We’re cooking Buffalo chicken Cheesecake with Wicked Kickin’ restaurant.

Duration : 0:8:52

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From cabbage and carrots to chicken breast, find the ingredients necessary to make Vietnamese chicken Salad in this free video on world cuisine and foreign foods.

Expert: Hiu Yau
Bio: Hiu Yau has been a home chef & caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes.
Filmmaker: Hiu Yau

Duration : 0:1:5

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Technorati Tags: cook, Cooking, cuisine, expertvillage, food, free, recipes, videos, vietnam, vietnamese

A southern feast of Spicy Chicken Wings from Charita Jones and Potato Salad by Antony Worrall Thompson, as seen on ITV1′s Saturday Cooks. Get the full recipes at http://www.CooksforCooks.com

Duration : 0:8:34

Technorati Tags: american, Anthony, Antony, bacon, barbecue, barbecued, bbq, cajun, Charita, Cherri, Cherry, chicken, cookery, Cooking, Cooks, creme, Daily, food, fraiche, gherkins, jones, Mama, mayonnaise, mustard, onion, onions, paprika, peppers, pickles, Potato, potatoe, recipes, salad, sauce, spice, spicy, spring, Sugar, Thompson, tomatoes, Vinegar, wings, Worrall

Crock pot recipes are perfect for when you don’t have much time and they make a delicious meal.

Duration : 0:3:31

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Little Feat At Rainbow Theatre London 1977.

Duration : 0:7:2

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I am trying to lose some winter weight and am running out of ideas for low fat chicken and pork recipes. I am cutting beef out of my diet for now. Any help would be greatly appreciated!!!

I like to cook simply with basic ingredients.

One recipe I enjoy, I came up with myself.

Make some steamed rice (white or brown doesn’t matter) or pasta.
Get some boneless, skinless chicken breast tenderloins and sprinkle some seasoning on them. (Depends on your preference. I like to use salt, pepper and a bit of garlic)
Heat a frying pan on med-high heat and add a few drops of olive oil. Add the chicken.
When the chicken is about half done, Pour a can of Rotel and some frozen green beans on it.
Lower the heat to Med-Low, cover and simmer.
When the chicken is cooked through, serve over your rice or pasta.

FYI: I believe they also sell a low-sodium version of rotel so you can reduce your salt even more.

I’ve been freezing leftover chicken, thawing it and using it in different recipes. I usually thaw it on a metal thawing tray, and then heat it by cooking it in chicken broth. It doesn’t always work out well, because sometimes the chicken is still tough. Are there any tried and true ways to deal thaw and warm up chicken that’s already been cooked?

If adding to a broth I don’t thaw the chicken first as adding it to hot broth will do the trick and saves time. If using it in another dish such as chicken salad I thaw it in the fridge overnight or for several hours. If your chicken is drying out in the freezer, another words if it is moist when your place it in the baggie for freezing and then is dry when thawed, you may need to buy better bags or wrap it in cling wrap or foil before putting it in a baggie. This will help with toughness as well. Never microwave thaw it as it will become like rubber, nasty.

Cooking food at home can be real fun some times. While it gives a break from the regular taste, it serves as a treat for the family & friends, besides being healthy quite personalized.

Here are some recipes for those who are looking forward to impress their beloveds:

I. Quick Chicken & Dumplings

II. Crispy Baked Fish served with Tropical Salsa

III. Turkey Smothered served with Maple Sweet Potatoes

I. Quick Chicken & Dumplings

Ingredients:

i. 1.5 cup of milk
ii. 1 cup of frozen green peas & carrots
iii. 1 cup of cut-up cooked chicken
iv. 1 can (that is 10 & 3/4 ounces) of condensed creamy soup of chicken mushroom
v. 1 cup of Original Bisquick

Abhishek Agarwal
http://www.articlesbase.com/cooking-tips-articles/home-cooking-recipes-3-quick-and-delicious-dishes-708770.html

Not everyone among us is a fitness freak. At young age you might not have paid attention to what mom used to say; that is – having healthy and nutritious food. For years you have consumed large quantity of burger, pizzas and colas. You found it heard to resist the temptation of ice creams, French fries and doughnuts. But if you are to join the forty-club it’s time you should start eating healthy. Try some healthy diet recipes for yourself and for your family as well. In fact a healthy mother is the pillar of a happy and healthy family.

Many of us bear a wrong notion about health food. We think that health food is always minus the taste. But that is not the case with our healthy recipes that are available on websites and online magazines related to food and recipes. You can include in your daily diet some easy to cook soups that are both healthy and delicious. These easy recipes allow you to customize the soups accordingly with seasonal ingredients. Even if cooking is not what you really like these soups are some of the easiest meals to cook at home.

Tomato Soup

If you are tired of having the same old tomato soup everyday then do some experiments with it to please the entire family.

Heat the soup with 1/4th tea spoon of garlic powder and Italian seasoning each. Then add previously cooked meatballs in the soup.

Slit hero rolls and stuff the meatballs within. Top it with grated cheese. Broil it till the cheese melts. Or you can bring Italian flavor to American tomato soup by adding melted cheese tortellini to it. Finally serve the soup with grated Romano cheese sprinkled on it. And see the reaction of the people at the dinner table!

Chicken Soup

We all know that chicken soups are part of a healthy diet. Make ordinary chicken soup tastier with its Mexican variation.

Cook a basic ‘all-you-can-eat’ soup first. In a nonstick saucepan pour some water and add pieced carrots, onion, celery and garlic.

Cook it for 8 to 10 minutes until the vegetables softens. Then add tomatoes with its sides slit open along with chopped cabbages and green beans. Pour more water and broth and add salt and pepper for taste.

Cover the saucepan and let it boil. When all the vegetables turn soft your soup is ready to put in boneless chicken chunks to it.

