Orange Cream Cheese Bread | Sweet Bread Recipes | Just A Pinch Recipe Club

Orange Cream Cheese Bread Sweet Bread Recipes Just A Pinch Recipe Club

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Hong kong crispy roasted pork belly (Siu Yuk) 脆皮燒肉

Stuffed Mushrooms

For Garlic Press check out this link.. that's where I got it
http://www.amazon.com/Chefn-GM-130-Garlic-Machine/dp/B00008ZGO2/ref=sr_1_21?i...


about 40 button mushrooms
3 or 4 Tbsp of Olive Oil
2 cloves of garlic
1 shallot
Chopped Stems
1/2 cup breadcrumbs
1/4 cup if white wine (you can use chicken stock in place of the wine)
1 tsp salt
1 tsp pepper

Cook Garlic...but don't burn it!
Add Shallot
saute for like 3 minutes
add stems and wine
cook for 5 to 6 minutes
add breadcrumbs until incorporated
take off heat and let cool for 20 minutes
stuff mushrooms and bake at 350 degrees for 15 to 20 minutes

Thanks for the Pins!!
BrotherBearAZ
http://www.youtube.com/user/BrotherBearAZ

xobellalova4yaxo
http://www.youtube.com/user/xobellalova4yaxo

Notebookofamermaid
http://www.youtube.com/user/Notebookofamermaid



Music by
http://incompetech.com/m/c/royalty-free/

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Jalapeño Poppers

WATCH IN HIGH QUALITY... IT TASTE BETTER

I used about 24 medium size Jalapeños peppers
8 oz of Softened cream cheese
1 Package of bacon cut in half

remove stems from jalapeños
Cut in half remove seeds and veins
fill with softened cream cheese
wrap with bacon and secure with a toothpick
Bake at 350 degrees for about 20 minutes or until bacon looks done.

Cool slightly, remove toothpicks and serve

Thanks so much for the great Pins to

Wpgpeanut
http://www.youtube.com/user/wpgpeanut
Debbiez112
http://www.youtube.com/user/debbiez112
Fredrika27
http://www.youtube.com/user/fredrika27

Music by Incompetech.com
http://incompetech.com/m/c/royalty-free/

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asparagus-bacon.mpg

Grilling asparagus bacon skewers - yakitori
www.skewerit.wordpress.com

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grill,bacon wrapped charcoal

Grilled Asparagus Recipes - How to Make Asparagus on the Grill

Lemon Roasted Asparagus

This recipe is a real time saver and sure to please.
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999 recipes, Italian cooking , fast and easy

POTATO CRUSTED FISH FILLETS

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Uploaded by robjnixon on Jan 9, 2011

FACEBOOK: http://www.facebook.com/pages/Nickos-Kitchen/372983888705

TWITTER: http://www.twitter.com/nickoskitchen

NICKO'S T-SHIRTS: http://www.zazzle.com.au/nickoskitchen

Ingredients: serves 2

1 potato (peeled and par boiled)
2 Fish fillets (thick)
2 tsp vege oil

RED ONION SYRUP

2 tbls sugar
1/2 cup white vinegar
1 red onion (sliced)

*Serve with a green, potato or pasta salad

ENJOY!

~ Nicko

Intro theme to Nicko's Kitchen is from TwistedTime01
Music from Nicko's Kitchen is from http://www.incompetech.com
Used with permission

Category:Howto & Style
Tags:FishCookingRecipesRecipeCheap mealsBudget MealsPotato crustfryingjusred onionsaucepotatoschipshash brownshow to makehow tochefcookyoutubePerthAustraliarobjnixonnickoskitchennickosbabyfoodnickosblogjessynickoLicense:Standard YouTube License
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Top Comments
hey nicko, you know you haven't made a chicken burger video, can you show how to make it? ;D
mixxelz 6 months ago 52
instead of shred potatoes, u can use bread crumbs too. adding some butter and garlic to it will enhance the flavour further.
hotuckfai 6 months ago 33
Video Responses
This video is a response to SAVOURY MINCE - VIDEO RECIPE
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Cancel orPost or Create a video response @Suc6MUSIC

haha


cepellina 5 days ago
@cepellina

fk off then


Suc6MUSIC 5 days ago
WHAT.... A SHIT..... SONG!!!!!!!!!!!!!!!
cepellina 1 week ago
@njmudpuppy Thanks for your advice. I just cooked some fish. Turned out better than expected! Haha
xiaocurrypuff 1 month ago
you are a good cooker!!!
gocountry1391 1 month ago
@kaiiiiifung hey.... salt and pepper can always be added after cooking..... this very simple recipe allows a person to enjoy the delicate flavor of the fish itself,and only moderately season it with a dab of the dipping sauce......looks quite good to me!!
njmudpuppy 1 month ago 2
Reply
ShareRemoveFlag for spamBlock UserUnblock User@xiaocurrypuff sure it would!! Fish is pretty simple.....I just found this surfing for ways to cook a very THICK filet because I caught a 30 pound Cod 2 days ago.....having some of it for dinner tonight!!! YUMMMMMMMMM
njmudpuppy 1 month ago
would this be suitable for a beginner? and I mean BEGINNER?
xiaocurrypuff 1 month ago
yummy :)
MsPerrish 2 months ago
Hey Nicko,

