Get the recipe: http://www.myrecipes.com/recipe/chedd... Why make casserole with canned goods when a fresh, flavorful option is so easy? This green bean casserole is a holiday must.
2 tablespoons butter 1/4 cup all-purpose flour 1 1/2 cups milk 1/2 cup buttermilk 1 tablespoon Ranch dressing mix 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup finely chopped jarred roasted red bell peppers 1 cup (4 oz.) freshly shredded sharp Cheddar cheese, divided 1 1/2 pounds fresh green beans, trimmed 1 cup French fried onions, crushed 1/2 cup Japanese breadcrumbs (panko) 1/2 cup chopped pecans
You'll Need: 1/2 lb green beans 2 cups water 1/4 tsp salt 1 tbs butter or margarine 2 tbs chopped pecans 1/8 tsp ground black pepper Procedures : Wash beans; trim ends and remove strings. Bring water and salt to a boil in a medium saucepan. Add green beans; cook, uncovered, 10 to 15 minutes or until just crisp-tender. Drain and set aside. Melt butter in a non-stick skillet; add chopped pecans and cook until golden, stirring often. Add beans; toss gently and cook until thoroughly heated. Sprinkle with pepper
TheCreampuffgirl пишет: can u do a stuffed pasta shells please? :)
M1st4eva пишет: @Meggie3000 lol This is a little creepy of you to notice, but I'd like to know who the camera guy is to. =)
Sarah KZ пишет: every weekend i'll help my mom to peel onions and theyre like half a basket.. i just wear swimming goggles and dont inhale much of the onion gas n peel quickly... i know it sounds ridiculous n look even more ridiculous to wear goggles but heyy it gets the job done right.. hehe
Aliyah Del Popolo пишет: @scarlet2589 dude she's just amazing. like. she doesn't have to do this shit. she uploads videos everyday and they're amazing quality and she's so cute and i fucking love this woman... im a girl dgaFUCK
KamekoBruns пишет: Is it just me or is this not on her website?
robynjtr пишет: Your sausage, peppers, onions and potato bake was amazing!! Thank you:):)
miinki_ohmyun пишет: Her eyes are such a pretty green... :)
Lamya Shajahan пишет: i wish i had sausage !!!
Vanisa Dimitrova пишет: I made this for dinner today (added some carrots and cauliflower too), and my family absolutely LOVED IT!!!! Thank you for the great and easy recipe!! YOU'RE THE BEST!!!
CherienoOnah пишет: @Anthony883 thank you so fucking much =D
searstower75 пишет: why is it that i'm always the 301 viewer?? wtf
MissusFingerBottom пишет: I need a hot italian sausage...
Angel Tabangay пишет: you have a good sense of humor.
SophieluvsDW пишет: Oh and looks absolutely delisous
npbook np пишет: Thinking of trying this, looks good, simple and easy.
Vj H пишет: I love your videos and recipes! Do you think you could come up with couple of delicious low carb recipes? I know Italian and low card wont go together that well but it would be appreciated :)))
Stephen Rose пишет: nelly furtado can cook :P
Heaven Harrison пишет: Soft pretzles
MsGossipgirl93 пишет: can you do a thanksgiving dinner? that would be awesome! :)
thumps up if you agree!
nkwasiafuo пишет: Can you do this in a skillet?
Daniel Feijoo пишет: i'm hungry now... :P
gofineable пишет: oh my god, Laura is so darn cute, I can't stop staring at her....rather than the food.....
Amber Crenshaw пишет: Yeah and soft pretzels everyone is dying for them!! But I still want cinnamon sugar monkey bread(pull apart bread) but I can live since everyone wants soft pretzels
bjwlsn1 пишет: Like your videos and the good food.
Giuseppina Micallef пишет: Hi Laura, I can relate to most of the recipes and things you say; am Italian too and you inspire me! I love watching your videos and... you have a beautiful personality. thanks for the fantastic and tasty recipes.
EAmbrister пишет: I. Am a kid and I want to eat this:-) .
Kimi G пишет: @ 5:49 u sed pussy backwards haha -lol\r
TheSP1990 пишет: its almost 2am here and I'm STARVING NOW!!
Daelyinh Tran пишет: Thumbs up for Daily Videos! :D
SophieluvsDW пишет: I was totally watching titanic this morning loo
Crystal Tat пишет: REQUEST: SOFT PRETZELS THUMBS UP SO SHE CAN SEE THIS :)
Chitchatsbykim пишет: @cupcake11144 I'm pretty sure she's seen all of our requests for soft pretzels. Maybe she's trying to perfect her recipe before showing it to us
ChipmunkCess пишет: Can you use safflower oil instead of olive oil?
Dack Isback пишет: waffles
Janie Long пишет: can you prepare this in advance?
tjbollman1 пишет: That is a delish dish, my mom used to make it with pieces of browned chicken in it too...the meats compliment each other so well. But either way, it tastes great!
MJ Melendez пишет: @916myspacefreak lol me to! i try to get it out of the way but its part of the video(:
Leslie Perez пишет: This is my boyfriend's favorite dish after I made him some, as I am typing this we are waiting for the sausage to cook...YUMMY! :D Thank you Laura!
Gargopallet16 пишет: they eat this on jersey shore :D
kanimizz пишет: This dish hit it big with my family dinner. My grand mother made this all the time so when I ran across this I made it an it brought up convo on her an her cooking an the Sunday big dinners we would have.. thanks
shmoopsy87 пишет: i know this is kinda off topic, but i love your nail color!
Rana Ch пишет: Yes, just use more .. about one onion because the red ones are stronger!
Yana Stephens пишет: this is now one of my favorite appetizer :) but I cook the potato 1st for like 20 mins before adding up the bell peppers, garlic and onions, It keeps burning on me when I put them all together :( maybe it's just me or my oven lol.
M1st4eva пишет: @Anthony883 You are so unnecessarily rude (and apparently wrong). Calm down...
andrea hong пишет: please be my mom.! :)
coffeelover94x пишет: You're so adorable laura :) haha, thank you so much for taking the time to make these daily videos! We definitely love watching them! -can't wait for you to have your own show!
yow101010101010 пишет: SAUSEEGE
TheMefifi пишет: SOFT PRETZELSSSSSSSSSSSSSSSS
kashuf1 пишет: Now I'm even hungrier. You look Lebanese, has anyone eve told u that?
xokellie8228ox пишет: I absolutely loved this recipe but my boyfriend thought it was a little dry. Any suggestions on a sauce or something I could do to flavor it?????
Diana Valdez пишет: This is what I'm making for dinner now!
Amber Crenshaw пишет: Pretty please with sugar on top please do Ooey gooey cinnamon sugar monkey bread (pull apart bread) Mrs.Vitale please!!!!!!!!!!!!!!!!!!:)
Ivoree S пишет: The veggies are roasting as I type/swype. :o) I can't wait til its done. 40 mins. and counting.
Karen McG пишет: Mmm - the smells in the kitchen whilst this is cooking are AMAZING! Dish was sooo tasty - going to make next time using chicken instead - should be interesting! Served with Lauras garlic bread which was FANTASTIC!
makwabid69 пишет: Your husband is a lucky man!
jesseniaglam пишет: Purple looks good on you Laura, as always you look beautiful! Can't wait to try this!
lilabarrett пишет: i got @sortedfood 's advert here :)
divdawgd пишет: <3
Amber Crenshaw пишет: Please do ooey gooey cinnamon sugar monkey bread (pull apart bread) pretty please with sugar on top:)
evilxsugar пишет: I made this for dinner tonight, and LOVE. I'm a college student, so this was tasty, cheap, and delicious! Thanks Laura. :)
Artemia Solitude пишет: arggh i am addicted to cooking shows lol..your one of it..
M1st4eva пишет: @fullredplatinum What's Titley's channel? I need more recipes!! I wish Laura posted 5 a day!
