1. Our Taste

    03:53

    from Luis Zapata / Added

    1 Play / / 0 Comments

    A look at how the fictitious magazine, Our Taste, would look as a digital magazine on the iPad.

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    • Spring Showcase 2015

      06:45

      from scott sommerfield / Added

      13 Plays / / 0 Comments

      Recipes for the spring season with profit analysis

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      • Shira's Seared Ahi Tuna Cooking Video

        10:45

        from Steven Folberg / Added

        3 Plays / / 0 Comments

        Shira talks about her love of cooking and demonstrates her recipe for Seared Ahi Tuna with Mango Salsa and Avocado Crème Fraiche Puree.

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        • [이색 레시피] 대하와 처음 보는 된장소스의 앙상블 [Tip&Recipe 시선뉴스]

          06:52

          from 시선뉴스 SISUN NEWS / Added

          [시선뉴스 한성현] 대하에 함유된 키토산은 지방의 침착을 방지하고 혈액내 콜레스테롤 수치를 낮춰줘 성장 발육, 피부 미용, 노화 방지에 도움을 준다. 몸에도 좋고, 다이어트에도 좋은 대하를 조금 색다른 소스와 함께 먹을 수 있는 방법. 동원스시아카데미 정은성 선생님과 함께해 보자. 제작지원 - 동원스시아카데미 제작진 소개 책임프로듀서 : 김정우 / 구성 : 박진아 / CG : 최지민, 이연선 / 연출 : 한성현 지식교양 전문채널 - 시선뉴스 www.sisunnews.co.kr

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          • Rock & Food

            04:19

            from Andres Lamprea / Added

            1 Play / / 0 Comments

            Como conquistar con poco dinero y mucho Rock

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            • Pimento Cheese Potato Skins Recipe

              01:13

              from Unlimited Recipes / Added

              1 Play / / 0 Comments

              Pimento Cheese Potato Skins Recipe: https://unlimited-recipes.com/recipe/pimento-cheese-potato-skins/ Check out our website: https://unlimited-recipes.com Find us on: Google+: https://plus.google.com/+UnlimitedrecipesOnline Facebook: https://www.facebook.com/UnlimitedRecipes Twitter: https://twitter.com/UNLRecipes Pinterest: https://www.pinterest.com/UNLRecipes Ingredients: 6 medium to small russet potatoes 3 tablespoons melted butter Kosher salt and pepper 8 ounces sharp cheddar cheese 2 ounce cream cheese, softened 1 teaspoon crushed red pepper flakes 1 roasted red bell pepper, diced into 1/4-inch piece 4 slices bacon, cooked until crispy and crumbled 3 tablespoons chives, chopped 1/2 cup sour cream (optional) Methods: Preheat oven to 400°. Pierce each potato a few times with the tines of a fork. Lightly brush each potato with melted butter and sprinkle lightly with salt. Bake the potatoes directly on the rack of the oven for 1 hour, or until tender and cooked through. Remove from the oven and allow to cool on a rack for 15 minutes. Meanwhile make the pimento cheese. In a food processor fitted with the grater attachment, process the cheddar until shredded. Swap out the grater attachment for a standard food processor blade and add in the cream cheese. Pulse a few times to incorporate. Transfer the cheese mixture to a bowl and mix in the crushed red pepper flakes, diced red pepper and season to taste with salt and black pepper. Set pimento cheese aside. Preheat broiler. When the potatoes are cool enough to handle, use a serrated knife to slice each into three lengthwise sections – you should be left with two shallow ends and a middle portion which you can discard or use in another preparation. Using a small spoon, scoop out the flesh of each skin leaving a 1/4-inch border all the way around. Lightly brush the inside of each potato skin with remaining melted butter and season lightly with salt and pepper. Crumble pimento cheese mixture evenly over each potato and sprinkle on bacon bits. Place the potato skins on a foil lined baking sheet and broil until the cheese is melted, bubbling and beginning to brown, about 3 minutes. Remove potato skins to platter, sprinkle with chives and serve immediately.

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              • Vietnamese Style Grilled Five Spice Chicken recipe

