Lol, pretty funny video on how to be very sexy eating messy foods like chicken wings and such.
Lol, pretty funny video on how to be very sexy eating messy foods like chicken wings and such.
Jason Hill of Chef Tips shows you how to make a moist banana bread recipe that is sure to please your entire family!
This easy banana bread recipe makes a very moist banana bread.
You can turn it into a banana nut bread recipe by simply adding about a cup of gourmet black walnuts, which make the tastiest addition over traditional walnuts.
This recipe came from a bed and breakfast in the California mountains, and the secret to its moistness comes from sour cream!
It’s an old fashioned banana bread that you can easily picture coming from your grandma’s kitchen.
Your friends will beg you for this recipe for banana bread.
Enjoy, and we hope you enjoy our easy recipes! Thanks for Tubing In
Four large ripe bananas (or six small)
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup butter
1 1/2 cups sugar
1/2 tsp salt
1 tsp vanilla
4 tablespoons sour cream
Mix dry ingredients together and sift. In a mixing bowl, cream softened butter with the sugar and salt. Mix in eggs, vanilla and sour cream. Mix until just blended.
Add flour mix to the batter. When making banana bread, use ripe soft bananas. Mash into bowl and add into mixture.
Spray a Bundt pan with cooking spray or grease with fresh butter. Pour batter into pan. Bake in preheated 350 F for 1 hour. If a toothpick comes out clean, its done.
Sour cream is the secret ingredient to this banana breads moist texture.
My wife and I have tried several banana bread recipes through the years and this is definitely our favorite. Give it a try. Youll be glad you did!
Step 2.) Stir in 2 beaten eggs and 1 t. vanilla. (If adding sour cream, fold in after adding the vanilla)
Step 3.) Mash up 4-5 very ripe bananas with a fork or potato masher and add them to the mixture. Set aside.
Step 4.) In a separate bowl, add 1-3/4 c. of flour, 1/2 t. salt, 1 t. baking soda, 2 t. baking powder, & 1 t. cinnamon.
Step 5.) Give it a good whisk and then add in walnuts if desired. I used black walnuts just because they taste soooo good with bananas.
Step 6.) Slowly add the flour mixture to the banana mixture (half the bowl at a time). Gently stir JUST UNTIL COMBINED.
NOTE* PLEASE PLEASE PLEASE DO NOT OVER STIR! Or you’ll have a super densed, dry banana bread on your hands. I learned this the hard way. I have a habit of going overboard with stirring things. Banana bread only needs to be stirred just until the flour mixture is mixed in good. Once that is done JUST PUT THE SPOON DOWN AND RESIST THE URGE…I know it’s hard.
Step 7.) Pour the mixture into a greased and flour loaf pan and let it sit for about 10-15 minutes before placing into the oven. I don’t know what this does, just something I see my grandmother do all the time.
Step 8.) Place into the oven and cook for 60 minutes or until a toothpick inserted in the center comes out clean. 1 hour always works for me. When done, remove from oven & butter the top. Let sit in the pan for about 20 minutes before removing it to cool completely.
My grandmother says you shouldn’t cut banana bread (or any kind of bread) until it has completely cooled off because the steam inside the loaf keeps it moist. (don’t know if that’s true or not) and I don’t have the balls to question her when it comes to cooking.
GET MORE AT http://www.travelchannel.com/TV_Shows… …Host Adam Richman competes to see who can eat a 72 oz. steak dinner the fastest in this clip from Travel Channel‘s Man v. Food. Premieres Wednesday, December 3rd at 10pm on the Travel Channel.
I’ve never understood the fear and mystery that surrounds this thin round of ground flour, milk, and egg. It’s one of the first things you make in culinary school (that works), and probably the first French recipe one commits to memory. It does take a few practice crepes to get a feel for the pan and heat, but once you have a couple successfully finished, you are set for life.
By the way, forget those scenes in movies, and TV, where the “chef” is flipping them in the air to turn them. This is all for show. Just use a spatula and turn them over – sort of like a toasted cheese sandwich. Also, stop being a perfectionist in the kitchen; you’ll have more fun. I know you; if you try these you want them to be perfectly round, perfectly thin, and perfectly colored. Relax, Martha.
Perfect rarely happens in the kitchen – before the food is plated, at least. The most imperfectly shaped crepe once folded up with jam, fried in butter, and eaten with ice cream, is always perfect. As I say in the video, this is just the first step. I will do another demo on what to do with these perfect crepes soon. Stay tuned, and enjoy!
1 cup flour
1 1/4 cup milk
2 tbsp oil
1/4 tsp salt
Bored with breakfast? Huevos rancheros, or ranch-style eggs, is a hearty, healthy, and very delicious breakfast. Watch how easy it is to make a fresh ranchero sauce, the key ingredient in this classic Mexican meal.
Huevos Rancheros simplemeans ranch-style eggs, and if you’ve ever worked on a ranch, like I have (I picked corn one summer), you understand the importance of a hearty breakfast.
There are many variations of this dish, all which includes some kind of eggs topped with some kind of tomato and chili-based sauce. This video recipe shows a fairly traditional preparation with two slight twists. I like my ranchero sauce kind of smooth – where as most classic versions are quite chunky. Also, instead of the plain tortilla base, I slip in a slice of cheese for a little quesadilla action.
