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Hilah Cooking is a short-form, educational web series focused on making co...
http://vitalrecipe.com
Hilah Cooking is a short-form, educational web series focused on making cooking FUN! We release two episodes every week. Our focus is on simple, low-cost recipes with a Texas flair. Everything is made from scratch, people! You will not see any packets of taco seasoning mix or gravy powder up in here. If you are going to learn how to cook, you are going to learn it for real! But I promise it will be fun and easy.
Around these parts, meaning the Southern states of the United States, black-eyed peas have got to be eaten on New Year's Day to ensure prosperity and fortune. I'm pretty sure it's superstition, since by now I should be utterly swimming in gold coins and heating my personal blimp with a fireplace that runs exclusively on 100-dollar-bills. But...here I am instead typing on a 6-year-old laptop with a busted mousepad and wearing a blanket because I can't afford to run the G.D. heater.
Black eyed peas Ingredients
1 lb frozen blackeyed peas
4 oz (1/4 lb) salt pork or bacon, diced
1-2 jalapenos, minced
1 small tomato, diced (about 1/2 c)
How To Cook Black-Eyed Peas
Fry the salt pork or bacon in a pot for about 4 minutes until some of the fat is rendered and it's starting to crisp up. Add the peas and stir them around.
Add the pepper and tomato.
Add enough water to just cover the peas and slap a lid on that puppy.
Bring to the boil, reduce heat, simmer 45 minutes.
Serve with hot sauce. Them will be the best black-eyed peas you ever put in your mouf.
To Cook Dried Peas: Follow the instructions above for 1 lb dried peas, but add twice as much water to cover the peas. Boil, then simmer 1 1/2 hours until very tender and almost falling apart.
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Added: 363 days ago
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Ingredients:
2 swordfish steaks
1/4 cup mint
1/4 cup coriander leaves...
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Ingredients:
2 swordfish steaks
1/4 cup mint
1/4 cup coriander leaves
1 tsp lemongrass
1/4 cup sweet chili sauce
1 tbsp lime juice
Mixed salad & lime slices to serve
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Added: 363 days ago
Views: 610
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Added: 365 days ago
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To get this complete recipe with instructions and measurements, check out my website: http://vitalre...
To get this complete recipe with instructions and measurements, check out my website: http://vitalrecipe.com
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Added: 371 days ago
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RECIPE FACT SHEET
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INGREDIENTS IN ...
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
2 x 400g Cans of Chick Peas (drained and rinsed)
1/3 Cup of Olive Oil
2 Tablespoons of Tahini (Sesame Seed Paste)
2 Tablespoons of Water
2 Cloves of Garlic
1/4 Cup of Lemon Juice (about 3 small lemons)
Preparation Time: About 5 minutes
SERVES 4-8 (as a dip)
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Added: 372 days ago
Views: 166
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Ingredients:
1 stalk lemongrass
1/2 tsp Chinese five-spice powder
2 g...
http://vitalrecipe.com
Ingredients:
1 stalk lemongrass
1/2 tsp Chinese five-spice powder
2 garlic cloves
1 star anise
3cm fresh ginger, peeled
2 red chillies, seeds removed
1kg pork belly, ribs removed
2 tbsp grape-seed oil
soy sauce, to taste
steam cabbage to serve
salt & pepper
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Added: 372 days ago
Views: 172
To get this complete recipe with instructions and measurements, check out my website: http://vitalre...
To get this complete recipe with instructions and measurements, check out my website: http://vitalrecipe.com
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Added: 391 days ago
Views: 165
To get this complete recipe with instructions and measurements, check out my website: http://vitalre...
To get this complete recipe with instructions and measurements, check out my website: http://vitalrecipe.com
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Added: 391 days ago
Views: 205
Steve introduces his cooking channel
Music composed & performed by Steven Dolby
http://vitalreci...
Steve introduces his cooking channel
Music composed & performed by Steven Dolby
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Added: 398 days ago
Views: 148
Mint-seasoned pork ribs are one of my most favorite dishes. The pork ribs are both salty and sweet a...
Mint-seasoned pork ribs are one of my most favorite dishes. The pork ribs are both salty and sweet at the same time, and the mint leaves add a little zest to the flavor. The texture of the pork rib meat compliments the taste very well, making this a great meal. Enjoy! :)http://vitalrecipe.com
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Added: 407 days ago
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chicken tikka masala curry, vegetable kofta curry, mughlai m...
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chicken tikka masala curry, vegetable kofta curry, mughlai malai kofta curry, paneer kofta curry, palak paneer curry, chana masala curry, paneer curry, naan curry
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Added: 418 days ago
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Ingredients:
300g pad thai noodles
2 tablespoons sesame oil
1 egg
15...
