A secret method for perfect medium-rare prime rib of beef EVERY time.
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Duration : 0:3:37
Welcome to demo, my cooking show. In this episode, I’ll be making;
Parpadelle Pasta in a Mascarpone Rosemary Cream Sauce with Cornish Game Hen meat, Yellow Squash and Zucchini
Hope you enjoy it!
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Duration : 0:6:37
Categories: Cooking Quality Meats Tags: beef, casey, chef, chicken, cook, cooking, Cooking Quality Meats, cooking roast beef, Crawford Farm Meat, delicious, demo, eat, fish, food, how, jason, kitchen, learn, pasta, Prime Beef, Prime Beef Cuts, Prime Cuts, Prime Cuts of Meat, Prime Meat, quality beef, quality meat, recipe, salad, show, To, tv
Not only is this recipe great because it cuts down on the fat by griddling – not frying – the meat, you also get to regulate how you like your steak done by cooking it first. It’s really important to use a good-quality oyster sauce because this is the base flavour. Also, remember the secret to stir-frying is to have all your ingredients prepared before you start.
Ready in 20 minutes
The noodle dish
* 100g wide rice noodles
* 200g lean sirloin steak, trimmed of all fat
* Olive oil spray
* Salt and freshly ground black pepper
* 1 teaspoon olive oil
* 3 cloves of garlic, peeled and sliced
* 2cm knob of ginger, peeled and finely shredded
* 3 spring onions, cut in half widthways then lengthways through the middle
* 10 small shiitake mushrooms, 5 large ones cut in half
* 100g tenderstem broccoli, sliced lengthways through the middle
* 1 red pepper, deseeded and sliced
* 1 yellow pepper, deseeded and sliced
* 1 red chilli, sliced
* 3 tablespoons premium oyster sauce
* 2 tablespoons soy sauce
Method: How to cook healthy ho fan beef noodles
1. Boil the kettle. Place the rice noodles in a large bowl, pour over the boiled water and cover with clingfilm. Leave for five minutes or until tender.
2. Drain and rinse under cold water to prevent them sticking together (they will heat up again when you add them to the stir-fry).
3. Heat a griddle pan until smoking. Spritz the steak with a little olive oil and season with salt and pepper.
4. Place the steak onto the griddle pan and grill for one to two minutes on each side. This will give you a nice medium-rare steak.
5. If you like it more or less cooked, change the cooking time accordingly, but remember that when you add the steak to the stir-fry it will cook a little more.
6. Remove from heat and leave to rest for five minutes. Slice thinly widthways.
7. To make the sauce, mix the ingredients together with a splash of water.
8. Heat a wok. Add the olive oil and throw in the garlic, ginger, spring onion, shiitake mushrooms, broccoli and peppers and stir-fry for two minutes.
9. Pour over the sauce, and add the noodles and steak. Give it a big stir until combined and serve topped with the chilli.
Duration : 0:1:36
Categories: Cooking Quality Meats Tags: beef, cooking, diet, Easy, fan, fat, Flavour, halal, Healthy, ho, low, mushroom, noodles, oyster, quality, recipe, rice, sauce, shiitake, Sirloin, soy, steak, stir-fry, wide, wok, حلال
Slender Portion Spinach Mac and Cheese Muffins
Here is a great recipe for a healthier version of Mac and Cheese. Not only are the ingredients better for you, but making them this way also helps you not over eat on this delicious dish!
4 cups of cooked whole wheat/high fiber macaroni
1 Tablespoon of butter
1 Tablespoon of flour
1 cup of milk (skim)
1 clove of garlic (minced)
3 ounces of shredded cheddar cheese (sharp)
3 ounces of shredded Gruyere cheese
1 egg white
1 cup of fresh spinach (cooked)
Salt & pepper
First, pre-heat your oven to 400 degrees. Then, lightly mist a 12-cup muffin tin with cooking spray, now set aside. Next take a small sauce pot and melt the butter over a med heat, add your flour, mix it into the butter until it is thick. Now stir in the garlic and milk; bring the mixture to just under a boil. Add your cheese and whisk it all together until thoroughly combined into a sauce. Remove cheese sauce from the heat and mix in both the egg white and egg until combined. Take a large bowl, combine the spinach, pasta, salt and pepper, and cheese sauce. Mix them together. Spoon the mixture into the muffin tin cups. Bake them for 10-15 minutes or until the tops slightly brown. Let them cool for about 5 minutes before taking them out of the muffin tin.
