Hobbies Videos

Recipe: 7 layer dip serves 12 2 cans of bean dip (10 1/2 ounce cans)3 avocados 2 tablespoons of lime or lemon juice 1/4 teaspoon of salt 1/8 teaspoon of pepper 1 cup of sour cream 1/2 cup of mayonnaise 1 packet/envelope of taco seasoning mix 1 cup of green onions - chopped2 1/3 ounces of canned sliced black olives 2 medium tomatoes 8 ounces of cheddar cheese 1 package of tortilla chips Layer in a 9x13x2 inch serving dish:Layer One: Spread in dish the 2 cans of bean dip Layer Two:Peel, core and mash 3 avocados.Add 2 tablespoons of lime or lemon juice, 1/4 teaspoon salt & 1/8 teaspoon pepper.Mix together and spread over the beans. Layer 3:Mix together 1 cup sour cream, 1/2 cup mayonnaise, 1 packet of taco seasoning mixSpread the sour cream mixture over the avocados. Layer 4:Sprinkle over the sour cream mixture 1 Cup chopped green onion Layer 5:Drain and sprinkle over the onions a 2-1/4 ounce can of sliced black olives Layer 6:Seed, and dice and sprinkle over the olives 2 Medium tomatoes Layer 7:Grate and sprinkle over the tomatoes 8 ounces of cheddar cheese Serve with lots of Tortilla Chips!

Recipe: Vegetable and chef salad serves 4 1 head of lettuce 1 cucumber 2 carrots 2 stalks of celery 2 green onions 1 red bell pepper 2 medium tomatoes 1/2 cup of salad dressing Wash and dry lettuce. Chop or tear into bite size pieces and add to salad bowl.Wash, peel, slice cucumber.Wash, peel, then slice or grate carrots.Wash and slice celery.Wash, slice green onion.Wash red pepper, cut in half, remove seeds and stem, cut into strips.Wash tomatoes, slice into wedges or if using cherry tomatoes, cut in half.Arrange vegetables in salad bowl. Pour dressing on top. Using two large spoons toss salad so the dressing gets evenly distributed.A Chef Salad would also include any/all of the following: Cheese, ham, turkey, chicken, hard-cooked eggs, and beans.

Recipe: Potato Salad with Lemon Vinaigrette serves 6 2 pounds of new potatoes 3 teaspoons of salt - divided1 clove of garlic - crushed 1/8 teaspoon of black pepper 2 teaspoons of grainy mustard 1 lemon zest 1/4 cup of lemon juice 1/4 cup of olive oil 1/3 cup of green onions - chopped Place the small, new potatoes, whole, in a saucepan with enough boiling water just to cover them. Add 2 teaspoons of the salt, bring to a boil and then simmer them for about 12- 15 minutes or until tender.Meanwhile make the vinaigrette. Crush the garlic and add the remaining teaspoon of the salt, and the black pepper. With the back of a spoon, mash the salt and garlic together. Remove the zest from one lemon and add it to the bowl. Gradually whisk in the fresh lemon juice and olive oil. Set aside.Chop the green onion and set aside until ready to serve.When the potatoes are cooked, drain them in a colander and spill them out onto a cutting board. Cut potatoes in half (or bite size). Put the potatoes into a large flat dish and pour on the vinaigrette dressing while they are still hot. Gently toss them around in the dressing and let them sit for a few minutes in order to absorb the dressing. Put the potatoes into a decorative serving dish and scatter the green onions and on top. Serve warm or at room temperature.Adapted From: Delia Smith

Recipe: Tex-Mex Cheeseburgers serves 4 1 pound of lean ground beef 1/3 cup of onions - minced1 tablespoon of ketchup 1/2 teaspoon of chili powder 4 ounces of shredded Mexican cheese blend 1/3 teaspoon of salt 1/3 teaspoon of ground pepper 4 hamburger buns - toasted2 leaves of lettuce 1 tomato Sauce1/2 cup of sour cream1/3 cup of ketchup1 can of chopped green chilies (4 1/2 ounces)1/4 teaspoon of hot sauce (optional)Mix together the ground beef, minced onions, ketchup, chili powder, shredded cheese, and the salt and pepper.Shape into four patties.In a non-stick, pre-heated frying pan, set to medium high heat, fry the burgers for 4 minutes on each side.Serve on a toasted roll with Tex-Mex Burger sauce. Tex-Mex Burger SauceStir together all ingredients. Cover and chill until ready to serve. Makes 1 cup Adapted from: Recipezaar

