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Sunday, September 28, 2008

SnowPea with Wild Mushroom and Ginger

Excellent side dish, especially if you can find a variety of wild mushrooms.

1/2 tsp. canola or sesame oil
3 C. mushrooms, mixed (shiitake, chanterelles, oyster, etc.), sliced
2 Tbs. ginger root, peeled and sliced into 1/2" match sticks
1/2 tsp. ginger powder
1/2 tsp. cardamom, ground
1 tsp. cornstarch
2 tsp. rice vinegar
1/2 tsp. soy sauce, low-sodium
3 C. snow peas, fresh or frozen
15 oz. canned baby corn

Heat a sauté pan over medium-high heat and add oil. Sauté mushrooms, ginger root, ginger powder, and cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar and soy sauce. Add cornstarch mixture, snow peas and baby corn to sauté. Heat 2-3 minutes. Remove from heat and serve. Don't over-cook the vegetables.

Low Fat Kung Pau Chicken

This dish is a great week night dish to make for those pressed for time. The measure of spices in this recipe make fore a medium hot dish, which of course, can be adjusted for a more mild or fiery dish.

1 lb. chicken breasts without skin, cut in 1" pieces
1 Tbs. cornstarch
2 Tbs. olive oil
3 Tbs. green onions, chopped
2 garlic cloves, minced
3/4 tsp. crushed red pepper
1/2 tsp. ground ginger
2 Tbs. wine vinegar
2 Tbs. soy sauce
2 tsp. sugar
1/3 C. unsalted peanuts
4 C. hot cooked rice

Combine the chicken and cornstarch in a small bowl. Toss to coat evenly. Heat olive oil in a large pan on medium high heat. Add chicken and stir fry 5-7 minutes or until no longer pink in the center. Transfer to a small plate. Add onions, garlic, red pepper, and ginger to pan. Stir fry for 15 seconds. Remove from the heat. Stir together vinegar, soy sauce and sugar in small bowl. Pour over green onion mixture. Add chicken and the peanuts. Heat through until sauce glazes and adheres to the chicken. Serve over hot rice.

Easy Sweet Potato Shepherd's Pie

3 large sweet potatoes
1 lb. ground turkey
1 onion
1 can of corn
"I Can't Believe It's Not Butter" spray
Skim milk
Salt and pepper, to taste


Preheat oven to 400 degrees. Bake sweet potatoes until soft all the way through. Brown turkey with chopped onion then drain any fat. Peel the sweet potatoes, then spray with "I Can't Believe It's Not Butter" spray. Add a little milk, then mash. Lower oven temperature to 350 degrees. In casserole dish, layer turkey, then corn, then potatoes. Cook at 350 degrees for 30 minutes.

Zuchinni Crust Pizza

With zucchini baked into the crust topped off with a light sprinkle of veggies and cheese, this is a nutritious and delicious meal.

3 C. shredded zucchini
3/4 C. egg substitute
1/3 C. all-purpose flour
1/2 tsp. salt
2 C. shredded mozzarella cheese
2 small tomatoes halved and thinly sliced
1/2 C. chopped onion
1/2 C. julienned green pepper
1 tsp. dried oregano
1/2 tsp. dried basil
3 Tbsp. Parmesan cheese

In a bowl combine zucchini and egg; mix well. Add flour and salt; stir well. Spread on to the bottom of a 12 inch pizza pan coated with cooking spray. Bake at 450 degrees for 8 minutes. Reduce heat to 350 degrees. Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted.

Chicken Pasta with Tomato Sauce

For this recipe, you can use any pasta you'd like, but I recommend bucatini. It's a long, wide spaghetti shape that is hollow through the middle. It's great for trapping sauce!

1/2 pkg. bucatini pasta
1 chicken breast
1/4 C. fresh basil, chopped
1 C. grated Parmesan
2 C. frozen broccoli, defrosted

1 large can chopped or crushed tomatoes
1/4 C. red wine
1 tsp. salt
1 tsp. pepper
1 tsp. dried oregano


Cook bucatini according to package directions, drain and set aside.