Im loving your videos mate.I'm cooking this tonight. Just got a quick question. I'm a bit confused because the ingredients say 2 Tbls but the video you have a teaspoon. Could you please let me know. Cheers Mate.
TheCarltondry 3 months ago

Olive Garden's Chicken Crostina!

Top Comments
As always, you are wonderful and your cooking is impeccable.

Dave
jaybobed 4 years ago 13
Awesome!
gotcowpower 4 years ago 4
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Cancel orPost or Create a video response SUPER--bring on more good recipes
rayandbren 1 year ago
Reply
ShareRemoveFlag for spamBlock UserUnblock User@Hornydog200 Stick, most chefs never use non-stick ( teflon ) pans
XtcRaver420 1 year ago
@ranfuu Did you watch the whole video because it's the creamy garlic sauce which they showed you how to make.

Sometimes I wonder if people are watching the same videos I am.
supercooled 1 year ago
Olive Garden is disgusting and NOT real Italian food.
Selanne93 1 year ago
these dishes dont impress me at all everything is cream cream cream to diguise the flavor just in case something doesnt taste so good i know one place i wont be eating
rexwooo 1 year ago
its a reg pan....it does not have a nonstick coating
betterman05 1 year ago
I have subscribed and eventually will make all these wonderful recipes!
lateintheday2007 1 year ago
where is my comment or rather a question?
ranfuu 1 year ago
What is the white creamy source made up of? Am going to try to make this meal
ranfuu 1 year ago
Yes i agree! that is my favorite!!!
joshgirl04 1 year ago

Olive Garden's Shrimp & Asparagus Risotto!

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Uploaded by OGVideo on Jul 9, 2006

Learn to prepare risotto, a staple pasta dish enjoyed throughout Italy, with Olive Garden's Executive Chef Paolo Lafata. This particular dish was created at our Culinary Institute of Tuscany and takes its inspiration from the Italian coast. Made with carnaroli rice, large sautéed shrimp and fresh asparagus, it's a comfort meal with a twist your family is sure to love! Print the complete recipe at: olivegarden.com/recipes/demonstrations

Category:People & Blogs
Tags:FoodRecipesCookCookingItalianTuscanyChefDinnerDineSeafoodShrimpAsparagusRisottoOliveGardenItalyPaoloLicense:Standard YouTube License
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Great Video. I am going to try it today.  Thanks Chef
jaybobed 4 years ago 19
very nice thank you
junkreactor 4 years ago 16
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All Comments (95)
Sign In or Sign Up now to post a comment! @765lbsquat It's Italian. What do you expect?
Corkyramano1507 11 months ago
The only problem with this recipe is that risotto, asparagus and shrimps are northern italian food, but the guy is from the south and even in Italy southern people don't know anything about risotto. That's why he uses carnaroli instead of arnorio that is a must for seafood risotto, chicken broth instead of coulis made out of shrimp's heads and shells and at last he's adding parmesan chese to a seafood preparation. Shrimps an asparagus thrown in the broth? well...no comment
iononcentro 11 months ago 7
Reply
ShareRemoveFlag for spamBlock UserUnblock UserFinally I found a GREAT risotto recipe...!

G R A C I A S..!
sweeetfran1 11 months ago
Finally..I found i GREAT risotto recipe..!

G R A C I A S

sweeetfran1 11 months ago
Oh yum! Thank you for sharing.
tilestyles 1 year ago
FANTASTIC Thanks chef!!
TORRIC2009 1 year ago
Holy shift I'm salivating, I must eat risotto at least once in my life!

The chef is using induction...
amazingdany 1 year ago
Thank's Chef, I tried this afternoon as per your instructions and it was absolutely delicious....Bon appetit!!
jj4u007 1 year ago
thats not the way we cook it at olive garden i work there lol
chillionare11 1 year ago
This looks so amazing, but low cal??? HA! Maybe if I only had a couple of tablespoons every day for lunch, I'm drooling.
jenevajones991 1 year ago

Olive Garden Salad

Olive Garden's Chianti Braised Short Ribs!

Olive Garden's Tuscan Garlic Chicken!