Recipe: Fruit salad serves 8 1/2 pound of seedless grapes 1 quart of strawberries 1 cantaloupe 1 pineapple 2 bananas 1/2 cup of orange juice 3 kiwis 1 pinch of mint In a large serving bowl combine:Grapes: rinse in cool water, slice in halfStrawberries: rinse in cool water, hull, cut into bite sizesCantaloupe: cut in half; remove the seeds and rind, cut into bite size piecesPineapple: remove the rind, cut into slices then into bite size pieces removing the core as you goBananas: peel and slice and put in small bowl.Orange juice: pour cup over the bananasKiwi: peel and slice or cut into wedgesMint: garnish*all fruits and amounts are adjustable to your taste

Recipe: Chicken cutlets serves 4 2 eggs 2 tablespoons of water 1 cup of dry seasoned bread crumbs 1 cup of flour 1 1/2 pounds of thin sliced boneless chicken breasts 3 tablespoons of vegetable oil Mix eggs and water together. Dredge chicken in flour. Dip chicken into egg wash.Coat chicken with bread crumbs. Fry chicken in oil 1.5 - 2 minutes on each side depending on thickness.

Recipe: Sausage and egg casserole serves 8 1 pound of Italian sweet sausage - casing removed 1/2 cup of shallots - chopped2 teaspoons of garlic - minced 1/2 cup of oil-packed sun-dried tomatoes - drained and chopped4 tablespoons of fresh parsley - chopped5 large eggs 3 large egg yolks 1 cup of half and half 1 cup of whipping cream 2 cups of grated mozzarella cheese 1/2 teaspoon of salt Preheat oven to 375 F. Butter 13x9x2-inch glass baking dishSaut sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutesAdd shallots and garlic and saut 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead - Cover and refrigerate.) Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.Adapted from: Bon App tit

Recipe: Meatloaf serves 8 1 packet/envelope of onion soup mix 2 pounds of ground beef (or meat loaf mix) 3/4 cup of dry bread crumbs 2 eggs 3/4 cup of water 2/3 cup of ketchup - divided Preheat oven to 350 degreesIn a large bowl combine soup mix, ground beef, bread crumbs, eggs, water, and only 1/3 cup of the ketchup. (Save the remaining 1/3 cup of ketchup for the toping.)In a 9 X 13 inch baking pan shape into loafSpread the remaining ketchup over the top of the meatloafBake 1 hour and let rest 15 minutes before slicing.

Recipe: Irish bread serves 8 2 1/8 cups of flour 2/3 cup of sugar 2 1/2 teaspoons of baking powder 1/2 teaspoon of salt 1 1/2 cups of raisins 1 1/2 teaspoons of caraway seeds 5 1/2 tablespoons of butter - melted1 cup of milk 2 eggs 1 can of cooking spray Pre-heat oven 350 degrees.Spray 8 inch bread pan with cooking spray; line bottom and sides of pan with parchment paper.Melt butter in microwave. Set aside.Whisk together the flour, sugar, baking powder, and salt.Add raisins and caraway seeds and mix together. Set aside.In another bowl: Mix eggs with the milk.Add to the flour mixture and blend together.Add melted butter and stir.Pour batter into prepared pan.Bake 55- 60 minutes.Makes 1-8 inch loaf of bread.

Recipe: Beef stew serves 8 3 pounds of stew beef - cut into 1 and 1/2 inch cubes1 large onion - diced4 tomatoes - cut into wedges 1/2 pound of baby carrots 1 red pepper - cut into 1/2 inch strips1 pound of small mushrooms - cleaned2 small turnips - cut into chunks2 tablespoons of instant tapioca 1/2 cup of dry bread crumbs 2 cups of red wine 1 teaspoon of salt 1/2 teaspoon of black pepper 1/2 pound of frozen small pearl onions Put all the ingredients except the pearl onions in a Dutch oven with a tight-fitting lid. Bake in a preheated 325 degree oven for 3 1/2 hours. Don t peek! Add the pearl onions after the stew is removed from the oven.Serve with crusty bread.Adapted from: Fete Accomplie, Washington, DC

