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For more info visit www.newsinfusion**** Some might suggest it’s the one holiday that’s all about food. No gifts, no religious services, just family and a really big meal. Thanksgiving is the Super Bowl of family entertaining. And because you’ll have a crowd of people to feed all weekend long, you may feel captive in the kitchen. But, Sandra Lee has tips to help keep it simple and make the holiday weekend more enjoyable – even for the cook in your family. With her new book, Semi-Homemade Weeknight Wonders, the host of the highly-rated, Emmy-nominated Food Network show, “Semi-Homemade Cooking” and "Sandra's Money Saving Meals,” makes at-home entertaining easy all weekend long, with her “Round 2 Recipes.” While shopping and stocking your pantry for the holiday weekend, Sandra will provide clever ways to stretch a dollar and save time with her Round 2 Recipes – delicious ways to use select items from your main meal to prepare dishes that will satisfy guests all weekend long. Sandra’s Semi-Homemade tips for Thanksgiving entertaining and decorating are based on her trademark 70/30 Semi-Homemade® philosophy. It’s a formula by which anyone at any skill level can combine 70 percent ready-made products with 30 percent fresh ingredients, adding creative touches to make something that tastes as if it were completely made from scratch.
20 Nov 2009
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Feel the ride & experience the thrill of kayaking as a world class athlete, in a top global destination To watch more Nissan Sports Adventure movies, download the films as podcast or find out more about Nissan extreme athletes & events, check out: ***********
22 Jan 2009
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Full of flavour, this chicken recipe is cooked in one pot on the stove with minimal prep. For full recipe and more visit: Distributed by Tubemogul.
24 Dec 2008
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This is something you haven't seen yet! Organic mangalica (pig breed) meat slow cooked in Serbian clay cookware, on coals. Enjoy watching a traditional way of preparing this crispy skin, delicious, tender meat! Ingredients: 4 kg mangalica shoulder or leg 1 cup red wine Spice mix: 1 tbsp. sea salt 1 tbsp. mustard seeds 1 tbsp. cumin seeds
11 Aug 2016
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Courtesy of *******www.SimpleCookingBlog**** This is the easiest Grilled Chicken Breast you will ever fix. Your family will love it. The recipe is only two ingredients. It is cooked in a cast iron skillet but any heavy skillet will work very well. If you've not tried a cast iron skillet recently, give it another try. You can be eating this Easy Grilled Chicken Breast in less than 30 minutes.
15 Dec 2010
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Directed by Nora Ephron and starring Meryl Streep, Amy Adams and Stanley Tucci, the film follows Julie Powell who decides to cook her way through legendary cook Julia Child's classic cookbook, "Mastering the Art of French Cooking" in the space of a year out of her small Queens kitchen.
8 Sep 2009
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Etwa zwei Millionen Reservierungsanfragen pro Jahr hat das wohl berühmteste Restaurant der Welt, das EL BULLI ­ doch am 30. Juli 2011 wird es geschlossen. Verschwindende Ravioli, vakuumierte Champignons und Cocktails aus Wasser und Haselnussöl: Mit seinem einzigartigen Avantgarderestaurant hat der 3-Sterne-Koch Ferran Adrià die moderne Küche revolutioniert und sie auf eine neue Ebene der Kunst, der sinnlichen Ästhetik und nie dagewesener Geschmackserlebnisse geführt. Geöffnet ist das EL BULLI nur sechs Monate im Jahr, die übrige Zeit zieht sich Adrià und sein Team in ein hochmodernes Kochlabor zurück, um hier vollkommen neuartigen Kreationen der Molekularküche zu erschaffen. Ein ganzes Jahr begleitet die Dokumentation EL BULLI ­ COOKING IN PROGRESS den Meister und seine Helfer und zeigt alle Stufen des kreativen Schaffensprozesses: von der ersten Idee, dem Versuchen und dem Verwerfen, dem Zufall und dem Funken Genialität bis hin zur vollendeten, perfekten und einzigartigen Komposition. Faszinierend porträtiert der Film den schöpferischen Akt und führt so die Originalität, die Präzision und die Hingabe bei kreativen Prozessen vor Augen.
15 Sep 2011
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Auréolé de ses trois étoiles, Ferran Adrià est considéré comme le chef le plus innovant au monde. Son restaurant, "El Bulli", ferme chaque année pour six mois - le temps pour Adrià et son équipe de se retirer dans leur laboratoire de cuisine à Barcelone pour créer le menu de la saison à venir. Tout est permis... sauf se copier soi-même.
13 Oct 2011
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Step into luxury in this custom stone & stucco home in the Rock Creek community. Step through the hand carved oak entry doors imported from Mexico to a pallet of natural tones backdrop the ornate ceilings, rich cabinetry & stunning windows. Elegant formal dining featuring 2 built-in serving buffets, sunken wine grotto, & gourmet cooking in the spacious well appointed kitchen with granite counters & tumbled travertine with inlaid granite back splash. Spectacular views of the back yard are viewed from the kitchen & the family room with its carved limestone fireplace & built-in entertainment center including 42”plasma TV. Fabulous outdoor pavilion & kitchen area complete with stone fireplace & resort size hot tub, calming moss rock waterfall with beautiful heated saltwater pool surrounded by lush landscaping. Escape to the amenities of the master suite & luxurious bath with his/her vanity & closets, & private courtyard. Visit SuperDave**** for more information on this beautiful property. Distributed by Tubemogul.
