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Sunday, September 30, 2007

Peanut Butter Fudge

Preparation time :15 min.

1 cup creamy peanut butter
1 cup butter or margarine
1 cup chopped nuts
1 lb. box powdered sugar

Melt peanut butter and butter in a medium saucepan,
stirring constantly.
Add nuts and stir to combine.
Remove from heat and sift in powdered sugar,
stirring until well blended.
Pat out in a 9x9x2-inch pan; refrigerate until firm.
Cut into squares.

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Saturday, September 29, 2007

Egg Drop Soup

2 eggs, beaten
1/2 tbsp sesame oil
5 tbsp wood ears, soaked 2 cups (500 ml) chicken broth 2 oz (50 g)
hearts of Chinese cabbages
3/4 tsp salt, or to taste
2 1/2 tbsp vegetable oil
1/4 tsp MSG (optional)

Wash and slice the wood ears and cabbage hearts.
Heat 2 1/2 tbsp of the vegetable oil in a wok. Add the eggs and fry until browned on both sides.
Remove and cut into small pieces. Set aside.
Pour the broth/stock into the wok and add the salt, wood ears, cabbage hearts, eggs, and MSG (optional).
Bring to a boil and let boil 1 minute. Sprinkle with the 1/2 tbsp sesame oil, and serve.

More great recipes are available in Nicholas Zhou's cookbook "Real and Healthy Chinese Cooking" with 530+ authentic and healthy Chinese recipes

Friday, September 28, 2007

Green Pepper Steak

Preparation time: 30 minutes

1 pound flank steak -- diagonally sliced
Marinade: 1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup water
2 tablespoons oil
4 cloves garlic --chopped
2 teaspoons ginger root -- peeled, grated
2 scallions -- chopped
2 tablespoons oil
1 large onion 2 green peppers -- sliced


1. Marinate steak for 15 minutes or more. Add oil to hot wok.
2. Swirl and stir fry garlic, ginger and scallions for 30 seconds.
3. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak.
4. Add oil and stir fry onion and green peppers for 2 minutes.
5. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly.
6. Blend in vegetables, add steak and heat thoroughly.

Pot Stickers

Popular potstickers are pan-fried on the bottom and steamed on top

Yield: About 24 Potstickers

1 package gyoza or wonton wrappers
Filling:1/2 pound ground chicken or pork
1/2 pound ground shrimp or raw shrimp chopped
1/2 cup water chestnuts, fresh if possible, peeled and sliced
1tablespoon light soy sauce or Kikkoman
1 tablespoon sesame oil
1 tablespoon salt Pinch of white pepper if desired
3 tablespoons green/spring onion,
minced 3 tablespoons ginger, minced 3 tablespoons cilantro, chopped *

Mix together the filling ingredients. Place a small bowl of water on the work area. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut.
(You may want to use a cornstarch/water mixture to make this easier). Heat 2 tablespoons oil in a large skillet or wok.
When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1 cup of water and cover. Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning).
Let the dumplings cook for a few more minutes with the heat turned off. Serve the potstickers with Dipping Sauce or soy sauce.

More great recipes are available in Nicholas Zhou's cookbook "Real and Healthy Chinese Cooking" with 530+ authentic and healthy Chinese recipes

Thursday, September 27, 2007

Creamy Ranch Skillet Potatoes

Preparation Time:
22 min.
4 to 5 medium potatoes, peeled and cubed
1/3 cup onion, chopped
1 envelope ranch-style dressing mix (1 ounce)
1/3 cup sour cream
2 cups milk
1 teaspoon parsley

Precook potatoes in microwave or boil until
slightly tender. Spray a large skillet with nonstick
cooking spray. Over medium heat, brown onions
and potatoes. Add remaining ingredients and simmer
just until sauce thickens.
Served on plates, goes with steak or grilled chicken.

Wednesday, September 26, 2007

Shrimp and Orange Spinach Salad.


1 cup dried small pasta shells
1/4 cup orange herb and poppy seed marinade
1/3 cup seasoned rice vinegar
1 Tbsp. minced fresh ginger
1 Tbsp. reduced-sodium soy sauce
1 tsp. Asian (toasted) sesame oil
2 Tbsp. chopped green onion
1/4 tsp. hot chili flakes
6 oz. baby spinach leaves, fresh
1 cup frozen petite peas, thawed
6 oz. shelled cooked tiny shrimp


Cook pasta according to package directions until just al dente; drain and rinse with cold water.

Combine vinegar, ginger, soy sauce, sesame oil, onion, and chili flakes. Measure 3 tablespoons of this dressing into a large bowl, add spinach, and mix. Mound spinach equally on 3 dinner plates. To bowl, add remaining dressing, pasta, peas, oranges and shrimp; mix. Mound equally on spinach. Spoon any dressing left in bowl over salad.

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Mushroom and Bacon Salad

3 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
2 teaspoons Dijon-style mustard
1 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
8 ounces sliced lean bacon
1 8-ounce head fresh lettuce or curly chicory, leaves torn into bite-size pieces, or 8 cups mixed baby salad greens
12 ounces fresh mushrooms, thinly sliced, about 4 cups

1. In small bowl using wire whisk or fork, beat oil, red wine vinegar, chopped parsley, mustard, salt, sugar, and pepper until blended and creamy; set aside while preparing salad.
2. In 12-inch skillet over medium-high heat, cook bacon until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
3. Crumble cooled bacon coarsely; combine with fris√Če or baby salad greens and mushrooms in large salad bowl, tossing gently to mix.
4. At serving time, add dressing to salad; toss gently but thoroughly to mix.

Note: For a warm, wilted salad, heat dressing to simmering point in small saucepan before tossing with other ingredients.

Monday, September 24, 2007

Beef with Broccoli

Beef with Broccoli

Preparation Time:30 -60 mins
Serves 3 to 4


3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
Dash of black pepper
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water

1 1/2 Tbsp (20 mL) oil

1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)


Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.
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Sunday, September 23, 2007

Italian parmesan Chicken


Preparation Time
30 min.

4 to 6 boneless, skinless chicken breasts
1 lg. jar spaghetti sauce of choice
2 cups grated mozzarella cheese
Parmesan cheese
Salt, pepper, garlic
Fettuccine noodles

Grease large casserole dish. Season chicken
breasts with salt, pepper and garlic. Place flat
in casserole dish. Bake for 20 minutes turning
once. Pour spaghetti sauce over chicken and
sprinkle generously with mozzarella cheese. Bake
until bubbly and cheese has melted. Prepare noodles
according to directions and serve chicken and sauce
over noodles. Top with grated parmesan cheese.