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Cooking with Curtis Stone - Trade Secret: Vegetable Stock ***********/experts/curtis-stone/braised-beef-stew 
7 Sep 2010
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*******knifeskills***okingvideorecipes**** Vegetable Stock Prepare the Mirepoix vegetables. Get a medium size stock pot and place it over a medium-high heat. Add blended oil -- 75% canola oil and 25% extra virgin olive oil. Then add your mirepoix vegetables - 50% onion, 25% celery, 25% carrots including a little bit of leak. Give it a nice stir to give the vegetables a nice coating. Then turn the heat to about medium and sweat the vegetables for about five or six minutes. Keep on stirring the vegetables with your kitchen spoon and let them start cooking evenly. After the vegetables have been sweating five or six minutes and become translucent, add parsley stems, a little bit of thyme and add enough water to cover the vegetables in the pot. You may add 8-10 black peppercorn to the mix. Then bring your stock up to a simmer and reduce the heat. Make sure not to boil it. Once you come up to a simmer, reduce the heat and let the stock to simmer for about 45 minutes. While the stock is simmering, using your skimmer, start pulling out the excess fat and any impurities every once in a while. After 45 minutes of simmering, turn the heat off and let the stock sit for about five minutes. Then pour the contents of the pot into the chinois to get your vegetable stock. To store, place the stock into a container, and freeze it for later use.
26 Dec 2011
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If inspiration is what you need to help turn your healthy lifestyle intentions into reality, then sign up now to receive free Recipes for Healthy Living to keep you focused and inspired. Visit *******www.kamalaya****/recipes.htm
26 Feb 2011
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See the entire video at: *******www.factualtv****/documentary/Hip-World-Gourmet-Episode-11 The award-winning chef, Kevin Dundon, starts his three-course meal off with an avocado and crabmeat tower with a mustard grain dressing and champagne salsa.
11 Mar 2009
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Remember, don't forget the pepper. Recipe for lentil soup: one medium onion, chopped two tablespoons of vegetable oil one clove of garlic, crushed one cup of carrots, chopped two sticks of celery, chopped half a cup of lentils one bay leaf one tablespoon of freshly-chopped parsley salt and freshly-ground pepper to taste two and a quarter cups of vegetable stock or water
15 Jul 2011
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Thai Hot and Sour Prawn Soup is fast and easy once you learn how it is done. Copy the recipe below then watch the Thai Thai Hot and Sour Prawn Soup video. Hot and Sour Prawn Soup "Tom Yam Goong" Recipe * 2 cups water or chicken stock or vegetable stock * 250g uncooked shrimp or prawns, unpeeled * 1 stalk lemongrass, sliced * 5 kaffir lime leaves stem removed and torn * ½ cup straw mushrooms cut in half * 1 cup pea eggplant (eggplant cubed into small pieces will do) * 5 kaffir leaves stem removed and torn * 2 1/2 tbsp Thai fish sauce * 2 ½ tbsp fresh lime juice * 3 thin sliced fresh dried or matured galangal * 3 red bird's eye chilies * 1 tbsp fresh chopped coriander (cilantro) leaves Wash, peel and de-vein shrimp or prawns, remove the heads but keep the tails intact. In a sauce pan, boil the water or stock over medium heat. Add lemongrass, mushrooms, galangal, lime leaves and cook a few minutes until fragrant. Then add prawn and simmer until they have just changed color, turn off heat. In the serving bowl add the juice from fresh limes, chilies and fish sauce. If you bruise the chili, the more you do the spicier the soup. Transfer the ingredients from the sauce pan to the serving bowl and mix. The soup should be spicy, sour and salty.