Recipe: French onion soup serves 4 1 1/2 pounds of onions - thinly sliced3 tablespoons of unsalted butter 3 tablespoons of olive oil 1/2 teaspoon of sugar 6 cups of beef stock (or vegetable stock)4 tablespoons of brandy 1/2 teaspoon of dijon mustard 1 teaspoon of salt 1/2 teaspoon of black pepper 1 French bread 12 slices of Swiss cheese In a Dutch oven heat butter with oil and sugar until the butter and sugar have melted.Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly.When onions have turned soft and golden brown, gradually stir in beef stock. Bring to a boil; lower heat and simmer gently, covered, for 1 hour. Toast rounds of French bread.When soup is cooked, stir in the brandy and the Dijon mustard, and taste for seasoning, adding salt or freshly ground black pepper if necessary.Place ovenproof soup bowls or crocks on a baking sheet with sides. Ladle the hot soup into the bowls and top each serving with 1-2 slices of toasted French bread (or croutons).Lay 1-3 thin slices of Swiss cheese on top of the bread.Under broiler, melt cheese until golden brown and bubbly. Serve immediately.Adapted from: The Robert Carrier Cookery Course (1974)

Recipe: Santa fe chili serves 8 1 pound of ground beef - browned1 medium onion - chopped1 can of pinto beans (15.5 ounces) - rinsed and drained1 can of kidney beans (15.5 ounces) - rinsed and drained1 can of black beans (15.5 ounces) - rinsed and drained1 can of corn (15.5 ounces)1 can of diced tomatoes with peppers (14.5 ounces)1 can of stewed tomatoes (14.5 ounces)1 can of tomato sauce (8 ounces)1 packet/envelope of taco seasoning mix 1 packet/envelope of dry ranch dressing mix 2 cups of water Mix together all ingredients in a large pot with a coverCover and bring to a boil.Turn down to simmer. Cook for 2 hours, stirring occasionallyGarnish: Sour cream, Diced green onions, Corn Chips Mevio {Mevio-8363dab6510912c8cc84a4add086a5fa}

Recipe: Microwave salmon steaks serves 2 1 pinch of dill 1 pinch of black pepper 1 pinch of salt 1 tablespoon of lemon juice 2 salmon steaks Put salmon steak in microwave-safe dish.Pour with lemon juice over the fish.Sprinkle with salt, pepper and a small amount of dill. Cover loosely with wax paper.Microwave on high 3-5 minutes depending on the thickness of the salmon steak. Recipe: Baked cod serves 4 3 tablespoons of butter 1 cup of seasoned bread crumbs 2 tablespoons of lime or lemon juice 2 pounds of captain cut cod fillets 1 pinch of black pepper 1 pinch of salt Grease baking pan with 1 teaspoon of butter. Lay fish in baking dish. Pour lemon juice over fish. Spread 2 teaspoons of butter on the fish. Sprinkle with salt and pepper. In a small bowl mix together the remaining butter with the bread crumbs. Sprinkle over the fish. Bake fish for approximately 25 minutes or until tender and flakey.

Have you ever wondered how to cut an avocado? Watch this tips and techniques video to find out how to best cut an avocado so you can begin work on your favorite recipe. Enjoy!

Fresh ginger is often the key ingredient to the perfect sauce, marinade or stir-fry. Watch this startcooking video to find out more about how to use ginger. Enjoy!

Cooking bacon does not need to be difficult. Watch this startcooking video to learn a simple and easy way to microwave bacon. Enjoy!

Do you need salad ideas? Startcooking shows you how to best use Fresh Express' nutritious and tasty ready-to-eat complete salads. Watch this video for great ideas!

Recipe: Chicken Fajitas serves 4 1 pound of chicken breasts - boneless1 lime 2 teaspoons of sugar 1/2 teaspoon of garlic powder 1/2 teaspoon of onion powder 1 teaspoon of oregano 1/2 teaspoon of cumin 1/2 teaspoon of red pepper flakes 1 medium onion sliced3 medium bell peppers - sliced 1/4 teaspoon of salt 1/8 teaspoon of black pepper 1 tablespoon of olive oil 8 flour tortillas - warmed Slice chicken into thin strips approximately 3 inches long and set them in a flat glass baking dish.Squeeze the juice from one lime on top of the chicken.Mix together sugar, garlic powder, onion powder, oregano, cumin, and red pepper flakes and sprinkle the spices onto the chicken being sure to coat all the chicken.Pre-heat your oven to 325 degrees. Wrap eight flour tortillas in a clean dish towel and put them in a serving dish. Cover the dish with tinfoil and put it in the oven for about 10 minutes to warm up. Preheat your oven safe serving dish in the oven as well.In a large preheated frying pan, heat 1 Tablespoon of olive oil over medium high heat. When the oil shimmers, add the sliced onions and pepper and saut 2-3 minutes or until tender. Season with salt and pepper and remove from pan. Place on heated serving dish. Cover with tinfoil to keep warm.Add the chicken to the hot pan and quickly saut until cooked through approximately 4-5 minutes.Add the cooked chicken to the serving platter.Place warm tortilla on a plate; add chicken and peppers and onions and serve.You can garnish Chicken Fajitas with salsa, guacamole, shredded cheese and sour cream.

