Testing 3 BLUE RIBBON Recipes | Perfect Recipes for Summer | Ashley Lauren Price
Testing 3 BLUE RIBBON Recipes | Perfect Recipes for Summer | Ashley Lauren Price
I had so much fun testing out these Blue Ribbon recipes this week and we loved all of them. I hope that you enjoy this video and if you haven't done so already, make sure you subscribe so you don't miss out on any new videos!
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Blue Ribbon Chili Dog Sauce Recipe
Its Summertime and everyone is grilling hot dogs and what makes a hot dog better??? some chili sauce. In this video i show you how to make Coney island chili dog sauce. This Recipe is really easy and win over everyone at your cook out. Its great for birthdays, cook out , get together or just make a batch of it and freeze it for yourself when your craving chili dogs
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Braised Ribbon Fish & Red Peppercorns - Chinese Style Cooking Recipe
Braised Ribbon Fish & Red Peppercorns - Chinese Style Cooking Recipe
Welcome to Xiao's Chinese Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
500g Ribbon Fish
2 Spring Onions
1cm Ginger
3 Cloves Garlic
2 Tbsp Rice Vinegar
2 Tbsp Soy Sauce
2 Tbsp Cooking Wine
2 Tbsp Sugar
1 Tsp Red Peppercorns
Salt to Taste
Method:
1. Thinly slice the spring onions, ginger and garlic.
2. Cut the fish into 5cm long chunks if the fish is whole and make 3 slashes on both sides.
3. Fry each side of the fish in the pan with 4 Tbsp oil for 2 minutes until golden.
4. Remove fish from pan, reserve a small amount of oil and discard the rest.
5. Heat the reserved oil. Add spring onions, ginger and garlic, fry for few seconds.
6. Place fish back into the pan.
7. Add the cooking wine, rice vinegar, soy sauce and about 100ml of water or stock.
8. Add sugar, salt, red peppercorn and bring to the boil.
9. Cover the pan, turn heat to medium-low and cook for 10 – 15 minutes.
10. Turn heat to high to reduce the liquid to half.
11. Transfer to a dish and serve.
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SPICY BACON ROLLS | Joel | Myles Marbella | Blue Ribbon | Cup of Joe Caribbean
Joel whips up these Spicy Bacon & Chicken Rolls with Blue Ribbon Bacon for Chef Myles Marbella .
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Braised Round Steak With Onions | Blue Ribbon Country Cookbook | Cook Book Challenge John Eats Cheap
John is challenging himself to use his cookbooks for new recipes so the Blue Ribbon Cookbook was perfect. He tried page 140, making a round steak braised with onions and red potatoes.
THE BLUE RIBBON COUNTRY COOKBOOK
By Diane Roupe
ROUND STEAK BRAISED
WITH ONIONS
Top round steak, a less-expensive cut of meat, is transformed into luscious dining when braised slowly with onions.
1 top round steak, ¾ inch thick (about 1⅔ pounds)
¾ teaspoon salt
¼ teaspoon pepper
¼ cup all-purpose flour
1 tablespoon plus 2 teaspoons vegetable shortening
1 cup hot water
1 pound onions, sliced ¼ inch thick and separated into rings (about 2 large onions)
1 cup hot water
1 pound red potatoes, unpared, sliced ⅜ inch thick (about 3 large potatoes)
Additional water, if necessary
⅛ teaspoon pepper
½ 1-ounce envelope onion soup mix
Using a sharp knife, slit the fat every 2 inches around the edge of the steak, being careful not to penetrate the flesh, which would cause a loss of meat juices during cooking. Place the steak on a piece of waxed paper; set aside.
In a small sauce dish, place ¾ teaspoon salt and ¼ teaspoon pepper; stir to combine. Sprinkle ½ of the salt and pepper mixture over the steak; then sprinkle ½ of the flour over the steak.
Using your hand, spread the flour over the entire top surface of the steak. Turn the steak over and repeat the procedure, using the remaining salt and pepper mixture and flour; set aside.
In an electric skillet or a large, heavy skillet on the range, melt the vegetable shortening over high heat (400° F in an electric skillet). Tilt the skillet back and forth to completely cover the bottom with the melted shortening. Place the steak in the skillet, letting the excess flour fall onto the waxed paper. Brown the steak wel, about 6 minutes on the first side and 5 minutes on the second side.
Reduce the skillet heat to very low (210°F in an electric skillet). When the skillet cools to the reduced temperature, pour 1 cup hot water around (not over) the steak. Cover the skillet tightly; simmer the steak for ½ hour. Then, place the onions over and around the steak.
Pour an additional 1 cup hot water around the steak and onions; cover and simmer for ½ hour.
Place overlapping sliced potatoes around the steak and onions. If necessary, add additional hot water to keep a small amount of water in hestillet. Sprinkle ½ teaspoon pepper over the platoes. Sprinkle the soup mix over the meat, anions, and potatoes. Cover and simmer for an additional ½ hour (see Note).
To serve, place the steak on a serving platter; spoon the onions and natural sauce over the steak. Arrange the potatoes around the steak. If desired, the potatoes may be served with the bottom, browned side up.
NOTE: If necessary, add water periodically during cooking to retain a small amount of water on the bottom of the skillet. To achieve a rich flavor and deep brown color, allow the water in the skillet to reduce to a thick, brown sauce at last once during the cooking process, being careful not to allow the sauce to burn.
Spicy Ribbon ???? Pakodas in English #Pulpytamarindchannel
Spicy Ribbon ???? Pakodas are made of chickpea flour and rice flour. Pulpy Tamarind Channel is a food channel, It showcases cooking of different recipes, mainly South Indian, traditional, authentic Tamilian, everyday cooking recipes. It also show cases Indian cooking and continental cooking with Indian twist. You can find soups, sauces, gravies, salads, desserts, Indian sweets, breads, crepes, steamed food, juices, stews, vegetable preparations, protein preparations like chicken, fish, prawns, crabs and meat recipes. They include breakfast dishes, to snacks, to picnic dishes, to lunch dishes, to party dishes, to wedding dishes to Z... dishes.
This is a traditional Tamil recipe from Indian cuisine.
This video is available in English, Hindi and Tamil languages.
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Recipe : Spicy Ribbon Pakodas
Ingredients:
Bengal Gram flour / Chickpea flour / Besan/ Kadala Maavu : 2 Cups
Rice flour : 1 Cup
Dry red chillies : 15-20
Garlic pods : 10 noi.s
Ginger : 1”piece
Salt
Method:
Step 1: Boil the red chillies in water till soft. Let it cool.
Step 2: Make a fine paste of garlic pods, ginger, boiled red chillies, salt.
Step 3: Sieve the rice flour and the chickpea flour to mix well.
Step 4: Heat oil in the Kadai for deep frying.
Step 5: when oil is hot but not very hot, take two ladles and pour it into the flour mix. Mix well with a spoon.
Step 6: Add the required amount of the paste to the flour. Mix well.
Step 7: Make a not too tight not too loose dough with the help of the water in which the red chillies were boiled. Cover and keep it aside.
Step 8: Take the dough press whether traditional or modern, grease it well. Take the die for making pakodas in ribbon shape.
Step 9: Fill the hard press or dough press with the dough. Start making the ribbon pakoras in oil directly.
Step 10: once they are done remove and continue with the next batch till all the dough is finished.
Step 11: once the oil is drained and the ribbon pakodas are at room temperature, store it in air tight containers for longer shelf life of crispness.
P.s. Do not add the ginger and garlic for making the same during festive season.