EZGlutenFree пишет: Oh Laura, I make this all the time. Love your channel\r
texasgurl211 пишет: REQUEST!!: Frozen yogurt and you said that u would make a mediteranean chicken salad w/ salsa verde!THXS LAURA!^^ THUMBS UP SO SHE CAN SEE!:3
MissusFingerBottom пишет: if my microwave oven can bake food, will it make any difference compared to an actual oven?
jenny robo пишет: lol i hate it when i cut onions and they make my eyes sting and water up :P
TheMusicForMyLife пишет: Easy! :o
jenizdatruth1 пишет: Came across this video like a minute before I was about to peel some potatoes. :) Made this as a side dish for dinner today & my husband and I loved it. Thanks. :)
Anthony Navarro пишет: Laura in the Kitchen drinking game: Watch "Laura in the Kitchen" videos for an hour and drink every time she burns her mouth because she's too impatient to let the food cool. :D
texasgurl211 пишет: BTw, you should do question time again, it was really fun when u did it:)
gothgangster14 пишет: Can I use regular onion instead of red onion?? I don't have any :(
Meg Wain пишет: Her husband doesn't film cuz i saw the pic at the end of her video of her and her husband at there wedding and then i saw the camera guys reflection one time and it was a different person...
josie toparea пишет: I dnt have red onions can I use the white ones?
Sofia Basilio пишет: could you make a "tres leches" cake? :D
mrspeachez32 пишет: Really !!! Wait until it cools a little before you try to eat it. Then I'll trust you more when you say its good
Trouble Tom пишет: Laura Vitale i love you ! ;) ;)
john22312 пишет: That was a weird comment........
DroneGaming пишет: thumbs up for soft pretzels! :) we are dying for this from our food leader :D
grimTales1 пишет: Looks a really nice and easy recipe, I think I'll try making this! Are the roast veggies just put in the roasting tin like that, and then the oven, not hot oil beforehand? Never come across turkey sausage before so will probably use pork sausage or chorizo.
Longhairbear пишет: I made this the day after you posted it. Wonderful, and I think I will use the roasting method to make a sausage pepper sandwich. It was easy, and no standing over the stove!
koshiroku пишет: 5.49 sasicc (wich means sausage in neapolitan language). Laura, you're so nice when you say some word in Italian and even more when you speak in our dialect. You know, I'm from Naples too.
jbaaka пишет: This was a good recipe. Thanks Laura.
Avis Petty пишет: Great meal and presentation. Will try it!
Hilary AA пишет: Wow you look so pretty in this video!!
misslily941 пишет: You're soo pretty!! :)
mmdghr пишет: awesome your husband is so lucky !
TheCreampuffgirl пишет: can u do a stuffed pasta shells please? :)
M1st4eva пишет: @Meggie3000 lol This is a little creepy of you to notice, but I'd like to know who the camera guy is to. =)
Sarah KZ пишет: every weekend i'll help my mom to peel onions and theyre like half a basket.. i just wear swimming goggles and dont inhale much of the onion gas n peel quickly... i know it sounds ridiculous n look even more ridiculous to wear goggles but heyy it gets the job done right.. hehe
Aliyah Del Popolo пишет: @scarlet2589 dude she's just amazing. like. she doesn't have to do this shit. she uploads videos everyday and they're amazing quality and she's so cute and i fucking love this woman... im a girl dgaFUCK
KamekoBruns пишет: Is it just me or is this not on her website?
robynjtr пишет: Your sausage, peppers, onions and potato bake was amazing!! Thank you:):)
miinki_ohmyun пишет: Her eyes are such a pretty green... :)
Lamya Shajahan пишет: i wish i had sausage !!!
Vanisa Dimitrova пишет: I made this for dinner today (added some carrots and cauliflower too), and my family absolutely LOVED IT!!!! Thank you for the great and easy recipe!! YOU'RE THE BEST!!! You'll Need: 4 large baking potatoes, peeled 2 medium onions 1/2 cup grated Parmesan cheese 2 tbs butter or margarine Salt and pepper to taste Procedures : Slice potatoes and onions onto a 24x18-inch sheet of buttered heavy-duty foil. Sprinkle with Parmesan cheese, salt and pepper; mix lightly on foil. Slice the 2 tbs butter over all. Seal foil with double fold. Place on grill; cook over slow coals (low heat on gas grill) until vegetables are tender, 50 minutes to an hour, turning often
Day 115 - How to Cook "Pan Fried Healthy Corn On The Cob" (Daily NYC Vlog)
Описание:
Today Paul shows you one of our favorite side dishes. Corn on the cob. No butter. Little Salt. And the most delicious ever! This method makes any type of corn unusually sweet and savory. You'll never boil corn again after you see this method. Summer corn is cheep and plentiful. Learn this great method now!
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You'll Need: Oil for deep frying 3/4 cup corn meal 1/2 cup grated Parmesan cheese 1/3 cup flour 1/2 to 3/4 tsp garlic salt 3/4 cup milk 2 tbs oil 1 egg 2 pkg Green Giant Nibblers Frozen Corn-on-the-Cob, thawed 1 cup cornflake crumbs Procedures : In deep fat fryer or heavy saucepan, heat oil to 375� F. In medium bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg; mix well. Dip corn-on-the-cob ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in hot oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately
Delicious ZUCCHINI BREAD with WALNUTS - How to make Zucchini Bread with Walnuts recipe
Описание:
I was inspired to make ZUCCHINI BREAD and MINI-MUFFINS after seeing freshly vivid zucchinis in the supermarket today. Nothing better then freshly baked ZUCCHINI bread this time of the year. Serve during a special gathering, eat for breakfast, have as a snack or a pick me up when on the go! Click on "Show more" to get this awesome ZUCCHINI BREAD recipe below...
ZUCCHINI BREAD RECIPE
Preheat oven to 350 degrees F or 325 degrees for glass bake ware.
3 cups unbleached flour 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 2 cups sugar 3 eggs 1 cup vegetable oil 1 teaspoon vanilla 2 cups zucchini squash, rinsed and grated 3/4 - 1 cup walnut nuts, chopped (or a nut of your choice)
In large mixing bowl add the flour, salt, baking powder and baking soda. Whisk well. Set aside.
In a medium mixing bowl add the sugar, eggs, vanilla and cinnamon. Whisk well. Set aside.
Grate zucchini and add to sugar & cinnamon mixture. Stir well.
Add zucchini, sugar and cinnamon mixture to flour mixture. Add walnuts. Stir until dry ingredients are just moist.
Makes 2 loafs or 1 loaf and 24 mini-muffins.
Bake 20-25 minutes for mini-muffins and 1 hour for Zucchini Loaf. Use a toothpick to check before removing from oven.
Комментарии:
TheWolfePit пишет: I see them too, they start at :48. Deronda, this happens to my videos once in a while and it's a YouTube glich, the only way to fix is to re-upload. BTW, I love love zucchini bread!!
FitAnge S пишет: Deronda you had some major problems in this video being blacked out at various parts of the filming. I couldn't see 3/4 of you making these :/ have you realised? If not I wanted to let you know Hun.
Foods101withDeronda пишет: Thanks Angie...I see what you are telling me now. I'll take TheWolfePit's advice and upload this video again. I appreciate you bringing this to my attention and so so many thanks again!! -Deronda :)
Foods101withDeronda пишет: Hi WolfePit...I'll take your advice and upload again very soon. I have never had this happen before. Thanks for sharing your experience with similar problems. -Deronda :)
Foods101withDeronda пишет: Hi...I see the problems in the video now...I will be uploading it again very soon. Thank you for your comment and check back soon!! -Deronda :)
PekisKitchen пишет: Deliciosa receta y muy novedosa para mí. Gracias por explicarla tan bien. Cariños.
FitAnge S пишет: Your welcome sweets :) love zucchini bread ill be making this for sure xo
PekisKitchen пишет: Dear though was that problem was easy to understand the process. Anyway I applaud you because you take your job seriously.
TheWolfePit пишет: I see them too, they start at :48. Deronda, this happens to my videos once in a while and it's a YouTube glich, the only way to fix is to re-upload. BTW, I love love zucchini bread!!
FitAnge S пишет: Deronda you had some major problems in this video being blacked out at various parts of the filming. I couldn't see 3/4 of you making these :/ have you realised? If not I wanted to let you know Hun.
Foods101withDeronda пишет: Thanks Angie...I see what you are telling me now. I'll take TheWolfePit's advice and upload this video again. I appreciate you bringing this to my attention and so so many thanks again!! -Deronda :)
Foods101withDeronda пишет: Hi WolfePit...I'll take your advice and upload again very soon. I have never had this happen before. Thanks for sharing your experience with similar problems. -Deronda :)
Foods101withDeronda пишет: Hi...I see the problems in the video now...I will be uploading it again very soon. Thank you for your comment and check back soon!! -Deronda :)
PekisKitchen пишет: Deliciosa receta y muy novedosa para mí. Gracias por explicarla tan bien. Cariños.
