Homemade Mashed Potatoes Recipe : Chop Onion for Mashed Potatoes

Tips for chopping onion for a homemade mashed potatoes recipe; learn how much onion to add to mashed potatoes in this cooking class on video, with dinner recipes and ideas. Expert: J. Costilla Contact: www.digitaleyesproductions.com Bio: J. Costilla is an emerging chef. He hopes to open an ethnic cafe in San Antonio. He is also a commercial photographer. Filmmaker: julio costilla



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Parappa The Rapper Anime Dreams 2007

Minha apresentação de Parappa The Rapper no sabado, dia 27 de Janeiro no AnimeDreams 2007. Parappa Vs. Chop Chop Master Onion!



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Good Eats Moment - Cutting an Onion

A Food Network minute with Alton Brown. Watch Alton Brown as he shows you how to cut an onion -with less tears!



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Thai Recipes - Pad Thai Noodles Recipe

Pad Thai is a stir fried noodle dish, traditionally made with shrimps or prawns but can also be made with pork, chicken, beef, and even tofu. It can be made to be dry and light or heavy and oily depending on your tastes.

A delicious, quick, easy to prepare, and healthy dish, with low cost ingredients. It's easy to see why this dish is so readily available on the streets of Bangkok, and why it's so popular with budget conscious backpackers.

Flavours are somewhat complex, combining hot, salty, sweet and sour, but together a good balance is created.

Ingredients:
Serves 2

200g of Shrimps or prawns (raw preferred)
2 medium sized eggs
approx 130g of dry rice noodles
4 tablespoons of pad thai sauce
1/2 lime
1/2 cup chinese chives
1 cup of bean sprouts
1 tablespoon of crushed chillis
1 tablespoon crushed peanuts
2 teaspoons of fish sauce
1 carrot (optional)
2 spring onions (optional)
2 tablespoons of vegetable oil

Pad Thai cooking instructions:

Step 1: Soaking the noodles - Fill a large bowl or container with warm water, and place the 130g of dried Thai rice noodles (approx 1/3 of the pack) into the bowl so that the water is completely covering the noodles. They will need about 10 minutes of soaking, so that they become soft, but not cooked.

Step 2: Take the 200g of prawns and using a sharp knife, make a cut along the back to open them up slightly, removing any stringy vein type material from inside. Once this is done, wash them all under cold water.

Step 3: Cut away the bottom 1/3 of the Chinese green chives and put aside for use later. Chop the other 2/3 of the chives up for cooking. Follow by slicing the spring onion diagonally into thin pieces. Also slice the carrot into thin slices, or grate it, keeping a handful aside for use later. Finally cut your lime into quarters, wash the bean sprouts, and your preparation is complete.

Step 4: By now the noodles should have been soaking for about 10 minutes, poor them into a sieve and drain all excess water.

Step 5: Put 2 teaspoons of vegetable oil into a wok or pan, and set your cooker to a high heat. When the wok is hot, put the prawns in (ensure they have been drained of any water to you don't get hot oil spat at you!) Immediately after the prawns, crack the 2 eggs and put the white and yoke into the wok. Stir contents thoroughly adding more oil if required. After a few stirs, add the noodles, and continue to stir quickly and frequently.

Step 6: Add the 4 tablespoons of pad thai sauce, and stir in. Ensure all ingredients are thoroughly mixed together and the sauce evenly distributed. By this stage, all ingredients should have been cooking for just a couple of minutes on a high heat, cook for too long and the dish will become too dry.

Step 7: Add the chopped Chinese green chives, spring onions, some of the chopped carrot, and the bean sprouts into the wok. Once again stir everything together so the ingredients are well mixed. Add the 2 teaspoons of fish sauce, and continue stirring.

Step 8: Now the noodles should be soft and tangled - the cooking is complete. Pour contents onto a plate, and add to the side of the plate the bottom 1/3 of the Chinese green chives, bean sprouts, the 1/4 of lime, 1 table spoon of crushed chillies, and 1 tablespoon of crushed peanuts. Sprinkle some of the grated carrot you kept back earlier over the noodles.

Serve and Enjoy!

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Pico de Gallo (Making Salsa) Hot! Hot! Hot!

www.MaestroSoap.com Hey guys, thought I'd make a quick video on making a quick salsa. Ingredients 3 Roma Tomatoes 1 small Onion 3 Serrano Peppers 1/2 cup of Cilantro (key ingredient) 1/2 teaspoon of Garlic Salt 1/2 teaspoon of Salt (use more if desired) Chop the veggies. Mix everything up. Add the salts. If you can, let it sit for as long as possible before serving so the salt brings out the flavor. Enjoy alone, with tortilla strips or as a side dish to something like baby back ribs. (Edit: the rattle you hear in the background is my dog going nuts with his rattle. bit.ly



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KICK PUNCH PARAPPA

Janelle and I on your average school night.



