Thin Crispy Gluten Free Pizza | Recipe #2
How to make a thin crispy great tasting gluten free pizza crust.
How to Brine a Thanksgiving Turkey | Williams-Sonoma
In this interesting video from Williams-Sonoma, you get to see how to brine a turkey and how brining turkeys is ideal for ensuring a flavorful and moist dish. Williams-Sonoma Culinary Expert Amanda guides every step of the way. The brining process uses salt for providing extra moisture and is useful when you have to roast the turkey for a long period of time. If you are using a liquid brine, you can submerge the turkey for 24-36 hours. The advantage of a liquid brine is that it allows every small portion of the turkey to absorb the salt water, leaving behind a juicy, extra flavorful taste that is not very salty. You can either dissolve salt in water or use a brine mix of salt and spices. A mix for brining turkeys involves first boiling a gallon of water and then adding the brine mix and stirring so that the salt dissolves completely. Bring the brine mix to room temperature before you submerge the turkey. To brine the turkey, you first rinse the turkey and use a brining bag. Fill the bag with the mix. Close the bag to prevent excess air entering in. You can refrigerate the bag. Flip the turkey once or twice in 24-36 hours. Later, discard the brine and rinse the turkey. Dry the bird. You are now an expert in brining turkeys and ready for the perfect turkey recipe! To explore further, visit our Williams-Sonoma website: www.williams-sonoma.com Get more turkey tips at: www.williams-sonoma.com Get free recipes at the Williams-Sonoma website: www.williams-sonoma.com Find the …
Video Rating: 4 / 5
Raw Food Simplicity.. Autumn Salad
Transitioning from summer into autumn brings in some very interesting ideas for salads. With the introduction of Persimmons, this autumn salad can be a raw food meal in itself..
Jim Bakker PTL Club with Colonel Sanders 1979
Join Jim Bakker and Uncle Henry with their special guest Colonel Sanders in this PTL Club episode from December 3rd, 1979! I apologize in advance for the audio on this video. I’m not quite sure why it uploaded to Youtube like that.
Video Rating: 0 / 5
The Cooper Gang Robs KFC (Second Funniest Podcast)
Kevin Miller (Sly), Chris Murphy (Murray) and Matt Olsen (Bentley) and Justin Worsham (Showtime and Blue Collar Radio) improvised this awesome sketch on Second Funniest Podcast. Dwnld the entire spisode at www.secondfunniestpodcast.com (name = “The Cast of Sly 4?”) Or just use the iTunes Store. About Sly 4: -it will be released in 2012 -it is presently in the early Beta stage (as could be concluded from the look of the demo) -Sucker Punch is NOT developing it, Sanzaru Games is -Peter McConnell is back as the müsic composer -the original developers are still watching over the development; no one “abandoned” anything -obviously, it will NOT be released on PS2, so don’t bitch about it -get some patience, you gonna need it Music by Stewart Copeland.
I Live In Shanghai: Hangzhou’s Wild Night Food Market
A trip to Hangzhou, the China’s most popular destination for nationals on vacation, wouldn’t be complete without a visit to the night food market. It’s a truly fantastic culinary and cultural experience, where you can go wild for just a few US dollars. Hangzhou is also full of temples and pagodas, rolling hills and tea planatations, yet only 80 minutes by train from Shanghai, its a great weekend escape.
Basic Cupcakes – RECIPE
Basic Cupcakes are simple little cakes, perfect for children’s parties. Using basic ingredients, the cupcakes are lovingly formed and baked. A final garnish with some pink butter cream icing, and these little babies are ready to impress -Give it a go! ONE POT CHEF COOKBOOK – NOW AVAILABLE: www.lulu.com MY SECOND CHANNEL: www.youtube.com PLEASE SUBSCRIBE! au.youtube.com FOLLOW ME! www.twitter.com BECOME A FAN ON FACEBOOK! www.facebook.com ================= RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: BATTER: 100g Softened Butter 1 Teaspoons of Vanilla 1/2 Cup of Caster Sugar (Superfine Sugar) 1 1/4 Cups of Self Raising Flour 1/4 Cup of Milk 2 Eggs ICING: 75g Softened Butter 1 Cup of Icing Sugar 1 Teaspoon of Vanilla 2 Drops of Red Food Dye (for pink – or whatever colour you want) MAKES 12 CUPCAKES Preparation Time: 10 minutes Cooking Time: About 15 – 20 minutes ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a conversion chart if using Imperial) More cooking videos at: www.onepotchefshow.com Music Tracks “Bright Wish” and “Peppy Pepe” by Kevin McLeod (Used with Permission under Creative Commons license) incompetech.com
Video Rating: 4 / 5
How To Make Cheddar Cheese Soup from Disney’s EPCOT