FitAnge S пишет: Your welcome sweets :) love zucchini bread ill be making this for sure xo
PekisKitchen пишет: Dear though was that problem was easy to understand the process. Anyway I applaud you because you take your job seriously. You'll Need: 1/2 cup coarsely chopped walnuts 1/4 cup butter or margarine, divided 3 to 4 medium zucchini, cut into 1/4-inch slices salt and pepper to taste Procedures : Saut� walnuts in 2 tbs butter until lightly browned. Remove walnuts from skillet; drain and set aside. Melt 2 tbs butter in skillet; add zucchini and cook over medium heat stirring often, 4 to 5 minutes or until crisp-tender. Add walnuts; toss gently. Sprinkle with salt and pepper
Watch complete film at www.folkstreams.net/film,215 CAROLINA HASH starts with establishing as fact the myth that hash-popularity ends at the South Carolina borders. We learn that right across the state line in North Carolina, barbecue customers and restauranteurs "....dont even know what hash is." The Brunswick stew states of North Carolina and Georgia which border South Carolina for the most part dont know about it. But the tradition runs deep in all of South Carolina, and most native South Carolinians not only know about it - they can tell you where to go "....to get the best hash in South Carolina!" and the name of the hash-master.
Комментарии:
Allen Goodman пишет: I can say Bridges BBQ is one of the best in Shelby,NC. Thanks for posting. ^ l l { l\l
strange154 пишет: I'm from NC and my Grandma used to make hash after every Hog Killing. South Carolinians think they created every southern dish.
Steve Allen пишет: Midway BBQ in Union, South Carolina has the best. Trust me.
todtubetod пишет: the version at folkways doesn't seem to be the full film, it cuts off during one of the best parts.
mangudiaforce пишет: its ok but I rather just get the BBQ pulled pork even though still need to know how to make it. and still have never made it.
freerocker101 пишет: not the hash i was looking for
John Thomas пишет: I caught some of this documentary on my local PBS station (here in Greenville, SC) and it was GREAT!!!!! Worth the time (or money) - a GREAT documentary whether you're in the south or NYC or the great Northwest or Europe/Asia!!!
APDurrant пишет: Awesome, is this a new documentary on the main site?
Hash is Slang for Hashish in the UK, which made the video rather amusing.
honeyandsam пишет: I am from TN and moved to SC .Tthe first time I ordered a bbq plate in Charleston and they brought out hash I thought I was on candid camera.. Let me tell you --they were not amused when I asked what it was. It is an aquired taste, as is the mustard bbq sauce! It looks like cat food on rice. I don't have an idea what it tastes like! LOL
Allen Goodman пишет: I can say Bridges BBQ is one of the best in Shelby,NC. Thanks for posting. ^ l l { l\l
strange154 пишет: I'm from NC and my Grandma used to make hash after every Hog Killing. South Carolinians think they created every southern dish.
Steve Allen пишет: Midway BBQ in Union, South Carolina has the best. Trust me.
todtubetod пишет: the version at folkways doesn't seem to be the full film, it cuts off during one of the best parts.
mangudiaforce пишет: its ok but I rather just get the BBQ pulled pork even though still need to know how to make it. and still have never made it.
freerocker101 пишет: not the hash i was looking for
John Thomas пишет: I caught some of this documentary on my local PBS station (here in Greenville, SC) and it was GREAT!!!!! Worth the time (or money) - a GREAT documentary whether you're in the south or NYC or the great Northwest or Europe/Asia!!!
APDurrant пишет: Awesome, is this a new documentary on the main site?
Hash is Slang for Hashish in the UK, which made the video rather amusing.
honeyandsam пишет: I am from TN and moved to SC .Tthe first time I ordered a bbq plate in Charleston and they brought out hash I thought I was on candid camera.. Let me tell you --they were not amused when I asked what it was. It is an aquired taste, as is the mustard bbq sauce! It looks like cat food on rice. I don't have an idea what it tastes like! LOL You'll Need: 1/2 cup chopped onion 1/2 cup chopped green pepper 1/2 lb ground beef 2 to 3 tsp chili powder 1 tsp salt (or to taste) 1/4 tsp ground black pepper 1/2 cup uncooked rice 1 16oz can tomatoes Procedures : Saut� onion and green pepper with ground beef until ground beef is brown. Drain. Add remaining ingredients except tomatoes; mix well. Spoon into 1 1/2 qt casserole. Pour can of tomatoes over top and mix lightly to blend. Bake, covered approximately one hour at 350 degrees F. or until rice is tender
You'll Need: 1 medium zucchini (7 to 8 inches long), sliced 1/8 tsp onion powder 1/4 tsp basil leaves, crushed 1/4 cup shredded reduced fat Mozzarella cheese 2 tbs coarsely chopped pepperoni 1 to 2 tsp grated Parmesan cheese Procedures : Heat oven to 350� F. Arrange zucchini slices in 9-inch pie pan. Sprinkle with onion powder and basil. Top with Mozzarella, pepperoni, and Parmesan. Bake for 5 to 10 minutes or until cheese is melted
Green Beans Braised with Tomatoes and Onions (Fasolakia Yiahni) GreekFoodTv☼
Описание:
Green beans with tomatoes, onions, garlic, herbs and PDO extra virgin Greek olive oil are a summer vegetarian dish. To see the recipe, press the more button.
Fasolakia Yahni / Fresh Green Bean Ragout
4-6 servings
1 ½ - 2 pounds/700 g. -- 900 g. flat fresh green beans 4-5 plump ripe tomatoes, peeled and cored, grated ¼ cup/60 ml extra-virgin Greek olive oil 2 medium to large white onions, peeled and coarsely chopped 1 garlic clove, finely chopped 2-3 medium-size potatoes, peeled and quartered 1-2 small hot red peppers (optional) Salt and freshly ground pepper, to taste 2-3 Tbsp. finely chopped parsley ¼ cup/60 ml water, or more if necessary (if you use a regular pot) Feta cheese (optional)
1. Wash and clean beans. Snap or cut off tips and remove stringy fiber along seams with a sharp small knife. Wash thoroughly. 2. Grate the tomatoes on the coarse side of a hand grater. 3. In a large pot or pressure cooker, heat olive oil and sauté onion until translucent and soft over medium-low heat, about 7 minutes. Add garlic. Add green beans and stir to coat, then add potatoes and stir again with a wooden spoon until all vegetables are coated with olive oil. 4. Add the tomatoes in the pot. Toss them around a little bit. Add hot pepper, if desired. Season with salt and pepper. Add parsley. Cover the pot or put the pressure cooker on and tighten the lid. If you are using a regular pot, reduce heat to low and simmer for about 1 ½ hours, until beans are very tender and potatoes cooked. In the regular pot you might need to add a little water, if necessary. If you are using the pressure cooker, it takes about 20 minutes. 5. Serve warm or cold, drizzled with a generous amount of raw olive oil and topped with feta, if desired.
This is the Greek Food Channel http://www.dianekochilas.com/ Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food "guru". She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
Комментарии:
econdah пишет: YUM!
mamarati пишет: 20 minutes? Is that on a low setting?
spiritro06 пишет: brb veggies for lunch
ginger318 пишет: I've just discovered your videos - very nice - reminds me of my mom's cooking. My only suggestion is that the ingredients are shown very quickly at the end. Do you have a website or somehow of getting these recipes in soft copy. Thank you
va21kouv пишет: Bravo! Well done!!
markos824 пишет: what do you mean by saying almost good human beings.?
Giacomo Klein пишет: You should add the potatoes first and then the beans!
buck rogers пишет: very nice, its really great to hear and understand it in both languages, really great. and love your videos....
positivepath1 пишет: love your recipes.. knowledge.. all Thank you :)
muhammad aurangzeb пишет: Greece is a great country and Greeks are almost good human beings. I love Greek Cuisine. Mostly People of PAK-STAN love Greek’s ancient culture and history and the Glorious Food.
econdah пишет: YUM!
mamarati пишет: 20 minutes? Is that on a low setting?
spiritro06 пишет: brb veggies for lunch
ginger318 пишет: I've just discovered your videos - very nice - reminds me of my mom's cooking. My only suggestion is that the ingredients are shown very quickly at the end. Do you have a website or somehow of getting these recipes in soft copy. Thank you
va21kouv пишет: Bravo! Well done!!
markos824 пишет: what do you mean by saying almost good human beings.?