9 Feb 2009
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Turn your toaster into a grill with ToastIt Toaster Bags. Slide a sandwich into the non-toxic, non-stick bag and toss it in your toaster. Within minutes, you'll have a perfectly toasted and delicious sandwich. Ham sammies, grilled cheese, paninis, pitas, garlic bread, pizza slices, and even bacon can be cooked in your toaster. Each ToastIt Toaster Bag can be reused up to 50 times and you get two bags with each order. Heat resistant up to 500°F, ToastIt Toaster Bags can even be used on your indoor grill. Your toaster and grill will always remain clean when you use ToastIt Toaster Bags.
23 May 2009
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Gayet net altın mandalina 2.lik ödülü
15 Nov 2009
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What could be classier – or easier – than serving classic Beef Bourguignon when you host your next soiree? With this dish, you’re free to enjoy the company as dinner slowly simmers in the kitchen. Serve with rice, risotto, garlic mashed potatoes or egg noodles. Prep: 25 minutes Cook: 2 ½ hours 4 thick slices of bacon, diced 2 medium onions, sliced lengthwise 8 oz (250 g) mushrooms, halved 2 lb (1 kg) Canadian Beef Stewing Cubes * Vegetable oil 3 tbsp (45 mL) all-purpose flour 3 cloves garlic, minced 1-1/2 cups (375 mL) EACH red wine and beef stock 1 bay leaf 1 tsp (5 mL) dried thyme 1/2 tsp (2 mL) EACH salt and pepper 1. Sauté bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside. 2. Brown beef, in two batches and adding some vegetable oil, if necessary. Sprinkle flour over beef. 3. Add garlic, wine, stock, bay leaf, thyme, salt and pepper. Cover and cook in 325°F (160°C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes or until onions are tender. Discard bay leaf. Makes 6 servings *Cook’s Notes: · Beef Brisket, Blade and Short Ribs are best for making Stewing Beef Cubes. · You can even make the stew the day before and simply reheat it in the slow cooker, oven or microwave – stew actually tastes better when made the day ahead. For slow cooker, after Step 2, transfer meat to 24-cup (6 L) slow cooker. Cover and cook on low for 8 hours, adding reserved bacon, onions and mushrooms in final hour. Per Serving (approx.) 357 Calories 38 g protein 18 g fat9 g carbohydrate Good source of iron and excellent source of zinc. *Nutritional Information Per 100 gram raw lean beef, trimmed of external fat (composite of 26 cuts): 162 calories 21 g protein 7.8 g fat 0 g carbohydrate Daily Value % Potassium 9% Iron 15% Vitamin D 10% Thiamine 10% Riboflavin 15% Niacin 45% Vitamin B6 15% Vitamin B12 110% Pantothenate 10% Phosphorus 15% Magnesium 10% Zinc 60% Selenium 40% Courtesy of the Beef Information Centre. For more recipes and to join the Make it Beef Club, visit www.beefinfo**** Written by: Jane Muller
26 Oct 2010
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Resort Website: *******www.kingfishermentawai****/ Contact Resort Crew: contactkingfishermentawai**** Facebook : ********www.facebook****/kingfishermentawai Twitter Acc: kfmentawai Blog: *******kingfisherbay.blogspot****/ Kingfisher Bay Surf Resort Mentawai Islands is positioned directly in front of Lances Left, arguably the most consistent wave in the Mentawai Islands. Kingfisher Bay Resort gives you the opportunity to experience a strikingly original part of the world unlike anywhere you've ever been to or imagined; freakishly perfect waves, a completely unique and fascinating culture with a backdrop of idyllic palm fringed beaches and turquoise waters. As our name suggests, the resort is situated on the edge of an expansive bay, regularly frequented by stunning and acrobatic kingfisher birds, as well as a vast array of other wildlife including majestic sea eagles and large flying squirrels and pristine coral reefs teeming with sea life. The natural beauty of the Mentawai islands is the stage for what has become a mecca for surfers around the world, and with our dream location in front of Lances Left on the southern tip of Sipora island, those tantalizing and seemingly out of reach fantasies of surfing breathtakingly perfect waves can become a reality! The Surf From your bungalow you will be greeted by the impressive sight of Lances Left, arguably the most consistent world class wave in the mentawai archipelago. The resort is located in an extremely wave rich region with 10 different waves within 20 minutes via boat. With such an extensive selection to choose from; fun beach breaks, long lefts and rights, barrel perfection and heavy slabs, whether you are a beginner, intermediate or advanced surfer all levels and appetites are catered for here at Kingfisher Bay Resort. Activities Fishing and snorkeling are catered for as well as a wide and varying range of activities on land. For the culturally curious, the local village provides a window into the lives of a race and people with a very different lifestyle to what most of us are familiar with. Get to know your friendly neighbours and hosts by joining in a woodcarving or weaving lesson under a palm tree or