Le Cellier at the Canadian pavilion at Walt Disney World’s EPCOT Center features this out of the world Cheddar Cheese Soup. Now you can learn how to make it yourself from Master Chef Brian Piasecki of Jiko-The Cooking Place (although he’s at neither different restaurant for this demonstration)
Video Rating: 4 / 5
Best Cookies Ever!!! – Jon Ham and Melissa Henig Create Raw Cookies
Best Cookies Ever – Raw Cuisine by Melissa Henig and Jon Ham Here’s Jon Ham — www.fitnesstrainingbyjon.com and Melissa Henig http whipping up a raw cookie recipe that is healthy and delicious, hence the name “The Best Cookies Ever!” The advantage of eating raw food is that all the enzymes and proteins are not denatured, thus provide more of a nutritional advantage for your body. This recipe is guaranteed to mix it up for you and teach you that raw food can be tasty and is healthy for you. Here are the Ingredients: 1 Tablespoon of Lucuma 1 cup of brazil nuts 1cup dates (soaked and pitted) 1 Table spoon maca ½ teaspoon seasalt ½ teaspoon vanilla What is Lucuma? Lucuma is a fruit native to the Andes mountains of Chile, Peru, Bolivia, and Ecuador, where it is eaten out of hand or made into ice cream. It has thin skin and ‘dry and starchy orange-yellow flesh’. In Peru and Chile, where the most lucumas are grown, only a small percentage reach the market in the raw state. Most are dehydrated and ground to a powder that is used to make ice cream and other milk products. South American lucuma are in season January to April. This fruit is now grown and enjoyed in Thailand as well. Americans are now enjoying the powder as a healthier maple sugar replacement (maple sugar has to be heated at a high heat in its processing), imported through raw food distributors! Because it is raw, all its nutrients and antioxidants are intact!
Sweet Pressed Cookie Stamps by Stampin’ Up!
Take your love of stamping into the kitchen! Create fun and tasty stamped cookies for any occasion. Fit a silicone stamp over the bottom of wooden handle and press into dough—it’s that easy! Let the kids help! Food-safe, easy-to-clean and dishwasher safe. Each set includes 3 silicone stamps, 1 handle, and 2 great cookie recipes.
Tom Kha Soup – The Delicious Miss Dahl – BBC Two
www.bbc.co.uk Sophie creates a spicy Tom kha soup, which awakens the senses and inspires her to open the curtains and let the sunshine back in.
Food Wishes Recipes – How to Make Scones – Classic Scottish Scones Recipe
Learn how to make Scones! Visit foodwishes.com to get more info, and watch over 350 free video recipes. Thanks and enjoy!
Video Rating: 4 / 5
Pepper Steak recipes by the BBQ Pit Boys
In Wraps, as Kabobs or hot off the bone, these Strip Steaks are always good eating here at the Pit. And they’re real easy to barbecue on the ol’ grill, as shown by the BBQ Pit Boys.
Diners, Drive-ins, and Dives: Big Mama’s Kitchen and Catering
3223 North 45th St. Turning Point Campus, Bldg. A Omaha, NE 68104 www.bigmamaskitchen.com Tune in: Mondays at 10pm and 10:30pm, Fridays at 9pm and 9:30pm and Sundays at 3pm and 3:30pm (All Times Eastern)
Video Rating: 4 / 5
Hashbrown Casserole and other Gooseberry Patch favorites!
Vickie & Jo Ann share 3 of our most-requested recipes with our friends at Good Day Columbus…Tomato Basil Pie, Golden Hashbrown Casserole and Coffee Cream Brownies!
Betty’s Hot Wings Recipe
In this video, Betty demonstrates how to make her spicy and delicious hot chicken wings. These chicken wings are separated into parts, flavored with a hot, spicy marinade, broiled in the oven and served with the traditional blue cheese dressing and fresh celery sticks. They are just the best!!! Note: In the video I made enough sauce to do hot chicken wings and hot chicken legs also. The measurements for the marinade in the video are double the amounts listed below. Ingredients: 12 uncooked chicken wings 3 tablespoons butter or margarine, melted 4 tablespoons hot pepper sauce 1 tablespoon paprika ½ teaspoon salt ½ teaspoon ground red pepper ¼ teaspoon ground black pepper fresh celery sticks blue cheese dressing Cut off the wing tips from 12 chicken wings and discard. (You may save them for making chicken stock if you are making a lot of wings.) Open the remainder of the wing, and find the joint. Cut the wing at the joint, separating it into two pieces. Continue until all wings are separated. Set wings aside, while you prepare your marinade. In a medium-sized bowl, place 3 tablespoons melted butter or margarine, cooled to room temperature. Add 4 tablespoons hot pepper sauce, 1 tablespoon paprika, ½ teaspoon salt, ½ teaspoon ground red pepper, and ¼ teaspoon ground black pepper. Blend, until thoroughly blended. Save out 2 tablespoons of marinade for basting chicken wings while they are broiling. Now, pour the remainder of the marinade into a gallon-sized zip-lock bag. Next …
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