Breakfast Casserole Recipe Cook Along Version S1 Ep115
Great tasting and easy to make this simple casserole uses eggs, sausage, green chili's, and cheese, and can be made a day in advance of cooking.
This Recipe is available as downloadable PDF at my website at:
Texas Cooking Today is a project of S.A.Trotter Arts LLC
Hello and thank you for watching Texas Cooking Today.
I would like first to apologize for my older videos having music throughout. At the time I thought I was putting out something good but little did I know just how distracting some people would find it to be. Unfortunately these older videos had the music embedded in them and it cannot be removed.
I have begun remaking all the recipes that had music and am upgrading them all to 1920 X 1080 with no background music other than the intro and outro and much better quality sound.
All my videos produced from July 2016 and later are the new series with no music.
Please try my newer videos and thank you for watching.
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Thank you for watching Texas Cooking Today.
Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique.
In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
I like to use only fresh ingredients, no canned, boxed foods or seasoning packets.
Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today.
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BETTER THAN TAKEOUT - Stir Fry Beef Udon Noodles
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Beef Stir Fry Udon Noodles in Black Pepper Sauce (黑椒牛肉炒乌冬面) is a classic dish in Cantonese Cha Can Ting restaurant - super easy to make. We used a ton of black pepper in this recipe, the flavor really stands out, which pairs perfectly with the tender succulent beef. Udon noodle is slightly bouncy, meaty, and they are packed with flavors. Udon noodles is actually not a native Chinese ingredient, this is another hint that shows you HK is just a cuisine melting pot.
????RECIPE
INGREDIENTS (serves 2)
To marinate the beef
10.5 oz / 300 grams of beef
1/3 tsp of salt
1/3 tsp of baking soda
1 tsp of cornstarch
1 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
To season the noodles
14 oz / 400 grams of udon noodles
1 tbsp of freshly ground black pepper (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
To stir fry
2-4 tbsp of cooking oil
1 tbsp of finely minced garlic
1 tbsp of finely minced shallot
1/2 tbsp of minced ginger
8-10 oz of mixed vegetables
2 scallions cut into 2 inches long pieces
Instructions
Slice the beef into 1/4 of an inch thick slices. I like to use flank steak. Other tender cuts will also work.
Marinade the beef with salt, cornstarch, Chinese cooking wine, dark soy sauce, and baking soda. Baking soda will break down the meat fibers and tenderize the beef. It will give you that melt in your mouth texture.
Store bought Udon noodles are thick tightly con-packed in a package. Stir them in boiling water for a couple of minutes or until lossened up. Then immediately place them on a rack. The rest of the heat will evaporate the excess moisture. This is important because you don’t want soggy noodles.
Season the udon noodles with soy sauce, oyster sauce, fish sauce, dark soy sauce, and black pepper. This recipe uses 1 tbsp of black pepper, which is really strong. If you are serving kids, you can cut it down.
Turn the heat to high and heat the wok until smoking hot. Add cooking oil and stir the beef for 2 minutes or until the beef reached your desire doneiness. Remove from the wok and set it aside.
If the wok looks a bit dry, drizzle in a couple more tbsp of oil. Add the minced garlic, shallot, ginger along with the hard vegetables if you have any (such as celery, carrot, snow peas, broccoli). Stir over medium low heat for a few minutes or until the aromatics are slightly golden and the hard vegetables is a bit soft.
Turn the heat to high and toss in the seasoned Udon noodles. Use a pair of tongs to fluffy them and cook for a couple of minutes.
Toss in the scallions and leafy vegetables if you have any. Keep stirring until they are welted. Add the beef back to the wok. Keep mixing until everything is well mingled. Turn off the heat and serve.
Cheesy Beef and Spinach Pasta Bake | One Pot Chef
Nothing beats my Cheesy Beef and Spinach Pasta Bake when you need some comfort food! This easy to assemble pasta bake features classic flavours, simple ingredients and requires minimal effort. Spiral pasta is combined with a delicious tomato, beef and spinach sauce then topped with mozzarella cheese. Baked until golden, this fabulous weeknight dinner will keep everyone happy - Try it today :)
Ingredients:
500g of Lean Beef Mince (or any meat you prefer)
500g of Spiral Pasta (or any small pasta you prefer)
Olive Oil
1 Small Brown Onion (chopped)
2 Teaspoons of Minced Garlic (about 2 cloves)
2 Teaspoons of Dried Mixed Italian Herbs
2 Tablespoons of Worcestershire Sauce
3 x 400g Cans of Diced Tomatoes
Approx. 100g of Baby Spinach Leaves
2 Cups of Grated Mozzarella Cheese or other grated cheese
Salt and Pepper
Preparation Time: About 10 minutes
Cooking Time: About 40 minutes approx.
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Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
EPISODE 633 - How to Make a Classic Spanish Lentil Stew | A Classic & Timeless Recipe
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Skillet Macaroni and Beef
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I get a lot of why don't we get to see you so I decided to show up at the beginning of this. This was shot weeks ago, so my hair is out of control long. Also, add garlic salt or powder to this. I always follow a recipe pretty much to the tee the first time I try it and then fix it as I go along. I will be making this again but will be adding in a good dose of the garlic. Thank goodness I'm not a vampire ;)
1-1/2 lbs. ground beef
2 c. elbow macaroni, uncooked
1/2 c. onion, minced
1/2 c. green pepper, chopped
2 8-oz. cans tomato sauce
1 c. water
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
(Consider adding garlic powder to taste)
Lightly brown beef in skillet; drain. Stir in macaroni, onion and green pepper; heat until onion is soft. Add remaining ingredients. Lower heat; cover and simmer 25 minutes until macaroni is tender, stirring occasionally. .Serves 6-8
How to Make Drunken Noodles | Food Wishes
I had a few drinks while making these, so I could enjoy them as the food Gods intended, which is slightly drunk. At least that's one theory for how this dish got its name. The other theory is that it was at one point made with wine, but that's not nearly as entertaining!. Enjoy!
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