Cooking Recipes Videos

Intro: Where are your kids? Parents should be held responsible for the trouble their kids get into. "Responsibility is earned and not given." Why are we supporting the illegal drug market. Dianne explains how her Farm environment helps kids develop leadership and responsibility skills and become good citizens. Dianne Linderman’s Cooking Segment: Wanton wraps and much more!: Listen to the show to get the ingredients for the recipe! Find more recipes and info about Everything That Matters on our website http://www.everythingthatmattersradio.comwhere are your kids | responsible parenting | illegal drug market | leadership and responsibility | cooking recipes

Hi people! Brini here and this week we have a delicious stew for youâHungarian goulash! As stews go, itâs very simple â very easy. Hereâs how: Youâll need: 2 lbs stew beef cut into 1â cubes 3 Tbs. flour 2 Tbs. vegetable oil  cup chopped onion 1 bay leaf 2 whole cloves 1  tsp. salt  tsp pepper 1 Tbs. paprika 1 cups beef stock Begin by coating the beef with the flour. Heat the oil in a sauce pan or electric skillet over medium heat and add the beef. Cook until brown on all sides, then add the onion. Stir for about 5 minutes until the onion is tender, then add the remaining ingredients. Blend well while bringing to a boil. Cover and reduce heat to simmer. Let cook for 2 to 2 hours or until fork tender. Serve over buttered noodles or boiled potatoes. This dish is just great for the last chilly days of winter. Perfect for warming up after a blustery afternoon outdoors! Iâm so glad Whatâs Up Doc was such a success! Itâs one of my favorite films, and itâs nice to know that so many of you enjoyed it too. The next film weâll be discussing in our NetFlix series is completely different! Weâll be talking about Rear Window â Hitchcockâs delightfully ghoulish (not goulash) classic featuring Jimmy Stewart and a beguiling Grace Kelly. If you donât have it you can always find it on NetFlix, and by joining through my site you help support this show! Thatâs all for this week! Let me know what you think about Rear Windowâ

Today we are going to learn about how to make Tomato Chutney.  Here is the recipe in Hindi: टमाटर की चटनी चार व्यक्तियों के लिए समय - लगभग १५ मिनट १ पाऊँड टमाटर १/२ हरी मिर्ची या १/४ (तीखा अपने स्वाद के अनुसार) अदरक एक छोटा टुकड़ा १/४ कप  ताज़ा धनिया करी पत्ते सात या आठ १/२ टी चम्मच जीरा दो चुटकी हिंग १/२ टी चम्मच तेल १/४ टी चम्मच हल्दी १ टी चम्मच अम्चूर पाऊडर १/४ टी चम्मच काली मिर्ची (पाऊडर) पीसी हुई १ (tablespoon) खाने का चम्मच चीनी (शक्कर) नमक अपने स्वाद के अनुसार बनाने का तरीका मध्यम आँच पर बर्तन (pan) में तेल, मिर्ची, जीरा, हिंग डाल कर छौंक दें। बाद में कटे हुए टमाटर डालकर पकाएँ (आठ या दस मिनट तक) फिर धीमी आँच करके उसमें हल्दी, नमक, चीनी, काली मिर्ची, अम्चूर, अदरक, और करी पत्ता डाल कर फिर चार मिनट पकाएँ। उतारते समय हरे कटे हुए धनिया डालें। टमाटर की चटनी तैयार है।   Tomato Chutney For four people Cooking Time: 15 minutes Ingredients: 1 lb. Tomato fresh chopped 1/2 green chili chopped (depending on your taste) 1 small piece of chopped ginger curry leaves - 7 or 8 pieces 1/2 tsp - cumin seeds whole 2 pinches of asafoetida 1/2 tsp - canola or olive oil 1/4 tsp - turmeric powder 1 tsp dry mango powder 1/4 tsp black pepper 1 table spoon sugar salt to your taste 1/4 cup chopped cilantro   In a medium saucepan put oil, chilies, cumin seeds & asafoetida.  Keep saucepan on medium heat.  Stir for about 2 minutes.  Then put chopped tomatoes and stir.  Cover and leave it for 8-10 minutes.  Then stir and reduce heat to low.  Add turmeric powder, salt, sugar, black pepper, dry mango powder and ginger.  Cover and leave for 4 minutes.  Then reduce heat and add curry leaves.  Stir and add fresh cilantro.  Tomato chutney is ready.   Review Questions: Translate the following from Hindi to English: 1) टमाटर 2) एक 3) छोटा 4) मिर्ची 5) हरी Translate the following from English into Hindi: 6) black pepper 7) salt sugar 9) oil 10) cilantro   Click here to see and hear the answers.   Talk about this podcast in our forums.     ShareThis

Learn how to make Ginger Peanut Tofu Salad.