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Ingredients:
300g pad thai noodles
2 tablespoons sesame oil
1 egg
150g firm tofu, drained and cut into 2cm cubes
2 spring onions
35g (1 /4 cup) chopped peanuts
1 1 /2 tablespoons lime juice
1 tablespoon soy sauce
2 teaspoons fish sauce
3 /4 cup bean sprouts, to serve
lime wedges, to serve, optional
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Added: 420 days ago
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Ingredients:
3 1/2 cups cream
1/4 cup milk
1 cup Coca Cola
1 tsp van...
http://vitalrecipe.com
Ingredients:
3 1/2 cups cream
1/4 cup milk
1 cup Coca Cola
1 tsp vanilla extract
1 tsp vanilla bean paste
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Added: 421 days ago
Views: 215
ngredients:
2 Sesame seed bun
1 onion finely chopped
1/2 cup mayonaise
2 TBLS pickle relish...
ngredients:
2 Sesame seed bun
1 onion finely chopped
1/2 cup mayonaise
2 TBLS pickle relish
2 slices pickle
1 slice of cheese
200 grams beef mince
1 cup chopped lettuce
1 teaspoon sugar
1/2 teaspoon white vinegar
salt and pepper
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Added: 424 days ago
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Learn how to make Sweet and Sour Tofu Recipe.
View full recipe at http://vitalrecipe.com
Learn how to make Sweet and Sour Tofu Recipe.
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Added: 644 days ago
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http://vitalrecipe.com For those of you who spend hours bent over books, here's the college recipes...
http://vitalrecipe.com For those of you who spend hours bent over books, here's the college recipes! To improve your attention and increase concentration, there's nothing better than a cappuccino milkshake... Deb shows us the recipe!
***
"To be or not to be, that is the question..." mmmh I would say instead "to beef or not to beef", I'm so hungry... Come on Deb, let's focus "that flesh is heir to"... ok, stop it! I need something to increase concentration: I'll make a great cappuccino milkshake! We'll need:
• 2 ice trays of ice (about 24 ice cubes)
• 1 cup (250 ml) of fresh whole milk
• less than ½ cup (100 ml) of espresso coffee
• 3 tbsp of sugar
• 2 tbsp of cocoa powder For garnishing
• whipped cream
• a few coffee beans
• and cocoa powder for sprinkling
Heat the milk in a small saucepan, then add the coffee... the sugar... and the cocoa powder... and stir until the sugar has dissolved.
Put the ice cubes in the bowl of a blender, now add the liquid... cover... and process.
In the meantime...
Did you know that...
Coffee has a stimulant effect, whereas milk improves your attention and helps you study with increased concentration.
Garnish with whipped cream, a sprinkle of cocoa powder... and a few coffee beans.
And here's our cappuccino milkshake!
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Added: 644 days ago
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Learn how to make Creamy Spinach Pasta Recipe
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Learn how to make Creamy Spinach Pasta Recipe
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Added: 644 days ago
Views: 744
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Learn how to make Paneer Paratha (Stuffed Flat Bread) R...
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Learn how to make Paneer Paratha (Stuffed Flat Bread) Recipe by Manjula
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http://vitalrecipe.com In this video, Betty demonstrates how to make Caramelized Cashews. These ar...
http://vitalrecipe.com In this video, Betty demonstrates how to make Caramelized Cashews. These are similar to peanut brittle. They may be served as a sweet/salty snack or as an addition to many recipes.
Ingredients:
1 cup white sugar
1 cup roasted, salted cashew halves
Prepare a baking pan or tray to receive the Caramelized Cashews by lining it with waxed paper or aluminum foil. Use nonstick aluminum foil, if you have it available. In a deep, nonstick skillet, pour 1 cup white sugar. Heat the sugar over low to medium heat, swirling or stirring the pan continuously. The sugar will begin to melt, and some lumps will form. Press out the lumps with a wooden spoon and continue to cook, until all sugar is melted and golden brown. Immediately add 1 cup roasted, salted cashew halves. Turn off heat and stir quickly, coating the cashews with the caramelized sugar. Working quickly, spread the Caramelized Cashews on the prepared pan until about ½-inch thick. Let cool. When cool, break Caramelized Cashews into desired shapes and sizes. Serve in a nice candy dish for a delicious sweet/salty snack. Enjoy! --Betty
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Added: 650 days ago
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http://vitalrecipe.com In this video, Betty demonstrates how to make Beef and Cheese Tacos. These ...
http://vitalrecipe.com In this video, Betty demonstrates how to make Beef and Cheese Tacos. These tacos are composed of crisp taco shells filled with a picante-flavored meat sauce, covered by a blend of cheese and sour cream, and then topped with lettuce and tomato, served with assorted side accompaniments. YUM!
