Baking author Greg Patent shows Tribune writer Donna Pierce how to make pie dough the easy way
2008-02-21T21:46:08.000Z
Pastry and baking is much easier than you'd think. Here's a great recipe that's quick and simple and tastes delicious! Cook: David Herbert, food editor of Easy Living magazine (UK)
2007-11-15T10:31:43.000Z
How-to make Chocolate Pot de Creme. This is a simple recipe for a grownup version of chocolate pudding thats is a great dessert to have 24/7 Ingredients 1 cup of chocolate chips 1/4 cup of egg substitute 1/2 tsp of vanilla 3/4 cup of half and half Instructions 1. In a blender combine the chocolate chips, egg substitute and vanilla. 2. Now scald half and half in a medium saucepan just until bubbles form around the edge. 3. Pour the cream over the chip mixture. 4. Blend on liquefy for 20-25 seconds or until smooth. 5. Pour the chocolate mixture into 4 small cups. 6. Refrigerate until set, about 4-6 hours.
2007-11-30T19:38:58.000Z
How to roll rugelach pastry dough;learn more about making traditional Jewish desserts in this free cooking video. Expert: Rachel Dayan Bio: Rachel has traveled the world where she picked up many recipes and styles of cooking which helped her open her own catering business in Florida. Filmmaker: Gary Zier
2008-01-17T08:31:29.000Z
Learn how to make puff pastry for chicken pot pie from a family dinner expert in this free cooking video. Expert: Laura Banford Bio: Laura has cooked professionally for many years, including as a garde manger in a restaurant kitchen, and as a cooking instructor. Filmmaker: Laura Banford
2008-01-22T22:25:27.000Z
How-to make French Onion Soup. This is a simple recipe for a savory soup you can cook any day or night of the week. Ingredients 4 large yellow or Vidalia onions, thinly sliced 6 tbsp of extra virgin olive oil 1 tbsp of sugar 2 quarts of beef broth 1/2 cup brandy (optional) 1 french baguette, sliced and toasted swiss cheese, either emmenthal or gruyere Instructions 1. Slice 4 large onions, using a tight, thin slice. 2. In a large dutch oven, add extra virgin olive oil to coat the pan and then add the onions. Cook them over medium heat for 12 minutes, until they're tender and golden. 3. Add brandy if you like and let the alcohol burn off. 4. Next add sugar and beef broth, cover and bring to a boil. 5. Reduce the heat and simmer for 12 minutes. 6. Ladle the soup into a bowl. 7. Place a slice of baguette on top. 8. Cover with shredded gruyere and place slices of emmenthal over. 9. Place the bowls on a baking pan and broil until the cheese is melted.
2007-12-11T15:28:36.000Z
How to make puff pastry with Ms. Glaze & Chez Tse
2007-06-23T15:21:10.000Z
How to add margarine to rugelach pastry dough; learn more about making traditional Jewish desserts in this free cooking video. Expert: Rachel Dayan Bio: Rachel has traveled the world where she picked up many recipes and styles of cooking which helped her open her own catering business in Florida. Filmmaker: Gary Zier
2008-01-17T08:31:29.000Z
A LESSON FROM OTAGO POLYTECHNIC DEMO OF DANISH PASTRY
2007-06-15T01:06:40.000Z
How To Prepare Egg Whites For Baking. For more information and printable recipes, please visit holidaykitchen.tv.
2009-02-24T19:50:03.000Z
How to make classic macaroni salad. Visit www.summerkitchen.tv to experience a new video cookbook with delicious summertime recipes, perfect for your picnic basket or backyard BBQ table. Ingredients 8 oz of elbow macaroni, cooked to packaged directions 1 cup of mayonnaise 2 tbsp of vinegar 1 tbsp of dijon mustard 1 tsp of sugar 1 tsp of salt 1/4 tsp of ground black pepper 1 cup of celery, thinly sliced 1 cup of green and red peppers, chopped 1/4 cup of onion, chopped Instructions 1. In a large bowl, combine cooked pasta, mayonnaise, vinegar, dijon mustard, sugar, salt, and black pepper and mix. 2. Now add the celery, green and red peppers, onion and cooked macaroni. 3. Serve chilled or at room temperature.
2008-05-23T18:42:46.000Z
Learn to make fresh pie dough with Professional Chef Cat Cora and Cooking.com
2006-10-18T20:07:36.000Z
How to make BBQ Sauce. Visit www.summerkitchen.tv to experience a new video cookbook with delicious summertime recipes, perfect for your picnic basket or backyard BBQ table. Instructions 1 tbsp of extra virgin olive oil 2 tbsp of ginger, peeled and chopped 1 large onion, chopped 3 tbsp of chili powder 3 garlic cloves, minced 1 8 oz can of crushed pineapple with its juice 1 28 oz can of tomatoes with their puree, crushed 1/3 cup of ketchup 1/4 cup of cider vinegar 3 tbsp of dark brown sugar 3 tbsp of light molasses 2 tsp of dry mustard 1 tsp of salt Instructions 1. Heat the olive oil over medium heat in a 5-6 quart stockpot until hot. 2. Add the ginger and onion and cook until the onion is golden and tender, about 10 minutes. 3. Add the chili powder and cook, stirring, for about 1 minute. 4. Add the garlic and pineapple and cook for 1 minute longer. 5. Remove from the heat and stir in the crushed tomatoes, ketchup, cider vinegar, brown sugar, molasses, dry mustard, and salt. 6. Puree the sauce with an immersion blender until smooth. 7. Return the saucepot to the heat and bring to a boil over high. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce reduces to about 5 cups-about 25 minutes.