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How to Make Curry Phyllo Triangles : Chopping Onion for Curry Phyllo Triangles

How to chop onion for curry phyllo triangles; get professional tips and advice from an expert chef on making a classic curry recipe in this free cooking video. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard



http://www.youtube.com/watch?v=rZDyqQMV0Bo&hl=en

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Cheap Meals For the Family

Cheap Meals: Easy and Delicious

Why is it, that when the time to cut corners comes, we seem to cut them away at the expense of our desire for flavor? We get cheap take-out we wouldn't normally go near or, we whip out something at home, so conscious of cost we deny ourselves some of the ingredients that we might consider "luxury items" and our poor little taste buds pay the price. What did they ever do to deserve such neglect?

We needn't continue to treat taste and thrift as mutually exclusive. WIth the recipes I will show you, you can prepare flavorsome meals for the family and at a much lower price than you would normally associate with taste. Oh, and did I mention how easy they are? No? Well, consider that a little bonus. Some of these have as little as 5-10 minutes of preparation time - you put everything together and the oven will do most of the rest.

Here's the first Cheap Meals Idea;

Recipe for Apricot Chicken:

(serves 4)

16oz (500ml) apricot nectar

1 packet french onion soup

1 Onion Sliced

1/2 tsp salt

pinch pepper

8 chicken pieces (drumsticks or wings)

Mix the nectar, soup, salt and pepper. Place the chicken in a casserole dish and pour over the liquid. Cover and cook for 1 hour at 390F (200C). Uncover and cook for 30 mins more or until the chicken is cooked. Serve with rice.

So, by our calculations, you'll get dinner on the table, for four people, at somewhere around 6 or 7 dollars. That's less than $2 a serve.

OK, so there you have it, something that takes very little effort, costs very little money and most important, is enjoyable to eat. In fact, you'll thoroughly enjoy it!!

The next one will cost a fraction more, but be just as easy to cook and, if it's possible, taste even better. This is one of the favourites on my webpage. I hope you enjoy it just as much;

(serves 4)

It's offensive how easy this Cheap Meals is;

2lb (1kg) of Lamb Shoulder Chops 4 cups of mixed vegetables 14oz c(400ml) an of Cream of Mushroom Soup Preheat oven to 300F -Cut the lamb into their serving size portions if they're not already. Put in oven proof dish with vegetables. Cover in Cream of Mushroom soup and garnish with Salt and Pepper. Bake for 45 minutes - remove lid - bake for a further 15 or until cooked. Serve on a bed of Mash Potato

Yep, believe it or not, that's it. Easy wasn't it? And delicious too right - And available for around 8 - 9 dollars. That's around $2 a serve and if you want to stretch it even further, serve it with some bread to really sop up that gravy at the end!

Well, we hope you enjoyed these Cheap Meals. Please feel free to check out our site for more recipes.

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3 Easy Stew Recipes for Crockpots

Let's have stew tonight! Here are 3 easy and very different recipes for stew you can make in your crockpot.

Recipe #1 - BARBEQUE BEEF STEW

* 2 lbs. stew meat
* 3 tbsp. oil
* 1 c. onion, sliced
* 1/2 c. green pepper, chopped
* 1 lg. clove garlic
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 c. beef stock
* 1 can (8 oz.) tomatoes
* 1 can (4 oz.) mushrooms
* 1/3 c. barbecue sauce
* 3 tbsp. cornstarch
* 1/4 c. cold water

Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock Pot on low heat 8-10 hours. Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.

Recipe #2 - BRUNSWICK STEW

1 Chicken, 3 lbs, cut up
2 quarts Water
1 Onion, chopped
2 cups Ham; cooked, cubed
3 Potatoes, diced
2 cans Tomatoes; 16 oz, ea, cut up
10 ounces Lima beans, frozen and thawed
10 ounces Corn; whole kernel, frozen, partially thawed
2 teaspoons Salt
1 teaspoon Sugar
1/4 teaspoon Pepper
1/2 teaspoon Seasoned salt

In a slow cooker/Crock Pot combine chicken with water, onion, ham, amd potatoes. Cook covered on LOW for 4 to 5 hours or until chicken is done. Lift chicken out of pot; remove meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Cover and Cook on HIGH 1 hour. Makes 8 servings.