Ingredients:
1 pound lean ground beef
½ large green bell pepper, chopped
8-oz. jar picante sauce (or use 8-oz. homemade Perky Picante Sauce from bettyskitchen)
1/3 cup plain yogurt (You may substitute 1/3 cup mayonnaise, if you prefer.)
8-oz. container sour cream
1 cup shredded sharp Cheddar cheese
shredded lettuce and chopped tomatoes for toppings
sour cream with pickled jalapeno slices and guacamole for accompaniments (You will find a recipe for South of the Border Guacamole in bettyskitchen.)
12 fresh yellow corn taco shells
In a large skillet over medium-high heat, brown 1 pound ground beef and ½ chopped large green pepper, until beef is crumbly and no longer pink. Remove from heat and drain any excess fat. Stir in 8-oz. picante sauce and set aside. In a medium-sized bowl, stir together 1/3 cup plain yogurt, an 8-oz. container of sour cream, and 1 cup shredded Cheddar cheese and set aside. Now, fill your taco shells as follows: place 1/12 of the meat and green pepper mixture in the bottom of a taco shell. Spoon 1/12 of the cheese and sour cream mixture over the top. Place in a shallow baking pan, upright. Use a nonstick pan, or spray the pan with cooking oil spray. Continue filling the taco shells until all 12 of them are filled, and the meat and green pepper mixture and the cheese and sour cream mixture are completely used. Place aluminum foil over the pan of tacos to prevent the tops from over-browning. Bake at 375 degrees (F) for 10 to 15 minutes, and then remove the aluminum foil and bake or broil about 5 minutes longer, until lightly browned. (You should check the tacos while they are in the oven to make sure they don't get over-done.) Remove from oven, and serve tacos immediately. These tacos are nice when served on a plate containing shredded lettuce and chopped tomatoes, which can be used as toppings for the tacos. Sour cream with pickled jalapenos and guacamole are great accompaniments. You can also serve any leftover picante sauce alongside. I hope you enjoy these Beef and Cheese Tacos! Love...
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Added: 651 days ago
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http://vitalrecipe.com In this video, Betty demonstrates how to make a Watermelon-Raspberry Slushie...
http://vitalrecipe.com In this video, Betty demonstrates how to make a Watermelon-Raspberry Slushie. This is a refreshing low-calorie drink to enjoy on those last hot days of summer!
Ingredients (for 2 medium-sized slushies):
1/8 section of medium-sized round, seedless watermelon, cut into chunks and frozen (Remove the rind, and, if your watermelon has seeds, remove the seeds before freezing.)
6-oz. package red raspberries, washed, dried with paper towel, and frozen
fresh raspberries and mint leaves for garnish
Place frozen watermelon chunks in blender. Turn blender to "liquefy" and blend until watermelon is fairly smooth, but still a little chunky. Pour the watermelon slush about 2/3 of the way up in 2 dessert glasses. Pour any leftover watermelon slush into a pitcher for replenishing your drink later. Now put 6 ounces of frozen red raspberries in the blender. Blend until the raspberries are the consistency you want. You may want to leave them a little chunky to have a distinct two-layer drink, but you need the blended the raspberries and watermelon pieces small enough to drink with a straw. Gently pour the raspberry slush on top of the watermelon slush, filling the remaining third of each dessert glass. You may keep the two layers separate, but that is not necessary. Use a cocktail toothpick to put a couple of fresh raspberries on top of the completed drink. Add a little fresh mint. Provide a smoothie straw, and perhaps a long teaspoon. Serve immediately before the fruits melt! This is a wonderful combination of flavors and so cooling on a hot summer day! Enjoy!!! --Betty
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Added: 652 days ago
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http://vitalrecipe.com In this video, Betty demonstrates how to make Old Fashioned Scalloped Potato...
http://vitalrecipe.com In this video, Betty demonstrates how to make Old Fashioned Scalloped Potatoes. I have Scalloped Potatoes with Cheese in bettyskitchen, but these are the kind of scalloped potatoes that I grew up with, and Rick and I love them!
Ingredients:
1 ½ pounds potatoes, peeled and sliced in 3/8-inch slices (I used Idaho Russet potatoes, but you may use any potatoes that you like.)
salt, to taste
½ stick butter, cut into small cubes
¼ cup chopped parsley
flour, as needed (You may use all-purpose or self-rising flour.)
milk, enough to cover the tops of the potates in the baking dish (about 3 cups)
cooking oil spray
Spray the bottom and sides of an 8-inch by 12-inch baking dish with cooking oil spray. Place a layer of sliced potatoes over the bottom of the baking dish. Sprinkle with salt, to taste. Sprinkle with a small amount of chopped parsley. (Don't overdo it on the parsley.) Dot with desired amount of butter. Sprinkle the layer with a light sprinkling of flour. Repeat layers until all potatoes are in the baking dish, according to the same directions. Make sure there is an inch or so of space above the potatoes, so that they will not bubble over in the oven. Pour milk over the layers of potatoes, until it covers the potatoes completely, and there is still an inch of pan space left above the casserole ingredients. Cover with aluminum foil. Place in a 350 degree (F) oven for 1 ½ hours. Remove the aluminum foil during the last half of cooking (sooner, if the casserole is starting to bubble over in the oven). Remove from oven and serve immediately. Delicious!
