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Saturday, December 29, 2007

Cabbage with Chinese Sausage

1 pound Chinese cabbage1 -
2 Chinese sausages*
3 - 4 dried mushrooms
2 green onions2 cloves garlic
Sauce: 1/3 cup water
1 tablespoon soy sauce
1 tablespoon rice wine
2 teaspoons chili paste
1 teaspoon sugar
1/2 teaspoon salt
Mixture:2 tablespoons water 1 teaspoon cornstarch
Reconstitute mushrooms: Soak them in warm water for 15 - 20 minutes. Cut into slices.
While the mushrooms are soaking, mix the sauce ingredients in a bowl and set aside.
Also, prepare the other vegetables: cut the Chinese cabbage into bite-sized pieces.
Cut Chinese sausage into 1/4-inch diagonal slices.
Cut the green onions into 2-inch pieces. Mince the garlic.
Heat wok and add 2 tablespoons of oil.
When oil is ready, add the white part of the green onion and the sausage. Stir-fry for approximately 2 minutes.
Give the sauce a quick restir. Add the cabbage and the sauce to the wok.
Simmer on low heat until the cabbage is tender. Add the cornstarch mixture to thicken.
Add the tops of the green onion, mix thoroughly, remove, and serve hot.
*Chinese sausages are smaller than regular sausages; they can be purchased at Asian markets.

Chinese Noodles Salad

1/4 cup Oriental sesame oil
3 Tbs. soy sauce
2 Tbs. balsamic vinegar
3/4 lb. Chinese noodles or thin spaghetti
4 scallions, chopped
1 lb. broccoli, cut into florets
Combine first 3 ingredients in a bowl and set aside.
Cook noodles in boiling salted water until al dente. Drain thoroughly.
Stir in scallions and set aside.
Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes or until broccoli is tender.
Drain and toss with noodles and sauce.

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Thursday, December 27, 2007

Hot and Spicy Pretzels.

1 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon garlic salt
1 teaspoon ground cayenne pepper
1 (15 ounce) package mini twist pretzels

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together vegetable oil, dry ranch-style dressing mix, garlic salt and cayenne pepper.
Place pretzels in a medium baking dish. Coat with the vegetable oil mixture.
Stirring occasionally, bake coated pretzels uncovered in the preheated oven 1 hour, or until toasted and crispy.

Curry Party Mix

1 teaspoon curry powder
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1/4 teaspoon ground cayenne pepper
3 tablespoons maple syrup
2/3 cup golden currants
2 cups corn chips
2 cups crispy corn cereal squares
2 cups mini pretzels
1 cup popped popcorn

Preheat oven to 275 degrees F (135 degrees C).
In a medium saucepan over medium high heat, mix together curry powder, Worcestershire sauce, garlic salt, cayenne pepper, maple syrup and golden currants. Bring to a boil and remove from heat.
In a large bowl, toss together corn chips, crispy corn cereal squares, mini pretzels and popped popcorn. Pour in curry powder mixture and toss gently to attain an even coating.
Bake in the preheated oven 30 minutes, or until crisp and lightly browned. Grab your share Tonite, Get Paid Now

New Year's Party Trail Mix

1 pound chopped peanuts
1 pound mixed nuts
1 1/2 cups puffed wheat cereal
6 1/2 ounces crispy rice cereal squares
10 1/2 ounces toasted oat cereal
6 ounces pretzel bits
6 ounces slim pretzels
2 cups vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 tablespoon seasoning salt
1 tablespoon celery salt

Preheat oven to 200 degrees F (95 degrees C). Lightly grease two 9x13 inch baking dishes.
Combine peanuts, nuts, wheat cereal squares, rice cereal squares, toasted oat cereal, pretzel bits, and slim pretzels in prepared baking dish. Mix together, and spread out evenly in dish.
In a medium bowl, combine oil, Worcestershire sauce, garlic salt, seasoned salt, and celery salt. Mix together, and pour mixture over dry ingredients. Place mixture into the 2 prepared baking dishes.
Bake for 1 1/2 to 2 hours, or until toasted and crispy, stirring with a wooden spoon every 15