To make the sauce, add tomatoes and their juice, red wine, salt, pepper and oregano into a large saucepan. Heat on medium-high until bubbly and slightly reduced. The sauce should thicken a bit - about 15 minutes.

In the meantime, salt and pepper the chicken breast and cook in a small fry pan in about 1 Tbs. olive oil until done - about 5 minutes on each side, depending on the thickness.

When chicken is done, dice into small pieces. When all components are ready, combine in a large pot. Add half of the Parmesan and stir to combine. Add the rest of the Parmesan to finish and garnish with some small basil leaves

Quick Vegetables Pasta Soup

This is an excellent recipe to use up leftover broth from a roast – it makes it extra-flavorful.

1 quart beef broth (left from the roast combined with water or add canned broth if necessary)
1 C. tomato sauce
1/2 C. minced onion
1 C. cabbage
2 C. mixed vegetables of your choice
1/2 tsp. dried basil, thyme or oregano (or mixed)
1/8 tsp. pepper
1/4 C. uncooked small pasta shells or noodles
1 C. leftover shredded or cubed roast beef

In a large pan bring everything but the pasta or noodles to a boil. Add pasta and simmer 10 minutes or until tender. Add meat and heat through. This is good with garlic bread. This can easily be put in a crockpot on low around lunch time and be ready by supper. Save the noodles or pasta out until the last 1/2 hour.

Wednesday, September 24, 2008

Banana Spice Cake

This sugar-free cake has fabulous banana and almond flavor with cinnamon and cloves.

1/2 C. butter (1 stick) softened at room temperature
1/2 C. cream cheese (full fat), softened
1 C. granulated Splenda
1/2 C. Diabetisweet
1 tsp. Brown SugarTwin
5 eggs, at room temperature
2 C. almond flour
1 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. ground cloves
2 tsp. sugar free banana extract
1 tsp. sugar free vanilla extract

Cream butter, cream cheese, and sweeteners well. Add eggs one at a time, beating well after each. Mix almond flour with baking powder and spices. Add egg to mixture a little at a time while beating. Add banana and vanilla extracts. Pour into greased 9-10" Springform pan (or 9" round cake pan) and bake at 350 degrees for 50-55 minutes.

Strawberry Banana Split Cake

Who can resist a sweet blend of strawberries, pineapple, and banana on a sweet, graham cracker crust?

2 C. graham cracker crumbs
1/2 C. butter or margarine, melted
1/4 C. sugar
1/2 C. butter or margarine, softened
2 C. confectioners sugar
1 Tbs. milk
1 tsp. vanilla extract
3 large firm bananas, cut into 14inch slices
2 8 oz. cans crushed pineapple, drained
2 qts. fresh strawberries, sliced
2 C. whipping cream
1/4 C. confectioners sugar
1 1/2 C. chopped walnuts

Combine the crumbs, butter and sugar and press into an ungreased 13 X 9 X 2 in. dish. Chill for 1 hour. In a mixing bowl, cream butter, confectioners sugar, milk and vanilla. Spread over crust chill for 30 minutes. Layer with bananas, pineapple and strawberries. In a small mixing bowl, beat cream until soft peaks form. Add confectioner's sugar beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.

Fiesta Banana Cake

Moist and dense, this is a subtly flavored cake with delicious walnut crunch. Perfect for your next fiesta!

1/2 C. shortening
2 C. cake flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/3 C. granulated sugar
1/2 C. sour milk
1 C. mashed ripe bananas
2 eggs, unbeaten
1 tsp. vanilla extract
1/2 C. chopped black walnuts

Soften shortening in large mixing bowl. Sift flour, soda, baking powder, salt and sugar together. Add dry ingredients to softened shortening. Add 1/4 C. sour milk and mashed bananas to all ingredients and mix until flour is dampened. Beat for 2 minutes at low speed of mixer. Add eggs, vanilla and remaining milk. Add nuts and beat 1 minute longer. Pour into two greased and floured 8 inch round cake pans or one 13x9x2 inch pan. Bake at 350 degrees for 35-40 minutes. Ice with caramel icing.