Easy Italian Cooking w/ Chef Umberto

Kuali.com - Oreo and Mocha Cheesecake

Kuali.com - Oreo and Mocha Cheesecake

Chicken With Creamy Dijon Herb Sauce

Ingredients

1/2 cup Chicken Broth
6 tbsp. French's Dijon Mustard
1/3 cup Cream cheese spread ,softened
1 tbsp. minced herbs(parsley,basil or chives)
1 tbsp. oil
4(6 oz) boneless skinless chicken breasts
1 tsp. minced garlic


MIX broth ,mustard,cream cheese and herbs until well blended: set aside.

COOK Chicken in hot oil in nonstick skillet until brown on both sides, about 12-15 minutes

STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 minutes until sauce thickens slightly and flavors are blended.

TIPS: This recip can also be baked, u can also dip chicken in eggs and coat with seasoned breadcrumbs.

Fried Ginger Pork

Honey Garlic Pork

kooktocook | March 28, 2007 | 42 likes, 1 dislikes
Episode 38

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Uploader Comments (kooktocook)
I just made this and it works really well except for the thickening, I think I may have used too much water. So I dissolved a bit of cornstarch in cold water and added it to the boiling pot. The sauce thickened instantly. I'm eating it now. I would recommend it with rice instead of chow mein, which is what I have at the moment. The chow mein contrasts too much with the sweetness of the pork. But an excellent recipe for sure!
ChristianInHollywood 1 day ago
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ShareRemoveFlag for spamBlock UserUnblock User@ChristianInHollywood Hello! The cornstarch will do the trick. More honey will thicken it up a bit too. The sauce should thickem as it is boiled/ simmer. Yep, too much water and it will take forever.

I enjoy it with the rice. We also like a veggie stir-fry with it too. As anything, next time around will be perfect. Thanks for the feedback/ thoughts. cheers! KtC
kooktocook 1 day ago
looks like Adobo to me :)
lllHanzolll 1 week ago
@lllHanzolll Similar I suppose but a bit different as this thickens up. The recipe here is similar for Garlic Spareribs. I have an Adobo chicken posted and the ribs too. cheers, KtC
kooktocook 1 week ago

Jerk Chicken

kooktocook | February 25, 2007 | 24 likes, 8 dislikes
Episode 26

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kooktocookktcseasonatorJamaicanjerkchickenrubseasoningpoultrywingspubbeereasyoneminutecookingshowlessonreciperecipeskitchenfoodiefoodcuisinegourmetingredientspreparingkookcook

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Uploader Comments (kooktocook)
what are the measurements please ? also i made your chicken adobo today and OMG thank you so much!!!!!!!! it was flawless!!! loved every bite with jasmine rice :D :D
APPLEICEZ 3 months ago
Reply
ShareRemoveFlag for spamBlock UserUnblock User@APPLEICEZ About equal parts of everything on the dry. Perhaps a bit more of the thyme and cayenne. Salt to taste. I use chopped fresh onion here so about a 1/4 cup (you can use dry onion too). Just wet it down with the oil and vinegar. All depends on how much chicken your making. Try a tsp. of each. I also enjoy that Adobo recipe, thanks for trying. Sometimes I fry the pieces it up after removing from oven. Perhaps dinner for me tonight, I haven't had it in awhile. cheers, KtC
kooktocook 3 months ago
finally a sane recipe! Though i would have thought there would be chilli in there
redzor812 1 year ago

Tangy Garlic Hot Wings

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Coca-Cola Chicken Wings Recipe / 可乐鸡翅 Cooking Chinese Food

Coca-cola is a good ingredient to cook with when you are making a meal with chicken wings. With a combination of soy sauce and this soft drink, you can turn your chicken wings into a savory salty-and-sweet treat. This is, like most of my other videos, extremely easy to cook and delicious. Enjoy!

Also, my sweet daughter narrated this video! :)

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Make Money with Turbo Tycoon.

Fresh Cream and Fruit Cake

Fresh Cream and Fruit Cake (6")

This is a popular type of cake for gifting!

Contact me through:

FACEBOOK:
http://www.facebook.com/pages/Dessert...

TWITTER:
http://twitter.com/DessertzHouse

E-MAIL:
DessertzHouse@gmail.com

xoxo
DessertzHouse

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The Simplest and Easiest Mango Pudding

The Simplest and Easiest Mango Pudding
I have been eating these for days, I cannot stop eating them! I absolutely LOVE mangoes!! haha...
This is so simple to make and it will please many of your family and friends.

The pudding will look more nice in small cups BUT I got lazy and just made one BIG pudding!

I find that this is a very simple way to make a pudding. You can always change it to a strawberry pudding or something that you like.

hehe...OH! If you like the pudding to be more solid, add less full cream evaporated milk (approx 200ml).

Contact me through:

FACEBOOK:
http://www.facebook.com/pages/Dessert...