If you decide to go ahead and try this (and when you see the money shot at the end, you really won’t have much choice), you should follow my lead and have it with the rice and beans. I love homefries the much as the next ranch hand, but there’s something about the way the egg yolk and ranchero sauce mix together that works so well with frijoles refritos and arroz.
Since this recipe was produced for About, the following video link will take you off the site to watch the video, just don’t forget to come back. Enjoy!
1 tbsp of tomato paste
1 tsp of vegetable oil
1/2 cup diced onions
big pinch of salt
2/3 cup diced green chilies – combination of hot or sweet i.e.jalapeno & Fresno chilies
2 cloves minced garlic
1/2 tsp chili powder
2 tsp oregano
14.5-oz diced tomatoes
1/2 cup of water
salt and cayenne pepper
Pepper jack cheese
I love posting about these regional culinary favorites, especially when no one knows for sure where the name came from. It allows me to put forth my own, often ridiculous, theory. There is indeed a King Ranch in Texas – they say it’s one of the most famous ranches in the world, but as far as claiming credit for inventing this casserole goes, they’re not interested. You can’t really blame them…a legendary cattle ranch the birthplace of a famous chicken recipe? I don’t think so.
Here’s what I bet happened. You don’t build a cattle ranch without making a few enemies along the way. To get revenge, someone invented this dish and called it the King Ranch casserole just to annoy them. It was a brilliant plan. Without firing a shot, or bloodying a knuckle, they inflicted the ultimate cattleman humiliation.
Regarding this recipe, I have a few things to explain. I’m testing it for the cookbook, and so I wanted to stay true to the original formula, which explains the cans of soup. Also, as you’ll hear me say in the video, I tried to add an extra layer of tortilla on the bottom, which was a mistake. It threw off the meat to grain to condensed soup ratio. Two layers are plenty; so if you make it, take note.
Lastly, since condensed soup is dangerously high in sodium, I didn’t add any, but after sampling I decided that it did need some after all. Best to taste the sauce mixture and decide for yourself. Enjoy!
Meat from one cooked chicken
10 corn tortillas
1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 tablespoon vegetable oil
8 oz cheddar cheese, grated
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can Ro-Tel diced tomatoes with green chilies
2 tablespoons sour cream
2 teaspoon cumin
1 teaspoon ancho chile powder
1/2 teaspoon dried oregano
1/4 teaspoon chipotle
1 teaspoon salt, maybe
I thought this chicken fettuccine Alfredo recipe was going to fit that description. I’m putting this recipe in the cookbook, and I wanted to try one that uses chicken broth, the same one used to poach the breasts, in place of some of the heavy cream.
I was so sure I had the right proportions that I decided to film it without a test. I was wrong, or as the kids say these days…Fail (which by the way, is getting really annoying, so cut it out).
The dish tasted great; the fortified chicken broth worked perfectly as a partial cream substitute, and I also managed to not use any butter or olive oil – another goal of this recipe. The problem, as you’ll see, is I simply had twice as much chicken broth as I needed.
So, in case I’m not clear in the video. You poach the breasts in 2 cups of broth, but before you continue with the recipe, boil that poaching liquid down to 1 cup and you will be in slightly-less-caloric chicken fettuccine Alfredo heaven.
Also, be sure to undercook the pasta by at least a minute, so you can allow it to absorb the sauce at the end, as it rests covered. The last piece of advice you’ve heard before… DO NOT attempt this recipe unless you have a nice hunk of Parmigiano-Reggiano cheese. It’s like the main ingredient, so that green can is not going to cut it. Enjoy!
Ingredients for 4 large servings:
2 large chicken breasts
2 cups low sodium organic chicken broth
1 pound fettuccine
2 cups heavy cream
4 cloves garlic, very finely minced
2 large egg yolks
1/4 cup chopped Italian parsley (in summer toss some nice fresh basil in for a little different version)
2 cups freshly grated Parmigiano-Reggiano
salt and freshly ground black pepper to taste
Contrary to the name of this New York City soda fountain classic, chocolate egg creams do not contain any eggs or cream. What is does contain is Fox‘s “U-bet” chocolate “flavor” syrup.
This uniquely American ingredient hails from Brooklyn, New York, and despite the picture of the woman on the label (why is she looking at me like that?), I love the flavor of this syrup. If you can’t find it, I’m sure a certain brand from Pennsylvania will do just fine.
Along with the chocolate come the simple additions of milk and seltzer water. The magic of this drink is how the minimalist design produces such a rich, yet refreshing chocolate beverage. In fact, one of the reasons the beverage was so popular in its time, it was considered a cure for indigestion!
There are all sorts of arguments about the origins of this drink (when it comes to sports and food, New Yorkers do seem to enjoy a good debate), but most chocolate soda fountain drink historians think this was invented somewhere in Brooklyn, in the 1920’s.
The technique is very simple, and as I suggest in the video, you’ll want to adjust the trio of ingredients to the ratio that you find most satisfying. Some prefer this very light and frosty with extra milk, others go for the darker, flatter and richer.
Ingredients per glass:
1-2 oz chocolate syrup
1-2 oz cold milk
8-10 oz very cold seltzer water
–a quick and easy oven roasted chicken wings recipe.