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Monday, June 30, 2008

Fresh Broccoli Salad

1 lb. fresh broccoli, cut into florets
1/2 small red onion, chopped
1 C. shredded Mozzarella cheese
8 slices bacon, cooked and crumbled
1/2 C. mayonnaise or salad dressing
1 Tbs. white wine vinegar


Place broccoli, onion, cheese, and bacon in a salad bowl; set aside. In a small bowl, combine mayonnaise or salad dressing and vinegar; mix until mixture is smooth. Just before serving, pour dressing over salad and toss.

Broccolli and Raisin Salad

A most unlikely combination of flavors and textures, but certainly one you will want to make over and over. It quickly became a family favorite! The dressing is also good for cole slaw and spinach salad. I usually keep a container in the fridge for quick use!

1 bunch broccoli - cut into bite sized pieces (no stems, please)
1/2 purple onion, finely chopped
1 C. red seedless grapes, halved
1 C. California raisins


1 C. Miracle Whip (mayonnaise will NOT work)
1/4 C. sugar
2 Tbs. white vinegar


Mix broccoli, onions, grapes and raisins in a large salad bowl and pop in the refrigerator.

Combine dressing ingredients in bowl and let it sit in the fridge for about an hour before adding to the broccoli mixture in order to let the sugar completely dissolve. The consistency will be much creamier if you let it rest.

Pour dressing over broccoli mixture right before serving

Broccolli And Tortellini Salad

This is a tasty dish that's great as a side dish at any picnic or BBQ!

6 slices bacon
20 oz. fresh cheese-filled tortellini
1/2 C. mayonnaise
1/2 C. white sugar
2 tsp. cider vinegar
3 heads fresh broccoli, cut into florets
1 C. raisins
1 C. sunflower seeds
1 red onion, finely chopped

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8-10 minutes or until al dente. Drain, and rinse under cold water. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

Creamy Broccolli Salad

Make sure to cut the broccoli and cauliflower into very small florets. This is even better if it's made a few days in advance and allowed to marinate in the fridge.

1-1/2 C. mayonnaise
1/2 C. sour cream
1/4 C. sugar
1 bunch broccoli, cut into small florets
1/2 head cauliflower, cut into small florets
1/4 C. finely chopped red onion
1 C. (4 oz.) shredded sharp Cheddar cheese
1 container (3 oz.) real bacon bits

In a large bowl, combine the mayonnaise, sour cream, and sugar; mix well. Add the broccoli, cauliflower, onion, cheese, and bacon bits; mix well. Cover, and chill for at least 4 hours before serving.

Wednesday, June 25, 2008

Grilled Italian Pork Chop

Believe us when we say this is all you need for a delicious, broiled pork dinner.

1/2 C. salad dressing
1 envelope garlic & herb Italian salad dressing mix
4 pork chops, 1/2 inch thick

Mix salad dressing and salad dressing mix. Place chops on greased
broiler pan 4 to 6 inches from heat. Brush with 1/2 of the salad
dressing mixture, turn. Broil 8 minutes. Brush with remaining salad
dressing mixture, turn. Broil 8 to 10 minutes or until cooked through.

Bake and Shake Mexican Style Pork Chop

6 to 8 boneless pork chops (1/2 inch thick)
1 packet SHAKE AND BAKE Original Pork Seasoned Coating mix
1 C. Salsa
1 C. shredded cheddar cheese

Coat pork chops with coating mix as directed on package. Discard any remaining coating mix. Place chops on a large baking pan. Bake at 425 for 15 minutes or until pork chops are cooked through. Top chops with salsa and cheese. Bake an additional 10 minutes or until salsa is heated and cheese is melted. Serve with additional salsa if desired.


Creamy Bake Pork Chop

6 pork chops
1 tsp. garlic powder
1 tsp. seasoning salt
2 eggs, beaten
1/4 C. all-purpose flour
2 C. Italian-style seasoned bread crumbs
4 Tbs. olive oil
1 10 3/4 oz. can condensed cream of mushroom soup
1/2 C. milk
1/3 C. white wine

Preheat oven to 350 degrees. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes

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Easy Baked Pork Chop

This easy recipe yields tender, flavorful chops. Trimming the fat and baking the chops keeps the fat lower.

