinade and set aside.
    Make sauce.
    Steam Broccoli until just tender then rinse with cold water.
    Add chicken to slowly boiling water. Stir quickly to prevent sticking and turn off heat. Stir for about 2 minutes until chicken is opaque. Remove from water, drain and let cool.
    Heat wok on high heat, add oil and swirl.
    Add chicken and cook until it gets just a bit of color.
    Add sauce when starts to boil add Thickening slurry. When sauce is desired thickness turn off heat and serve.

    The wok that I am using goo.gl/puXsDA

    The wok ring that I am using http://goo.gl/VAlVYK

    “Music courtesy of Audio Network”

  • Ingrid Dishes | California Chicken Salad | Recipes from Missglamorazzi

    Ingrid Dishes | California Chicken Salad | Recipes from Missglamorazzi

    Watch our Oscars LIVE Show! http://vid.io/xqzm
    Ingrid Nilsen aka Missglamorazzi shares how to make her personal recipe for Caifornia Chicken Salad – complete with delicious avocado and clementines. This flavorful salad is a fun and healthy dish to share with friends. Make sure to check back on PSGG for more episodes of Ingrid Dishes!

    Check out more Missglamorazzi here:
    https://www.youtube.com/missglamorazzi

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    Video Rating: 4 / 5

  • Simple Sponge Cake Recipe – Detailed & EZ to follow !

    Simple Sponge Cake Recipe – Detailed & EZ to follow !

    Simple Sponge Cake Recipe - Detailed & EZ to follow !

    Today I’ll show you how to make a simple but yet very moist and fluffy sponge cake you can use in your own recipes. At the end of this video, there are 2 video links that will bring you to the 2nd and 3rd video in this series. After making the sponge cake, I’ll be making a strawberry puree, and in the final video (3rd ) we will be making a stunning strawberry shortcake, a French inspired version called a torte fraisier. This was one of my favourite cakes to make while in pastry school a long time ago.

    Bake time on this cake was approx 45 minutes. Check with a wooden skewer around the 30 to 40 minute mark in your oven to see if it is done. Time will vary depending on the size of springform pan you use.

    HD Video Links For Mobile Users:
    ==========================
    Strawberry Short Cake / Classic French Torte Fraisier

    Strawberry Puree

  • Gordon Ramsay Chicken Stir Fry with Rice Noodles

    Gordon Ramsay Chicken Stir Fry with Rice Noodles

    Chicken Stir Fry with Rice Noodles Gordon Ramsay’s Ultimate Cookery Course
    (http://ramsayrecipes.net/2013/07/gordon-ramsay-chicken-stir-fry-with-rice-noodles.html)
    (http://ramsayrecipes.net/gordon-ramsay-ultimate-cookery-book)

  • Spiced Rosemary Pecans Recipe, Appetizer Idea, Yum How To

    Spiced Rosemary Pecans Recipe, Appetizer Idea, Yum How To

    Spiced Rosemary Pecans Recipe, Appetizer Idea, Yum How To

    For an addictive, crowd-pleasing snack that takes next to no time to master, turn to sweet and salty spiced nuts. Our wholesome, warming recipe for rosemary and sesame seed pecans is not only versatile, but also guaranteed to leave your house smelling like fragrant rosemary and pine. We love serving this cozy snack straight out of the oven, and it also doubles as a thoughtful hostess gift. Print out the recipe, and then watch the video to see more.

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    Video Rating: 5 / 5

  • Middle Eastern Appetizer Recipe (Sfihas) – The Frugal Chef

    Middle Eastern Appetizer Recipe (Sfihas) – The Frugal Chef

    This Middle Eastern appetizer recipe (Sfijas) is great as an appetizers or served as a light meal. They are very easy to make and delicious.

    We are going to use empanada dough but you can go ahead and use store bought dough and even puff pastry. Keep scrolling down for the link to the dough recipe.