Recipe #3 - CROCKPOT CHICKEN STEW

2 lb Chicken breasts/skinless Boneless/ cut in 1" cubes
2 c Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; sliced
1 c Carrots; sliced thin
1 ts Paprika
1/2 ts Pepper
1/2 ts Rubbed sage
1/2 ts Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tb Cornstarch

In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.

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Basic Herbs

Practically everyone who grows herbs has her own basic list, and you will not be long in finding yours. However, to start with, try these:

Sow seeds of: Sweet basil, Parsley, Dill, Sweet marjoram, Chervil.

Get roots of: Spearmint, Lemon balm, Peppermint, Chives (bulblets)

Get plants of: Sage, Thyme, Rosemary, Lavender

The Culinary Seeds
Although when we speak of using herbs, we generally refer to the leaves, there are some which are better known for their seeds. Of these the most popular are: Anise, Coriander, Mustard, Caraway, Cumin, Poppy, Cardamon, Dill, Sesame, Celery, Fennel.

Since the leaves as well as the seeds of fennel, mustard, dill, anise and caraway are used in cooking you may want to include one or all of them in your herb garden. However, herbs grown for their seed alone are scarcely worth the space and bother. The crop is too small to be of value, and you can buy fresh seed inexpensively packaged at any grocery store.

Ten Perennials to Buy
To start with, you will have to buy some plants. After they are well established, you can propagate your own. Some will spread by themselves.

Chives are a "must" by the kitchen door. Your clump of chives will send up green spikes even before the snow is gone. The purple heads of their flowers are pretty among the long green leaves. Chop the leaves into anything which will take an onion taste.

Hyssop makes a good small hedge. It may be used sparingly in stews.

Lemon Balm spreads so rapidly and grows so fast that you will find it escaping to far parts of the garden. Its strong lemon flavor is good in iced drinks and hot tea, and it is a fragrant addition to sachets and potpourris.

Lovage grows to more than 6 feet tall. It is especially good in soups and makes a nice background plant.

Mint, whether it be spearmint, peppermint or applemint (sometimes called wooly mint), is easy to start from a root or cutting, but it must be confined, or it will pop up in every corner of the garden.

Rosemary is an evergreen. Plants are difficult to obtain, but if you can buy one about a foot high it will grow to 4 feet. You must take it indoors for the winter.

Sage, that well-known seasoning of poultry dressings, makes a pretty grey-green plant in a corner of the garden. I can never resist hanging a few sprays in the kitchen. It is nice both to smell and to look at.

Summer Savory is better than Winter Savory as a culinary herb. Since it is delicate, it may be safest to pot a plant or two for the indoor garden, unless you live in a part of the country where the winters are mild. The savories are especially good with fish and green beans.

Sweet Cicely is a giant chervil. This decorative plant has graceful, fernlike leaves and white flowers. The whole plant-leaves, roots and seeds-is anise-flavored.

Tarragon is best known for its use in vinegar and also gives a flavorsome accent to chicken and fish. Tarragon is a good herb to know about, but don't bother too much about having it in your garden. You can buy a bottle of tarragon vinegar much more easily than you can locate a plant.

Thyme is hardy, but it will do no harm to give it a thin covering of leaves for the winter. Thyme vulgaris is the one which you will want for cooking.

Ground Covers
There are several herbs which make good ground covers. Thyme serphyllum is one. Other old-fashioned herbs, well known to gardeners of Colonial days, are camomile (English), sweet woodruff and germander. Sweet woodruff will grow in the shade, but the others, including thyme, prefer sun.

Although the dried herbs which you can buy are good} their flavor cannot compete with your fresh-from-the-garden seasonings. Once you have plucked a fresh leaf of basil and dropped it in the stewed tomatoes, or smelled the tang of thyme as your foot brushes it on the garden path, you will never again be without your own garden of herbs.

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gordon ramsay How to beef rice

gordon ramsay How to steam rice



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how to chop an onion (without words II)

Recorded on October 12, 2009 using a Flip Video camcorder.



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Knife Techniques - The Paring Knife

Do you have questions about how to select, sharpen or care for your knives? What are the different types of knives and what are their uses? Get the answer to these questions and many more on the video demonstration by Chef John Higgins, Director George Brown Chef School.



http://www.youtube.com/watch?v=Lwmpss5_8Sc&hl=en

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Summer BBQ Pork Chop Recipe With a Special Secret Sauce

Barbecuing is one of America's most popular thing to do during the summer. Laying out in the sun, smelling that delicious meat being grilled and having a cold margarita can't get anymore relaxing. When you have hungry friends that come over and want to feed them, you want to be ready to fill their stomach up with your specialty barbecue dish. I'm going to tell you a simple and easy way to make my favorite pork chop recipe which you can share with your friends and family. There are times where I crave it so much that I turn my grill on during the winter and make them even when it snows.