Giacomo Klein пишет: You should add the potatoes first and then the beans!
buck rogers пишет: very nice, its really great to hear and understand it in both languages, really great. and love your videos....
positivepath1 пишет: love your recipes.. knowledge.. all Thank you :)
muhammad aurangzeb пишет: Greece is a great country and Greeks are almost good human beings. I love Greek Cuisine. Mostly People of PAK-STAN love Greek’s ancient culture and history and the Glorious Food. You'll Need: 2 lbs fresh green beans 4 cups water 1 bunch celery hearts 1/4 cup butter or margarine 5 tbs chicken broth Salt and pepper to taste 3 tbs butter or margarine 1 tsp lemon juice 1 jar (4oz) pimientos, diced Procedures : Wash beans, trim ends, and remove strings. Bring 4 cups water to boil in a Dutch oven or large pot. Add beans; cook, uncovered, 10 minutes or until crisp-tender. Drain and plunge beans into cold water. Drain again and set aside. Cut celery into 4-inch pieces. Melt 1/4 cup butter in a large skillet; add broth and bring to a boil. Add celery, salt and pepper; cover and cook 5 minutes or until tender. Drain. Melt 3 tbs butter. Add green beans, lemon juice, salt, and pepper. Heat green beans thoroughly, stirring gently. Arrange green beans and celery on a serving dish. Garnish with pimiento
You'll Need: 1 16oz can whole kernel corn, undrained 1/3 cup evaporated milk 2 eggs, beaten 1 1/2 cups all purpose flour 2 tsp baking powder 3/4 tsp salt 1/8 tsp nutmeg vegetable oil Procedures : Drain corn, reserving liquid; set corn aside. Add enough corn liquid to milk to equal 1/2 cup. Combine milk mixture and eggs; mix well. Combine remaining ingredients except oil; gradually add milk mixture, stirring until smooth. Stir in corn. Heat 1/4 inch deep oil in large skillet (to about 350 degrees F.). Drop in corn mixture by heaping teaspoonfuls; cook only a few at a time, turning once. Fry 3 to 5 minutes or until fritters are golden brown. Drain on paper towels and serve immediately
Loaded Potato Potluck Favorite - A Loaded Potato Casserole
Описание:
Get the full story! Visit http://foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
Note: This video was sponsored by Carnation! Thanks!
Комментарии:
Caitlin Reum пишет: yummy!
Baconisdelicous пишет: nope, 60
drishy94303 пишет: ...ahem... except for the cheese and bacon... haha i love it!
City Light пишет: Mmmmmmm. No exaggeration. My mouth watered profusely at the end. Kinda like when you first pop a piece of Bubblicious in your mouth.
cait cahalane пишет: I told my friends I was gonna have a pot luck just so I could make this.
Leanne Yap пишет: I wonder why it has to be baked twice?
Anyway, I find that crispy bacon, when mixed in the mashed potatoes lose a bit of the crispiness, I used to fry bacon that is just cooked and mix them in my taters, but I think I'll add crispy bacon on top in the future.
Thanks Chef John!
Samantha Mitchell пишет: Do you have any suggestions for a vegetarian option? What could I substitute the bacon with?
fyshy1 пишет: Yum! Try boiling the potatoes with a medium/small peeled whole onion. discard the onion when potatoes are cooked. Makes for another dimension to this dish. I love it!
Anne Boertien пишет: Sweet recipe. Im gonna do this dish but with vegetarian bacon.
thefawkinman пишет: Im not the fawkinman... YOU ARE!!!
Bonnie Pierce пишет: what?? no cayenne?? come on. keep it real yo
Curtis пишет: mmm nooks and crannies.
wordoftruth7 пишет: oh my gosh................ i am going to make this and the candy bacon one.
fmbighair пишет: can you use red potatoes for this WITH the skin on...how about regular milk instead of evaporated? Loved your roasted Julia chicken vid, hope to hear from ya, thanks!
Amanda Stem пишет: lets just say after my potluck event there were not leftovers. this stuff is amazing!!!!!!!!!!!
beaochi пишет: its 2:21am watching this and im eating a nut bar... =(
mikitavi пишет: WHAT???!!! You DO NOT use a blender to mash potatoes!! That makes them over-thick and "gluey". Mashing them with a masher is the best way to get them fluffy. A blender would make Chef John, and a lot of us, puke! Come on dude!
xToSweetForYoux пишет: Wht kind of potatoes did yu use ?
orrin2002 пишет: i would have put the bacon fat in the potatoes.
fayewong21 пишет: what about the ketchup?!??!?
YouPastDue пишет: i made this for a potluck omg when i made it i wanted to eat it right on the spot lol
MzGFunk пишет: I made this with grated garlic and it was the bomb dot com!
Grell Sutcliff пишет: Looks likes Grandmas D:
InfiniteCharacters пишет: It wasn't spondered by Carnation.....he just used a recipe from either the Carnation website/cookbook/ off of a can of carnation.
Ja'El Childress пишет: looks beautiful!!
danica santos пишет: someday i will be the next chef john :P
hehe love it
stooge81 пишет: very nice. for as delicious as it looks, would i be out of line suggesting a side of angioplasty with that dish?
AboDi22lalala пишет: Bon Appetit !
anailelianacarbajal пишет: Why cook the potatoes any longer in the oven if they're fully cooked? I'm talking about what you said for macaroni and cheese exactly! Don't the dishes get overcooked? I'm Mexican and I really don't know this. Does it give it a different flavor? Bc you're not finishing it off in the oven or anything...
GTVEVEMAN пишет: Yummy
daniel c пишет: without that annoying nutritious fiber rich skin xD
xkidrobot пишет: LOL i would so much more bacon :3 LOL but it looks so good none the less. has three things i cant live without - potatoes, cheese, and meat
santanalz пишет: I like turtles.
primate924 пишет: did john get a sponsorship from Carnation?
Cajmonet1 пишет: i made this and it was so good ty for the recipe[=
Peter Chou пишет: @missgoddessoflove I was thinking about the same thing..LOL!
Tanis Belleau пишет: We're making this right now for a potluck. I've been waiting FOREVER to make this! So far, it's absolutely epic! Thank you Chef John!
ParkParks93 пишет: I get so hungry watching these!! I really want chicken wings. And the guy's voice is so awesome :)
Claire Chen пишет: that is indeed loaded! looks delicious
kokoa2008 пишет: could you cheat and use instant mashed potatoes or the frozen ones
MsFoodlover123 пишет: great! Your breads making ways are cool. I tried and they are just so delicious that we ever had. Thank you so much!\r \r BTW,can you tell me what brand is your potato mash and where to buy? I would like to have one. It seems very useful! thank you very much!
InfiniteCharacters пишет: No. Whatever you like will work as long as you keep the measurements the same
June C пишет: @lily0ness he did put sour cream
spwb2k пишет: on cold windy fall afternoons with football on and a fire going \r i like to do a version of this by adding a pound of seasoned ground beef or turkey \r and a saute of corn onions and bell peppers. \r \r it gives the dish an extra dose of comfort food heft.
shiroberry14 пишет: I would invite you to a potluck! But you'd have to make everything.... and it wouldn't be a potluck.....
but it would be delicious xD
ashk rayun пишет: how did i get here
k0w1 пишет: What can you use instead of bacon? Chicken? Or some kinda veg?
summ83 пишет: @rossyboy1081 potatoes absorb and need alot of salt. plus you can always do it to your own taste.
ertznay пишет: I love garlic, so I personally would give an emphatic 'yes' to your question.
Forsaken6994 пишет: Thanks man it tasted great :D
gaudetjaja пишет: @kokoa2008 instant mashed potatoes taste really bad in comparison to real mashed potatoes, but it's your choice
fmbighair пишет: @gaudetjaja your right, i tried it and the skin tasted kinda sour, so next time I will peel it off.
zEquilibrium пишет: 1:43 it sounds like he was about to cry
Lex1999to2011 пишет: @CAZPERsayz and @qhoa You guys are so funny but, I also do agree with you those mash potatoes look deluctable.LOL! delicioso!:)
Michael Anthony Gomez пишет: needs more bacon in my opinion hehehe :D
GlitterGoddess пишет: u shuda ate the bacon!!! LOL
imran khan пишет: dude your awesome when i get rich im gonna hire you AWESOME VID DUDE
vivanetx пишет: @qhoa1385 this
powerpc127 пишет: 1:04 lol that's my kind of exercise... Pathetic isn't it?
hdvija пишет: can i be ur room mate?
Vikkivvy пишет: damn i'm gonna be so fat from keep on watching your yummy videos\r XD
chichikissx пишет: I'd eat the whole thing
GMasis001 пишет: no butter???!!!!
