This is part 2 of the Mexican episode. I help my friend make enchilades with mole sauce for her husband, we make tostadas for lunch. We go to supperclub and make quesadillas and then I make dinner for my husband. Visit www.TamraDavisCookingShow.com for recipes and more videos.
Duration : 0:10:56
In this video clip, Joel Fuhrman, MD and his wife, Lisa show viewers how to make a healthy “ice cream”. This is just one of their many nutrient rich recipes from their dvd, “Secrets to Healthy Cooking.” For more details about this DVD and Dr. Fuhrman, visit www.DrFuhrman.com (more)
Duration : 0:1:44
Whole Gourmet Natural Cooking – Pan Seared Steak with Red Wine Reduction Sauce. Easy, step-by-step instructions on how to prepare delicious and steak and red wine sauce in your own kitchen. DIY
Duration : 0:8:15
Due to the enormous amount of requests…..we are unleashing a truly “rich” episodes: Melanzane alla Parmigiana.
So, roll up your sleeves and get cookin’!
Visit www.underthetuscangun.com to grab the full recipe!
Buon Appetito!!!
Debi and Gabriele
Duration : 0:9:59
Aug 22
Men’s Health magazine’s Matt Bean showed Maggie Rodriguez healthy meal options on-the-go. No cooking required.
Duration : 0:3:41
Ching He Huang/Chinese Food Made Easy/Cooking for family/Mu shu chicken
Ching makes a stir-fried dish that can also be made with pork. Use chestnut mushrooms if you can’t find the wood ear mushrooms used in the dish
Ingredients
4 tbsp groundnut oil
2 free-range eggs, lightly beaten
1 garlic clove, finely chopped
1 tbsp grated fresh root ginger
250g/9oz skinless chicken breast fillets, chopped into small pieces
1 tbsp Shaoxing rice wine or dry sherry
2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
1 small carrot, carrot
50g/2oz gherkins or preserved mustard greens, finely diced
50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
120g/4oz canned bamboo shoots, drained and chopped
1 handful dry-roasted peanuts
2 tbsp light soy sauce
1 tsp toasted sesame oil
2-3 pinches ground white pepper
To serve
12 Iceberg lettuce leaves from or 12 small wheat flour pancakes, steamed in a bamboo steamer for 5-6 minutes
Method
1. Heat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean.
2. Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite.
3. Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish.
4. To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately.
Duration : 0:6:8
Jul 26
Cooking demos w/Chef Tanya, raw chef Jennifer Cornbleet, Ann Esselstyn, Sabrina Nelson.
This is a 10-minute excerpt from the cooking demos portion of the Healthy Lifestyle Expo 2007. In this demo, raw vegan chef Jennifer Cornbleet presents an easy, tasty raw recipe.
To get this full presentation on DVD, along with 11 other fascinating speakers, visit https://secure2.vegsource.com/catalog/
Duration : 0:9:40
Welcome to the Everyday Dish vegan cooking show! Chocolate Espresso Truffle Pie made without dairy. It’s delish! Go to our website www.everydaydish.tv for the 
Welcome to the Everyday Dish vegan cooking show! 
Salsa Fresca