4-6 good sized pork chops, trimmed
1 can golden mushroom soup
1/2 can (use the soup can) apple juice
1 Tbs. onion flakes
1 tsp. thyme
1 Tbs. soy sauce
Dash garlic powder

Place pork chops in deep baking dish. Mix soup, cider or apple juice, onion flakes, thyme, soy sauce and garlic powder. Pour over, covering the chops. Bake at 325 degrees for approximately 1 1/2 hours or until chops are no longer pink

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Honey Baked Pork Chop

6 pork chops
1 C. honey
3 Tbs. mustard


Mix honey and mustard well with a wire whisk. Pour over chops. Bake in a 350-degree oven for 1 hour and 30 minutes. Serve with a salad and rolls.

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Lemon Basil Pork Chop

This may be the world's easiest marinade with a secret ingredient you won't believe.

1 12-oz. can frozen lemonade concentrate, thawed
1/2 C. basil leaves, cut into thin strips
4 Tbs. olive oil
1 or 2 cloves garlic, crushed
1 Melon, sliced
4 loin pork chops, at least 1-inch thick

Mix the first four ingredients. Reserve 1/4 C. of the marinade to brush on while grilling. Pour the rest of the marinade over the pork chops, and refrigerate them for 2 hours, turning once in the process. Grill the pork chops for approximately 20 minutes, turning them once and basting them. What will give the dish even more zest is grilling melon slices along with the pork chops. Be sure to brush some of the marinade on the melon, too. Serve with rice.

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Sunday, June 22, 2008

Chicken and Broccoli Bake

delicious mix of vegetables, chicken and sauce making a wonderful tasty dish. This dish is not for the diet conscience.

1/2 tsp. lemon pepper
1 med. onion, chopped
2 cloves minced garlic
4 lg. potatoes, sliced thin
1 bag frozen broccoli
1 lb. bacon, cut in half and cooked
1 can cream of mushroom soup
1 can cream of chicken soup
3 lb. boneless chicken, cubed
2 C. mayonnaise
olive oil
1 8-oz. bag shredded cheddar cheese
Italian bread crumbs

Pre-cook bacon in microwave and set aside. Coat 9x13-inch baking pan with olive oil. Layer with potato slices, broccoli, onion and garlic. Add bacon and chopped chicken. Lightly sprinkle lemon pepper on top. In a separate bowl, combine mayonnaise and cans of soup. Mix well. Add cheese and mix again. Cover the ingredients in the baking pan with soup mixture. Top with bread crumbs. Bake at 350 degrees for about 1 hour. Set to cool.

Low Fat Grilled Tuna Steak.

This simple recipe is very healthy because there is very little seasoning besides lime juice and some salt and pepper.

4 6 oz. albacore tuna steaks, 1 inch thick
3 Tbs. extra virgin olive oil
Salt and ground black pepper to taste
1 lime, juiced
1/2 C. hickory wood chips, soaked

Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour. Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor. Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

Tip: Tuna is available most of the year, so fresh steaks should be easy to come by, but be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.

Cottontail Carrots

2 lb. carrots, julienned
1/4 C. apple juice
1/4 C. butter or margarine
2 Tbs. brown sugar
1 tsp. salt, optional
Minced fresh parsley

In a 2-qt. microwave-safe casserole, combine carrots and apple juice. Cover and microwave on high for 10-12 minutes or until crisp-tender, stirring once. Add butter, brown sugar and salt if desired; toss to coat. Sprinkle with parsley.

Slow Cooked Creole Shrimp

1 1/2 C. diced celery
1 1/4 C. chopped onion
3/4 C. chopped bell pepper
1 8 oz. can tomato sauce
1 28 oz. can whole tomatoes
1 clove garlic or 1 tsp. garlic salt or 1/4 tsp. garlic powder
1/4 tsp. pepper
6 drops Tabasco (optional)
1 lb. shrimp, deveined and shelled

Combine all ingredients except shrimp. Cook 3-4 hours on high or 6-8 hours on low. Add shrimp last hour of cooking. Serve over hot rice.

Baked Sweet Potatoes

Turn your everyday sweet potatoes into fries for super.