                01:03

                from Unlimited Recipes / Added

                2 Plays / / 0 Comments

                Vietnamese Style Grilled Five Spice Chicken Recipe: https://unlimited-recipes.com/recipe/vietnamese-style-grilled-five-spice-chicken Check out our website: https://unlimited-recipes.com Find us on: Google+: https://plus.google.com/+UnlimitedrecipesOnline Facebook: https://www.facebook.com/UnlimitedRecipes Twitter: https://twitter.com/UNLRecipes Pinterest: https://www.pinterest.com/UNLRecipes Ingredients 6 cloves of garlic, sliced 1 large shallot, coarsely chopped 1 tablespoon, peeled and minced fresh ginger 4 teaspoons sugar 1/4 cup soy sauce 1/4 cup fish sauce 1/2 teaspoon five-spice powder Freshly ground black pepper 1 chicken (about 3 lbs) cut into eight servings Method Step 1 In a mortar and pestle or small food processor combine the ginger, shallot, garlic and sugar and smash to form a paste. Step 2 Create a marinade by transferring the paste to a small bowl and whisking in the soy sauce, fish sauce, five-spice powder and a healthy dose of pepper. Step 3 Rinse the chicken pieces in cold water and pat dry. Place the chicken in a large, resealable zip-top bag and pour in the marinade. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 12 hours or as long as overnight. Step 4 Prepare a charcoal or gas grill for direct grilling over medium heat. Remove the chickens from the bag and reserve the marinade in a small bowl. Step 5 Place the chicken pieces skin side down on the grill directly over the heat until the first side is nicely browned, about 11-12 minutes. Baste once or twice with the reserved marinade during the first stage of grilling. Turn, baste again and grill until the chicken reaches the internal temperature of 165°, about11-12 minutes longer. Do not baste chicken during the final 10 minutes. Step 6 Remove the chicken from the grill and let rest for at least 5 minutes before serving.

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                • Jalapeno Poppers Recipe

                  01:03

                  from Unlimited Recipes / Added

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                  Food Recipes | Jalapeno Poppers Recipe Jalapeno poppers recipe: https://unlimited-recipes.com/recipe/jalapeno-poppers Check out our website: https://unlimited-recipes.com

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                  • Get Real Living Health App

                    00:30

                    from Get Real Living / Added

                    25 Plays / / 0 Comments

                    Download the FREE app - Bringing nutrition and health to your finger tips, the Get Real Living app is like having access to your very own personal nutritionist - in your back pocket! With motivational advice to keep you on track, expert nutrition tips from a nutrition coach, real food recipes at your finger tips and an up to date event calendar so you stay abreast of the latest health events happening in your area. https://itunes.apple.com/au/app/get-real-living-health-tips/id967009180?mt=8

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                    • Sicilian Arancini Recipe | Homemade Italian Rice Balls Recipe

                      04:06

                      from Vincenzo's Plate / Added

                      3 Plays / / 0 Comments

                      Sicilian Arancini are deliciously plump stuffed rice balls filled with ragu, peas, mozzarella and deep fried. Arancini are originally from Sicily and my version is simple to make and coated with fresh breadcrumbs making them extra crispy and simply exquisite. Share this video on FACEBOOK: http://bit.ly/friedarancini Get the recipe: http://bit.ly/arancinirecipe Check out my website for full recipes and to follow my blog: http://bit.ly/vincenzosplate ================================= Subscribe to my YouTube channel! http://bit.ly/youtubeVP Follow me on: Facebook! http://bit.ly/facebookVincenzosPlate Instagram @vincenzosplate http://bit.ly/VPinstagram Google+ http://bit.ly/VPGoogleplus Linkedin http://bit.ly/VPlinkedin Tweet me! @vincenzosplate http://bit.ly/VPTwitter ================================= Also join this Incredible Google+ community: "Italian Style Food Revolution" http://bit.ly/Italianstylefoodrevolution INGREDIENTS: RAGU 1 x can of Mutti Doppio Concentrato (Double concentrate tomato sauce) 150g baby peas 550-600g mixed pork/veal mince 1 carrot (chopped into pieces) 1 celery branch (chopped into pieces) ¼ onion (chopped into pieces) 4-5 tablespoons of extra virgin olive oil A few pinches of table salt Generous bunch of fresh basil leaves 1 glass of water ARANCINI BALLS 1 fresh mozzarella ball (or Fior di latte) 500g Aborio rice Thin slice of butter ¼ onion (chopped into pieces) 1 x vegetable stock cube Fresh breadcrumbs in a wide bowl 1L water Small bowl of water for your hands 2 eggs Vegetable oil (enough for frying) UTENSILS: 1 x medium size non-stick frypan 1 x medium pot for rice 1 x whisk or fork 1 x wooden spoon 1 x medium tray METHOD: Vincenzo’s Tip: Before starting to cook, place the empty tray into the freezer. You will use this to cool down the rice later on. TO MAKE THE RAGU 1. Put the frypan on the stove at a medium-high heat. 2. Add 4-5 tablespoons of extra virgin olive oil along with the chopped carrot, celery and onion until it begins to brown, then add the mince. 3. Mix the meat through using a wooden spoon and turning it over until both sides begin to brown. 4. After a couple of minutes, add fresh basil by breaking the leaves into small pieces, peas and a glass of water. 5. Leave this simmering and once it reduces, add the Mutti concentrate and mix jut through. 6. Add a tablespoon of salt after 2 minutes and mix it once again. 7. Leave this to simmer on the stove on a medium-low heat for around 10 minutes. Continue reading the recipe: http://bit.ly/arancinirecipe ================================== Camera Operator: Bill Z Way Production Company: Fame Park Studios Music "Oktogon" and "Platos178 ok" are composed and performed by Walter Gaeta Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes, Pizza recipe, Italian cuisine, how to cook, cooking show, drinks, aperitivo, Bbq, Grilling, Sydney, Australia, Leichhardt, cooking, delicious, modern, ================================== Watch the video recipe: http://youtu.be/C9sdvmIyv-E

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