Daligoddess пишет: Yummylicious!
iAmDrPepperDude пишет: that would be awesome with some baked beans!!!
Maichi Do пишет: SO BEAUTIFUL
kukuness пишет: I made this. It was awesome! I added sour cream on top and it was delicious. Thanks!
June C пишет: @fmbighair they probly wont be as creamy and if you dont want to peel potatoes with a knife, cook them first and then, with your hands, peel them and the skin should come right off
hetlir пишет: MORE BACON
ShnazGaming пишет: anyone notice the yawn at 1:42 LOL!! :P
Moontess пишет: Man, this is such a winter comfort food. ^_^ Too bad it's summer now for me.
Roksana Rahman пишет: can you use something other than bacon?
yojomo пишет: I've never noticed your lisp before Chef John
kcteddybear28 пишет: i cant wait to try this
Alejandra Alvarez пишет: You are the master of your own kitchen.
moonbeams90 пишет: MMMMMMMMMM so bomb
imeemie b пишет: u always make me hungry!!!!\r \r i wish u were my dad >_<
Yulia Wu пишет: oooo... ok.. thank you so much heehehe.... thats better hohoho..... :D O_O
XxsoulermachinaxX пишет: i suck at cooking......
miyukipg пишет: You are funny!
siddarthisanidiot пишет: Hey chef John or anyone else who can answer this,
Do you think this dish can be done as garlic mashed potatoes?
thanks
Sylwia Rodziewicz пишет: how many times did i promise to myself not to watch any of the Chef John's videos on an empty stomach...sigh...
CynthiaLou16 пишет: I'm Sooo going to make this for my potluck;)\r
DznyAddict пишет: I'm making this tonight!
b33p пишет: Note: This video was sponsored by Carnation! o.0! Fair play, Chef John..might try this. Do we get Carnation in Ireland??
HighVoltage963 пишет: I love the skin >_>
pinkpastelhearts пишет: cant wait to try this paired with chicken, pork or a nice steak thanks chef john! :)
GMasis001 пишет: no butter?
Actor пишет: I've got a ham for thanksgiving and I do not know how to cook it? Can you please make a video about it?
reeram пишет: That's what I figured but thank you so much for taking the time to reply! :)
ron jones пишет: Chef John is the next guy fieri, Food Network grab this guy, he's the next food network sensation .
Chris C пишет: OH MAn!!
Cajmonet1 пишет: omg i am so gonna make this it looks yummie
InfiniteCharacters пишет: He says its just to melt the cheese on the top of the casserole
crazypoulada пишет: I can't find sour cream. Can i use yogurt?
Peter Chou пишет: Chef John, you made your cookings look so good and easy on all your videos. You should have been a math/science teacher.
youngmelonworld пишет: This comment brought to you by Carnation Evaporated Milk. But seriously, looks awesome, can't wait to try it!
NusaybahBintKa3b пишет: You should make loaded potato bites.
Caitlin Reum пишет: yummy!
Baconisdelicous пишет: nope, 60 You'll Need: 2 cups mashed potatoes 8 oz cream cheese, softened 1 small onion, finely chopped 2 eggs, well beaten 1 tbs all-purpose flour 1/4 tsp salt 1/4 tsp ground black pepper 1 can (3oz) French-fried onion rings, crushed Procedures : Combine first seven ingredients; beat 3 minutes at medium speed with electric mixer. Pour into a greased 1 1/2 quart casserole. Spread crushed onions evenly over top. Bake, uncovered, at 300� F. for 30 to 35 minutes
zairt пишет: well will have to go with the beef broth...never used a red wine so a bit reluctant...anyways thanks
BenjiPistone пишет: This is just a question, and please don't get affended. Just like with pork and booze. Is it true that you don't eat any dairy? Cuz there's cheese in it.
yellowsaffron пишет: The oven clock is wrong ;-)
Naglaa Borgelin пишет: I'm a muslim as well and I usually use Alcohol free Red and White wine,available here in Europe where I live :)
TheWickedWitchy пишет: The alcohol in the wine evaporates due to the cooking, perhaps you can still use it?
Corinn Heathers пишет: They aren't permitted to ingest alcohol, and it doesn't cook off entirely. If you replace wine in a recipe, it's best to replace it with some type of stock.
zairt пишет: Well let me just make it clear muslims are PROHIBITED from Pork and alcohol(or any thing that makes you intoxicated) just that
bloodfan101 пишет: Did anyone else notice in the video when the lamb is ment to cook for 20 min and hour has passed on the oven behind or is it just me
usergently пишет: Thanks Sonia!
yellowsaffron пишет: Otherwise it would overcook in the oven and become too dry
zairt пишет: although i am a muslim..i really love this recipe...can i replace the redwine with grape juice?
zairt пишет: oh thanks a lot for the prompt reply and the info -def will give it a try:)
yellowsaffron пишет: You can replace wine with the same amount of beef or vegetable broth... keep in mind that grape juice is not a good substitute for wine in cooking, it's too sweet!
zairt пишет: well will have to go with the beef broth...never used a red wine so a bit reluctant...anyways thanks
BenjiPistone пишет: This is just a question, and please don't get affended. Just like with pork and booze. Is it true that you don't eat any dairy? Cuz there's cheese in it.
yellowsaffron пишет: The oven clock is wrong ;-)
Naglaa Borgelin пишет: I'm a muslim as well and I usually use Alcohol free Red and White wine,available here in Europe where I live :)
TheWickedWitchy пишет: The alcohol in the wine evaporates due to the cooking, perhaps you can still use it?
Corinn Heathers пишет: They aren't permitted to ingest alcohol, and it doesn't cook off entirely. If you replace wine in a recipe, it's best to replace it with some type of stock.
zairt пишет: Well let me just make it clear muslims are PROHIBITED from Pork and alcohol(or any thing that makes you intoxicated) just that
bloodfan101 пишет: Did anyone else notice in the video when the lamb is ment to cook for 20 min and hour has passed on the oven behind or is it just me
usergently пишет: Thanks Sonia!
yellowsaffron пишет: Otherwise it would overcook in the oven and become too dry
zairt пишет: although i am a muslim..i really love this recipe...can i replace the redwine with grape juice?
zairt пишет: oh thanks a lot for the prompt reply and the info -def will give it a try:)
yellowsaffron пишет: You can replace wine with the same amount of beef or vegetable broth... keep in mind that grape juice is not a good substitute for wine in cooking, it's too sweet! You'll Need: 16 oz frozen peas and pearl onions 2 tbs water 2 oz cream cheese, softened 2 tbs milk 1/4 tsp ground black pepper 1 clove garlic, minced 1/2 cup herb seasoned croutons Procedures : In a microwave safe 1-quart casserole, micro-cook frozen peas and pearl onions and water, covered, on high power for 3 to 5 minutes or just until vegetables are tender. Drain off the water. Stir in the softened cream cheese, milk, pepper, and garlic. Cook, covered, on high, for 2 to 4 minutes or until heated through, stirring twice. Sprinkle the herb seasoned croutons atop the vegetable mixture
Sweet potatos are one of my favorite vegetables. i like to grate them and add them to baked goods. If they are finely grated you can add them to soups and stews. You can add grated carrots with them too. grated carrots when finely grated can be added raw to cooked foods or salads and it gives a wonderful golden color to the foods and a hearty rich taste. I knew a family that came to lake okeechobee from up north every winter to catch crappies and they would stop on the way and buy a bushel of sweet potatos and eat fried fish and fried sweet potato chips for the whole two weeks they were down here and couldn't wait all year long.
Комментарии:
imstillworkin пишет: They look good! I don't know what happens to sweet potatoes when you grate them but they seem to taste even better that way.
Robb's Homemade Life пишет: Thanks!!They also taste much better baked in the skins than boiled. I have also juiced them raw.
leaveitalone пишет: Yum!, but I prefer MEGA muffins lol, easier to aim the batter too.
imstillworkin пишет: They look good! I don't know what happens to sweet potatoes when you grate them but they seem to taste even better that way.
