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  • Easy Spring Risotto With Chef Tiffany Derry

    13-May-2013
    Tags: cook , Cooking , Easy , Eye Opener , Food cook , Cooking , Easy , Eye Opener , Food , Italian , Kitchen , Rice , Risotto , Video more more more less

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    looking to make a delicious pasta dish with a twist? check out this easy to make spring risotto with chef tiffany derry!if you would like the recipe, check out tiffanyderry.com! ha looking to make a delicious pasta dish with a twist? check out this easy to make spring risotto with chef tiffany derry!if you would like the recipe, check out tiffanyderry.com! happy cooking!

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  • Make BBQ Chicken Pizza Tonight

    24-May-2012
    Tags: Pizza , California , cook , Food , Dinner Pizza , California , cook , Food , Dinner , Snack more more more less

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    if you've ever eaten at california pizza kitchen, chances are you've tried the restaurant's signature menu item, its bbq chicken pizza. the unconventional pie, which was introduced if you've ever eaten at california pizza kitchen, chances are you've tried the restaurant's signature menu item, its bbq chicken pizza. the unconventional pie, which was introduced at the opening of cpk's beverly hills restaurant in 1985, became instantly popular and opened the door to the idea of nontraditional toppings on a pizza crust. learn how to make this all-american combination of sweet and spicy barbecued chicken, gooey cheese, and hearty pizza crust.

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  • Slow Cooker Pot Roast with a Twist

    12-Apr-2012
    Tags: Pot Roast , Mashed , Potatoes , Slow Cooker , Food Pot Roast , Mashed , Potatoes , Slow Cooker , Food , Dinner , Meat , Recipes , cook more more more less

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    Pot Roast

     Ingredients

    • 4 pound chuck roast
    • 1 packet onion soup mix
    • 1 onion, chopped
    • 1 large carrot, sliced
    • 4 potatoes, peeled and quartered
    • 2 garlic cloves, pealed and mashed
    • 1/2 stick butter
    • 1 cup milk
    • water
    • salt
    • pepper

    Directions - Part One

    • Season the roast with salt and pepper (based on your personal tastes) and brown it on all sides in a large skillet over high heat
    • Add the onion soup mix to the slow cooker along with 1 cup of water. Mix.
    • Add the carrots, onion, potatoes, and cloves to the slow cooker
    • Add the roast on top of the veggies
    • Add enough water to cover everything
    • Cover and cook on low for 8-10 hours or high for 4-5 hours

      Directions - Part Two

    • Once the roast is done and the veggies are tender, take out the roast and place it on a service plate.
    • Remove the veggies and garlic from the soup and mash them together, (just like you would mashed potatoes).
    • Add butter and additional salt and pepper (if desired) to the veggie mash. Blend thoroughly.
    • Add the milk, a little at a time, to the mashed veggies mixture until desired mashed potato-like consistency is achieved.
    • Serve

     Variations

    • Add 1 bay leaf and/or rosemary spring to the slow cooker before cooking and remove after cooking
    • Add chopped celery to the soup and mash it into the veggie mash. (This adds some texture that not everyone appreciates)
    • Fry bacon, crumble it and add that to the veggie mash before serving
    • Add cheese, cream cheese or sour cream to the veggie mash before serving
    • Reserve some of the veggies whole to serve along with the pot roast, and mash the remainder together

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  • Corned Beef & Cabbage for St. Patrick’s Day

    13-Mar-2012
    Tags: St , Patricks , Day , Corne , D Beef St , Patricks , Day , Corne , D Beef , cook , Food , Celebration , Recipe more more more less

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    corned beef and cabbage
    Fix a bit traditional Irish food this coming St. Patrick’s Day with this tasty recipe for corned beef and cabbage. Very simple to make on the stove or in a crockpo.
     
    Ingredients
    3 pounds corned beef brisket with spice packet
    8 small red potatoes
    1 large yellow onion, peeled and sliced
    6 carrots, peeled and then cut into 2-inch pieces
    1 large head of cabbage, cut into wedges

    Directions
    • Place the corned beef brisket in a large pot, Dutch oven and cover the corned beef brisket with water. Add the spice packet. Cover and bring to a boil, then reduce the heat to a simmer. Simmer the corned beef brisket for about 2 hours and 30 minutes, (or 50 minutes for each pound), until tender.
    • Add the carrot pieces, onion slices, and the whole potatoes and simmer until the veggies are nearly done. Add the cabbage and cook everything about 15-20 minutes longer or until all veggies are tender. 
    • Remove the pot from the heat and allow it to rest for 15 minutes.
    • Slice the meat across its natural grain and serve.
    Additional Info:
    This recipe serves 5 people

    Crockpot Variation
    • Place the corned beef brisket, spice packet, onions, potatoes, and carrots in the crockpot
    • Cover with water. Cook on high for 4 hours or low for 8 hours
    • Add the cabbage wedges and cook on high an additional 30 minutes or until all veggies and the corned beef brisket are tender
    • Cut the meat across the grain and serve

    Other Variations
    • Add 1 can of beer and then cover the corned beef brisket with water
    • Add garlic, pepper, or other spices to taste


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