Wednesday, September 17, 2008

Salmon Burger

These make a great alternative to the boring beef burger.

14 3/4 oz. can salmon, drained
1 C. toasted wheat germ
1/3 C. sliced green onions
3 egg whites
4 Tbs. water
2 Tbs. fat-free mayonnaise
1/2 tsp. salt
1/4 to 1/2 tsp. hot pepper sauce, as desired
1 Tbs. canola or vegetable oil
5 whole-wheat hamburger buns
1 medium size ripe avocado, sliced
1 medium tomato, sliced
1 C. spinach leaves, rinsed, well-drained


In medium bowl, combine salmon, 1/2 C. wheat germ and green onions. In small bowl, beat together 2 egg whites, 2 Tbs. water, mayonnaise, salt and hot pepper sauce; add to salmon mixture, mixing well. Shape into 5 patties, each about 1-inch thick. In shallow dish, place remaining half-C. wheat germ. In second shallow dish, beat remaining egg white with remaining 2 Tbs. water until frothy. Dip salmon patties, one at a time, into wheat germ, then into egg white mixture, then again into wheat germ. In large nonstick skillet, heat oil. Cook patties over medium heat 3 to 4 minutes on each side or until golden brown and heated through. Serve patties on buns with avocado, tomato slices and spinach.

Salmon with Potatoes

This crockpot recipe slow-cooks the creamy salmon mixture so you don't have to worry about it.

4 potatoes, peeled and thinly sliced
3 Tbs. flour
salt and pepper
1 can (16 oz.) salmon, drained and flaked
1 medium onion, chopped
1 can (10 3/4 oz.) cream of mushroom soup
1/4 C. water

Place half of the potatoes in greased slow cooker/ crock Pot. Sprinkle with half of the flour, salt and pepper. Cover with half the salmon; sprinklr with half of the onion. Repear layers in order. Combine soup, and water. Pour over potato- salmon mixture. Dust with nutmeg. Cover and cook on low for 7-10 hours.

Quick Bake Salmon

This delicious baked dish is made easy with prepared sun-dried vinaigrette dressing.

4 salmon fillets (4 oz. each)
2 C. chopped fresh spinach
1 C. sliced mushrooms
1 medium tomato, chopped
1/3 C. Kraft Special Collection Sun-Dried Tomato Vinaigrette Dressing

Place salmon fillets, skin sides down, in 13x9-in. baking dish sprayed with no stick cooking spray. Mix remaining ingredients until well blended; spoon over salmon. Bake at 375 F for 20 to 25 minutes or until salmon flakes easily when tested with fork.

Monday, September 15, 2008

Mapple Apple Crisp

A little maple flavoring gives a great twist to apple cobbler.

5 apples - peeled, cored, and sliced
3/4 C. maple syrup
1/2 C. all-purpose flour
1/2 C. rolled oats
1/2 C. brown sugar
1 pinch salt
1/2 C. butter or margarine; softened

Preheat oven to 375. Place apples in an 8x8" baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples. Bake in a preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

Real And Healthy Chinese Cooking-DIY

Fall-Oatmeal Apple Crisp

Fall recipe served warm with vanilla ice cream for a special treat!

4 C. flour
1 C. brown sugar
1 C. oatmeal
3/4 lb. butter or margarine, at room temperature
12 apples
1 tsp. cinnamon
1 1/2 C. cornstarch
1 1/2 C. cold water
1 1/2 C. sugar


Peel apples and slice into wedges and sprinkle with cinnamon.

In sauce pan combine cornstarch, cold water, and sugar. Heat on medium high heat to a boil stirring continually. Mixture will become a thick syrup. Remove from heat.