2008-05-23T18:00:14.000Z
Watch as we show you different ways to move pie dough to a pie pan.
2007-11-13T18:25:58.000Z
basic puff pastry dough to make various kinds of puffs ,tarts etc
2008-05-02T00:29:38.000Z
Fondue Allacarté shows the Guava Joose viewers how to make delicious strawberry pies. For more go to: Guavajoose.com
2009-05-28T01:10:45.000Z
How-to make Swedish Meatballs. This is a simple recipe you can cook as an appetizer for any gathering. Ingredients 1/3 cup of plain breadcrumbs 1/3 cup of milk 1 small yellow onion, finely diced 1 egg (or egg white) 1 1/3 lbs lean ground beef 1/2 tsp of salt 1/8 tsp of pepper 1/4 tsp of allspice 2 tbsp of butter 1 tbsp of flour 1 tbsp of extra virgin olive oil Instructions 1. Soak breadcrumbs in milk for 5-10 minutes until the liquid is absorbed. 2. To a bowl, add onion, egg, ground beef, soaked bread crumbs, allspice, salt and pepper. 3. Mix all the ingredients together with your hands and shape the meat mixture into small balls, less than 1 inch in diameter. If the mixture starts to sticks to your hands, wet them with cold water. 4. Heat a skillet with butter and extra virgin olive oil. 5. Saute the meatballs in 2 or 3 batches, turning them frequently to keep from sticking. Drain them on paper towels. 6. Drain the excess olive oil and scrape off and discard any browned bits of meat that may be sticking to pan after the meatballs are done. 7. To the same pan, add butter and flour to make a roux and stir until it browns. 8. Quickly add a can of beef stock and bring to a boil, stirring constantly until gravy thickens. 9. Remove from the heat and serve immediately with the meatballs. For real swedish meatballs, use lingonberry preserves, but it is optional.
2007-12-11T15:17:52.000Z
This technique video shows you the steps to make pie dough by hand.
2007-11-13T18:13:10.000Z
How to make and roll pastry, then create a delicious deep-filled apple pie. Cook: David Herbert, food editor of Easy Living magazine (UK)
2007-11-15T11:18:23.000Z
Watch the Easy Living video below entitled Easy Pastry Recipe, then learn here how to make the base of a quiche or pie. Blind baking is very simple - all you need are baking beads or, if you don't have any, dried beans will do
2007-11-15T10:42:08.000Z
PerfectPuffPastry.com - Make the perfect puff pastry dough. Several puff pastry recipes, for example mille-feuille (napoleon), apple pie, meat pie and more... ;-D Join my list at http for free stuff and updates.
2009-08-22T14:03:23.000Z
Visit www.harvesteating.com to get the written recipe for this video. Chef Keith Snow whips up a surprisingly easy pastry or pie dough, known as a Pate Briseé.
2007-03-22T14:26:51.000Z
How to make a pie crust by Annie Overboe Daily Herald baking columnist.
2007-11-20T19:12:57.000Z
This is the Greek Food Channel www.dianekochilas.com Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS GREEK KITCHEN COOKING SCHOOL and DV FOOD ARTS CONSULTING. We run cooking classes and organize culinary tours in Greece for recreational and professional cooks. We produce 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 offers an extensive archive of food and travel photographs of Greece. Name: Diane Kochilas Well-known Greek food expert, consultant, chef, and author Diane Kochilas has written 12 books on Greek and Mediterranean cuisine. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants. Diane divides her time between Athens, Ikaria, and New York. In Athens, where she's lived for the last 15 years, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. Diane writes frequently for the US food press and appears regularly on American television. Her books: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine. Forthcoming: The Northern Greek Wine Roads Cookbook and Aegean Cuisine. Greek Food and lots of ...
2008-08-02T22:35:23.000Z
www.howdini.com How to make pie crust - Pie crust recipe Whoever coined the phrase "easy as pie" probably didn't make pie crusts from scratch. But if you follow the instructions from Chef Scott Cutaneo, the highly acclaimed chef-proprietor of the four-diamond (AAA) Le Petit Chateau in Bernardsville, NJ, you'll make a pie crust that is flaky and beautiful. Recipe: How to make a pie crust Gather your ingredients and tools: * 1 cup all-purpose flour * 4 ounces cold butter * ¼ cup ice water * ½ teaspoon salt * ½ teaspoon sugar * Fork * Rolling pin * Pie plate Making the pie crust: 1. Mix the dry ingredients (salt, sugar and flour) together. You can do this in a bowl, or a mixer, but ideally on a marble surface. (Marble is best because it keeps the ingredients cold, and cold ingredients are the key to producing a tender, flaky pie crust.) 2. Place the mixed dry ingredients in the center of your preparation surface. 3. Dice the butter into small pieces and cut it into the dry mixture with a fork to ensure that you make a flaky pie crust. (Cut into means to work the butter into the dry ingredients by pulling a fork across the butter and dry ingredients, breaking the butter up into smaller and smaller pieces until the texture of the mixture is like corn meal.) Its important to cut in the butter quickly so that it does not melt. The pieces of butter should be no larger than the size of a pea. 4. Gather the pie crust mixture into the center of your preparation surface and create a ...
2008-12-12T18:07:58.000Z
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