I braise Beef Short Ribs here for you. This is one of the best things that I make. I sure hope you try this!
Beef Short Ribs up to 5 pounds or so
salt & pepper
1/4 cup olive oil
2 carrots chopped
3 celery stalks chopped
1 large onion chopped
1 small fennel bulb chopped
2 garlic cloves
12 ounces tomato paste
3 cups red wine
2 cups beef broth
3/4 cup water or more
2 bay leaves
2 sprig rosemary
a few sprigs of thyme
Ingredients for 6 portions
1 large chicken (1400 g)
1 bunch of greens
1 bay leaf
1 teaspoon black peppercorns
125 g peas (frozen)
125 g mange-tout
250 g small white button mushrooms
60 g butter
70 g flour
100 ml dry white wine
1-2 egg yolk
200 g whipped cream
1-2 tablespoons of capers
freshly ground pepper
Wash the chicken thoroughly inside and outside, remove excess fat from the stomach and cut off the tail (oil gland). Place the chicken in a saucepan and add enough cold water so that the meat is just covered.
Clean and wash the greens and cut them into small cubes. Add them to the chicken together with the bay leaf, peppercorns and salt and slowly bring to the boil. Boil on a low heat for 1 hour 15 minutes.
Take the chicken out of the soup, leave to cool and remove the skin and bones from the meat. Cut chicken meat into bite-sized pieces. Pour the soup through a sieve and measure off about 800 ml of it.
Defrost peas. Clean the mange-tout, wash them and halve them diagonally. Clean mushrooms and halve them if necessary.
Melt butter in a large saucepan. Sprinkle the flour over it and sauté it in the fat while stirring. Pour in the broth and the white wine bit by bit and keep stirring with a whisk, so that no lumps appear.
Add mange-tout and mushrooms and boil again for 3–4 minutes. Add the peas and the chicken meat and boil the sauce once more.
Whisk together egg yolks and cream. Take the saucepan away from the heat and stir the egg mixture into the hot sauce. Heat again but do not bring to the boil again. Stir in capers and season the fricassee with salt, pepper and lemon juice.
Instead of peas, mange-tout and mushrooms; carrots, cauliflower, asparagus or spring onions can also be used in the fricassee.
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Recipe here: http://www.joyofbaking.com/SpritzCookies.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make Spritz Cookies. Spritz Cookies, also known as Swedish Butter Cookies or Pressed Butter Cookies, are a very popular Christmas cookie, not only in Scandinavia, but also here in North America. They have a lovely sweet and buttery vanilla flavor with a texture that is tender crisp. As their name implies, “Spritz” is German for “spritzen” meaning “to squirt”, which is exactly what is done with this cookie dough. By that I mean we make these cookies using a cookie press (gun).
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Juicing recipe for healing. Enjoy this one. This is a power-packed recipe to heal when juicing.
uice fasting eliminates certain foods
Juice fasting eliminates the usual mucous forming foods from our diet, such as refined flour, and stimulates the digestive tract to be normally active, further reducing the presence of the irritating substances and the excess mucus that results.
Juice fasting accomplishes the task of removing excess mucous, dead cells, and other entrapped foreign material and also supplies an abundant supply of nutrients which the body, in its renewed energy level, immediately utilizes to heal.
This is a powerful regeneration process, and you have it in your own hands to accomplish. You don’t need to go anywhere. You don’t need to have this procedure performed upon you. You can accomplish it yourself. This is nothing but good news! Video Rating: / 5
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How to make Basque Chicken.
Very easy to follow video that shows you simple step by step instructions on how to prepare and cook this delicious chicken dish with rice. Simple home cooked food!
All the ingredients for making this dish are included in the video.
Original Naked Chef Video Rating: / 5
Tomato Jam recipe in Tamil.
This is a jam without preservatives and artificial flavours you can add papaya apple and pineapple with tomato and follow the same procedure.
TRY IT AND TASTE IT. Video Rating: / 5
Tomatoes (टमाटर ) – 5 ( 500 gms )
Mustard oil ( सरसों तेल ) – More than 1/2 cup ( 125 gms)
Salt (नमक ) – 3 tsp (or to taste)
Red chili powder (लाल मिर्च पाउडर ) – 3 tsp
Turmeric powder (हल्दी पाउडर ) – 1 tsp
Tamarind pulp (इमली का पल्प ) – 2 tbsp
Dry Red chili (लाल मिर्च ) – 4 to 5
Fenugreek seeds (मेथी ) – 1 tsp
Cumin seeds (जीरा ) – 1 tsp
Black Mustard seeds (काली सरसों के दाने ) – 2 tsp
Asafoetida (हिंग ) – 1 pinch
How to make Tomato Pickle :
1. Take pulpy tomatoes, chop into thick pieces.
2.Turn on flame, put pan to heat, pour mustard oil. Once hot,add the tomatoes. cook until soft. Cover and cook on medium flame.
3. After 5 minutes, stir the tomatoes, cover and cook again on medium flame for 5 minutes,until soft.
4. Remove lid, mash and cook till juice finishes. Increase flame.
5. Add tamarind pulp, stir and cook it for 1 to 2 minutes. Once cooked, turn of flame, let it cool.
6. Once cool, put the tamarind tomato in mixer jar, grind coarsely.
7. For masala, heat pan add mustard oil and let it heat well. Add black mustard seeds, fenugreek seeds. Reduce flame.
8. Add cumin seeds, then add 4 to 5 dry red chilies, asafoetida. Reduce flame to minimum.
9. Add tomato tamarind paste, turmeric powder, red chili powder, salt. Mix all ingredients well and cook for 4 to 5 minutes.
10. Yummy Tomato pickle is ready, Take it out in a bowl or a container. As it cools keep in a glass container or food grade plastic container. Relish it anytime.
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