Nonstick spray coating
4 small sweet potatoes (about 1 lb.)
1 Tbs. butter or margarine, melted
1/4 tsp. seasoned salt
Dash ground nutmeg

Spray a 15x10x1-inch baking pan with nonstick coating. Scrub potatoes; cut lengthwise into quarters, then cut each quarter into 2 wedges. Arrange potatoes in a single layer in pan. Combine butter or margarine, salt, and nutmeg. Brush onto potatoes. Bake in a 450° F oven 20 minutes or until brown and tender.

Wednesday, June 18, 2008

Zesty Egg Salad for 2

The perfect amount for a lunch for two.

3 hard-cooked eggs
3 Tbs. mayonnaise
1 Tbs. prepared mustard
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. lemon juice
1 Tbs. minced green onion

In a small bowl, combine mayonnaise, mustard, salt, pepper, and lemon juice. Stir in eggs with a fork, chopping them into bite-sized pieces. Add green onion.

Serving Size

Lemon Dill Egg Salad

With a few more ingredients, this egg salad is truly delicious.

6 hard cooked eggs, chopped
2 green onions, finely chopped
1 stalk celery, chopped
2 strips bacon, crisply cooked and crumbled
½ c. red bell pepper, chopped
½ tsp. lemon pepper
1 tsp. dried dill weed
¾ C. reduced fat ranch salad dressing

Toss all ingredients together and chill for at least 1 hour. Good with sliced tomatoes and lettuce leaves on a French roll.

Smoked Salmon And Egg Salad

Some smoke salmon adds flavor and texture to an ordinary egg salad. Perfect for picnics and lunches!

12 eggs
2 stalks celery, chopped
1 red onion, chopped
5 oz. diced smoked salmon
1 C. mayonnaise
3 Tbs. chopped fresh dill
Salt and pepper to taste


Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.

Sunday, June 15, 2008

Spicy Chicken Chilli

Easy delicious chili with only a few ingredients.

48 oz. jar Great Northern Beans
16 oz. jar salsa (mild, medium, or hot depending on taste)
4 boneless, skilles chicken breasts, cooked and cubed
8 oz. package shredded Monterey Jack cheese
8 oz. package jalepeno cheese, cubed
1 c. water

Add all ingredients to a large pot, heat over low heat until cheeses melt. Stir in up to one cup of water for desired consistency; heat until warmed through

Hot Summer Pasta Soup

Fresh vegetables and herbs combine to make this pasta soup a savory sensation.

5 C. vegetable broth
2 lbs. tomatoes, diced
2 zucchini, sliced, quartered
4 scallions, sliced
2 C. white beans, cooked, drained
1/4 C. fresh parsley, chopped
3 C. pasta, cooked, drained
8 fresh basil leaves, chopped

Combine broth, tomatoes, zucchini and scallions and large soup pot. Simmer 10 minutes, covered, until zucchini is tender-crisp. Add beans and parsley; salt and pepper to taste. Remove from heat and let stand, covered, for 1 hour. Just before serving, add cooked pasta. Serve warm.

Filet Mignon with Wild Mushroom Sauce

Spoil loved ones with this gourmet meal on a special occasion.

4 beef filet mignon
2 Tbs. each butter and olive oil
6 oz. sliced mixed wild mushrooms (shiitake, oyster, cremini)
1/3 C. finely chopped shallots
2 cloves garlic, minced
1 Tbs. dried basil or thyme leaves
½ C. dry red wine
2/3 C. beef broth
1 Tbs. Dijon mustard
2 Tbs. chopped fresh parsley

Heat half of the butter and oil in frying pan. Cook steaks to desired doneness. Remove; keep warm. Add remaining butter and oil to pan. Cook mushrooms on high, until golden. Remove. Add shallots, garlic and basil to pan. Cook, stirring in wine; cook until liquid is almost gone. Stir in broth and mustard. Cook, stirring until slightly reduced. Add mushrooms and parsley. Heat through. Spoon sauce over steaks and serve immediately.

Wednesday, June 11, 2008

Grilled-Bourbon Chicken

The flavor of the complex whiskey glaze really comes out with grilling.

