How to cook shrimp on a George Foreman Grill; get expert tips for homemade recipes in this free cooking video.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
Duration : 0:2:19
Ingredients for a lemon rosemary chicken seasoning; learn this and more in this free online cooking video taught by an expert chef.
Expert: Hiu Yau
Bio: Hiu Yau has been a home chef and occasional 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 : 0:1:0
What chicken parts do you need for an Asian marinade? Learn this and more in this free online cooking video taught by an expert chef.
Expert: Hiu Yau
Bio: Hiu Yau has been a home chef and occasional 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 : 0:1:11
How to make the rub for beer can chicken; learn this and more in this free online cooking video taught by an expert chef.
Expert: Hiu Yau
Bio: Hiu Yau has been a home chef and occasional 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 : 0:1:15
Tips for seasoning chicken faster; learn this and more in this free online cooking video taught by an expert chef.
Expert: Hiu Yau
Bio: Hiu Yau has been a home chef and occasional 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
This is an easy way to cook a chicken curry.
The herbs i used are sage, taragon, chives, thyme, mint. You can use any soft leaf herb that you like.
Duration : 0:9:31
by
MaryAnna Donovan
And no, I am not kidding you, dear reader.
This is serious business!
As you know, we have gotten ourselves into a bit of an economic dilemma these days, and for those of you in the dating game, the dilemma becomes even more challenging: how do you finance your dating efforts?
Now before I get into the “meat of the matter,” so to speak, let me tell you that during these tough times, the dating business is booming.
Online dating sites are seeing record numbers of new subscribers, and singles everywhere are feeling that they want to share the crunch with another warm body.
But with the prices of everything entertainment-wise skyrocketing, what’s a dater to do?
Cut back on expenses and substitute, substitute, substitute.
Take SPAM ™
Hornell Food Corporation’s SPAM™ has taken on a new life in the midst of the recession.
SPAM™ has had a history of playing center on America’s dinner table in times of war and economic crisis.
And guess what?
It’s back to its position on our tables again.
“Spam, a gelatinous 12-ounce rectangle of spiced ham and pork, may be among the world’s most maligned foods, dismissed as inedible by food elites and skewered by comedians who have offered smart-alecky theories on its name (one G-rated example: Something Posing As Meat),” says Andrew Martin in a November 15, 2008 article in the New York Times.
Here’s the deal: as you know, meat prices are going up big time.
Even our all-American chopped meat is becoming a gourmet product as measured by its price, anyway.
So suddenly, as we cruise the supermarket aisles deciding on a home-cooked date menu, we see this can of stuff we’ve otherwise never even seen before, and we see it is meat-based, and we see it is just $2.40 (or close to) for a 12-ounce can. Hmmm, worth investigating.
And so we do.
We stir our creative juices along with the SPAM™, and we’re onto a yummy, cost-effective way to eat our way through the recession.
In celebration of SPAM™, I took a side trip to the SPAM™ recipe site and I present a few to tantalize you.
To search out more (tons), take a trip yourself to www.spam.com
SPAMIGO Green Chili Stew
Serves 8 30 minutes Moderate
In large saucepan, combine the tomatillos, 6 jars diced green chilies, 2 chopped jalapenos, onion, bell pepper, garlic, bouillon, water, celery salt and ground cumin. Bring mixture to a boil.
Reduce heat and simmer, partially covered for about 30 minutes or until tomatillos are tender.
Cool mixture slightly.
Pour stew into blender or work bowl of food processor.
Blend or process until ingredients are smooth.
Return green chili mixture to large saucepan.
Add SPAM®, corn, potatoes and the remaining green chilies and diced jalapeno. Heat mixture over medium heat, stirring occasionally, until potatoes are cooked through, about 10-15 minutes.
Ladle stew into bowls and garnish, as desired.
Makes about 10 cups.
Richard Mikesell, 1998 Grand Prize Winner
Ingredients
10 medium tomatillos (about 3/4 pound), husks removed, rinsed and chopped
7 (4.25-ounce) jars CHI-CHI’S® Diced Green Chilies, divided
3 jalapeno peppers, seeded, diced and divided
1 chopped large onion
1 medium green bell pepper, diced
2 chopped garlic cloves
4 HERB-OX® Vegetable Flavored Bouillon or chicken bouillon cubes
3 1/2 cups water
1 teaspoon celery salt
1 1/2 teaspoon ground cumin
1 (12-ounce) can SPAM® Classic, diced
1 (7-ounce) can whole kernel corn
1 cup diced hash-brown potatoes, thawed, or 1 cup diced cooked potatoes
SPAM Hawaiian Pizza
Serves 8 15 minutes Easy
Heat oven to 425°F. Grease 14-inch pizza pan or 13×9-inch baking pan.
Unroll dough; press in prepared pan.
Top with cheese.
Arrange remaining ingredients over cheese.
Bake 25 to 30 minutes or until crust is deep golden brown.
Ingredients
1 (10-ounce) can refrigerated pizza crust
1 (6-ounce) package sliced provolone cheese
1 (12-ounce) can SPAM® Classic, cut in thin squares
1 (16-ounce) can chunk pineapple, drained
1/2 cup thinly sliced red onion
1/2 cup chopped green pepper
Creamy SPAM Broccoli Casserole
Serves 8 15 minutes Easy
Heat oven to 350°F.
