A Collection of Video Recipes from hosting sites throughout the world
Friday, February 27, 2009
Sweet Pineapple Saute
Ingredients:
1 pineapple, peel core and cut into wedges
1 cup sugar
¼ cup Double cream
¼ cup of butter
Method:
1. In a heavy skillet melt butter and add sugar.
2. Add the pineapple wedges to the syrup and brown on each side for about two minutes and remove.
3. To make the sauce, add Double cream to the pan and blend with the syrup.
4. Serve the sweet sauce over the pineapple
Grilled Banana Split
Ingredients:
6 bananas, peeled and sliced in half
extra virgin olive oil
vanilla ice cream
chocolate sauce
whipped cream
almonds
maraschino cherries
Method:
1. Preheat the grill to low heat.
2. Brush the bananas with olive oil and place on the grill. Grill each side for about one minute.
3. To serve, place 2 banana halves on each plate and top with vanilla ice cream. Drizzle with chocolate sauce, a dollup of whipped cream, a handful of almonds and a maraschino cherry.
Chocolate Pot De Creme
Ingredients:
1 cup of chocolate chips
¼ cup of egg substitute
½ a tsp of vanilla
¾ cup of single cream
Method:
1. In a blender combine chocolate chips, egg substitute and vanilla.
2. Now scald half and half in a medium saucepan just until bubbles form around the edge.
3. Pour the cream over the chip mixture.
4. Blend on liquefy for 20-25 seconds or until smooth.
5. Pour the chocolate mixture into 4 small cups.
6. Refrigerate until set - about 4-6 hours.
Stuffed Mushrooms
Ingredients:
12 large mushrooms
1/2 an onion, minced
1 clove of garlic, minced
2 tbs of olive oil
1/2 cup of chopped pecans
1/2 cup of GF breadcrumbs
1 tsp of lemon juice
salt and pepper to taste
Method:
1. Preheat the oven to 375 F
2. Clean at least 12 large mushrooms and remove the stems. Leave the caps aside to be stuffed, and chop the stems for part of the stuffing and dice 1/2 an onion.
3. In Bertolli Extra Virgin Olive Oil saute the chopped stems, chopped pecans, GF breadcrumbs, and a minced clove of garlic. Now add a teaspoon of lemon juice and salt and pepper to taste. Add a little more olive oil if the mixture is too dry.
4. Now spoon the stuffing into the caps and place them in a non-stick, oven proof pan.
5. Bake for about 20 minutes.
Garnish with minced chives and red bell pepper.
Grilled Clams and Mussels
Ingredients:
Foil roasting pan
6 tbsp butter
2 tbsp olive oil
4 garlic cloves, minced
1 large shallot, minced
1/2 cup dry white wine
1/4 tsp crushed red peppers
2 lbs mussels, scrubbed and cleaned
2 dozen little necks, scrubbed
2/3 cup fresh parsley, coarsely chopped
Lemon Wedges
Method:
1. Preheat grill to medium high heat.
2. Clean and de-beard mussels and clean clams.
3. Place foil roasting pan on grill and add butter, garlic, shallots, dry white wine, and crushed red peppers and stir.
4. Now add mussels and clams in an even layer.
5. Cook until mussels and clams open, about 8-10 minutes.
Garlic Mashed Potatoes
Ingredients:
4 pounds of whole red potatoes
2 X 5 ounce packages of garlic flavored spreadable cheese
¾ of a cup of GF chicken broth
Salt and Pepper
Method:
1. In a large saucepan, boil 4 lbs. of whole red potatoes until tender enough to be mashed, about 30-40 minutes.
2. Drain and transfer the potatoes to a large bowl. Add chicken broth and mash with garlic flavored spreadable cheese and season with salt and pepper.
This dish can be prepared the night before and reheated by placing the potatoes in an oven proof dish and heating for 30 minutes at 350 F.
Deviled eggs
Ingredients:
6 hard boiled eggs
1/4 cup mayonnaise
3/4 tsp GF mustard
1/2 tsp lemon juice
salt, pepper and paprika to taste
Method:
1. With 6 eggs brought up to room temperature add them to a small pot of cold water, covering the eggs by about 2 inches of water.
Keep the water at a simmer. Cook the eggs for 7-9 minutes. Once they are done, run the cooked eggs under cold water.
2. Cut the eggs in half lengthwise and remove the yolks and place them in a bowl.
3. Wipe your knife with a damp towel between each cut to make a clean cut.
4. Set the whites aside on a contoured egg serving tray if you have one.
5. Mash the yolks with Hellmann's Mayonnaise, GF mustard, lemon juice and salt and pepper to taste.
6. Refill the whites using about a tablespoon of the yolk mixture for each egg half.
7. Finish them off by garnishing with chives and a sprinkle of paprika.
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