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    Empanada Dough Video – http://youtu.be/6NLRsXjYR_0

    Makes 30 to 34 esfijas
    1 ½ pounds (750 grams) ground beef
    1 medium white or brown onion — finely chopped
    Salt & Pepper
    A pinch of ground cumin
    Up to a cup of Greek yogurt or Labne or Kefir cheese
    1 cup of chopped mint leaves
    Empanada Dough or Puff Pastry Dough
    1 lightly beaten egg with a splash of cream or milk

    Heat your oven to 375 degrees F (190 C).

    Season the salt with salt and pepper. Heat a skillet with a little oil and brown the meat — stirring occasionally to get rid of any meat clusters. Drain the browned meat in a colander inside a bowl. Discard the drained fat in the garbage and not down your drain.

    Add a little more oil to the skillet and add the onion. Cook for 5 to 6 minutes until the onion is softened and translucent. Return the beef to the skillet and mix well. Let the meat and onions cook for a few minutes. Work at medium heat.

    Add the cumin and mix. Add ½ a cup of yogurt (or labne or Kefir) and mix it in. If the meat is too dry add more a ¼ cup at a time. It is very important that these be very moist. Mix it well and turn off the heat.

    Prepare your dough by rolling it out and cutting it in circles. You can use a glass. Stretch it out to make it thinner and a little bigger. Place a teaspoon of filling in the middle. Grab one of the ends and press them together. Grab the other ends and press them together. Turn the pastry and press the middle edges leaving a little ‘window’ in the middle.

    Brush the pastries with egg wash and bake for 20 to 25 minutes — until the bottoms start browning.

    Serve with a little more Greek yogurt or Kefir cheese.

    2 Esfijas – CALORIES 129.56; FAT 8.66 grs (sat 2.40; mono 3.67; poly 1.98); PROTEIN 4.91 grs ; FIBER 0.25 grs; CARBS 8.13 grs; CHOLESTEROL 14.23 mg; IRON 0.51 mg; SODIUM 112.77 mg; CALCIUM 18.81 mg

    Print your recipe here – http://thefrugalchef.com/2014/05/middle-eastern-appetizer-recipe-esfijas/
    Audio files from “audiomicro.com”
    Video Rating: 4 / 5

  • Caprese Pasta Salad – Recipe by Laura Vitale – Laura in the Kitchen Episode 160

    Caprese Pasta Salad – Recipe by Laura Vitale – Laura in the Kitchen Episode 160

    To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

    Official Facebook Page: http://www.facebook.com/LauraintheKitchen

    Twitter: @Lauraskitchen
    Video Rating: 4 / 5

  • Cake vs. Pie: Debate-o-Rama

    Cake vs. Pie: Debate-o-Rama

    Today we find out which is the bastion of the bakery: Cake or Pie? GMM #613!
    Good Mythical MORE: http://youtu.be/t7tLci5RLSk
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    We are two Internetainers dedicated to giving you a daily dose of casual comedy every Monday-Friday on our show “Good Mythical Morning” at youtube.com/rhettandlink2. Thanks for making us a part of your daily routine. Be your mythical best, mythical beast. – Rhett & Link

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  • Crispy Parmesan Crusted Chicken Recipe – Quick Weeknight Dinner

    Crispy Parmesan Crusted Chicken Recipe – Quick Weeknight Dinner

    Crispy Parmesan Crusted Chicken Recipe - Quick Weeknight Dinner

    SUBSCRIBE for more easy recipes: http://bit.ly/fifteenspatulasYT

    This Crispy Parmesan Crusted Chicken Recipe is one of my favorite dishes to make for a quick and easy weeknight dinner. Chicken cutlets (thin sliced chicken breast) cook so quickly and it can be served with a veggie on the side.

    Get the recipe here: http://www.fifteenspatulas.com/crispy-parmesan-crusted-chicken/

    New videos every Thursday afternoon!

    Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.

  • PINOY RECIPE – BEST SWEET AND SOUR CHICKEN RECIPE EVER

    PINOY RECIPE – BEST SWEET AND SOUR CHICKEN RECIPE EVER

    In this video, you will learn how to fry the best sweet and sour chicken recipe ever. I hope you enjoy watching my video.

    I will list the ingredients later
    Video Rating: 4 / 5