Saturday, December 22, 2007

Peppermint Chocolate Pie

2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding and Pie Filling
1 HONEY MAID Graham Pie Crust
1 cup JET-PUFFED Miniature Marshmallows
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup crushed candy canes

Pour cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
Spoon 1-1/2 cups of the pudding into pie crust. Top with marshmallows. Gently stir 1-1/2 cups of the whipped topping into remaining pudding; spoon over pie. Refrigerate 3 hours.
Meanwhile, microwave chocolate in small microwaveable bowl on HIGH 1 min. Stir until melted. Cool slightly. Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of bag; squeeze chocolate into 10 desired shapes on wax paper-covered baking sheet. Refrigerate until firm.
Top pie with remaining whipped topping just before serving. Garnish with crushed candy canes. Serve each slice with a chocolate decoration.
Yield: 10 servings
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Chocolate Ribbon Pie

4 ounces PHILADELPHIA Cream Cheese, softened
2 tablespoons sugar
1 tablespoon milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2. Cooking Directions
Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until smooth. Gently stir in half of the whipped topping. Spread on bottom of crust.
Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
Refrigerate 4 hours or until set. Just before serving, garnish with remaining whipped topping and 2 Tbsp. shaved chocolate. Store leftover pie in refrigerator.
Yield: 8 servings
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Oreo Triple Layer Pie

32 OREO Chocolate Sandwich Cookies, divided
1/4 cup butter or margarine, melted
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
Refrigerate 4 hours or until set.
Yield: 10 servings

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Wednesday, December 19, 2007

Herb Roasted Cornish Hen with Root Vegetables

2 1- to 1-1/2- pounds Cornish game hens
4 medium carrots, peeled and cut into 2-inch lengths
4 medium parsnips, peeled and cut into 2-inch lengths
2 small turnips, peeled and cut into wedges
1 medium onion, cut into wedges
3 tablespoon olive oil or cooking oil
1 clove garlic, minced
2 teaspoon dried rosemary, crushed
2 teaspoon dried oregano, crushed
1/2 teaspoon salt
1. Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables.
2. Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.(Internal temperature should be 180 degrees F with an instant-read thermometer.) During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan. Stir vegetables. Increase oven temperature to 450 degrees F. Continue roasting vegetables for 15 to 20 minutes more or until tender and browned.
3. To serve, using a slotted spoon, spoon vegetables around hens on platter. Makes 4 servings.

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Shrimp and Rice Casserole

2 tablespoons margarine or butter
2 medium celery stalks, cut lengthwise in half, then thinly sliced crosswise
1 large onion, chopped
1 medium green pepper, cut into 1/2-inch dice
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper (cayenne)
2 cups aromatic rice, such as Texmati
1 1/2 pounds medium shrimp, shelled and deveined, with tail part of shell left on if you like
1 bottle (8 ounces) clam juice
1 1/2 teaspoons salt
1 bay leaf
3 plum tomatoes, seeded and sliced
1. Preheat oven to 350 degrees F. In 5- to 6-quart Dutch oven, melt margarine over medium heat. Add celery, onion, and green pepper, and cook 10 minutes or until vegetables are tender, stirring frequently.
2. Add garlic, thyme, nutmeg, and ground red pepper; cook 1 minute, stirring.
3. Add uncooked rice, shrimp, clam juice, salt, bay leaf, and 3 cups water; heat to boiling over high heat. Cover and bake 30 minutes or until liquid is absorbed and rice is tender.
4. To serve, discard bay leaf. Top with sliced tomatoes.

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Monday, December 17, 2007

Coconut Macaroons

Ingredients :

One 7-ounce bag shredded coconut (2 2/3 cups)
1 cup sliced natural almonds
1/2 cup sugar
1/4 teaspoon salt
4 large egg whites
1 teaspoon almond extract

1. Preheat oven to 325 degrees F. Grease 2 large cookie sheets.
Into large bowl, measure coconut, almonds, sugar, and salt. With spoon, mix until combined. Stir in egg whites and almond extract until well blended.
2. Drop mixture by heaping tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 20 to 25 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool completely.
Store cookies in tightly covered container.