1 chicken cut up or 1 1/2 lb. boneless chicken breast

1 C. bourbon whiskey
1/2 C. dark brown sugar
1 C. ketchup
2 tsp. Worcestershire sauce
1/4 C. white vinegar
1 Tbs. fresh lemon juice
3 cloves garlic minced
1/2 tsp. dry mustard
salt and pepper to taste

Combine whiskey, sugar, ketchup, sauce, lemon juice, garlic, salt and pepper and brush chicken with thin coating of glaze and place on grill. Continue to baste while turning chicken.

Grilled Fresh Veggies

Flavorful veggies are really easy to make on the grill and a sure-fire way to please your family and friends. Add some cubes of tofu or another favorite source of protein and you've got yourself the perfect summer meal. Save this super recipe for the next time you fire up the backyard barbecue!

1/2 C. olive oil
3 Tbs. fresh lemon juice
2 tsp. salt
1 tsp. freshly-ground black pepper
1 1/2 tsp. dried oregano
2 cloves garlic, mashed

4 medium-size red onions, quartered
2 medium-size green zucchini, cut into 1-inch pieces
2 medium-size yellow summer squash, cut into 1-inch pieces
12 cremini mushrooms, stemmed
1 red bell pepper, seeded and cut into 1-inch pieces

1 package extra-firm tofu, cut into 1-inch cubes (optional)
1/4 lb. feta cheese, crumbled, for garnish (optional)

Mix marinade ingredients in a small bowl, stirring to blend. Place prepared vegetables, and tofu if using, in a 2-gallon zipper-top plastic bag. Pour in the marinade, seal the bag, and turn over to coat everything. Marinate in the refrigerator 1 to 4 hours. When ready to cook, remove vegetables from marinade and thread onto kabob rods, if using rotisserie, or skewers if using grill. Leave a little space between the vegetables for air to circulate. Grill using rotisserie or directly on grill until all vegetables are golden and tender, 20 to 25 minutes. Remove from rods or skewers and serve warm, garnished with the crumbled feta, if desired. Since vegetables will grill at different rates, you may want to place all the vegetables of each type together on the skewers--the onions on one, for example, and bell peppers on another. This makes it easy to remove the skewers when those veggies are done.

Asian Grilled Chicken Wings

A flavorful and easy way to grill up some chicken wings before the big football game.

3 lb. chicken wings
1/2 C. Dijon mustard
2 tsp. olive oil
4 cloves garlic, minced
1/4 C. soy sauce
1/2 tsp. ground ginger

Cut the chicken wings into three pieces and discard tips. Mix remaining ingredients into a bowl. Add wings and stir. Cover and marinate for 45 minutes. Place pieces on the grill and brush with remaining mixture. Grill over medium-hot coals about 15-20 minutes, turning once.

Tuesday, June 10, 2008

Mexican Turkey Burger

This is a great low-carb option because these burger are wrapped in tortillas instead of eaten on buns.

1 Tbs. olive oil
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
2 cloves garlic, minced
1 C. salsa
1 15 1/4 oz. can whole kernel corn, drained
1 lb. ground turkey
1 1 1/4 oz. pkg. taco seasoning mix
1/3 C. dry bread crumbs
6 10-inch flour tortillas
6 Tbs. sour cream
2 C. shredded lettuce

Preheat oven to 450 degrees. Coat a medium baking dish with cooking spray. Heat the olive oil in a skillet over medium heat, and sauté the onion, green pepper, and garlic 5 minutes. Remove from heat, and cool slightly. In a small bowl, mix the salsa and 1/2 the corn. In a large bowl, mix the onion mixture with the turkey, taco seasoning, and 2 Tbs. of the salsa mixture. Divide into 6 patties, and press into the breadcrumbs to lightly coat on all sides. Arrange coated patties in the prepared baking dish. Bake the patties 10 minutes in the preheated oven. Drain any liquid from the dish, turn patties, and spread with the remaining salsa mixture. Continue baking 10 minutes, to an internal temperature of 165 degrees. Warm the tortillas in the microwave, about 30 seconds on High. Wrap the cooked turkey patties in the warmed tortillas with sour cream and lettuce. Sprinkle with remaining corn to serve.

Spinach Turkey with Goat Cheese

1 1/2 lb. ground turkey breast
1 C. frozen chopped spinach, thawed and drained
2 Tbs. goat cheese, crumbled

Preheat the oven broiler. In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties. Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.

