For more videos, recipes and cooking tips from Marco Pierre White and Knorr, go to Knorr.co.uk.
Sunday, December 25, 2011
Tuesday, December 20, 2011
How to Make Chicken Pot Pie-The Bag Holder
Traditional Tasty Pot Pie, This recipe has carrots, potatoes, peas, chicken, cream of chicken soup and more. Top with puff pastry for a wonderful meal to enjoy with the family.
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Friday, December 16, 2011
Easy Crock Pot Recipes for Chicken
Chicken crock pot recipes are very popular. There are many great recipes to choose from, but with all of the options which ones do you fix for your family?
Some of the easiest crock pot recipes for chicken are of course the old standards such as chicken noodle soup or chicken stew. You can jazz your menu selection up a bit however by searching online for chicken recipes.
Once you start searching, you're going to discover that there are crock pot recipes for just about every food that can be imagined. Lasagna, pot pies, cake, breakfast, candy, pizza, Mexican...you name it, there's probably a recipe for it.
Here are some of our favorite easy recipes for chicken.' We know you're going to love them:
Barbecue Chicken Recipe
1 frying chicken, cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
Put chicken in pot. Combine all other ingredients and pour over chicken. Cover and cook on low setting for 6 to 8 hours. Serves 4.
Chicken Pot Pie Slow Cooker Recipe
3-4 boneless skinless chicken breasts
2-3 cans of cream of chicken soup
1 cup of milk
4 medium potatoes
1 bag or box of frozen peas and carrots
1 small onion diced
sage, oregano, basil, parsley, paprika, ground pepper
2 packages Crescent rolls
Put Chicken breast, soup, milk, potatoes, onion and all spices into slow cooker. Cook on low for 4-6 hrs stir in a bag of carrots and peas; cook for 10-15 minutes. Put onto a pie plate. Unroll Crescent rolls and place on top of the pie. Cover the top with dough. Cook for 10-15 minutes in the oven according to crescent roll package.
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Saturday, December 10, 2011
Puff Pastry - Pantry Project with Gail Simmons
Use puff pastry to make savory and sweet recipes like chicken pot pie, cheese straws and an apple tart with these recipes from Gail Simmons. Get the recipes: www.kitchendaily.com
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Tuesday, December 6, 2011
Paderno World Cuisine 2.125 x 1.25 Inch Fluted Stainless Steel Vol-Au-Vent Cutter
!±8± Paderno World Cuisine 2.125 x 1.25 Inch Fluted Stainless Steel Vol-Au-Vent Cutter
Brand : Paderno World Cuisine | Rate : 
| Price : $180.43
Post Date : Dec 06, 2011 13:00:05 | Usually ships in 24 hours
| Price : $180.43Post Date : Dec 06, 2011 13:00:05 | Usually ships in 24 hours
This 2.125 - 1.25 inch Paderno World Cuisine fluted stainless steel vol-au-vent cutter is heavy duty and spring loaded. It cuts and compresses the central piece in one operation, creating decorative vol au vent puff-pastry cases.
- Professional quality
- Stainless steel
- Heavy duty
- Creates beautiful puff pastry
- Professional presentation
- Heavy duty and spring loaded
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Thursday, December 1, 2011
Recipe and Meyer Lemon
"What a fragrance! It's so distinct", Johnny Iuzzini says about Meyer lemon. He is the Executive Pastry Chef for the New York City eateries Restaurant Perry Street and Jean George, the 2006 James Beard "Outstanding Pastry Chef of The Year" award winner, and he is also the author of "Dessert FourPlay: Sweet Quartets From a Four-Star Pastry Chef". He is a Meyer lemon fanatic. Meyer lemons have different fragrance, not as acid and sharp as regular lemons, Meyer Lemons are sweeter and more robust as Johnny Iuzzini said.
The Meyer Lemon is a cross between a lemon and a type of orange, so it's not actually a real lemon. It retains most of the lemon's characteristics: acidity, bitterness and so on. But it's more sweetness, thinner skin and less acidity and less bitterness. It bears a heavy crop and relatively hard to plant, so it has gained the favor of people.
Where is Meyer Lemon come from? About 100 years ago, an American called Frank Meyer brought Mayer Lemon to United States from China while working for the USDA, so the tree was named by him. The tree soon became very popular in the United States, especially in California. Then 40 years later, a virus attacked Meyer Lemon Trees so the government banned the trees. Until 1970s, a new version of virus-free Meyer Lemon Tree was developed and it soon spread across America, it become a favorite for the home grower.
Meyer Lemon Icebox Cake is one of my favorite desserts, the picture below shows my take on this classic. I use lemon wafer cookies at Meyer lemon curd, lemon cream and Whole Foods, to let the wafers absorb liquid out of the cream, I put it in the fridge over a whole night. As you can see below, an icebox cake is actually layered creamed cookies.
I love Limoncello, they make the best one in Capri, it tastes weird and delicious, as you can see the picture, the composition, lighting and colors are very beautiful.
Reuse jam jars, take a ribbon on it, and you have yourself the perfect hostess gift. The whole process takes less than 20 minutes of casting zesting. It is heavenly by the spoon, but if you have more control of course, spread between layers of puff pastry cook or to make a lemon tart, or spread on your toast in the morning. With whipped cream folded in, any kind of decline can be achieved. I like a strong taste of lemon in my lemon desserts, which reflects the recipe.
Pushing the egg yolks through a sieve into a large saucepan. I love the yellow first strain, so I do not have to do at the end. Then, add the lemon juice and sugar and whisk together over medium heat until combined. Switch to a wooden spoon and stir constantly until mixture is thick enough to coat back of spoon. Remove from heat and pieces of butter and whisk until melted and smooth. Add lemon zest or your oil of lemon. Transfer dough to a large bowl, cover with plastic wrap and place in refrigerator until completely chilled and firm, about an hour. (Note: Since I had a lot more juice, I decided to make 4x the amount of lemon curd in this recipe called for so that I can freeze the extra for future use. It is very easy to increase the dough recipe, just remember that it takes longer to cook.)
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