Add some cumin seeds and corns and heat the soup to boil again. When chicken becomes tender simmer it for few minutes with crumbled tortilla chips. Finally serve with sprinkled cilantro and lime juice on it.

Vegetable Soup

Vegetables are low in calories and rich in vitamins. To get fresh and supple skin and flat abs vegetables should be essential part of your diet. Your must have been presenting salads and veg-soups on the dinner table for long and fed-up that your kids do not even want to taste them anymore. Try this vegetable soup that is tasty, easy to cook, cost effective and at the same time rich in nutrition values. To make this soup you only need seasonal vegetables and lentils. Regular vegetables will also do.

Chop vegetables such as cauliflower carrots and broccoli. Chop some fresh tomatoes finely and put it aside for later use.

Crush some green cardamom, cinnamon and clove together to create a spice mixture. Now pour the lentils into water and let it boil for 5 minutes. After 5-6 minutes add the chopped vegetables into it along with pinch of salt, black pepper and spice mix.

Boil the whole mixture for about 30 minutes. Stir it well so that the vegetables blend well. After 30 minutes add the chopped tomatoes in it and simmer for few minutes more. Finally, our appetizing Tomato-Vegetable soup is ready to serve.

Very easy, isn’t it?

So, spice up your menu with some easy healthy recipes. Switch to a healthy diet today because to think healthy you need to eat healthy.

Emily S. Johnson
http://www.articlesbase.com/soups-articles/easy-soup-recipeskey-to-a-healthy-long-life-755822.html

A lot of people ask me about tips on making cooking videos. When I make my video, I am not attempting to create a TV style slick show, nor am I trying to haphazardly record rote recipe preparation. I think the slick television type video production must be reserved for those with the skill and the time, which I lack. My goal is to create clear, concise easy to follow videos that contain new information for the viewer. In short, I am attempting to provide educational videos on the topic of cooking. Due to my current limited equipment I am not happy with the sound or light quality of my videos, however I decided to strive to make the best videos I could with what I had available before diving in and making a more serious financial investment. I needed also to be able to create the videos in a time sensitive manner so as not to excessively detract from my other innumerable responsibilities.

About a year ago I was given a tiny digital camera, which took videos! I got the idea to try and capture some of my favorite recipes on video, so I could eventually share them with my young daughter. At first, I tried editing using the software which came included on my laptop, windows movie maker…as with many Microsoft products this software left a great deal to be desired. I changed tactics and decided to attempt to record my recipes live, as I went, with accompanying explanations as clear as I could make them. I still use windows movie maker, and am happy to have it. I add titles and transitions between clips and that’s all.

I came up with a few guidelines which aided greatly in creating my videos.

* First the basics which cannot be overstated:

o LOOK AT THE CAMERA – its so easy to forget this while cooking, after all its not a speech and you are working. Try to minimize views of your back.

o Speak clearly being careful to annunciate your words. Try to project your voice, as though you were on stage, which in a way, you are.

o State what your recipe is, what ingredients are involved and give measurements when practical

o Don’t move too much – keep motion down to what is essential for the preparation of the dish

o I started with youtube which limited the duration to 10 minutes, and I still try and stick to this … in todays day and age nobody has time to watch forever, and 10 minutes is long enough without resorting to a great deal of post filming editing.

* I try to do as much prep work as possible off camera, ahead of time. This includes measuring ingredients and placing in small bowls, chopping, dicing and the like. Unless the technique involved is novel or interesting there is no need for the viewer to watch 5 potatoes being diced fine.

* I try to film in natural stages, ending clips where appropriate and resuming when valuable to the viewer – for example, nobody needs to watch a pot of simmering liquid simmer for 20 mins.

* I think about what I am preparing for dinner as I shop, and I think about the parts of the recipe, how it breaks down naturally – first we combine ingredients, then cook or marinade or whatever, then season, further treat and finally serve.

* I try to film each part of the food preparation in one continuous pass, so that there is no subsequent need for editing. This can be problematic in a house with children, pets and the various noises and needs that arise from same, so I start a lot of videos and end up not using them – simple salmon in foil packets is one that I will someday post, I’ve made it for my family countless times since I started recording my dinner preparations – but for some reason, there is always a child having a meltdown (which is rare normally) a dog who won’t stop barking, a ringing phone – something disruptive.

* If something mild occurs while I am filming I try not to overreact and continue on cooking and talking – for example, causally remove cat from butcher block and continue cooking/filming.

* Initially I neglected to include in my videos a shot showing the final plating of the dish. I now try to always do this, as well as taking a picture of the final product.

* Initially, I neglected to provide close-ups of crucial phases of a preparation. I try to incorporate these more often, but within reason as there is only me, and one camera

* I turn on my little camera and place it on a 64 oz jar of organic apple juice and aim it towards the area I cook in. I look through the lens to make sure its roughly in the right place.

* I turn off the camera after first cuing in the potential viewers with a statement like “I will be back after the chicken marinates to demonstrate what to do next” this allows for a transition to the next clip without more formal editing.

* The number one problem with my little camera is lack of space, so I need to transfer my video clips to my computer as I take them – then delete them from the camera and film the next clip. More than once I have inadvertently ran out of space and thought I was recording when I was not.

* I film most nights, not concerned with my physical appearance – because to worry about this on top of everything else would no doubt decrease the number of videos I can make.

* Finally, once you have made your video – watch it, all the way through. I find this painful, because I tend to be self – conscious but it is essential. Watch it for continuity, accuracy and basic ‘watchability’. If you are lucky to have someone willing, get someone else to watch it through as well. Then go ahead and post it, this isn’t rocket science after all!

Maria Gray
http://www.articlesbase.com/cooking-tips-articles/how-to-make-cooking-videos-293843.html