Turkey Burger

3 lbs. ground turkey
1/4 C. seasoned bread crumbs
1/4 C. finely diced onion
2 egg whites, lightly beaten
1/4 C. chopped fresh parsley
1 clove garlic, peeled and minced
1 tsp. salt
1/4 tsp. ground black pepper

In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F.

Makes 12 burgers (12 servings)

Thursday, June 5, 2008

Promegrate Blueberry & Peach Sorbet

This refreshing dessert looks fancy when served in a martini glass and will really "wow" your friends!

1 C. sugar
1 C. water
2 tsp. grated lemon zest
3/4 C. lemon juice
1 ripe peach, peeled and diced
1/2 C. pomegranate-blueberry juice
Garnish: Lemon zest curls and mint leaves

Combine sugar and water in a small saucepan; bring to a boil. Cook for 1 minute, or until sugar is dissolved. Remove from heat; add lemon zest and lemon juice. Cover and let cool for 30 minutes. Strain mixture into blender or food processor. Add peach and pomegranate blueberry juice; blend until smooth. Chill in refrigerator for at least 1 hour or overnight. Pour mixture into freezer can of ice cream freezer and freeze according to manufacturer's directions. Transfer to a freezer safe container and freeze covered for 1 hour or until firm. Serve in martini glass with a lemon zest curl and mint

Phyllo Squares with Ham

12 sheets phyllo dough
100% vegetable oil non-stick spray
1 Tbs. Dijon mustard
4 oz. deli ham, minced (about 1/2 C.)
3 oz. cream cheese, cubed into 12 equal pieces


Preheat oven to 350 degrees. Layer 4 sheets of phyllo, spraying each with vegetable oil spray. Cut layered phyllo in four slices crosswise. Place 1/4 tsp. Dijon mustard about 1 1/2-inch from end of a phyllo strip. Top with 1 Tbs. ham and one cube of cream cheese. Fold one corner diagonally across to opposite edge to form a triangle. Continue folding triangle onto itself. Spray top and bottom of triangle with vegetable oil spray. Repeat until you have 12 triangles. Bake on ungreased cookie sheet for 20-25 minutes.

Asparacus Pasta Salad

This recipe is a bright, eye-catching salad that goes fast when served at potlucks.It is a refreshing change to traditional pasta salads with a perfect blend of ingredients and flavor.

1/2 C. olive oil
2 lb. fresh asparagus, cut into ½ - 1 inch pieces
2 Tbs. garlic powder
2 Tbs. onion powder
1 lb. penne/pasta, cooked and drained
2 Tbs. dried rosemary
2 tsp. seasoned salt
1 C. mayonnaise

In a skillet, sauté asparagus in olive oil until tender crisp, about 4-6 minutes. Sprinkle garlic powder and onion powder on top of asparagus and cook for 1-2 more minutes. Pour over hot pasta and toss to coat. In a bowl, mix rosemary, seasoned salt, and mayonnaise. Add mayonnaise mixture to pasta mixture and stir until ingredients are mixed through. Refrigerate 2 hours or until chilled. Serve.

Zucchini Crabcake

The secret to these is the grated zucchini and get this....there is no real crab in this recipe. All the ingredients mixed together taste like crab. So if you are a vegetarian, these are great for a meal.

1 egg
1 1/2 tsp. Old Bay seasoning
1 Tbs. onion flakes
2 Tbs. melted butter
2 1/2 C. grated peeled zucchini
1 C. plain breadcrumbs
1/2 C. flour
Oil for frying

Combine egg, seasoning, onion flakes, butter, and zucchini. Stir in breadcrumbs. Shape into cakes and roll in flour.
Fry in oil until golden brown on both sides. Serve with cocktail sauce or tartar sauce if you like.

Sunday, June 1, 2008

Thai's Coconut Rice

The perfect accompaniment to any Asian-inspired dish – especially Thai dishes!

1 (14 oz.) can coconut milk
1 1/4 C. water
1 tsp. sugar
1 pinch salt
1 1/2 C. uncooked jasmine rice

In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18-20 minutes, until rice is tender. Garnish with toasted coconut and chopped cilantro if you like.