Mix flour, brown sugar, oatmeal and shortening together by hand. Press half of mixture in bottom of 10X12 greased pan. Place apples evenly on top. Pour syrup over apples. Then top with remaining oatmeal mixture to make crumbs. Bake at 350 degrees for 50 minutes.


Sunday, September 14, 2008

Indian Curry Chicken with Coconut

Ghee is a clarified butter popularly used in India to give a dish great flavor and aroma.

6-7 chicken breast fillets
60g (2oz.) ghee

Coconut Curry Sauce:
30g (1oz) ghee
2 onions, chopped
1 clove garlic, crushed
1 stem lemon grass, chopped finely
2-3 small red chilies, finely chopped
1/4 tsp. cinnamon
1/2 tsp. cardamom
2 tsp. curry powder
340ml can coconut milk

Melt ghee in pan, add chicken, fry gently until golden brown and tender; drain, slice. Serve topped with coconut curry sauce. For sauce, melt ghee in pan, add onions, garlic and lemon grass, sauté until onions are soft. Add chilies, cinnamon, cardamom and curry. Cook, stirring, about a minute. Stir in coconut milk and simmer, uncovered 5 minutes. Remove from heat, blend or process until smooth, strain and reheat

Creamy Ranch Potatoes

The perfect side dish that everyone loves. So easy to throw together and always a favorite.

2 lb. small red potatoes, quartered
8 oz. cream cheese, softened
1 envelope dry ranch dressing mix
1 can condensed cream of potato soup

Place potatoes in a 3 1/2-quart crockpot. In a small bowl, combine cream cheese and ranch dressing mix. Stir in soup. Add to potatoes. Cover and cook on low for 7-9 hours or on high for 3 1/2-4 1/2 hours. Stir to blend before serving.

Million Dollars Sauteed Mushrooms

These mushrooms will become a favorite. They are tender and tangy and go great with any grilled meat or burgers!

2 pkgs. sliced mushrooms
1/4 C. Worcestershire sauce
2 Tbs. butter or margarine
1 grind black pepper
1/2 sm. shallot, minced


Place mushrooms in skillet with a tablespoon of water and cover and cook through. Remove water from pan and add remaining ingredients and cook until shallots are translucent.

Friday, September 12, 2008

Honey Mustard Meatloaf

With a little honey and a dash of Dijon mustard, this meatloaf will taste like no ordinary meatloaf.

1 1/2 lbs. lean ground meat
1/3 C. dry bread crumbs
2 eggs
1/2 C. chopped onion
1 tsp. basil leaves
1/2 tsp. salt
1/4 tsp. pepper
3 Tbs. Dijon style mustard
3 Tbs. honey
2 Tbs. green onions - chopped

Preheat oven to 350. Combine ground meat, bread crumbs, onions, basil, salt, and pepper. Stir in eggs, mixing lightly, but thoroughly. Shape into loaf. Place loaf in baking pan, or on a baking sheet (with sides).Combine honey and mustard, brush half of the mixture on loaf. Bake uncovered for 30 minutes. Brush with remaining honey and mustard mixture. Bake for 20 to 30 more minutes.

Super Spiral Spinach Meatloaf

1 1/2 - 2 lb. ground beef
1/2 lb. ground bulk sausage
1 egg slightly beaten
1/2 C. finely chopped yellow onion
1/4 - 1/2 C. seasoned bread crumbs
splash of EVOO and worcestershire sauce
chicken broth as needed for moisture
1/4 tsp. dried basil
1/4 tsp. dried parsley
1/8 tsp. dried rosemary
salt and pepper to taste
1 can spinach (or one carton frozen and thawed)
1/2 lb. fresh mozzarella cheese


In a large bowl, combine all ingredients up to the spinach. Blend well. (Using clean hands works best.) Lightly dampen workspace and put down 2 sheets of wax paper to make a space appx. 19x16-inches. Spray wax paper with cooking oil spray. Place meat mixture onto wax paper and spread out to make a rectangle a little smaller than the wax paper. After getting it evenly spread, place sliced pieces of mozzarella and drained spinach all over. Start from the end towards you and using the wax paper start rolling in jelly roll style. When you get to the end, tightly seal all edges together. Place seam side down in a greased 9x13-inch baking pan. Cook in a preheated 375-degree oven for 30 minutes. Reduce heat to 350 degrees for the rest of the cooking time: 35 -45 more minutes. Let rest before cutting.