Here are the Ingredients you'll need to start making this fantastic barbecue pork chop.

Ingredients

6 pork loin chops (center cut)

1/4 cup of sugar (brown)

1/4 cup of dijon mustard

1/8 cup of soy sauce

1 carrot (finely chopped)

1 celery (finely chopped)

1/2 medium onion (finely chopped)

1 tablespoon of ginger (finely grated)

1 tablespoon of shallots (minced)

1 tablespoon of garlic (minced)

1 pound of fresh cherries

3 cups of chicken stock

2 tablespoons of cornstarch

1 tablespoon of water

3 black peppercorns

3/4 cup of port wine

8 ounces of butter

2 sprigs of thyme

1 bay leaf

salt and pepper to taste

Directions

Start by mixing the sugar, soy sauce and mustard in a bowl then spread the mix over the chops to marinate. Cover it and put it in the fridge for 5 hours. When your ready to cook, put 1 ounce of unsalted butter in a pan. Once It's melted add the carrot, celery, onion, ginger, shallots, garlic, fresh thyme, bay leaves and black peppercorn. Cook them until it turns light brown then add the port wine. This will bring all the flavors together. Keep the heat on until the liquid is thick.

Next add the cherries and cook them until all the liquid is extracted. Add the chicken stock and bring it to a boil then reduce the temperature to simmer for about 40 minutes. Take if off the heat and strain it so you get all the juice. Pour the juice in a pan over low heat and add the rest of the butter an ounce each time. Dissolve the cornstarch in the water then add it to the sauce. Stir in over the heat until the sauce is thick enough to coat the back of the spoon. Season the sauce with sea salt and fresh ground black pepper for flavor.

Get your grill going with some woodchips and charcoal. Grill the pork chops on the grill to the desired doneness. When serving you want to put the sauce on top of them. It can't get any more simple than that!

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Fish Recipes

These recipes are wonderful and they are old family recpies.
Armenian Baked Fish

3 lbs. whitefish-in the white fleshed bland fish may be substituted

3 fresh tomatoes or one small canned tomatoes

1 cloves garlic mashed

1 tbsp. flour

1 c. water

4 tbsp. minced parsley

1/2 cup olive oil

juice of 1 lemon

1 teaspoon salt

1/2 teaspoon pepper

fillet and rinse fish. Spread the fillets skin side down in a buttered baking pan. Cover fish with tomatoes garlic and the flour mixed with water. Spread with parsley. Seasoned with salt and pepper. Pour oil and lemon juice all around fish. Bake at 325 after 420 to 40 minutes depending on the thickness of the fish. Spoon pan juices over the fish several times while baking. May be served hot or cold. Garnish with sliced lemon. Serves six.

Pine smoked trout

Use a wire holder to get a smoky flavor when cooking trout. The idea is to be able to turn the meat over like the type made to hold hot dogs or hamburgers.

Cut server pine boughs and place them on your campfire. Lay the holder with your trout directly on top. Light the pine boughs, then the fire will sear, cook, and smoke your trout in about a minute before burning out. Just turn the holder over to sear the other side - repeat the process. A couple of boughs and less than a minute for each side is perfect for a half-pound trout.

Pickled Bluegills

Use only a stainless steel pan for good taste.

Cut fish into small pieces - you will need about 5 cups of fish. Soak in a quart of water and one cup of salt for 2 days. Rinse fish in cold water and drain. Then pour two cups of white vinegar over the fish and put it in the fridge for another 2 days. Pour it off.

Next, cook the following mix for five minutes and let cool

2 cups white vinegar

1 ½ cups sugar

1 tsp. mustard seed

1 tsp. whole black pepper

1 tsp. whole allspice

1 tsp. whole cloves

4 bay leaves

After it cools pour it over the fish, and place slices of lemon and onions on top. Refrigerate for 5 days, then remove the spices and pack into jars. It makes three pints.

Sunfish

Once you have skinned and filleted the Sunfish, try this recipe.

You'll need:

1 lb. sunfish fillets

2 scallionis sliced thin

1 green pepper sliced thin

1 small jar of spaghetti sauce

1 chopped tomato

½ cup water

½ cup white wine

Pinch salt

Combine scallions, pepper and sauce. Cover and simmer for r10 minutes. Add fish, salt, tomato nad wine. Simmer, covered, for six minutes. Ladle over rice and rim with parsley.