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Added: 652 days ago
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In Italy, the aperitif is an institution and the spritz plays the starring role. This aperol cocktai...
In Italy, the aperitif is an institution and the spritz plays the starring role. This aperol cocktail is as simple as good... cheers!
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With the arrival of summer, giallozafferano has moved to a wonderful regional park, and since we're so close to Venice, we can't fail to prepare the local drink par excellence: the spritz! Let's see the ingredients. We'll need:
• 1/3 Aperol
• 1/3 dry white wine
• 1/3 soda water • orange
• ice
Let's see how to prepare the spritz:
First of all, cut the orange in half... then cut out thin slices.
Fill a glass with ice, then pour 1/3 aperol... 1/3 white wine... and 1/3 soda water... then mix.
Finally, garnish with 2 orange slices... cheers!
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Added: 654 days ago
Views: 305
Today Sonia will be preparing the stuffed eggs, a fresh and tempting appetizer ideal for those short...
Today Sonia will be preparing the stuffed eggs, a fresh and tempting appetizer ideal for those short of time.
***http://vitalrecipe.com
It's summer and giallozafferano has temporarily moved to the countryside to enjoy the amazing landscapes that make our country famous all over the world.
I've prepared a very fresh and tempting appetizer, ideal for those short of time: the stuffed eggs. Let's see together the recipe.
We'll need:
• 8 eggs
• 3,5 oz (100 g) of feta cheese
• 1 small bunch of parsley
• white pepper • salt
• 4 fillets of anchovy
• 1,8 oz (50 g) of roasted peeled peppers
• 3 tbsp of extra virgin olive oil
Let's prepare the stuffed eggs:
First of all, pierce the rounded end of the shell... and boil the eggs in boiling water. In the meanwhile, chop the parsley and the anchovies.
Now cut the peppers and the feta cheese into very small cubes.
Once the eggs are hard-boiled, let them cool, and cut them in half, then with a teaspoon scoop out the yolks, and keep the egg white... aside. Now, use a garlic press to mash the yolks.
In a bowl, mix the anchovies, the chopped parsley, the egg yolks, the peppers... and the feta cheese. Add a pinch of white pepper... and the oil. Then mix all the ingredients together... and taste to see if you need to add salt, since the feta cheese and the anchovies are very savoury.
With the resulting mixture, fill the hollowed out egg halves... in this way, then lay the eggs on a bed of fresh salad. You can serve them immediately, or, if you're waiting for more guests to arrive, keep in the fridge. From Sonia and GialloZafferano, bye bye and see you next videorecipe!
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Added: 654 days ago
Views: 386
http://vitalrecipe.com A fruit salad is very simple to prepare, but Sonia will give you some nice a...
http://vitalrecipe.com A fruit salad is very simple to prepare, but Sonia will give you some nice advice to make it impressive!
***
We are in the regional park of the Euganean Hills, very close to Padua, in the Veneto region.
With this beautiful fruit, we'll prepare a simple and fresh fruit salad. Besides, I'll give you some nice advice for serving. Let's see together the ingredients:
• 1/5 cup (40 g) of sugar
• 3,5 oz (100 g) of cantaloupe
• the juice of 1 lemon
• 7 oz (200 g) of strawberries • 5,3 oz (150 g) of pineapple
• 7 oz (200 g) of kiwi fruit
• 5,3 oz (150 g) of banana
Let's prepare together the fruit salad:
So, wash the fruit and begin by cutting the strawberries and the kiwi fruit.
Now peel the pineapple (if you want to see how, watch the cooking tutorial on the yellowsaffron channel) and cut the flesh into cubes.
Move on to the cantaloupe, peel and cut in half, if you want to see how watch the cooking tutorial on our channel. With a teaspoon or a melon baller, as you prefer, scoop out the flesh and keep aside; don't get rid of the rind since you could use it as a serving bowl for your fruit salad.
Lastly, to prevent browning, peel and cut the banana into thin slices. Then squeeze the lemon... and combine all the fruit in a bowl. Now add the bananas... drizzle the lemon juice... and sprinkle with sugar. Mix everything and let it rest for at least an hour.
And here is our delicious and impressive fruit salad. From Sonia and the Venetoshire, bye bye and see you next videorecipe!
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Added: 654 days ago
Views: 256
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