Wednesday, September 10, 2008

Fast Never Fruit Cobbler

A quick, easy cobbler made with your favorite canned fruit for homemade taste any time.

1 lg. can peaches, undrained (may substitute with any canned fruit)
1 stick butter
1 C. milk
1 C. sugar
1 C. flour


Preheat oven to 350 degrees. While oven is heating, melt one stick of butter in an 11x19-inch baking pan in oven. In a large bowl, combine sugar and flour. Add milk. Stir until smooth. Pour over melted butter in pan. Spoon peaches over top of batter. Top with remaining juice. Bake at 350 until golden and bubbly. Serve warm with ice cream or your favorite topping.

Marvelous Mini Meatloaf

1 lb. extra lean ground beef
1 6-oz. pkg. stuffing mix (Stove Top works well)
1 C. water

Choose ONE seasoning package from the following list:
1. 1 tsp. Italian seasonings, 3/4 C. spaghetti sauce, 3/4 C. mozzarella cheese
2. 2 tsp. chili powder, 3/4 C. salsa, 3/4 C. shredded cheese (mexican mixture)
3. 1 tsp. dried oregano leaves, 3/4 C. chopped roasted red pepper, 3/4 C. crumbled feta.
4. 1 tsp. garlic powder, 3/4 C. BBQ sauce, 3/4 C. shredded cheddar cheese

1. Preheat oven to 375 degrees.
2. Mix together meat, stuffing mix, water, and your chosen seasoning until blended well.
3. Fill 12 greased muffin cups and make an indentation in the center of each with a spoon.
4. Spoon in the rest of your chosen add-ins into the indentations.
5. Bake for around 30 minutes or until meat is cooked through.
6. Top with remaining cheese and continue baking until cheese is just melted.

Garlic Chicken

This simple chicken dish paired with a green vegetable or large salad make a healthy, well-balance meal.

3-5 tsp. garlic paste (in a tube)
2/3 C. low-sodium chicken broth
1 tsp. grated lemon zest
1 Tbs. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 tsp. olive oil
4 skinless, boneless chicken breasts, pounded thin (about 1 1/2 lbs.)
2 Tbs. flour
1 Tbs. butter
1/4 C. snipped chives

In small bowl, whisk garlic paste, broth, lemon zest, lemon juice, salt and pepper; set aside. In large non-stick skillet, heat oil over medium heat. Dredge chicken in flour, shaking off excess. Add chicken to pan and sauté 4 minutes per side or until golden brown. Transfer chicken to plate. Whisk garlic mixture to combine and pour into skillet. Bring to a boil and return chicken to pan. Reduce to a simmer, cover, and cook 5 minutes or until chicken is cooked through. Add butter and chives to sauce. Spoon sauce over chicken when serving.

Salsa Swiss Steak

A savory meal that is made in a crockpot. Takes about 8-10 hours to prepare.

2 tsp. oil
1 1/2 lbs. top round steak, cut into 5 pieces
1/2 tsp. salt
1/4 tsp. pepper
1 medium onion - halved and sliced
1/2 medium green pepper - cut into strips
1 can cream of mushroom soup
3/4 C. thick and chunky salsa

Heat oil in large skillet over medium-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet; cook 4 to 6 minutes or until well browned, turning once. Transfer steak to 4- to 6-quart crockpot. Top with onion and bell pepper. In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak. Cover; cook on low for 8 to 10 hours. Remove steak pieces from crockpot; place on serving platter. Stir sauce well. Serve sauce with steak.