When you are all done skimming and filleting your sunfish, plant the carcasses deep in your tomato patch or rose bed. They make excellent fertilizer.

Fish Loaf

After you fillet your fish, don't throw away the bones. There is still meat attached to them, and you can make a tasty dish with the leftovers. Begin by either baking the backbone scrapings in a 350 degree Fahrenheit oven or steaming them over boiling water until they are cooked. While the fish is cooking, gather the following ingredients:

1 cup toasted break cubes

1 small onion, diced

2 stalks celery, diced

1 tsp. salt

1 egg, beaten

½ cup tomato sauce

¾ cup grated cheddar cheese

Paprika

1 ¼ cups cooked, flaked fish (from the scrapings)

Mix all ingredients except paprika and one-quarter cup of the grated cheese in a large bowl. Work in the flaked fish until a uniform texture is attained. Spoon the mixture into a 9X5-inch bread pan and shape it into a loaf. Spread the remaining grated cheese over the loaf and sprinkle paprika on top. Bake the loaf at 350 degrees Fahrenheit for one hour. Let it cool five to 10 minutes before cutting.

Add chili peppers or hot pepper sauce as desired.

Baked Ciscoes

10 ciscoes, filleted

1 ½ tbsps. Lemon juice

2 cups heavy cream

1 cup light cream

1 ½ tsps. Flour

1 tbsp. butter

Salt and pepper

Buttered toast

Quarter the fiillets. Place fish pieces in a buttered flat baking dish. Sprinkle with the lemon juice. Heat butter and flour in saucepan. Add the two cups heavy cream and the cup of light cream slowly. Bring to boiling point, stirring constantly. Pour sauce over fish and sp rinkle with salt and pepper. Bake at 325 degrees Fahrenheit for about one hour. Serve fish and sauce on (or with) buttered toast.

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Creole Stuffed Peppers Recipe

A couple of weeks ago we were working on some family projects and
needed a real quick and easy-to-fix dinner. My wife, Sue, searched
the cupboards and found a package of Zatarain's® New Orleans Style
Jambalaya Mix. She also had some fresh ground meat in the fridge,
so she used that as the meat for the jambalaya. When I tasted it,
the first thing I thought of is how great something like that would
taste as the stuffing for stuffed green bell peppers.

Now those of you who have received my recipes for any length of
time know that I love to cook from scratch. I even mix my own spice
mixes and meat rubs, instead of buying the pre-mixed ones (I save a
lot of money doing that, too!). However, there is another side of
me that likes to put together something once in awhile that is
quick and easy. Something like a "Rachael Ray" type meal--something
that has layers and layers of flavor, but does not require hours
and hours of prep time. On Friday I went with my stuffed pepper
idea, developing it into what I would have to say is one of the
best recipes I've ever come up with! Here it is:

Ingredients:

8 to 10 green bell peppers

2 tbsp. canola oil

1 lb. ground sausage (mild Italian is good)

1 lb. ground beef

1 cup chopped onion

1 cup chopped celery

1 (8 oz.) package Zatarain's® New Orleans Style Jambalaya Mix

1 cup ketchup

1 (8 oz.) can tomato sauce

2 tsp. Louisiana hot pepper sauce

1/4 tsp. celery salt

Instructions:

Cut the tops off the green peppers and remove seeds and membranes
from peppers. Chop from the edges of the tops of the peppers until
you have 1 cup of chopped pepper. In a large saucepan or skillet,
heat the canola oil. Add the sausage and ground beef and break up
thoroughly while browning (and mix together well). When the meat is
fairly well browned, add the chopped pepper, onion and celery. Keep
stirring over medium heat until veggies start to become tender. Add
2.5 cups of water and the Zatarain's® jambalaya mix. Keep stirring.
Bring to boil, reduce heat, cover, and simmer for 25 minutes.
Remove from heat and let stand. Refrigerate this mixture a few
hours before stuffing peppers. Preheat oven to 350 degrees F. Set
the peppers in large casserole and/or a deep baking dish (or
dishes). With a spoon, fill each pepper with the jambalaya mixture.
Pack down the mixture pretty well and fill so that mixture is level
with the top edge of each pepper. (Depending on the size of the
bell peppers, the mixture should fill 8 to 10 peppers.) In a 2-cup
measuring cup or a bowl, thoroughly mix the ketchup, the tomato
sauce, the pepper sauce and the celery salt. Scoop this mixture
equally over the top of the mixture in the peppers. Cover (aluminum
foil makes a fine cover) and bake at 350 degrees for an hour. These
peppers taste great served with a side salad and French rolls!