Spray 2-quart casserole with vegetable cooking spray.
Cook macaroni according to package directions; drain.
In casserole, combine macaroni, broccoli, SPAM® and red pepper.
In small saucepan, stir together milk, cornstarch and black pepper until cornstarch is dissolved.
ring to a boil, stirring constantly, until thickened.
Reduce heat to low.
Add cheese; stir until melted.
Stir sauce into SPAM™ mixture.
Combine breadcrumbs and margarine; sprinkle on top of casserole.
Bake 40 minutes or until thoroughly heated.
Ingredients
1 (7-ounce) package elbow macaroni
2 cups frozen cut broccoli, thawed and drained
1 (12-ounce) can SPAM® Classic, cubed
1/2 cup chopped red bell pepper
2 cups skim milk
2 tablespoons cornstarch
1/4 teaspoon black pepper
1 cup (4 ounces) shredded fat-free Cheddar cheese
3/4 cup soft breadcrumbs
2 teaspoons margarine, melted
French Fry SPAM Casserole
Serves 8 15 minutes Easy
Heat oven to 350°F.
In large bowl, combine potatoes, cheese, sour cream and soup.
Stir in SPAM®, bell pepper and green onions.
Spoon into 13- x 9-inch baking pan.
Sprinkle with cornflakes.
Bake 30 to 40 minutes or until thoroughly heated.
Ingredients
1 (20-ounce) bag frozen french fry potatoes, thawed
2 cups (8 ounces) shredded Cheddar cheese
2 cups sour cream
1 (10 3/4-ounce) can cream of chicken soup
1 (12-ounce) can SPAM® Classic, cubed
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
1/2 cup finely crushed cornflakes
Baked SPAM Classic and Noodles
30 minutes Easy
Heat oven to 375°F.
Lightly butter a 1 1/2-baking dish.
Break up noodles slightly.
Cook according to package directions; drain.
Combine hot noodles, SPAM®, and butter in baking dish; stir to melt butter and mix well.
Stir together the milk, egg, and pepper; pour evenly over top.
Bake in oven 40 minutes or until mixture is hot and lightly browned.
Ingredients
8 ounces wide egg noodles
1 can (12-ounce) SPAM® Classic, diced
2 tablespoons butter or margarine, softened
1/2 cup milk
1 egg
1/8 teaspoon pepper
So, my friends, there are a few recipes to lighten your load in grocery shopping and meal preparation.
Do enjoy, and I look forward to my invitation!
All recipes courtesy Hormel Foods Sales, LLC
Mary Anne Donovan
http://www.articlesbase.com/dating-articles/spam-surpasses-filet-mignon-as-romantic-dinner-fare-714436.html
In this video, Betty demonstrates how to make a Chicken Salad Sandwich that closely resembles the chicken salad served at an upscale restaurant in Lexington, KY. You can serve this as a sandwich or as a salad. (Both are demonstrated.)
Ingredients:
15 oz. canned white chicken chunks (I used Valley Fresh brand, one 10 oz. can and one 5 oz. can. You may use leftover chicken, cut into chunks. )
1/2 cup finely chopped celery
1/2 cup halved red seedless grapes (You may use green seedless grapes.)
1/4 finely chopped pecans (I used an electric kitchen chopper, but you may leave them in larger pieces, if desired.)
1/2 cup mayonnaise
croissants, as many as you need (You can make this healthier with 100% whole wheat bread slices.)
freshly washed and dried lettuce leaves
In a medium to large mixing bowl, combine 15 oz. chunked chicken, 1/2 cup chopped celery, 1/2 cup halved grapes, 1/4 cup chopped pecans, and 1/2 cup mayonnaise. Stir until well-combined. Split a croissant in half horizontally. If desired, broil the cut sides of the croissant to keep them from absorbing the chicken salad filling. Now, place a couple of fresh lettuce leaves on the bottom half of the croissant, put a generous amount of chicken salad on top of the lettuce, and cap it off with the top half of the croissant. Continue until your materials are used up. As an alternative, you may place lettuce leaves on a serving plate, and place a large mound of chicken salad on top. If you have any pecan crumbles left, sprinkle them on top. Place a fresh, hot croissant alongside. This is just *one* way to make chicken salad. It is also great if you substitute pineapple, chopped dates, raisins, etc., in place of the grapes! You can make this a *very* healthy dish, if you choose, because *you* have control of exactly what goes in it!!!
Duration : 0:7:53
i already have pre-made alfredo sauce, 2 boneless chicken breast and fettuccine pasta. what else should i add? any recipes you have?
I love adding broccoli and tomatoes. A can of diced tomatoes (one that’s been flavored, I have onion and celery). When it’s finished I sprinkle with Parmesan cheese and just a little bit of red pepper flakes for a little spice!
Yummy for my tummy!
How to chop the chicken for Korean Spicy Chicken Stew; learn this and more in this free online cooking video taught by an expert Korean cuisine chef and nutrition expert..
Expert: Eunyoung Kim
Bio: South Korean native Eunyoung Kim has a degree in Food Science and Nutrition from Pusan National University.
Filmmaker: Kyle Hodge
Duration : 0:1:55