Monday, September 1, 2008

Labor Day-Water Melon Minty Cooler

A twist of mint and a dash of cinnamon give this blender melon treat a unique flavor.

6 C. cubed watermelon, frozen
1 C. fresh mint leaves
1 C. boiling water
1/4 tsp. ground cinnamon
1/2 C. milk

Freeze watermelon cubes 1-2 hours. Add boiling water to mint leaves and steep 10 minutes. Discard leaves and chill water 1-2 hours. Combine frozen watermelon and mint liquid in blender with remaining ingredients. Process 15 seconds until smooth.

Labor Day-Watermelon Smoothie

This is a very quick way to enjoy a smoothie in the summer. It's refreshing and keeps you cool through the summer.

1 C. cut up seedless watermelon
1 or 2 Tbs. sugar
Ice cubes


Combine watermelon, sugar and ice in blender and blend until smooth or well blended. Serve it up in glasses.

Labor Day-Three Beans Salad

With green, yellow wax, and kidney beans, this filling salad is also quite pretty.

2 C. green beans
2 C. yellow wax beans
2 C. kidney beans
1 medium onion, sliced thin
¼ C. chopped green pepper
2 Tbs. parsley leaves
1 tsp. celery seed

1 C. granulated sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. pepper
2 Tbs. vegetable oil
2/3 C. white vinegar

Toss together in large bowl and pour the following dressing over all. Heat together in saucepan until sugar is dissolved. Mix with beans and refrigerate until serving time. This will keep in refrigerator at least a week.

Labor Day-Cherry Tomato Salad

If you are lover of those sweet and tiny cherry tomatoes then you will love making and tasting this salad. This is great for a barbecue or a light lunch.

1/3 C. light or regular mayonnaise
2 tsp. red wine vinegar
1 tsp. Dijon mustard
1 pint cherry tomatoes, halved
1/4 C. red onions, very thinly sliced, then halved
2 Tbs. minced fresh parsley
Salt and pepper, to taste

Whisk together the mayonnaise, vinegar and mustard in a salad bowl. Add the tomatoes, onions and parsley, then toss well. Season to taste.

20 Minutes Chicken Parmesan

A delicious, lightly-breaded Parmesan chicken without all the fuss.

8 each Chicken breast halves
1 Egg
1/2 C. Bread crumbs
2 tbs. Butter
1 3/4 C. Spaghetti sauce
1/2 C. Mozzarella cheese
1 tbs. Parmesan cheese
1/4 C. Parsley

Remove the skin from chicken breasts. Slightly beat the eggs. Shred the mozzarella cheese. Grate the Parmesan cheese. Chop the parsley. Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add spaghetti sauce. Reduce heat. Cover and simmer for 10 minutes. Sprinkle with cheeses and parsley. Cover, simmer for 5 minutes or until cheese melts.

Tomato Chicken Parmesan

This quick, delicious Italian breaded chicken is smothered with cheese and served on a tomato-based pasta sauce.

2 eggs, beaten
1 C. grated Parmesan cheese
7 oz. seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 Tbs. vegetable oil
12 oz. pasta sauce
6 slices Monterey Jack cheese

Preheat oven to 375 degrees (190 degrees C). Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8-10 minutes each side, or until chicken is cooked through and juices run clear. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Almost Parmesan Chicken

Without the breading, this easy version is much lighter in calories.

4 skinless and boneless chicken breast halves Salt and pepper
1/2 tsp. oregano
4 slices mozzarella
1-1/2 C. spaghetti sauce
1/4 C. grated Parmesan cheese

Lay the chicken breast halves in a baking pan and season with salt, pepper and oregano. Cover the chicken with the mozzarella slices. Pour the spaghetti sauce over the cheese, sprinkle with Parmesan, cover loosely with foil and bake in a 350 degree oven for about 25 minutes, until the chicken is cooked through. Remove the cover and slide under the broiler to brown the top.