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Friday, November 30, 2007

Fast Bean Medley

1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (8 ounces) cut green beans, drained
1 can (8 ounces) yellow wax beans, drained
1/2 cup thinly sliced green pepper
1/4 cup thinly sliced red onion
6 tablespoons vegetable oil
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
3 tablespoons mayonnaise
1 medium tomato, chopped

In a large bowl, combine the beans, green pepper and onion.
In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano and garlic powder; shake well.
Pour over vegetables and toss to coat.
Cover and refrigerate for 8 hours or overnight.
Stir in mayonnaise. Add tomato; toss gently. Yield: 6-8 servings.

Savoury Pork Chop


2 cups soy sauce

1 cup water

1/2 cup packed brown sugar

1 tablespoon molasses

6 bone-in pork loin chops (1-1/2 inches thick)


3/4 cup ketchup

2/3 cup chili sauce

1/4 cup packed brown sugar

2 tablespoons water

1-1/2 teaspoons ground mustard

PREP 15 min.
COOK 60 min.
TOTAL 75 min.

In a saucepan over medium heat, bring soy sauce, water, brown sugar and molasses to a boil.
Remove from the heat; cool to room temperature.
Pour into a large resealable plastic bag; add pork chops.
Seal bag and refrigerate for 3-6 hours.
Drain and discard marinade. Place pork chops in a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and bake at 350° for 30 minutes.
Combine the sauce ingredients; pour over chops.
Bake, uncovered, 30 minutes longer or until meat juices run clear.

Wednesday, November 28, 2007

Baked Chicken Wings with Hoisin Sauce

Ingredients: 15 chicken wings
1 tablespoon honey or syrup
4 tablespoons hoisin sauce
3 tablespoons warm water
3/4 teaspoon salt1/2 teaspoon black pepper
2 garlic cloves, finely minced
1 scallion, finely minced
1 slice fresh ginger, minced

Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.
Heat oven to 350 degrees.
Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes.
Turn wings every two minutes to avoid burning.
To serve:
Transfer chicken wings to a serving platter and serve hot or at room temperature.
Serve with some celery stick and Ranch Dressings

Friday, November 23, 2007

Swiss Chicken Casseroles

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
Bake 50 minutes, or until chicken is no longer pink and juices run clear.

Tuesday, November 20, 2007

Pecan Cranberry Pie

1/2 cup old-fashioned oats
1/2 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons canola oil
3 tablespoons water
1 cup pecan halves, divided
2/3 cup packed dark brown sugar
2 large eggs
2 large egg whites
1/3 cup light corn syrup
1 1/2 tablespoons cider vinegar
1 tablespoon butter, melted
2 teaspoons vanilla extract
Pinch of salt
1/3 cup coarsely chopped dried cranberries
Nutrition InfoPer Serving

2. Cooking Directions
Preheat oven to 375 degrees F.
Lightly oil a 9-inch tart pan with a removable bottom or coat it with nonstick spray.
To make crust: Spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes. Let cool.
Place the oats in a food processor and process until coarsely ground.
Stir together oats, flour, sugar, baking powder and salt in a large bowl.
Drizzle oil onto dry ingredients and use a fork or your fingers to blend until crumbly. Using a fork, stir in water, 1 Tbsp. at a time, until dough just comes together.
Turn the dough out onto a floured surface and knead 7 to 8 times.
Roll dough out to an 11-inch circle, dusting with flour if necessary.
Transfer dough to prepared pan, pressing to fit.
Trim edges. (If necessary, use scraps to patch any holes in crust.)
To make filling and bake: Spread 1/2 cup pecans on a baking sheet and bake for 5 to 10 minutes, or until fragrant. Let cool and coarsely chop.
Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. Stir in dried cranberries and chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of filling.
Bake tart for 20 to 25 minutes, or until filling is set and crust is golden. Cool completely in the pan on a wire rack.
Yield: 10 servings

Picnic Pecan Pie

3 eggs
1 cup dark corn syrup
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
1 (9 inch) unbaked pastry shell
Nutrition InfoPer Serving

2. Cooking Directions
In a small bowl, lightly beat the eggs. Stir in the corn syrup, sugar, butter, vanilla and salt. Add pecans and mix well.
Pour into pie shell. Cover edges loosely with foil. Bake at 350 degrees F for 20 minutes. Remove foil; bake 20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Yield: 6 servings