Robb's Homemade Life пишет: Thanks!!They also taste much better baked in the skins than boiled. I have also juiced them raw.
leaveitalone пишет: Yum!, but I prefer MEGA muffins lol, easier to aim the batter too. You'll Need: 1 can (17oz) sweet potatoes, drained 2 tbs butter or margarine, softened 1 egg 1/2 tsp salt dash ground cinnamon dash ground ginger 2 tbs butter or margarine, melted 1/4 cup sugar 2 tsp cornstarch 1 tsp finely shredded orange peel 1/2 cup orange juice 1/2 cup raisins Procedures : Beat together drained sweet potatoes, the softened butter, egg, salt, cinnamon, and ginger. Spoon into 6 mounds on greased baking sheet. Make depressions in center of each mound. Brush with melted butter. Bake at 350� F. for 15 to 20 minutes. In saucepan, combine sugar, cornstarch, and peel. Stir in orange juice and raisins. Cook and stir until thickened and bubbly. To serve, spoon raisin mixture into depressions in potato mounds
Saucy Potatoes ("Papas Chorreadas") by Nan McGrath
You'll Need: 3 large potatoes, peeled and cubed 1 medium onion, chopped 1 tsp minced or chopped garlic 3 tbs chopped green pepper 1/4 cup butter or margarine 2 1/2 tbs all purpose flour 2 cups milk 1/3 cup shredded sharp Cheddar cheese 1/2 tsp salt (or to taste) 1/4 tsp ground black pepper 3 tbs chopped pimiento Procedures : Cook potatoes in boiling water to cover 15 to 20 minutes or until tender. Drain and set aside. Saut� onion, garlic, and green pepper in butter until tender; add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, salt and pepper; stir until cheese melts. Stir in potatoes and pimiento. Spoon mixture into a lightly greased 1 1/2 quart casserole. Bake, uncovered, at 350� F. for 30 minutes or until bubbly
The full walkthrough cheats for Poptropica 24 Carrot Island from start to finish. This video shows you all cheats and secrets for how to beat Poptropica 24 Carrot Island.
Description from Poptropica: Something strange is happening on 24 Carrot Island. People are going missing, and the virtual world's carrots are disappearing as well. It's up to you to get to the bottom of the mystery and to bring the Island back to its former splendor!
Joee Seijas пишет: your asian you can do it you re already playing at a fifth grade level liu
Sabrina Reaves пишет: There are 6 plausible reasons for this unorthodox occurance; One: Our computers are were secretly messed up Two: He just didn't feel like putting the effort into talking for us Three: He thought you should know how to do it without oral explanation for that vid Four: Someone insulted him on his voice and he stopped talking for only that vid Five: He forgot to talk for that one' Six: Some thing happened to him where he can't talk (tongue, mouth, throat, lips, teeth, maybe etc.)
Emily Bella пишет: Can you make a new Carrot Island Video with you speaking in it, like other ones you've done? It helps a lot! Thanks!
Megan Nguyen пишет: But it's more confusing :(
SamiMC PvP пишет: Dude how other way can we do this?
Ty Soto пишет: My favorite island!!! Where's Dr. Hare? Find me "hare": wheresdrhare.blogspot.com
NathanVallin24 пишет: What with the pause at 4:33
Kyle Christie пишет: hey think why do you only do cp think thursday on thursday why did you pick thursday
Kai21819 пишет: It's released
Zikschive пишет: I cant put the ears on :L
WoozworldStarzz пишет: are they seriously gonna make a new version of it!?
Tai Paul пишет: your not think noodles!
The Dragon Queen пишет: i love islanders network"s videos....... there awsome! way beter than the other videos :)
emmaooo12 пишет: emmaooo12
JoeJoe Trentz пишет: Ok
Alexis MacKenzie пишет: My name is puppiesrock353
Rene Castellanos пишет: i pressed enter but the password came off
nghia blingyfy пишет: hhahaha cat
Ty Soto пишет: Thank you ThinkNoodles
Has anyone seen Dr. Hare? You can find him at wheresdrhare.blogspot.com Send me pics if you've seen him around.
Laura Attarian пишет: like if you have poptropica in the other tab
dalmath.s swagg пишет: the command is not launch robbot its launch rabbot
Jake Nguyen пишет: fuck
brenda garcie пишет: What do you use to record ??
alybananiii пишет: Add me c: kaikorou
scottypar71 пишет: And thinknoodles
tomas yorda пишет: ah
Joee Seijas пишет: your asian you can do it you re already playing at a fifth grade level liu
Sabrina Reaves пишет: There are 6 plausible reasons for this unorthodox occurance; One: Our computers are were secretly messed up Two: He just didn't feel like putting the effort into talking for us Three: He thought you should know how to do it without oral explanation for that vid Four: Someone insulted him on his voice and he stopped talking for only that vid Five: He forgot to talk for that one' Six: Some thing happened to him where he can't talk (tongue, mouth, throat, lips, teeth, maybe etc.)
Emily Bella пишет: Can you make a new Carrot Island Video with you speaking in it, like other ones you've done? It helps a lot! Thanks!
Megan Nguyen пишет: But it's more confusing :(
SamiMC PvP пишет: Dude how other way can we do this?
Ty Soto пишет: My favorite island!!! Where's Dr. Hare? Find me "hare": wheresdrhare.blogspot.com
NathanVallin24 пишет: What with the pause at 4:33
Kyle Christie пишет: hey think why do you only do cp think thursday on thursday why did you pick thursday
Kai21819 пишет: It's released
Zikschive пишет: I cant put the ears on :L
WoozworldStarzz пишет: are they seriously gonna make a new version of it!?
Tai Paul пишет: your not think noodles!
The Dragon Queen пишет: i love islanders network"s videos....... there awsome! way beter than the other videos :)
emmaooo12 пишет: emmaooo12
JoeJoe Trentz пишет: Ok
Alexis MacKenzie пишет: My name is puppiesrock353
Rene Castellanos пишет: i pressed enter but the password came off
nghia blingyfy пишет: hhahaha cat
Ty Soto пишет: Thank you ThinkNoodles
Has anyone seen Dr. Hare? You can find him at wheresdrhare.blogspot.com Send me pics if you've seen him around.
Laura Attarian пишет: like if you have poptropica in the other tab
dalmath.s swagg пишет: the command is not launch robbot its launch rabbot
Jake Nguyen пишет: fuck
brenda garcie пишет: What do you use to record ??
alybananiii пишет: Add me c: kaikorou You'll Need: 1 1/2 cups scraped, sliced carrots 1/4 cup water 1/4 tsp salt (optional) 1 tbs brown sugar 1/4 cup crushed pineapple, drained 1 tsp butter or margarine Procedures : Combine carrots, water, and optional salt in a saucepan. Bring to a boil; reduce heat and cook over medium heat about 10 minutes or until carrots are crisp-tender. Stir in sugar, pineapple, and butter. Heat thoroughly
Greetings! Here is another idea for a great Thanksgiving side dish that you can serve as something different for your holiday feast!
Scalloped corn is one of Rick's family favorites for Thanksgiving. In fact, it is his father favorite side ever. Unfortunately many of his relatives can no longer enjoy this dish because of a congenital disorder that many of them suffer from. However, we called Rick's mom and asked her to walk us through the recipe. Hers was very, very simple so I took that and added my own spin on her version.
Here we have a wonderful scalloped corn or corn pudding, lots of whole kernel corn, held together with just enough custard and cracker crumbs to make an amazing dish. This makes an 8 inch casserole but it is rich and decadent so it will be plenty for at least 12 people. Let's face it, Thanksgiving is all about the side dishes and people like to take a little bit of everything and then go back for more of what they love. So you don't need to make a vat of everything. Just a little so you have a great selection that will make your spread look amazing and in the end you don't have to deal with a ton of leftovers. I like some things leftover, like turkey and stuffing, but some sides just don't save over very well, so some things you are not going to want to plan as leftovers because they will just be icky.
This dish is savory with a little underlying sweetness. It has a lovely custard to hold the corn in place, but it does not taste "eggy". The cracker crumbs absorb the milk and egg mixture and makes this hold it's own. Make sure to butter your dish liberally so that you get a great crust on the bottom and it will release from the dish easily when served.
Make sure you allow this to sit for at least 10 minutes before serving to allow the custard to settle and all the dish to be perfect.
I hope you give this a try and I hope you love it!
Happy Eating!