Copyright © 2007 Lee Griffith. All rights reserved.

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Um Jammer Lammy - Now Wait a Minute, Who is That? Ending

This is the second part of Now Wait a Minute movie. This happens after the stage...and well...you seee...she has a vaccume...voom!



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Chicken Liver Recipes - Easy & Quick To Prepare!

These chicken liver recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So put your hat on and get ready for some quick easy chicken liver recipes:

>> Chicken Livers and Mushroom Rolls

1 medium onion chopped finely

1/2 pound mushrooms - sliced

4 tablespoons butter

1 pound chicken livers, cut into bite size pieces salt and pepper

1/2 cup red wine

1/2 cup beef stock or bouillon

2 tablespoons fresh parsley - chopped

2 tablespoons cornstarch

1/2 package filo leaves, cut in half lengthwise

In large skillet, sauté onion and mushrooms in butter until limp. Add chicken livers, cut in bite-size pieces. Sauté until brown. Add salt, pepper, wine, stock and parsley. Simmer for 5 minutes. Pour off some of juice and reserve. Add 2 Tbsp.

Cornstarch to reserved juice in a cup and make smooth paste. Add to chicken livers, stirring constantly. Make smooth gravy. Prepare filo leaves. Place small amount of liver mixture at one end of filo. Fold over sides and roll up. Can freeze or chill until time to serve. Once ready to bake - heat oven to 375 F. Bake for 20 minutes on cookie sheet.

>> Chopped Chicken Livers

1/4 cup chicken fat - rendered

1 cup onions - chopped

1 pound chicken livers

4 hard-boiled eggs salt black pepper

Cook onions in rendered fat for five minutes. Add chicken livers and continue to cook until onions are tender and livers are cooked through, but still pink inside. Remove liver and onions to a bowl and allow to cool 10 minutes. Chop finely.

Chop three of the hard boiled eggs and blend into liver mixture with a fork. (A blender may be used, but will give a smoother consistency.) Season to taste with salt and pepper. Form liver mixture into a mound on a serving plate and chill.
When serving, garnish liver with sliced eggs.

That's it for today! If you want more chicken liver recipes just check below:

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Parappa the Rapper: Cheap Cheap the Cooking Chicken Rap

Stage 4.



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Sweet Pepper Stuffed Pork Chops

Are you looking for a new and different way to serve pork chops? Here is a great recipe for Sweet Pepper Stuffed Pork Chops that is sure to please your guests when you are entertaining as well as your family. This recipe is perfect for sit-down family meals. If you are a follower of my website or blog, you know I am a big proponent of sit-down family meals several times a week. Remember, no matter how busy your family's schedule may be, there is no substitute for sitting around the table, sharing good food, and talking about your day. So give this recipe a try soon and gather your family around the table to enjoy it!

SWEET PEPPER STUFFED PORK CHOPS
1 medium sweet red pepper, chopped
1/4 cup finely chopped onion
1 garlic clove, minced
2 tsp extra-virgin olive oil, divided
1 cup bread cubes
1 - 4 oz can chopped green chilies, drained
1/2 cup frozen corn, thawed
1/2 cup shredded part-skim mozzarella cheese
4 bone-in rib pork chops, 3/4-inch thick
1/4 tsp black pepper

In a large nonstick skillet sprayed with nonstick cooking spray, saute red pepper, onion and garlic in 1 teaspoon of the olive oil until tender. Stir in bread cubes, chilies and corn. Cook another two minutes. Transfer to a bowl and stir in cheese.Cut a pocket in each chop by slicing almost to the bone. Fill pocket with stuffing mixture. Use toothpicks to secure if necessary. (Be sure to remove toothpicks before serving!) Sprinkle chops with black pepper.Using the same skillet, coat with nonstick cooking spray and add the other teaspoon of oil. Cook chops over medium high heat about seven minutes on each side until browned. Reduce heat, cover pan and cook about eight minutes longer. (A meat thermometer should read at least 160 degrees).

Each chop has twice the amount of protein as carbs, making this a good diabetic dish.

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Chicken Crockpot Recipes - Easy & Quick To Prepare!

These chicken crockpot recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So put your hat on and get ready for some quick easy chicken crockpot recipes:

>> Crockpot Sweet and Sour Chicken

1 Celery - chop

1 Green pepper - chop

1 Med Onion - quartered

4 tablespoons Tapioca quick-cooking

4 Chicken breasts- boned - cut

8 ounces Pineapple chunks unsweetened

1/3 cup Dark brown sugar - packed

1/3 cup Red wine vinegar

1 tablespoon Soy sauce

1/4 teaspoon Garlic powder

1/4 teaspoon Ginger - ground Rice -- hot cooked

CROCKPOT: Put vegs.in bottom of crackpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crackpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.