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Hi people! Welcome back to another episode of the show. This week I have a special treat for you. Mary Ellen is back! She joined me while I made a delicious apple strudel. Youâll also get a glimpse of the beautiful fall foliage here in the northeast. We took a trip to Ochs Orchards in Warwick New York to pick our apples for the strudel. Hereâs the recipe: Youâll need: 4 moderately sized apples, peeled and cut into thin wedges 1 puff pastry sheet 1/4 cup sugar 1 tsp. cinnamon 2 Tbsp butter, melted 1 Tbsp cinnamon sugar Preheat the oven to 350. Begin by laying out a linen towel and covering it with a sprinkling of flour. Work the flour into the towel. Place the puff pastry on the towel and work it out with your finger tips to enlarge it a bit. Brush the pastry with melted butter, then lay out your apples on the pastry and roll it up like a jellyroll. Gently transfer the rolled strudel to a greased baking sheet and brush with the rest of the melted butter. Sprinkle the cinnamon sugar on the buttery pastry and bake for 25 to 30 minutes, or until golden brown. Serve warm with ice cream for dessert or cold for breakfast. I have some exciting news for everyone. I'm going to be introducing a new feature on this blog. I'll be discussing a different classic film with each post. We'll be talking about some terrific films, many obscure, but all will be very interesting, and with all my intelligent fans out there I know that we'll have some great discussions! This feature is being sponsored by Netflix. So if you're not a member, please click here to sign up! In signing up through the above link you'll also be supporting this podcast. Thanks!

Cookout at a Dutch Oven Gathering. It’s a D.O.G., and if you have never been to one before, you’re in for a treat. Director’s Journal Sometime last fall my husband and I visited a nearby sporting goods store, looking for some camping gear. It was a beautiful day and my window was down as we drove into the parking lot. My nose caught some wonderful aromas—somebody was cooking something, somewhere. I spied some ez-ups near the entrance of the store. Hey Fred, let’s go check that out before we go in. What we discovered was a group of very dedicated Dutch oven cookers (I later found out that the store invited them over to demonstrate cooking on cast iron). I swear by my cast iron fry pan— it’s home is the stovetop, and seldom does it get put away because it’s always being used for something. But I’ve never cooked in a cast iron pot—a Dutch oven—inside, let alone outdoors. I was interested. After our shopping, we stopped by to talk to the cooks (there were 4 or 5 of them) and sample their creations. The dishes were all different from each other and all very yummy. Writing about that day 6 months later, and not knowing at the time I was going to write about it, I don’t remember the details of what exactly they cooked and served, but I do retain the memory of how good it all was and how amazed I was with the diversity of meals they made. As we chatted I learned that they had started a group and got together to cook and share food outdoors during each of the 4 seasons, come rain, snow, or too much sunshine. Even in the winter? Yup, even in the winter. Their love for the Dutch oven prevailed. I took a mini-flyer about their group, thinking this was something I’d like to do too. Months later I started filming for Cooking Up a Story, and I remembered my Dutch oven experience. I found the flyer and I called about filming their next DOG. The next one was scheduled for the first weekend in March. It had been a beautiful early Spring day, but as the sun set, the temperature gave a quick reminder winter was still close by. Nothing deterred these folks. Most were old hands at it. Up went the tables, charcoal was lit, ingredients were put together, and into the pot they went, where the magic happened. As the ‘food table’ grew and people ate, one of the cooks said you’ve got to put that camera down and eat. As I hesitated he said, There’s always time for food. Y’know, he was right. I stopped and filled a plate and was amazed, again, at the variety and the taste. Inside or out, it works.

