Chef Videos

My sister, her friends and i were bored, so we made a spoof of the hit TV cooking show, master chef. n(Poh and Julie were the last two people standing in the Aussie version of the show) vote to see who you think sould win!!

Chef Sarah Molten explains how to safely prepare a turkey.

Chef Sarah Molten explains how to safely prepare a turkey. Food safety - Safety - Cooking - Home - Food Science

For more info visit www.newsinfusion.com With more Americans cooking at home, rather than dining out or ordering in, we are always looking for quick tips, new recipes and simple techniques to create healthful meals for the family on the go. Whatever the amount of time you have, there s a delicious recipe that will fit your schedule. In his latest cookbook, Emeril: 20-40-60: FRESH FOOD FAST, Lagasse divides his recipes into three sections based on the amount of time they will take you to prepare. Emeril shares a few of his favorite recipes from the book including Pressed Roast Turkey, Pesto and Provolone Sandwiches and Boneless Pork Chops Parmigiana. When added to his signature side dishes like Saut ed Yellow Squash with Carrots and Tarragon or Bacon Braised Green Beans, you can make any meal a special feast and enjoy fresh food fast. For more visit www.Emerils.com.

http://www.weightlosssurgerychannel.com A high-protein breakfast can give you the fuel you need to take on the day. Chef Dave shares two delicious breakfast recipes in the latest Eating Right Every Bite.

http://www.weightlosssurgerychannel.com A high-protein breakfast can give you the fuel you need to take on the day. Chef Dave shares two delicious breakfast recipes in the latest Eating Right Every Bite.

http://www.weightlosssurgerychannel.com A high-protein breakfast can give you the fuel you need to take on the day. Chef Dave shares two delicious breakfast recipes in the latest Eating Right Every Bite.

Jehangir Mehta prepares Thyme Roasted Potatoes

Jehangir Mehta, the executive chef and owner of New York City restaurant Graffiti, talks with food writer Kathleen Squires about unusual ingredients and other culinary passions.

http://www.fixmyrecipe.com

It's all good at the Classic.

Jr. Chefs of America is here to inspire a new generation of smart eaters and build parents confidence about their childrens skills in the kitchen. Featuring original webisodes, this new website is all about kids teaching kids the joy of cooking. Distributed by Tubemogul.

Jr. Chefs of America is here to inspire a new generation of smart eaters and build parents confidence about their childrens skills in the kitchen. Featuring original webisodes, this new website is all about kids teaching kids the joy of cooking. Distributed by Tubemogul.

Jr. Chefs of America is here to inspire a new generation of smart eaters and build parents confidence about their childrens skills in the kitchen. Featuring original webisodes, this new website is all about kids teaching kids the joy of cooking. Distributed by Tubemogul.

Jr. Chefs of America is here to inspire a new generation of smart eaters and build parents confidence about their childrens skills in the kitchen. Featuring original webisodes, this new website is all about kids teaching kids the joy of cooking. Distributed by Tubemogul.

http://www.darrenbarr.com Can't decide which type of Mac 'n Cheese to make? Make all three! AMAZING

http://www.fixmyrecipe.com

www.FixMyRecipe.com

www.fixmyrecipe.com

I don't know anyone who doesn't like a big bowl of spaghetti topped with a homemade spaghetti sauce. Hi, I'm Chef Jason Hill and today I'm going to share my easy recipe for spaghetti sauce. This spaghetti sauce recipe. This recipe uses ground turkey instead of beef, but vegetarians can omit the meat all together. The recipe calls for one small to medium onion, which is diced. Heat a large stock pot over high heat. Pour in 3 tablespoons extra virgin olive oil followed by the diced onion. Next, add 1 tablespoon of garlic-shallot puree, or 2 cloves of crushed garlic. Stir. Next, add 1 tablespoon of dried basil leaves. Crush with your fingers as you add the basil. Follow with 1 tablespoon of dried oregano. Stir this for about a minute until the onions soften, then add 1 pound of ground turkey (or beef). Break up the meat as you add it to the pot. Continue to cook the turkey all the way through, then add 1/3 cup of sherry wine. Cook the wine off for about 1 minute. Lately I've been using canned organic tomatoes for this recipe. I've found that they're less acidic and offer a better flavor profile. Finally, add two (28 ounce) cans of crushed tomatoes, followed by 15 ounces tomato sauce and 6 ounces of tomato paste. Add 1 dried bay leaf, 1 teaspoon salt and 1/2 teaspoon white pepper. Bring to a boil, then simmer for 1/2 hour, covered, over low heat. After 30 minutes, you'll see the sauce is cooked down. Before you serve, give it a little taste test. If it's still too acidic, add 1 tablespoon of sugar and stir well. You can a little more if needed. Serve with parmesan shavings, fresh basil and homemade garlic toast. If you have any leftover sauce, you can easily freeze this for a future meal. Tip: You can also add mushrooms, pancetta, or your favorite ingredients to this sauce. For an Italian pink sauce, stir in a few tablespoons of heavy cream before serving. We hope you enjoy our easy recipes! Thanks for Tubing In™