Thursday, December 13, 2007

Tropical Refresher

1 4-inch piece fresh peeled ginger, finely chopped
3 cups pineapple juice, chilled
1 cup orange juice, chilled
3 tablespoons lime juice
1/4 cup finely chopped cilantro leaves
Fresh cilantro sprigs

1. Place ginger, a little at at time, in a garlic press to extract juice; reserve juice (should have about 1-1/2 teaspoons juice).

2. In a blender container or food processor bowl combine ginger juice, pineapple juice, orange juice, lime juice, and cilantro. Cover and blend or process until nearly smooth. Garnish with fresh cilantro sprig. Serve immediately, Makes 6 servings.

Apple Sparkle Cider

1 tablespoon red or green colored sugar (optional)
10 unpeeled orange wedges or chunks
5 unpeeled lime wedges or chunks
5 6-inch wooden skewers
2/3 cup raspberry juice blend
1 750 ml bottle sparkling apple cider or sparkling pear-apple juice, chilled

1. Sprinkle colored sugar on a piece of waxed paper. Moisten the rims of five wine glasses, one at a time, with a little water. Dip each rim in sugar and set aside for 5 to 10 minutes to dry.

2. For fruit garnish, place 2 orange wedges and 1 lime wedge onto each skewer; set aside.

3. Divide raspberry juice blend among prepared wine glasses. Being careful not to disturb the sugar on the rim, gently pour sparkling cider into each glass. Place a citrus skewer in each glass. Makes 5 servings.

Holidays Spiced Tea

2 cups water
3 tea bags (unflavored black tea)
4 star anise
1 3-inch-long cinnamon stick
1 cup passion fruit nectar
3 tablespoons honey
2 tablespoons lemon juice

1. In a medium saucepan bring water to boiling. Add tea bags, anise, and cinnamon stick. Reduce heat. simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through.

2. Pour tea mixture into four heat-proof cups, floating a star anise on top of each. Makes 4 servings.

Wednesday, December 12, 2007

Steamed Spare Ribs.

9 oz (250g) spareribs
2 tsp. fresh ginger, sliced
1 1/2 to 2 tbsp beaten whole egg
2 fennel seeds
4 tsp. (25g ) dry cornstarch (cornflour)
7 fl oz (200ml) pork stock
1 tsp. cornstarch dissolved in 2 tsp. water
2 tsp. brine 2 cups (500ml)
vegetable oil for deep-frying
1 tbsp soy sauce 1 tbsp scallions, chopped
1/2 tsp. MSG (optional)

1. Wash the spareribs and chop into 1 1/2-inch-long (4cm) pieces.
Mix the beaten egg and the dry cornstarch into a batter and pour it over the spareribs, blending well. Set aside.
2. Heat the oil in a wok over high heat to about 350oF (175oc), or until a piece of scallion green or ginger sizzles and moves around quickly when dropped into the oil. Add the spareribs, one at a time, and deep-fry until golden.
Drain and place in a heat-proof bowl. Add brine, soy sauce, rice wine, MSG(optional). Place the scallions, ginger and fennel seeds on top. Place the bowl in a steamer and steam, replenishing the water as needed, until the ribs very tender. Remove from the heat and discard the fennel seeds, scallions and ginger.
3. Place the spareribs in a pot with the stock and heat over high heat until the liquid has reduced by a third. Stir the dissolved cornstarch to blend, and add to the stock. Cook, stirring, until thickened.
Remove and serve.

Sunday, December 9, 2007

Cherries in the Snow

1 can cherry pie filling
1 small jar of green Marcino cherries
1 small package chopped pecans
1/2 bag of miniature marshmallows
1 container of whip topping, thawed

Place cherry pie filling in a mixing bowl. Mix in green Marcino cherries. Add pecans and marshmallows. Fold in whip topping being sure to mix well so all ingredients are incorporated together. Cover and refrigerate until ready to serve.