OVEN: Put vegetables in bottom of a greased pan. Sprinkle
vegs with tapioca. Add chicken to pan. Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice.

>> Crockpot Chicken Cacciatore

2 Med Onions; peeled, sliced

3 lb Chicken; cut up

2 c Garlic; minced

1 c Tomatoes; 16 oz

1 c Tomato sauce; 8 oz

1 ts Salt

1/4 ts Pepper

1 1/2 ts Dried oregano; crushed

1/2 ts Dried basil; crushed

1 Bay leaf

1/4 c Dry white wine

Spaghetti; cooked

Place onions in slow cooker. On top of onions place chicken pieces,
garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover
pot.

Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken
with its sauce on spaghetti which you have prepared. Leisure Living
Guide to Slow Cooking.

That's it for today! If you want more chicken crockpot recipes just check below:

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Chicken Gorky Recipe : Chop Onion for Chicken Gorky

Onions create a lot of the flavor for chicken gorky. Learn how to chop the onions for chicken gorky in thisfree cooking video. Expert: Sven Robinson Bio: Sven Robinson began his culinary career in 1983. Sven incorporates traditional ingredients and dishes with fresh local fare to infuse his personality into each dish. Filmmaker: Christian Munoz-Donoso



http://www.youtube.com/watch?v=e_d4rikrWOc&hl=en

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parappa The Rapper-Chop Chop Master Onion(Cool Mode)

Sound Fixed :D



http://www.youtube.com/watch?v=wl2vhMK9Q7c&hl=en

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Feijoada - National Dish of Brazil

Feijoada is the national dish of Brazil , there are two primary schools of thought regarding its origin.

The most common belief is that it was concocted by Brazilian slaves, who gathered and used the scraps from the mansion and literally transformed them into a slave-quarter delicacy.

The second school say adamantly, that the black turtle bean stew, is a Brazilian variation of the Portuguese dish, caldeirada and possibly the French; cassoulet.

Recipe For Feijoada

Serves 4 people
Preparation time: about 45 minutes
Cooking time: 2 hours and 40 minutes
Suggested beverages: lime batida or beer

Ingredients
800 grams of black beans
250 grams of dried beef
250 grams of salted pork ribs
1 pigs trotter
1 pig tail or ear
100 grams of smoked loin of pork
80 grams of smoked bacon
2 thick pork sausages
1 Portuguese sausage
1 onion
3 cloves of garlic
1 soup spoon of olive oil
2 bay leaves
1 orange

Preparation and Method

The day before you plan to have the feijoada, clean the pigs trotter and ear ot tail and soak them in cold with the pork ribs.

Soak the dried beef (cut into pieces), don't forget to change the water of both bowls a few times. (yikes).

Boil the salted meats in a saucepan, for about 12 minutes - drain, change water and cook...

Boil, drain and cook the dried beef, using the same method as above.

When the meats are tender, drain off the water, cut the pork ribs into small pieces and put to one-side.

Cut the bacon into small pieces and slice the sausages.

Put the beans in a large saucepan - add water, bay leaves and the orange cut into 2 halves (remove the outer peel only).

Cook for about 45 minutes, then add all the meats and cook for a further 20 minutes.

Remove a couple of ladles of beans from the saucepan.
Chop the onion and garlic and saute in olive oil, without browning them.
Add the beans and cook for a couple of minutes, then return all ingredients to the main saucepan.

Give a damn good stir, taste and add salt if required.

Cook the whole lot again for about 20 minutes...

Serve with white rice, kale, manioc, and some fresh orange slices.

Notes:
The meats you use can vary - for instance, you don't have to use the pigs ear, if you dont want to (yikes).

During cooking, skim off the oily scum which gathers - you will need to do this quite a few times.

Very, very special note: Ensure that you haven't got any important appointments a couple of hours after eating your feijoada - particularly, in enclosed spaces....smiley....

Would you would like to learn more about Brazil and brazilian culture?

See Also : Leek Onion Chop Onion

Authentic Mexican Recipes - Oaxacan Mexican Tacos

Here's an awesome tacos recipe from Oaxacan, Mexico. Remember to wear gloves when you are working with fresh jalapeno peppers.