Choosing the right hot pepper when preparing a Tex-Mex or chili recipe can be confusing. This startcooking video can help you. Learn how to handle and pick the right jalapeno, chili, or poblano pepper so you can impress your guests with a perfect recipe.

Choosing the right hot pepper when preparing a Tex-Mex or chili recipe can be confusing. This startcooking video can help you. Learn how to handle and pick the right jalapeno, chili, or poblano pepper so you can impress your guests with a perfect recipe.

Recipe: Nutella Crepes serves 6 2 tablespoons of butter - melted (set aside one more teaspoon of butter - not melted)2 large eggs 1 cup of whole milk 1/3 cup of water 1 teaspoon of vanilla 1 cup of flour (white all-purpose) 1/4 teaspoon of salt 2 tablespoons of white sugar 1 jar of Nutella With an electric hand mixer, blender, or a whisk, mix together 2 Tablespoons of melted butter, the eggs, the milk and the water.Sift together the dry ingredients (flour, salt and sugar) and add them to the wet mixture. Blend until smooth.Transfer the batter to a bowl, cover and refrigerate for 2 hours (or up to 2 days).If the ingredients have separated, gently stir them together again.Heat a 9-10 inch non-stick fry pan over medium high heat. Melt teaspoon of butter in the pan. Brush the butter over the surface of the pan with a heat resistant brush. (You should hear a sizzle!)Pour 1/4 cup of batter into the pan with one hand, and with the opposite hand, swirl the pan until the batter coats the bottom of the pan. (For a 6-7 inch pan use 2 1/2 Tablespoons of batter slightly more than half of 1/4 cup)Cook the crepe until it is a patchy light brown on the bottom, 30 seconds to one minute.Loosen the edges of the crepe and flip it to the other side. Cook the second side until it is spotted brown and dry, about another 30 seconds.Remove the crepe from the pan and continue cooking the remaining batter, adding more butter if necessary.With the side you cooked first facing down, spread some Nutella over one half of the crepe.Fold the crepe in half, then in half again or into thirds for the 9-10 inch crepe.Garnish with powdered sugar and fresh fruit.To store cooked crepes: Stack between squares of wax paper, wrapped in plastic wrap, in the refrigerator for up to three days. The crepes can be frozen for up to two months.Yield: Makes sixteen to twenty 6 to 7 inch crepes or approximately twelve - 9 to 10 inch crepes

Startcooking and Fresh Express believe that nutrition and taste go together. Phytonutrients and vitamins make salads super nutritious. Add mangos, tomatoes, berries or almonds and you have a delicious salad. It is that simple. Enjoy!

Startcooking and Fresh Express believe that nutrition and taste go together. Phytonutrients and vitamins make salads super nutritious. Add mangos, tomatoes, berries or almonds and you have a delicious salad. It is that simple. Enjoy!

Recipe: Gazpacho serves 4 3 large tomatoes - peeled and diced2 cucumbers - peeled, seeded and diced1 red bell pepper - diced1 green bell pepper - diced 1/3 cup of red onions - diced1 clove of garlic - minced 1/4 cup of red wine vinegar 1/4 cup of olive oil 2 1/2 cups of tomato juice 1/2 teaspoon of salt 1/4 teaspoon of freshly ground black pepper In large glass bowl combine all of the vegetables. Add remaining ingredients and mix well. Add 1/3 of the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve.

Startcooking and Chiquita have teamed up to show you that there are no limits to what you can do with apples and grapes. Fruit bites can be a lot of fun and they are great sources of phytonutrients and vitamins. Enjoy these healthy fruit snack ideas!

Startcooking and Chiquita have teamed up to show you that there are no limits to what you can do with apples and grapes. Fruit bites can be a lot of fun and they are also great sources of phytonutrients and vitamins. Enjoy!

Recipe: Chicken Salad with Wild Rice serves 6 1 package of long grain and wild rice - (Near East preferred) cooked according to directions on the package3 cups of chicken - cooked and cut into chunks3 green onions - chopped1 red bell pepper - diced 1/3 cup of your favorite vinaigrette dressing 1 lemon - juiced2 medium avocados - chopped 1/2 cup of pecans Mix together cooked rice, cooked chicken, chopped scallions, and diced red pepper and salad dressing. Refrigerate until ready to serve. Before serving, peel and chop avocados. Pour the lemon juice over the avocados to coat.Add just the avocados to the salad.Serve on lettuce leaves and garnish with pecans.