TWITTER:
http://twitter.com/DessertzHouse

E-MAIL:
DessertzHouse@gmail.com

xoxo
DessertzHouse

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How to Make Red Bean Filled Mochi (Ang Ku Kueh)

Hong Kong Egg Tart (Dim Sum)

DessertzHouse | October 09, 2009 | 242 likes, 7 dislikes
READ ME!!!!

Hong Kong Egg Tart
(makes around 12 egg tarts)

Ingredients fo butter pastry
100g butter
200g plain flour
1 egg
50g sugar

Method for butter pastry
Pre-heat the oven to 160 degrees celcius
1) Mix butter to the flour and sugar mixture
2) Add egg
3) Knead it into a dough (you might need 1-2 Tbsp of water to make it into a dough)
4) Press the pastry into the moulds gently using your two thumbs. Try not to have a thick pastry bottom.
5) Punch holes into the pastry

Ingredients for egg filling
100ml water
80g sugar
3 eggs
100ml milk
Method for egg filling
6) Melt water and sugar together
7) Add milk and eggs, beat and mix well
8) Sieve the mixture two times to get a smooth egg filling
9) Pour the egg filling into the pastry moulds
10) Bake it in the oven at 160 degrees celcius for 15-20 minutes. The egg should still be wobbly ( you don't want to overcook it!)

Contact me through:
Facebook: http://www.facebook.com/pages/Dessert...

Twiter: http://twitter.com/DessertzHouse

E-mail: DessertzHouse@gmail.com

xoxo
DessertzHouse

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Tiramisu Charlotte Cake

If you look closely, the kitchen and my kitchenware is completely different. Yes, I recently moved back to HK, and I have been trying to settle down. This is why I haven't been uploading any videos lately.

I was taught by my brother to make Tiramisu but I have made some slight changes to it.

Here are some extra tips
1) I like the final filling layer for the cake to be slightly a bit more than the other layers.
2) The ribbon is great for decoration when gifting
3) I used 36 sponge fingers
4) This cake was done by using a 20cm springform tin

Contact me through:
Facebook: http://www.facebook.com/pages/Dessert...

Twiter: http://twitter.com/DessertzHouse

E-mail: DessertzHouse@gmail.com

xoxo
DessertzHouse

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Basic Cake Ball Pops

Basic Cake Ball Pops

Video Recipe: Tiramisu

Chef Keith Snow from http://www.HarvestEating.com shows how easy it is to make this Italian dessert favorite.

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Video Recipe: Panettone Bread Pudding

Chef Keith Snow from http://www.harvesteating.com creates an Italian holiday dessert.

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Bread Pudding

Caramel Custard

Caramel Custard - Caramel Pudding - Steamed Caramel Pudding Recipe
This easy-to-make pudding is popular all over India but made especially well by the Parsis, Mangaloreans (both from Western India) and the Anglo-Indians.

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People & Blogs

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Caramel Apple Pie - The Best Apple Pie Ever!

Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.

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How to make a lattice top pie crust

We thought lattice pie crusts required engineering or geometry skills, but it turns out all you really need is a ruler and nerves of steel 'til you get hang of it. Lauren Chattman from Pillsbury shows us the secret of how to make a gorgeous lattice top pie crust.

How to make a lattice pie crust

Traditional lattice weave
1. First, let the refrigerated pie crust soften on the counter for 15 minutes, so that its easy to work with. Then roll it out onto the countertop. It shouldnt be sticky, so no flour is needed.

2. Using a ruler, mark off the crust every ½ inch to ¾ of an inch.

3. Using the ruler marks as a guide, cut the pie crust into strips with a pairing knife.

4.Starting from the outside of the sliced pie crust, pick up one strip (the shortest one) and lay it down across one edge of the pie. Selecting every other strip, place them across the pie in one direction with a 1/2 space between each strip.

5. Now for the weaving part: The next set of strips will be facing perpendicular to the first set. Again start at the edge, and as you lay it across the pie, lift every other strip from the first set so the new strip goes over and under every other one. Continue this over and under pattern as you lay down the remaining strips across the pie.

6. Finish off the crust by rolling the edge under. If there are any overhanging pieces from these strips, you tuck them right in.

7. To scallop the edges, push your index finger in between two other fingers to get a crimped edge all the way around. Think push rather than pinch to get the best look.

8. Before baking, place a pie shield or aluminum foil strips on top of the pie crust edges to prevent burning. Remove them 15 minutes before the pie is finished.

Quick & Easy Lattice
A simpler alternative to the traditional lattice weave is to place every other strip across the pie in one direction, then place the remaining strips on top in the opposite direction. This way, you can save time by not weaving every strip. Once baked, the quick & easy lattice looks nearly as gorgeous as the traditional method.

Keywords:
lattice pie crust
lattice top crust
how to make a lattice crust
how to make a pie crust

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Chicken & Broccoli Braid

How to make a pumpkin pecan braid

How to make mascarpone-filled walnut rolls