2 pounds top sirloin steak, cut into thin strips

Salt and pepper to taste

1/4 cup vegetable oil

18 (6-inch) corn tortillas

1 medium onion, diced

4 fresh jalapeno peppers, seeded and chopped

4 limes, cut into wedges

1 bunch fresh cilantro, chopped

Directions

Heat a large skillet over medium high heat. Fry the steak strips; stirring constantly until browned on the outside and cooked through, but not too firm (about 5 minutes). Season with salt and pepper. Remove to a plate and keep warm.

Heat the oil in the skillet and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside and keep warm.

Place the tortillas on a plate and top with the steak strips, onion, jalapeno and cilantro to taste. Squeeze lime juice over. Wrap and serve.

Authentic Mexican Breakfast Tacos

Chorizo is a Mexican sausage that is very delicious in breakfast tacos and burritos.

6 ounces chorizo sausage

8 (6-inch) corn tortillas

6 eggs

1/4 cup milk

1/2 teaspoon pepper

1/2 teaspoon salt

1 cup shredded Monterey Jack cheese

1 dash hot pepper sauce or to taste

1/2 cup salsa

Directions

Crumble the sausage into a skillet over medium high heat. Cook and stir until evenly brown. Set aside.

Heat one skillet over medium heat, and heat another skillet over high heat. This skillet is for warming the tortillas.

In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray. Pour in the eggs. Cook and stir until almost firm. Add the sausage and continue cooking and stirring until firm.

Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.

Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage. Add hot pepper sauce and salsa to your liking.

Best Wet Burritos

Wet burritos are prepared with a tomato sauce, thus their name.

1 pound ground beef

1/2 cup onion, chopped

1 clove garlic, minced

1/2 teaspoon cumin

1/4 teaspoon salt

1/8 teaspoon pepper

1 (4.5 oz) can diced green chili peppers

1 (16 oz.) can refried beans

1 (15 oz.) can chili without beans

1 (10.75 oz.) can condensed tomato soup

1 (10 oz.) can enchilada sauce

6 (12-inch) flour tortillas, warmed

2 cups lettuce, shredded

1 cup tomatoes, chopped

2 cups shredded Mexican blend cheese

1/2 cup green onions, chopped

Directions

Crumble ground beef into a skillet over medium high heat. Cook and stir until evenly browned. Add in the onion and cook until tender. Drain the grease from pan and season with garlic, cumin, salt and pepper.

Stir in the green chilies and refried beans until well blended. Turn off the heat and keep warm.

In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well and cook over medium heat until heated through. Turn off heat and keep warm.

Place a warmed tortilla on a plate and spoon a generous 1/2 cup of the ground beef mixture onto the center.

Top with lettuce and tomato. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds or until cheese is melted.

Repeat with remaining tortillas.

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Oyster Rockefeller on Toast Points

When I was a kid and I heard about Oysters Rockefeller I had visions of wealthy families sitting around linen covered tables eating small exoctic oysters served on silver plates. Then when I finally tried Oysters Rockefeller for the first time I was a queen for that one brief moment.

Now that I am older and a bit more savay when it comes to food I still love eating Oysters Rockefeller. This recipe is an adaptation of the classic Oysters Rockefeller that is served on toast points.

¼ lb Butter

1 Large Bunch of Fresh Spinach or 1 Bag Frozen

¼ Cup Parsley

1 Bunch Green Onions

2 tsp Worcestershire Sauce

2 to 3 Dashes of Tabasco Sauce

¼ Cup Ketchup

1 Baguette

1 Dozen Oysters or 1 Can of Oysters

Clean and drain fresh spinach or thaw and drain frozen spinach. Combine spinach, parsley and green onion and chop in food processor. Drain off any extra liquid.

Sauté the spinach mixture in butter for about 10 minutes. Add the Worcestershire sauce, Tabasco, and ketchup and cook for an additional 3 minutes.

Clean oysters according to butcher instructions. If using canned oysters drain off liquid. Slice the baguette into ½ inch slices place one oyster on each slice of bread then spoon a small amount of the spinach mix on to each toast point.

Broil for 10 minutes or until bubbly.

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How To Dice An Onion

Jennifer Rudd, Staff Instructor at Draeger's Cooking School, demonstrates the proper way to dice an onion.



http://www.youtube.com/watch?v=retu-DvXexQ&hl=en

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How To Chop An Onion! Onion Chopping!

http://www.youtube.com/watch?v=oQgxM2xeyBo&hl=en

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Fast Knife Chopping

This is about as fast as I can chop without losing a finger!



http://www.youtube.com/watch?v=admyQI0xMaI&hl=en

Tags : Corn Stalk Vegetable Juices