Categories: Prime Pairings Tags: cooking, Crawford Farm Meat, easy mac and cheese, food, healthy mac and cheese, healthy mac and cheese muffins, mac and cheese, mac and cheese recipe, prime pairings, quality, recipe, recipes, side dish recipes, sides, slender portion mac and cheese, spinach mac and cheese muffins
Match™ premium meat alternative looks like meat. It tastes like meat. It prepares like meat. Because it is meat from a healthier source. Match is a gourmet-quality vegan match for animal meat. So it provides the taste, texture and nutrition meat lovers want, without the saturated fats, cholesterol, hormones or antibiotics of animal meat.
Theyre the perfectly healthy, perfectly easy premium meat ingredients for your favorite recipes.
Duration : 0:3:19
Looking for that perfect steak for your next BBQ? The Grill Masters at all http://www.BarbecueWeb.com have some “tips and tricks” to help you easily serve up the “best steak anywhere” bar none, the Rib Eye steak. Why the Rib Eye? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real S T E A K On The Barbecue. And be sure to check out more easy and delicious recipes from the Barbecue Web on Google Video, or of course at www.BarbecueWeb.com
Duration : 0:7:16
The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.
You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com
Duration : 0:7:17
Finally a healthy and guilt-free version of a great dish! Here is a recipe for an Easy Skinny Chicken Alfredo that you are sure to love! Best part is it takes only 30 minutes to make!
Prep Time: 10 min
Cooking Time: 15 min
Yeilds: 4 servings
What you’ll need:
3 boneless skinless chicken breasts grilled and cut into chunks
2cups of roasted broccoli florets
8oz of fettuccine
2Tbsp of extra virgin olive oil
2tsp of garlic minced
2Tbsp of flour
1cup of low sodium chicken broth
1/4cup of plain 0% greek yogurt
1/4cup of skim milk
1/4tsp of pepper
1 pinch of ground nutmeg
3/4cup of grated Parmesan cheese
First get the pasta cooking according to package directions. When it is done you can drain it and set aside. Next take a med saucepan and heat your olive oil over medium-low heat. Now add the garlic and sautee’ it stirring it frequently until the garlic is a golden color (1-2min). Then whisk in your flour until it is smooth (about 2min). Gradually whisk in your chicken broth, milk, pepper, nutmeg and Greek Yogurt. Bring the mixture to a low boil, while constantly stirring. Now lower your heat and let simmer making sure to stir it gently until it thickens (about 3min). Stir in the 3/4 cup of Parmesan. Now take your cooked chicken and cut how you’d like (I like it in chunks best). Add the chicken and broccoli to your sauce mixture, then the cooked pasta. Toss it to mix and if desired, top with more Parmesan. Serve and enjoy!
Categories: Grade A Poultry Tags: chicken, chicken alfredo, chickenalfredo recipe, cooking, Cooking Quality Meats, Crawford Farm Meat, easy chicken alfredo recipe, easy chicken and broccoli alfredo recipe, easy chicken recipe, healthy chicken alfredo, healthy chicken alfredo recipes, healthy chicken recipes, quality, recipe, recipes, skinny chicken alfredo
The reason God made cows: Prime Rib. This time we do a relatively simple herb rub and a roasted garlic sauce. Vegetarians avert your eyes!
Duration : 0:9:36
GREAT ALTERNATIVE GRILLING STEAKS
In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.
These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!
The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.
Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.
Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com
Created by Neil Mills and Stephen Alexander
Duration : 0:7:25
Categories: Cooking Quality Meats Tags: Aging, Alexander, alternative, Anatomy, barbeque, Bavette, bbq, beef, burger, butcher, Canada, Cap, cooking, Cumbrae, Cumbraes, delicious, dry, Dry-Aging, Farm, flank, grill, grilling, Ground, Hamburger, Hangar, Hanger, Hanging, Instructions, meat, Meats, Naturally, Nose, Nose-to-tail, Onglet, Raised, recipe, Sirloin, Skirt, steak, steaks, Stephen, tail, Tender, To, Toronto