Hi people, welcome back to another fun episode. This week we have a bit of a variation on the theme. My cousin Pebbles and her best friend Lisa found themselves with nothing to do one afternoon and decided to make a little something in the kitchen. They chose my recipe for Lazy Daisy cake and itâs just delicious. Hereâs the recipe: Youâll need: 2 eggs 1 tsp vanilla 1 cup granulated sugar 1 cup flour 1 tsp baking powder 1 tsp salt  cup milk 4 Tbsp butter 3 Tbsp dark brown sugar 2 Tbsp cream  cup coconut Preheat the oven to 350, then butter and flour an 8â? square pan. Beat the eggs with the vanilla until thickened slightly, gradually add the granulated sugar and beat. Mix the flour, baking powder and salt together and add to the egg mixture, blending until smooth. Heat the milk and 1 Tbsp of the butter together in a small pan. When melted, stir the butter mixture into the batter and mix well. The batter will be runny. Working quickly, pour the batter into the pan and bake for about 25 minutes, or until golden brown. While the cake is baking combine the remaining 3 Tbsp of butter, brown sugar, cream and coconut in a small pan, over low heat until well blended. After removing baked cake from the oven, spread the coconut mixture on top and brown lightly under the broiler, being careful not to burn. Itâs just delicious! Donât forget to have a look at Felix Populi this week. Be sure and explore all the possibilities with the new linen pillow line and look for fun new products soon! While youâre shopping have a look at the Brini Maxwell auctions. You never know when youâll find something you canât live without.

This week we're featuring an encore of the episode featuring our bridge party. Bridge, being an extra special occassion, demands extra special nibbles. Here's an idea for sandwiches with a bridge theme: You'll need: Suit shaped cookie cutters Thin sliced sandwich bread Deli meat Thin sliced cheese Leaf lettuce Sliced olives Toothpicks Start by stacking your sandwich, then place your cookie cutters on top and press down very firmly until you've separated the shape from the rest of the sandwich. Open top tin type cookie cutters work best for this because they're sharp enough to cut through all layers. Remove the sandwich from the cutter and trim off any stragglers with a scissors. The bottom of what you've just cut will be the top of the sandwich. Finish by garnishing with a sliced olive speared with a toothpick. These can be made with all different types of cookie cutters for all different occasions. Keep in mind, however, the more elaborate the shape the more difficult it will be to cut the sandwich - the club is the most complicated of the suits to cut. Hint: If you want to add condiments to your sandwich, do it after they're cut. The layers slip around too much if you've dressed it before you attempt to cut them. This week on my NPR podcast we'll be featuring an encore of the branding episode. Be sure and listen! Be sure and have a look at Felix Populi for charming objects for your home. We'll soon have some new items up for your consideration! And come by and see what's new at the Brini Maxwell auctions. There's always something exciting to bid on! I'm sorry about the recent radio silence. We've been having some technincal difficulties here at Brini central. Hopefully we'll be able to resolve those and return to bringing you exciting new content soon. Hang in there!

Hello people. This week on the show I'm featuring an encore of the episode with Margaret Cho! She joined Mary Ellen and I to make chocolate fondue. Chocolate fondue is delicious - a real glamour dessert. What's especially nice about it is that it's frightfully easy to make as well! The fondue we made on the episode is simply: 12 oz of bar chocolate, broken up 1 cup of heavy cream Melt the chocolate with the cream over low heat until smooth, stirring constantly. For dippers we chose pineapple, pound cake and strawberries, but you can add marshmallows, kiwi, bananas, cookies, lady fingers, and pretzels. On the show on the Style network we made fondue with milk caramels. Here's how This week on my NPR podcast we're finally getting around to those wallpaper tips. Don't miss it! Don't forget to have a gander at the Brini Maxwell auctions this week. There are some extra special items up for grabs right now!

Hello people. This week on the show we begin a 3 part series from an episode about picnics. I've always loved eating alfresco and in this episode we're making my deviled eggs. They're just delicious. Here's how: You'll need: 1 dozen hard boiled eggs 2 Tbs. mayonnaise 1 Tbs. white vinegar 1 tsp. dry mustard 1 1/2 tsp. Worcestershire sauce 3/4 tsp. salt 1/8 tsp. pepper 1/8 tsp. paprika 1/4 cup grated sharp cheddar cheese Chopped fresh chives for garnish Shell the eggs, cut them in half lengthwise, remove the yolks to a large mixing bowl and set the whites aside. Mash the yolks with a fork, and then add the rest of the ingredients except for the chives. Blend well. Fill the whites with the yolk mixture and garnish with the chives. These nibbles are just delicious for summer parties and brunches. You can find this, and other delightful recipes and ideas in my book. If you haven't already, be sure and pick it up! On my NPR podcast we've finally gotten that episode on summer shares finished and up. Be sure and have a listen!