Don't forget to vote for my entry in the finals of the Crock Pot Seasoning Mixes Slow Cookin Recipe Contest! You can vote every day, once a day through November 18th! Every day they will give away a prize of a crock pot cook book and a 3 month supply of their seasoning mixes! Go to their facebook page and like them and go to the voting page to place your vote:
Terri Wonder пишет: Seen you made spoon bread the other day have you ever made spoon corn bread has cheese, sour cream, both cream and whole corn, eggs and cornmeal (I used Jiffy mix all I had on hand) yummo!! I like it know better then scalloped corn that I used to make
Noreen's Kitchen пишет: I do crock pot recipes all the time. Go to my channel page and look them up. I won't be doing any crock pot meals leading up to Thanksgiving.
flavina's stuff пишет: I love your videos you and bev have inspired me to get back into the kitchen thanks for all you do by the way you forgot the t in next I am not complaining I thought you would want to know hope you have a stress free holiday
Sabrina Massie пишет: Growing up this was on our Thanksgiving Table every single year.. I never think of it until I'm sitting down to enjoy .. and realize .. "Somethings Missing" ... Thanks for the early-reminder ... I'll be sure to make it in time THIS year for sure!
pat DeWolfe пишет: This IS going on my Thanksgiving menu!!!!! I love your Norman Rockwell prints, he's a favorite of mine.
lee breed пишет: and Daisy -made it ! ( not in ) oopps !
The Grey March Hair пишет: Hey Noreen...I need to know where I can purchase a package of those awesome Crapper Crumbs...LMAO I love your videos Sweetie, you always get me smiling, if not you, it is something Rick says...You two are a great team...LOL
Smooches...
pangeria12 пишет: Is that oatmeal on top of the bread. That looks awesome that bread loaf.
lee breed пишет: and Daisy --I have made in before when it turned out tasteless ,my problem was my corn , I had purchased a brand I was not familiar with .I tried it again later with trusted brand and it turned out great !
aries37 пишет: I'll have to try it with the bread crumbs. The family recipe I always used didn't have the crumbs but used more eggs. More of souffle is suppose. Looks YUMMY though.
Lisa Hunter пишет: Noreen, you get farm fresh eggs or they store bought?
empriss80 пишет: This is in the oven right now. I cut the recipe in half... Hope it turnes out.Do I cut the baking time in half too?
Noreen's Kitchen пишет: I don't care for that type of scalloped corn recipe. I prefer not to use mixes especially the Jiffy brand. Just my preference. I also don't really like cheese and corn mixed together that much.
las6560 пишет: I made Corn Pudding but use cream corn instead. Love it!!
yellowroseoftexas73 пишет: love these side dish vids for thanksgiving! i'm tired of just serving mash potatoes, green bean casserole and dressing...very blah...NEED new dishes! :)
breville пишет: Great recipe Noreen keep up the good work!
Sharon Mynes пишет: My grandmother used to call the white piece in the egg "the rooster".
Ramona Q пишет: How did it do??!
MidWestKatie пишет: Ok. That bread looks yummy...
Shannen Bananerzz пишет: Join Noreen's Google Plus circle it's delicious
kkimberly2004 пишет: NO PLATE! *crying* lol
Susan Robinson пишет: This looks so good....one of my favorites! Can you freeze the leftovers? I would like to double the recipe, but I know it wouldn't all be eaten. Also, what is gossner milk? Thanks for all you do.
Stephanie Biley пишет: Thanks for the wonderful recipe. Definitely adding this to my Thanksgiving Day menu. My husband LOVES corn! Good job Noreen and Rick!
Tara Dickerman пишет: Dang.. Wanted to see the texture lol
Jeremy Wyile пишет: Could you ever do a crock pot segment
Foxxy Rin пишет: I believe she's referring to the milk that you buy that doesn't need refrigerated until it's opened? I don't use it often (and just call it "box milk" lol), but I keep it on hand for those recipes that require large amounts of milk. It saves you money, as well as saves you from using the rest of your fresh milk.
Noreen's Kitchen пишет: I have no idea, never did that, already small enough for us. You'll just have to play it by ear.
Noreen's Kitchen пишет: It is shelf stable milk that is ultra high temperature pasteurized. Like Parmalat. I like to keep a case or two on hand for cooking that way I don't use up all my fresh milk for cooking.
Lily Faris пишет: I'll even like a picture of any left over you have of this recipe lol ,it looks so good thanks Noreen and ricks mom
Jeremy Wyile пишет: I bought a ninja slow cooker crock pot and i wanted to try and make ether a small turkey or just a turkey breast for thanksgiving any good ideas i could do
OurHalfAcreHomestead пишет: I am SO going to make this at Christmas!!!
2redbird1 пишет: We make something like this in the South but we call it corn pudding & use a few different ingredients. Looks good.
Noreen's Kitchen пишет: It is supposed to taste like corn. It isn't a highly seasoned dish. As you described, is exactly how it is supposed to be. Sorry you didn't enjoy it. We enjoyed it very much. This is just another way to serve corn and has been around for a very long time. Guess it just isn't your taste.
empriss80 пишет: Ok thanks:) I'll let you know how it turns out for me.
Noreen's Kitchen пишет: I get farm fresh eggs. wouldn't give you two cents for grocery store eggs.
pangeria12 пишет: Cramper crumbs lol.....thanks for this recipe. I might try it for Christmas.
lee breed пишет: So where do we buy these Crapper Crackers ? Lol ,I love this recipe ,one of my favorites !Thanks
Sabrina Massie пишет: Old timers in Virginia used to call it the rooster too !
RCsMom4 пишет: That's so funny that you said "crapper crumbs" lol. One of our favorite memories is when my daughter excitedly asked for "graham crappers" from the grocery store!! :) made me laugh.....
empriss80 пишет: For those of you wondering how my scalloped corn turned out ...... It cooked up nice but the result was like corn quiche. I didn't enjoy it unfortunately :( my four year old son did though:) but my husband said it was tasteless. To each their own I guess.... Lol.
Noreen's Kitchen пишет: That is my yeasted buttermilk loaf. There is a video. Recipe is on the website.
workrelatedproject пишет: This is a staple in NE Pennsylvania homes and we call it "Baked Corn." This looks great.
Terri Wonder пишет: Seen you made spoon bread the other day have you ever made spoon corn bread has cheese, sour cream, both cream and whole corn, eggs and cornmeal (I used Jiffy mix all I had on hand) yummo!! I like it know better then scalloped corn that I used to make
Noreen's Kitchen пишет: I do crock pot recipes all the time. Go to my channel page and look them up. I won't be doing any crock pot meals leading up to Thanksgiving.
flavina's stuff пишет: I love your videos you and bev have inspired me to get back into the kitchen thanks for all you do by the way you forgot the t in next I am not complaining I thought you would want to know hope you have a stress free holiday
Sabrina Massie пишет: Growing up this was on our Thanksgiving Table every single year.. I never think of it until I'm sitting down to enjoy .. and realize .. "Somethings Missing" ... Thanks for the early-reminder ... I'll be sure to make it in time THIS year for sure!
pat DeWolfe пишет: This IS going on my Thanksgiving menu!!!!! I love your Norman Rockwell prints, he's a favorite of mine.
lee breed пишет: and Daisy -made it ! ( not in ) oopps !
The Grey March Hair пишет: Hey Noreen...I need to know where I can purchase a package of those awesome Crapper Crumbs...LMAO I love your videos Sweetie, you always get me smiling, if not you, it is something Rick says...You two are a great team...LOL
Smooches...
pangeria12 пишет: Is that oatmeal on top of the bread. That looks awesome that bread loaf.
lee breed пишет: and Daisy --I have made in before when it turned out tasteless ,my problem was my corn , I had purchased a brand I was not familiar with .I tried it again later with trusted brand and it turned out great !
aries37 пишет: I'll have to try it with the bread crumbs. The family recipe I always used didn't have the crumbs but used more eggs. More of souffle is suppose. Looks YUMMY though.
Lisa Hunter пишет: Noreen, you get farm fresh eggs or they store bought?
empriss80 пишет: This is in the oven right now. I cut the recipe in half... Hope it turnes out.Do I cut the baking time in half too?
Noreen's Kitchen пишет: I don't care for that type of scalloped corn recipe. I prefer not to use mixes especially the Jiffy brand. Just my preference. I also don't really like cheese and corn mixed together that much.
las6560 пишет: I made Corn Pudding but use cream corn instead. Love it!!
yellowroseoftexas73 пишет: love these side dish vids for thanksgiving! i'm tired of just serving mash potatoes, green bean casserole and dressing...very blah...NEED new dishes! :)
breville пишет: Great recipe Noreen keep up the good work!
Sharon Mynes пишет: My grandmother used to call the white piece in the egg "the rooster".
Ramona Q пишет: How did it do??!
MidWestKatie пишет: Ok. That bread looks yummy...
Shannen Bananerzz пишет: Join Noreen's Google Plus circle it's delicious
kkimberly2004 пишет: NO PLATE! *crying* lol
Susan Robinson пишет: This looks so good....one of my favorites! Can you freeze the leftovers? I would like to double the recipe, but I know it wouldn't all be eaten. Also, what is gossner milk? Thanks for all you do.
