Maister Videos

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)

There are many ways to deal with frozen ground beef. This video guide on thawing ground beef will get you fast on track!

So many recipes require ground beef, so it's only natural we start from the beginning: how to defrost it! Once you get the hang of it, you'll notice how easy it is, and you'll be on your way to making your hamburger, chili, or meatloaf recipe in no time!

Recipe: Sweet and Sour Meatballs serves 10 1/2 cup of minced onions 1 pound of ground veal 1 pound of ground pork 1 cup of seasoned, dry bread crumbs 2 eggs 2 teaspoons of salt 2 tablespoons of butter 2 tablespoons of olive oil SAUCE2 Tablespoons of butter, meltedOne 10-12 ounce jar of apricot jam1/2 cup of barbeque saucePreheat Oven to 350.Mix together the veal, pork, bread crumbs, eggs, minced onion, and salt.Form into 1 inch balls.Melt butter and oil in a fry pan and brown meatballs.In a large bowl, mix together melted butter, apricot jam and barbeque sauce. Add the browned meatballs and gently coat the meatballs with the sauce.Pour the meatballs and sauce into a large, flat, baking dish and bake for 30 minutes or until bubbly.Makes 5-6 dozen Meatballs.

Recipe: Vegetable and dip platter serves 4 1 red, green, and or yellow pepper 1 pint of grape tomatoes 4 round pita bread 3 carrots 3 small pickling cucumbers 2 stalks of celery 1 pint of hummus Wash all the vegetables. Peel carrots and cut into 2 inch strips. Trim the ends and then cut the celery into 2 inch strips. Cut cucumber into 2 inch strips. Cut peppers in half and remove the stem and seeds, then cut into strips. Cut pita bread into triangles Arrange all the vegetable and the pita bread on a decorative platter. Serve with hummus or your favorite dip.

Recipe: Lasagna serves 8 2 extra-large eggs (lightly beaten)15 ounces of ricotta cheese 10 ounces of frozen spinach - defrost and squeeze dry 3/4 cup of grated parmesan cheese - divided1 teaspoon of salt 1/3 teaspoon of ground pepper 1 teaspoon of oregano 26 ounces of spaghetti sauce 10 sheets of no-boil lasagna noodles 1 pound of shredded mozzarella cheese - divided Preheat the oven to 400 degrees F.Ricotta Mixture:In a medium bowl combine eggs, ricotta cheese, spinach, 1/2 cup of the parmesan cheese, oregano, salt and pepper.Layer the ingredients in a 9 x 13 x 1 inch pan, in the following order:Layer one 3/4 cup of the Sauce 3 Sheets of pasta 3/4 cup of the Sauce 1/2 of Ricotta Mixture 1 and 1/3 cups of the MozzarellaLayer two 3 sheets of Pasta 3/4 cup of the Sauce 1/2 of Ricotta Mixture 1 and 1/3 cups of the MozzarellaLayer three 4 Sheets of pasta 3/4 cup of the Sauce 1 and 1/3 cups of the Mozzarella 1/4 cup Parmesan CheeseBake for 30 minutes, until the sauce is bubbling.Let sit for 10-15 minutes before cutting.