4 Apr 2009
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BUTTERFLY KING PRAWNS WITH REALLY EASY TOMATO STEW 4 persons This really is an easy way to cook freshwater prawns. Make the sauce, then drop in the frozen prawns and cook through its as simple as that! Preparation time: 10 minutes Cooking time: 30 minutes in total 16 freshwater prawns 2 tbsp olive oil 1 small onion, finely chopped 1 clove of garlic, chopped 2 x 400g can chopped tomatoes in juice 1 x 10g vegetable stock cube 1 tbsp granulated sugar 2 tbsp vinegar (red wine is best, but any will do) 2-3 tbsp chopped parsley salt pepper 1.Heat the oil, then add the onion and garlic. Cook for 2-3 minutes. 2.Add the tomatoes, stock cube, sugar, vinegar and salt and pepper. 3.Cook for 15-20 minutes or until thick and really tasty. 4.Finally add the parsley. 5.To cook the prawns, remove from the freezer and open. 6.Drop the frozen prawns into the finished sauce and simmer for 10-15 minutes, or until lightly cooked. 7.Serve the hot stew evenly into 4 bowls or plates. 8.Top with a little extra olive oil. Copyright Phil Vickery July 2008
16 Feb 2009
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*******www.freezerburns**** I have not kept secret my love for pot pies and my love for Marie Callender's crust. This Marie Callender's Beef Pot Pie is a hearty meal (1 lb of food) perfect for winter time nomming. Easy to prepare in the microwave and packed with great flavors and big pieces of beef and vegetables. The Frozen Food Master reviews this Marie Callender's Beef Pot Pie . He will tell you how this frozen product looks, smells, and tastes in this episode of Freezerburns. Read the Nutrition Facts and Ingredients of the Marie Callender's Beef Pot Pie below: NUTRITION FACTS PIZZA: Serving Size: 1 cup Servings per container: 2 Calories: 510 Calories from Fat: 260 Total Fat: 29g Saturated Fat: 11g Trans Fat: 0g Cholesterol: 30mg Sodium: 780mg Total Carbohydrate: 47g Dietary Fiber: 4g Sugars: 4g Protein: 15g INGREDIENTS: Filling: Water, Cooked Beef Steak Strips And Modified Food Starch Product (Beef, Water, Dextrose, Salt, Flavor [Flavor, Salt, Maltodextrin, Dried Whey, Dried Cauliflower, Sesame Oil], Soybean Oil, Modified Food Starch, Sodium Phosphates, Caramel Color, Spice Extractives), Potatoes (With Calcium Chloride), Carrots, Contains 2% Or Less Of The Following: Modified Food Starch, Celery, Beef Sirloin Flavor (Roasted Beef And Concentrated Beef Stock, Salt, Hydrolyzed [Corn And Wheat Gluten, Soy And Wheat], Protein, Corn Oil, Maltodextrin, Yeast Extract, Sugar, Caramel Color, Potato Starch And Modified Food Starch), Chicken Flavor (Chicken Stock, Vegetable Stock [Carrot, Onion, Celery], Modified Tapioca Starch, Gelatin, Partially Hydrogenated Soybean Oil, Natural Flavors, Potassium Lactate, Salt, Sugar, Onion Powder, Tomato Powder, Autolyzed Yeast Extract, Maltodextrin, Potassium Chloride, Hydrolyzed Soy Protein, Garlic Powder, Wheat Flour, Disodium Inosinate And Disodium Guanylate), Saut?Ed Onions (Onions, Soybean Oil, Citric Acid), Saut?Ed Onions (Saut?Ed Onions, Butter, Salt, Sugar, Onion Powder, Natural Flavoring, Autolyzed Yeast Extract, And Corn Syrup Solids), Tomato Paste, Sugar, Salt, Garlic Puree (Garlic, Water, Phosphoric Acid, Xanthan Gum, Sorbic Acid, Garlic Extract), Edible Beef Fat (With BHT And Citric Acid To Protect Flavor), Spice, Methylcellulose Gum, Caramel Color. Crust: Enriched Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Interesterified Soybean Oil, Hydrogenated Soybean Oil, Water, Dairy Product Solids, Salt, Caramel Color. DISCLOSURE: CMP.LY/3
23 May 2013
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