Stephanie Biley пишет: Thanks for the wonderful recipe. Definitely adding this to my Thanksgiving Day menu. My husband LOVES corn! Good job Noreen and Rick!
Tara Dickerman пишет: Dang.. Wanted to see the texture lol
Jeremy Wyile пишет: Could you ever do a crock pot segment
Foxxy Rin пишет: I believe she's referring to the milk that you buy that doesn't need refrigerated until it's opened? I don't use it often (and just call it "box milk" lol), but I keep it on hand for those recipes that require large amounts of milk. It saves you money, as well as saves you from using the rest of your fresh milk.
Noreen's Kitchen пишет: I have no idea, never did that, already small enough for us. You'll just have to play it by ear.
Noreen's Kitchen пишет: It is shelf stable milk that is ultra high temperature pasteurized. Like Parmalat. I like to keep a case or two on hand for cooking that way I don't use up all my fresh milk for cooking.
Lily Faris пишет: I'll even like a picture of any left over you have of this recipe lol ,it looks so good thanks Noreen and ricks mom
Jeremy Wyile пишет: I bought a ninja slow cooker crock pot and i wanted to try and make ether a small turkey or just a turkey breast for thanksgiving any good ideas i could do
OurHalfAcreHomestead пишет: I am SO going to make this at Christmas!!!
2redbird1 пишет: We make something like this in the South but we call it corn pudding & use a few different ingredients. Looks good.
Noreen's Kitchen пишет: It is supposed to taste like corn. It isn't a highly seasoned dish. As you described, is exactly how it is supposed to be. Sorry you didn't enjoy it. We enjoyed it very much. This is just another way to serve corn and has been around for a very long time. Guess it just isn't your taste.
empriss80 пишет: Ok thanks:) I'll let you know how it turns out for me.
Noreen's Kitchen пишет: I get farm fresh eggs. wouldn't give you two cents for grocery store eggs.
pangeria12 пишет: Cramper crumbs lol.....thanks for this recipe. I might try it for Christmas.
lee breed пишет: So where do we buy these Crapper Crackers ? Lol ,I love this recipe ,one of my favorites !Thanks
Sabrina Massie пишет: Old timers in Virginia used to call it the rooster too !
RCsMom4 пишет: That's so funny that you said "crapper crumbs" lol. One of our favorite memories is when my daughter excitedly asked for "graham crappers" from the grocery store!! :) made me laugh.....
empriss80 пишет: For those of you wondering how my scalloped corn turned out ...... It cooked up nice but the result was like corn quiche. I didn't enjoy it unfortunately :( my four year old son did though:) but my husband said it was tasteless. To each their own I guess.... Lol.
Noreen's Kitchen пишет: That is my yeasted buttermilk loaf. There is a video. Recipe is on the website.
workrelatedproject пишет: This is a staple in NE Pennsylvania homes and we call it "Baked Corn." This looks great. You'll Need: 2 slices bacon 1/2 cup sliced green onions 1 tbs flour 1/2 tsp salt 1/4 tsp dry mustard 1/4 tsp paprika 1/8 tsp ground black pepper 1 egg 1 cup milk 16 oz frozen white (shoe peg) corn, thawed and drained Procedures : Cook bacon in large skillet over medium heat until crisp. Remove bacon; drain on paper towel. Crumble bacon; set aside. Cook green onions in bacon drippings until tender. Stir in flour, salt, dry mustard, paprika, and black pepper; blend well. Cook until mixture is smooth and bubbly, stirring constantly. Beat egg in small bowl; stir in milk. Gradually add to flour mixture; cook until mixture thickens, stirring constantly. Stir in corn. Cook until thoroughly heated. Sprinkle with bacon
This year for the holidays why not try making your Green Bean Bundles, its fresh green beans, bacon, and a sweet and savory sauce. You can find the recipe and instructions at http://www.copykat.com/2011/03/31/gre...
You'll Need: 2 cans (16oz) whole green beans, drained 12 to 16 slices bacon, cut in half 8 oz commercial French salad dressing 4 to 5 whole pimentos, cut into strips Procedures : Arrange green beans in bunches of 8, wrapping a half slice of bacon around each bunch; place beans in a 13- x 9- x 2-inch baking dish. Pour dressing over beans. Cover and chill at least 3 hours. Bake, uncovered, at 350� F. for 40 minutes, turning beans after the first 20 minutes of cooking. Remove beans from baking dish with slotted spoon. Garnish bean bunches with strips of pimiento before serving
Ayurvedic Cooking - WARMTH TV - Beetroot & Carrot Patties
You'll Need: 1 1/2 cups cooked mashed carrots 1 cup mashed cooked potatoes 2 tbs melted butter or margarine 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 2 tbs dry breadcrumbs 1 egg yolk 1/2 tsp salt 1/8 tsp ground black pepper all purpose flour hot vegetable oil Procedures : Combine first 9 ingredients, mixing well. Shape into 8 patties and dust each lightly with flour. Fry in hot oil until browned on both sides; drain on paper towels
HOW TO MAKE BROCCOLI GINGER AND GARLIC SAUCE, 2-3 CUP OF BROCCOLI, 1/4 CUP CHOPPED GREEN ONION, 1TBS MINCE GARLIC, 1 TBS GINGER, 1 TSP COOKING WINE, 1 1/2- 2 TBS OF SOY, 1 TSP LEMON JUICE, 1 TSP BROWN SUGAR, 1/2 CUP OF VEGATABLE STOCK OR WATER, 1 TBS OF CORNSTARCH MIXED WITH 2-3 OZ OF COLD WATER, 1/2 TSP OF SEASAME OIL. STEAM THE BROCCOLI FIRST THEN MAKE THE SAUCE. WWW.FACEBOOK/FORTUNECOOKING.
Комментарии:
Rajesh Grg пишет: Very nice
MrzYaYa пишет: What was used to thicken the sauce?
BeautifulLife1977 пишет: Going to make this for the weekend, thank you for the recipe! :)\r Just one question, what can I use instead of cooking wine?
Lilylibra пишет: Will definitely try this recipe. Thanks.
Tom Lin пишет: Hi, add 2 tsp of cornstarch dissolve in 2 oz of water...add to thicken the sauce. Thank for watching..
aless33 пишет: I will do this right now! thank you!
Elisabeth H пишет: Trying this out tonight!!! Looks awesome
Cory Lombard пишет: PS: I love your voice & accent, Chef Tom!
CHAPIS1028 пишет: This looks great! Finally a great broccoli video that can be used as a delicious side dish! Thank You
Tom Lin пишет: hi, is ok to skip the wine :) Thank you!
Tom Lin пишет: lol...Thanks for watching.
Cory Lombard пишет: YUMMY! Totally Dinner...I've been messing around with different recipies...so this one is a nice variation...THANKS!
Rajesh Grg пишет: Very nice
MrzYaYa пишет: What was used to thicken the sauce?
BeautifulLife1977 пишет: Going to make this for the weekend, thank you for the recipe! :)\r Just one question, what can I use instead of cooking wine?
Lilylibra пишет: Will definitely try this recipe. Thanks.
Tom Lin пишет: Hi, add 2 tsp of cornstarch dissolve in 2 oz of water...add to thicken the sauce. Thank for watching..
aless33 пишет: I will do this right now! thank you!
Elisabeth H пишет: Trying this out tonight!!! Looks awesome
Cory Lombard пишет: PS: I love your voice & accent, Chef Tom!
CHAPIS1028 пишет: This looks great! Finally a great broccoli video that can be used as a delicious side dish! Thank You
Tom Lin пишет: hi, is ok to skip the wine :) Thank you!
Tom Lin пишет: lol...Thanks for watching.
Cory Lombard пишет: YUMMY! Totally Dinner...I've been messing around with different recipies...so this one is a nice variation...THANKS!
You'll Need: 1 clove garlic, minced 3/4 tsp olive oil 2 cups fresh broccoli flowerets 2 tbs sliced green onions 1/4 cup no-salt-added chicken broth 1/8 tsp salt 1/8 tsp coarsely ground black pepper 1 tbs grated Parmesan cheese Procedures : Cook garlic in oil in large non-stick skillet over medium-high heat, stirring constantly, until tender. Add broccoli and next 4 ingredients; cover and cook 5 minutes or until crisp-tender. Sprinkle with Parmesan cheese