get involved in the daily volleyball match in the village. If all this sounds like too much activity, feel free to relax in a shaded hammock or catch the breeze in our open-planned restaurant where drinks and food are available. Meals are prepared using fresh fruits, vegetables, seafood and meats, cooked in a variety of styles including; Western, Indonesian, Chinese as well as barbeques on the beach. We consider great food and lots of it an integral part of an enjoyable experience, so meals are served buffet style to ensure even the most ravenous appetites will be satisfied. Travel One of the reasons for the Mentawai islands enduring natural beauty and cultural uniqueness is due to its isolated location about 100 kilometers off the coasts of mainland Sumatera. In recent years great strides have been made concerning transportation to the islands, however relatively small infrastructure, particularly in terms of accommodating foreign tourists can make traveling by yourself an adventurous though often frustrating journey. With our years of experience we will take out the guesswork and have you arriving at your destination as efficiently and comfortably as possible. Take the journey and escape the pressures and obligations of daily life and immerse yourself in the island rhythm of a unique and remarkably unspoiled corner of the globe. Join us for a once in a lifetime experience amongst world class waves set in a culturally rich and spectacularly beautiful location. Whether you are looking for adventure, an insight into a completely different culture or simply to relax, you will find it all at Kingfisher Bay Resort. Let us and our ever helpful and smiling staff show you a truly memorable Mentawaian experience in all its remarkable diversity and uniqueness.
21 Aug 2011
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“Creativiteit betekent: niet kopiëren”, zo luidt het motto van topkok Ferran Adrià. De film onderzoekt wat dat betekent voor hem en zijn team, het kloppend hart van restaurant El Bulli. In het proces van een eerste experiment tot het uiteindelijke gerecht wordt ieder ingrediënt opnieuw bekeken. Welk nieuw product is er te maken met zoete aardappel? Smaak en textuur worden systematisch geanalyseerd: door te koken, roosteren, bakken, stomen – vacuüm zuigen, opbollen, vriesdrogen – en vervolgens te proeven. Het experimenteren wordt serieus genomen: naast alle kookgerei staat een laptop op het aanrecht, om de geslaagde en de mislukte ideeën bij te houden. En dan is het ineens tijd om het restaurant, dat zes maanden dicht is geweest, te heropenen. 35 nieuwe koks worden aan het werk gezet terwijl chef Adrià nog de laatste hand legt aan de nieuwe gerechten, die op de eerste avond al worden geserveerd. Hier wordt besloten welke vulling er in de ravioli moet, welke pasta er desintegreert bij contact met water en waar de ijsblokjes bij moeten: bij de minisinaasappels of de vacuüm champignons in hazelnotenolie. Bij El Bulli gaat het erom dat je iets voelt, iets ervaart. In de woorden van Adrià: "Hoe meer verwarring, hoe beter."
1 Sep 2011
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SIMPLE HALLOWEEN DEVILLED PORK CHOPS 4 persons Pork chops, brushed with a simple spicy sauce made from mustard, ketchup and honey, grilled or baked served with served with potato wedges and roasted very mild sweet chilli baby carrots. Good Halloween or bonfire food. This recipe will scale up easily for more persons. Preparation time: - 5 minutes. Cooking time: - 15 minutes. 4 pork chops 3 tbsp Dijon mustard 2 tbsp tomato ketchup 1 tbsp brown sauce 1tbsp granulated white sugar 1 tbsp runny honey pinch or two of salt ½ tsp ground pepper 500g Chantenay carrots 1 fresh red chilli, medium, Jalapeno 4 tbsp extra virgin olive oil Aldi frozen potato wedges Pre heat the grill to medium setting. Place the mustard, ketchup, brown sauce, sugar, honey, salt, and pepper into a bowl and mix well. Place the pork chops onto a chopping board, then nick the fat with a sharp knife at 1cm intervals. Place the chops onto a non stick baking tray, spoon over half the sauce. Turn over and spoon over the rest of the sauce. Lightly grill on one side for 7-8 minutes. Carefully turn over, and grill the other side for 7-8 minutes, or until well browned, but not black. Take care that you keep an eye on them due to the amount of sugar and honey they will burn quickly. Serve with the roasted carrots and a few potato wedges. ROASTED SPICY CARROTS 4 persons Preparation time:- 5 minutes. Cooking time:- 40 minutes. 500g Chanteny carrots, whole and washed well 4 tbsp extra virgin olive oil ½ fresh red chilli, finely chopped salt pepper Pre heat the oven to 200°C gas 6. Toss the carrots in the oil and chilli, then season well with salt and pepper. Place into a baking tray and cook in the pre heated oven until well browned and cooked. Serve with the pork chops. Copyright Phil Vickery July 2008
31 Oct 2008
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That is how we cook in Bulgaria (Svirachi, Ivailovgrad)
8 May 2008
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