Holidays Devilled Eggs

12 hard-cooked eggs
1/3 cup mayonnaise
4 bacon strips, cooked and crumbled
2 tablespoons finely shredded Cheddar cheese
2 tablespoons honey mustard
1/4 teaspoon pepper

Hard boil, shell and rinse your eggs.
Slice eggs in half. Carefully remove the yolks and place in a large mixing bowl. Place egg whites on a platter.
Cook 4 bacon strips to very crisp. Drain, allow to cool and crumble.
Mash egg yolks with a fork. Blend in mayonnaise, crumbled bacon, cheese, honey mustard and pepper.
Place a spoon full of yolk mixture into each egg white.
Cover and refrigerate until ready to serve. Sprinkle paprika on top of eggs before

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Friday, December 7, 2007

Jolly Holly Ham

1 (5 pound) fully-cooked, bone-in ham
1/2 cup apricot preserves
1 tablespoon Dijon mustard
1/2 cup packed light brown sugar
1 cup of water
1 cup of orange juice

Preheat oven to 325 degrees. Blend together apricot preserves and Dijon mustard in a mixing bowl. Score the ham with shallow criss cross cuts. Spread preserves mixture over the whole ham. Gently pat brown sugar over the top of the preserve mixture. Mix water and orange juice together in a bowl. In a large roasting pan pour orange juice and water in bottom.

Place the ham on a roasting rack in roasting pan. Bake approximately 1 1/2 hours or until ham is heated thoroughly. You may need to add a 1/2 to 1 cup of the orange juice/water to the pan as your ham cooks and the liquid evaporates.

Christmas Egg Nog

4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

Place a large saucepan over very low heat.
Put the cinnamon, 1/2 teaspoon of vanilla, cloves and milk in the saucepan.
Heat milk about 5 minutes bringing to a boil very slowly.
Whisk together egg yolks and sugar in a large mixing bowl. Egg mixture should become fluffy.
Slowly whisk milk mixture into the eggs until blended well.
Place egg milk mixture back into the saucepan.
Being sure not to allow the mixture to boil and stirring continuously, cook mixture over medium low heat for approximately 3 minutes or until mixture thickens.
Once the mixture thickens remove cloves.
Let mixture set and cool for about 1 to 1 1/2 hours.
Once mixture has cooled stir in 2 teaspoons of vanilla, cream and nutmeg.
Blend well. Cover and refrigerate overnight.
When ready to serve sprinkle nutmeg over the top.

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Thursday, December 6, 2007

Cream Corn Soup

Made with homemade chicken broth, this is a "thin" soup, designed to take the place of a beverage at the dinner table.
You can thicken it by mixing in two eggs or two egg whites before serving.
Ingredients: 5 - 6 cups chicken stock
1 can creamed corn4 ounces chicken meat (optional)*
1 chopped green onion**Salt - to taste***

Directions: Prepare chicken stock. If not using the stock immediately, let cool, and then store in a plastic container in the refrigerator or the freezer. Bring stock to a boil.
Add 4 tablespoons of water to the chicken meat (if it is being used) and mix well. Stir the creamed corn and chicken meat into the soup.
You will know the chicken is cooked when the meat turns white. Add salt to taste and bring the soup to a boil again.
Remove the soup from the heat, and add green onions. If desired, add 2 eggs or egg whites.
Variations: * You can substitute other meat, such as ham. **If you are preparing the soup for someone who is ill, try adding a couple of slices of ginger.
Among its many benefits, ginger is believed to be helpful in treating colds and flue.
***For added flavor, drizzle with sesame oil just before serving.

Sunday, December 2, 2007

Springs Roll

In United States, most Chinese restaurants serve Egg Roll which has a thicker crust.
Some also serve the Spring Roll, or Shanghai egg roll or maki roll.A lot of customers
preferred the Spring Roll.
Cantonese Spring Rolls
(Delicate spring rolls filled with shredded pork, shrimp, black mushrooms and garlic chives) Makes 30 Spring Rolls

1 pound sirloin or center cut pork fillets, trimmed of fat.
For the marinade, mixed together:
1 tbsp soy sauce
2 tbsp rice wine or sake
1/2 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch

For the filling:
1/3 pound raw medium-size shrimp, peeled, deveined, rinsed, drained and patted dry
1 tbsp plus 1 teaspoon peeled and minced fresh ginger
1 tbsp rice wine or sake
1 teaspoon cornstarch
7 tbsp safflower or corn oil
1 tbsp minced garlic10 dried Chinese black mushrooms, softened in hot water to cover, drained, stems removed and caps shredded
4 cups thin julienne strips cored Chinese Napa Cabbage
2 cups fresh Chinese garlic chives or leeks (white sections only), cut into 1-inch lengths
2 cups bean sprouts, rinsed and drained

For the sauce, mix together:
2 tbsp soy sauce
2 tbsp rice wine or sake
1 teaspoon Oriental sesame oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch

To Make and Fry the Spring Rolls:
30 spring roll skins
6 tbsp water
3 tbsp all-purpose flour
4 cups safflower or corn oil

To Serve: Chinese plum or duck sauce
Chinese hot mustard

Using a sharp knife, cut the pork across the grain into paper-thin slices,
then cut slices into matchstick-size shreds.
Place in a medium-size bowl, add the marinade, toss lightly to coat,
and let marinate for 20 minutes at room temperature. Drain.
Slice the shrimp lengthwise in half.
Cut into 1/4-inch dice.
Place in a small bowl, add 1 teaspoon of the minced ginger, the rice wine and cornstarch, and toss lightly to coat.
Heat a wok or a large heavy skillet over high heat until very hot.
Add 3 tablespoons of the oil and heat until hot, about 30 seconds.
Add the drained pork and stir-fry, stirring constantly, until the meat loses its pink color and separates into shreds.
Remove with a handled strainer or a slotted spoon and drain in a colander.
Wipe out the pan.
Reheat the pan, add 2 tablespoons of the oil, and heat until hot over high heat.
Add the shrimp and stir-fry until opaque.
Remove with a handled strainer or a slotted spoon and drain in a colander.
Wipe out the pan. Reheat the pan, add the remaining 2 tablespoons oil, and heat until hot over high heat. Add the remaining 1 tablespoon minced ginger, the garlic and mushrooms and stir-fry until fragrant, about 15 seconds.
Add the cabbage and toss lightly over high heat until slightly limp, about 1 1/2 minutes. Add the garlic chives or leeks and the bean sprouts, toss lightly for 30 seconds, and add the sauce mixture. Cook, stirring continuously to prevent lumps, until thickened. Transfer to a serving platter to cool.
Clean out the pan. Separate the spring roll skins and cover them with a damp cotton dish towel to keep them from drying out.
In a small bowl, mix the water and flour together until smooth.
Arrange a skin facing you. Squeeze a heaping tablespoon of the filling to remove any excess liquid and place toward the lower third of the wrapper.
Roll up to form a cylindrical shape, folding in the two sides as you roll.
Spread some of the flour mixture on the top edge and press to seal the seam.
Repeat with the remaining wrappers and filling.
Reheat the wok or skillet over high heat until very hot.
Add the oil and heat to 375 degrees Fahrenheit.
Add a batch of the spring rolls without crowding them and fry,
turning constantly so they cook evenly, until golden brown and crisp.
Remove with a handled strainer or a slotted spoon and drain on paper towels.
(You may want to keep them warm in a preheated 250 degree Fahrenheit oven).
Reheat the oil until hot again and continue frying the remaining rolls in batches, reheating the oil each time. Serve with the plum sauce and hot mustard.
(You can freeze the rolls once they have cooled.
To serve, defrost, arrange on a rack placed on a baking sheet, and reheat in a preheated 375 degree oven until crisp, about 15 minutes.)

Stuffed Fresh Mushrooms


1 lb fresh mushrooms
1 Lemon
1(8 oz pkg.)cream cheese
Minced Onions
Chopped Chives,

Remove stems from mushrooms and wipe mushroom caps with damp cloth.
Rub caps with lemon juice.
Chop stems into softened cream cheese,seasoned with minced onion,chopped chives and salt.Fill mushroom caps with mixture.Leave in refrigerator for 20 minutes
Serve cold.