Hello all, it's that time again! This week on the show you'll meet my friend Jeffrey. He's from North Carolina, or Norf Cakalakee as he likes to call it. He and I went shopping for some things for his home. This would have been absolutely delightful, had it not been for the fact that we have extremely different ideas about what's beautiful. We went to two shops: Nial Smith, an antique store that features beautiful heirloom pieces and The End of History, a shop that has a collection of more colorful stock from the 1950's through the 1970's It's infinitely more fun to watch than it was to experience. Mary Ellen can attest to that. She tagged along. In addition to that Jeffrey showed me his biscuits. Well, that is to say, he demonstrated his grandmother's biscuit recipe for us. Here it is: You'll need: 2 cups flour 1Tbs. baking powder 1 tsp. salt 1/4 cup vegetable shortening 2/3 cup milk Preheat the oven to 425 degrees. Sift together the flour, baking powder and salt and place in a large bowl. Cut the shortening into the flour mixture until it's nice and crumbly. Add the milk by degrees, mixing together until you have a sticky, loose ball. Turn out onto a floured surface and knead lightly a few times, then roll the dough out to approximately 1/2 thick. Using an inverted drinking glass, cut the biscuits out and bake on an ungreased baking sheet for approximately 12 to 15 minutes. They're just delicious - light and flakey. This week on my NPR podcast I'm telling you how to make some lovely charm bracelets. I know you'll have fun making them. I sure did!

Hearty fare is the subject of today's show. This week I'm making Janet Leigh's meatloaf. It's just delicious and so simple! Here's how it's done: You'll need: 3 lbs. ground veal or very lean beef 1lb. ground pork  cup minced onion 4 ground carrots 1Tbs. salt  tsp pepper  cup sour cream. Preheat the oven to 350 degrees. Combine all ingredients in a bowl and mix together with your hands. Pack into your loaf pan or form into a mound and bake for 90 minutes. Serves 4 So tasty and so simple! This week on my NPR podcast Iâm discussing the joys of tea with Tracy Stern of Salon Tea. Iâm sure youâll want to listen! This is the first day of the Mondo Loung Atomic Frolic. I'll be there, I hope you will too. If you are, say hello!

Hello people, This week on the show it's all about gifts we make ourselves. I'm making two different gifts on this week's episode - tassels and apricot cherry cordial fruit sauce. Tassels are very simple to make. You'll need: Yarn in different colors A card that's about an inch longer than the length of your finished tassel Scissors A latch hook or crochet hook Start by winding your yarn around the card until you have a good hank of it collected. Cut off the tail and slide the hank off the card keeping the center open. Then reel off a good long piece of matching or contrasting yarn - at least 4 feet - and double it twice and twist it until it starts coiling back on itself. Grasp the center between your teeth and fold it in half and let it twist into a cord. Tie it in a loop and loop it through the center of your yarn hank making sure the knot is lost among the yarn in the hank and pull it tight. Tie matching or contrasting yarn tightly around the top of your hank close to the hanging loop and then begin to wrap it around snugly until you have about a half inch of it evenly girdling the tassel. Cut and then tie the end of the yarn to the tail left when you first tied the yarn on the tassel, then with your hook pull the tails up under the wrapped yarn. Apricot Cherry Cordial Fruit Sauce is quite simple as well. You'll need: 1 cup dried apricots cut in quarters  cup sugar 10 oz jar maraschino cherries 1 cup vodka Combine the apricots, sugar and cherries with their juice in your blender until well blended, then add the vodka and blend again. Remove the mixture to a jar and let marinate, inverting the jar regularly, for two weeks or until all the sugar is dissolved. Present in a tall pointy bottle with a white pompon on the cork to create a Santa hat. Here are a few other projects that are perfect for holiday gift giving: Trimmed Towels Wine Charms Trimming Fruit Applique Tote Bag Terrariums Chow Chow Yum Cake On this week's NPR podcast I'm talking to Barbara Bitela the author of The Art of Regifting. She has some great ideas for those gifts that you don't quite know what to do with. Along those lines, here are a few more projects that don't let anything go to waste: Repurposing My Christmas show is Sunday night. I hope to see you all there!