One-Bite Pecan Pies

4 ounces PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 cup flour
1 egg
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
3/4 cup finely chopped PLANTERS Pecans
3 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted

2. Cooking Directions
Beat cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled.
Preheat oven to 350 degrees F. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin cups; press onto bottoms and up sides of cups to form shells. Beat egg lightly in small bowl. Add brown sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell three-fourths full.
Bake 25 min. or until lightly browned. Let stand 5 min.; remove from pans to wire racks. Cool completely. Drizzle with melted chocolate. Let stand until set.
Yield: 24 servings

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Friday, November 16, 2007

Hot Apple Cranberry Cider.


1 gallon (24 cups) apple cider
6 cups cranberry juice
1/2 cup brown sugar
1/2 tsp salt
4 cinnamon sticks
1 1/2 tsp. whole cloves


Pour apple cider and cranberry juice in a 30 cup coffeepot.
In coffee basket, add sugar, salt, cinnamon sticks, and cloves.
Perk until done.
Serve with a cinnamon stick or apple slice.

Note: If you do not have a coffeepot, you can put all ingredients in a large pan. Bring to a boil. Reduce heat and simmer for 15-20 minutes.

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Ginger Pumpkin Pie

2 c crushed gingersnap cookies
2½ T margarine or butter, melted
2 T granulated sugar
Cooking spray
1½ c canned pumpkin puree
¾ c packed brown sugar
1 T cornstarch
1 tsp cinnamon
1 tsp vanilla extract
¼ tsp salt
¼ tsp nutmeg
3 large eggs
1 (12-ounce) can evaporated skim milk

Combine first 3 ingredients in a bowl; toss with a fork until moist.
Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
Bake at 325° for 5 minutes; cool on a wire rack.

Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust.
Bake at 325° for 1 hour or until a knife inserted in center comes out clean.

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Sunday, November 11, 2007

Beef Noodles Soup

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles

Cooking Directions
In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Yield: 6 servings

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Miso Soup

2 1/4 cups water
2 ounces firm tofu, cut into 1/4 inch cubes
1 tablespoon light miso paste
2 teaspoons barley miso paste
1/2 cup fresh spinach, washed and chopped
1 green onion, thinly sliced

Cooking Directions
In a medium saucepan, bring the water to a boil.
Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu.
Reduce the heat to medium, cover, and cook for 1 to 2 minutes.
Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
Blend white miso and barley miso into reserved hot water. Stir into soup.
Ladle into bowls, and garnish with scallion.
Serve immediately.
Yield: 3 servings

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Wednesday, November 7, 2007

Indonesian Coconut Rice with Chicken and Zucchini

2 tablespoons cooking oil
8 chicken thighs
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 large onion, cut into thin slices
2 cloves garlic, minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 cups long-grain rice
1 (13.5 ounce) can unsweetened coconut milk
1 3/4 cups water
1 pound zucchini, cut into 1/4-inch dice
1 tablespoon lemon juice
1/3 cup chopped cilantro (optional)
Nutrition InfoPer Serving

Cooking Directions
In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.
Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the coriander, cumin, rice, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring, for 1 minute.
Stir in the coconut milk and the water. Add the chicken and bring to a simmer. Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost done, about 20 minutes. Stir in the zucchini, cover, and cook until done, about 7 minutes longer. Stir the lemon juice and cilantro into the rice.
Yield: 4 servings

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Corn and Lobster Chowder

2 (10 ounce) frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels, thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons butter
3 tablespoons chopped fresh chives


If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
Yield: 8 servings

Friday, November 2, 2007

Stuffed Cucumbers

2 Medium Cucumbers
2 Tbsp.onion,finely minced
2 Tbsp,greenpepper,finely minced
Paprika to taste
Worcestershire sauce to taste
1/2 cup pecans ,finely chopped

Peel Cucumbers. Cut in half across the cucumber.This makes for easier handling)
Scoop out inside with apple corer and salt the cavity.
Mix remaining ingredients and tightly stuff into the cucumbers.
Wrap with foil and refrigerate overnight.
Slice when ready to serve.

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