Check out how to make healthy, simple and easy dinner with items you already have in your fridge. Easy Weeknight Pasta With Broccoli And Sausage is delicious for weekend dinner and it does not require many work to be done…

INGREDIENTS
1 pound rigatoni
4-5 sweet Italian sausage links, casings removed
2 cloves garlic, minced
1 pint container of grape tomatoes, halved
1-1½ cups of broccoli florets, steamed or blanched*
Parmesan cheese
Red pepper flakes

]]> http://foodshub.com/pasta-with-broccoli-and-sausage/feed/ 0 http://foodshub.com/meet-the-bobby-flay-for-food-network-star/ http://foodshub.com/meet-the-bobby-flay-for-food-network-star/#comments Thu, 25 Apr 2013 21:44:55 +0000 admin http://foodshub.com/?p=557 Bobby Flay, chef, writer, and entrepreneur, has changed cooking television since the early 1990s. Today, he is 1/3 of the culinary idols and hosts of Food Network Star. Food Network Star returns for a ninth season with twelve new contestants placing their eyes on the prize: their own Food Network television show. Now, it is time to check out some of the shows Flay has been in for his television career.

Since beginning on Food Network in the early 90s, Bobby has kept hosting programs that present culinary tips and information on American regional fare to a national audience. His first show was called Grillin’ & Chillin’ and premiered in 1996, followed by Hot Off the Grill in 1998 and Boy Meets Grill in 2003. Along with participating in many holiday and seasonal Food Network specials over the years, Bobby currently stars on Iron Chef America, Throwdown with Bobby Flay, Grill It! With Bobby Flay and Food Network Star. In Fall 2010, Bobby spread his television presence to Food Network’s sister network Cooking Channel, with the debut of Brunch @ Bobby’s. His other series include Bobby Flay’s Barbecue Addiction, 3 Days to Open with Bobby Flay and Bobby’s Dinner Battle. He also recently competed a second time against Chef Anne Burrell in the fourth season of competition series Worst Cooks in America, where he led his team to victory.

Learn more about Bobby Flay at www.foodnetwork.com/star. Check out the ninth season of Food Network Star on Sunday, June 2nd, at 9PM ET/PT.

This post was sponsored, but opinions are my own

Besides the video series, Cavuto has created two kinds of potato salad: kale and potato salad (kale, Greek yogurt, petite potatoes, gorgonzola, walnuts) and spring potato salad made with red potatoes, baby peas, arugula, a hint of mint, Dijon mustard, and lemon juice. Katie Cavuto will be making these recipes live on Tuesday, April 16, at 5PM PST on USPB’s “Potatoes, Taters, and Spuds” Facebook page. Check out the Potato Goodness website www.potatogoodness.com for news, recipes, videos, and other interesting tidbits.

This post was sponsored, but opinions are my own

Valentine day is all about love. It about spending precious moment with you loved ones and show them how much you care and how much you love them. Is there better way of showing someone you care about him than delicious breakfast in bed. Since pancakes are symbol for breakfast in US, we collected top 10 list of most delicious valentine’s day most delicious pancakes. You will have chance to check everything from red pancakes with white dressing, up to the heart shaped pancakes. When it comes to flavors, you can feel anything from chocolate chip, bananas, strawberries, Raspberry, lemon and much more.  We hope this article will be sweet for both you and your choose one…

Red Velvet Pancakes

via

Cream Cheese Glaze Pancakes

via

Sweet Cream Cheese Topping Pancakes

via

Cocoa-Kissed Red Velvet Pancakes

Via

Tangy Buttermilk Red Velvet Pancakes

via

Raspberry Cream Cheese Pan-Crepes

via

Pink Chocolate Chip Buttermilk Pancakes

via

Strawberry Banana Pancakes

via

Lemon & Raspberry Pancakes With Coconut Cream

via

Heart Shaped Tortita Pancakes

via

More and more chefs as well as amateur and occasional cooks are coming to realise that the modern microwave should be a main player in your culinary endeavours. There are some myths and half-baked untruths that are uttered about microwaves; one of the more common is that you can’t use microwaves to cook anything fancy such as potato gratin. Look at the following video and think again:

Here you’ll see Daniel Galmiche, the celebrity French Michelin star chef visit one of his suppliers of quality beef, and discuss why the quality of the  environment in which the animals are raised, affects the texture and flavour. Now living in England, he is Executive Head Chef at The Vineyard at Stockcross in Berkshire and

regularly appears on regional and national television and in the media.

Recently he appeared on BBC`s Saturday Kitchen with James Martin.

What comes across is the passion of both the chef and his supplier in creating, supplying and the cooking the best quality beef. The last section of the video shows Daniel cooking beef and potato gratin in his Panasonic combination Microwave oven. As he prepares the dish we hear how by cooking virtually everything in the microwave, all the goodness and flavour is retained. The beef is seasoned and seared in a pan while the gratin cooks for 25 minutes in the microwave oven. It would take 45 minutes or longer in a conventional oven. The results look delicious.

If you prefer something more spicy and oriental, then here’s a great recipe for Chinese Beef Casserole. You’ll need a large casserole dish with a lid. It will serve four.

The ingredients:

3 garlic cloves, crushed

2.5cm (1”) grated ginger

1 bunch spring onions, sliced

1 red chilli, deseeded and thinly sliced

5ml (1tsp) Chinese five spice powder

2 star anise

10ml (2tsps) light muscovado sugar

30ml (2tbsp) Chinese cooking wine

30ml (2tbsps) dark soy sauce

800g (1lb12oz) casserole beef

25g (1oz) plain flour, seasoned

300ml (½ pt) beef stock

Cooking Instructions

Place the garlic, ginger, onion, chilli, five spice, anise, sugar, wine and soy in casserole dish and cook on HIGH MICROWAVE for 3 mins.

Toss the beef in the seasoned flour and add to the casserole dish stirring well.

Cover and place casserole on the base of the oven and cook on CONVECTION 160ºC + WARM MICROWAVE for 1hr 15mins – 1 ½ hours.

Serve and garnish with chopped coriander or Chinese leaves. Don’t hesitate to browse the Internet since there are many microwave recipes out there that you may want to try some day!

Anne Burrell, former culinary instructor and Bobby Flay, restaurateur and cookbook writer, will push their teams to the limit until one final competitor who has shown a true transformation from bad baker to great food preparer is left. Bobby Flay will lead the Blue Team while Burrell will be Red Team’s captain. The winner will receive $25,000 and the team captain will be recognized for helping the winner make a great cooking transformation.

Many of the contestants are from the East Coast, West Coast, and even the South. One of the competitors is Chet Pourciau, a New Orleans native who wants to improve on his culinary skills so that one day he can make some of his grandmother’s recipes. Another competitor is U.S. Marine Tim Burger, who once served a raw turkey to his platoon on Thanksgiving. He wants to help cook for his family and to stay on a budget. Latvian native Alina Bolshakova is a caretaker living in Los Angeles. She knows how to take care of people, except she lacks proper cooking skills. Will these three contestants survive the first episode’s premiere? Find out by tuning in on Sunday, February 17th. Go to www.foodnetwork.com to find more competitors’ biographies and the show schedule. 2013 is beginning with a bang–don’t miss out!

This post was sponsored, but opinions are my own

A traditional Italian-American meal that has found its way into homes all around the world, lasagna is a delicious mound of pasta sheets, juicy meat, rich tomato sauce and creamy cheese. Each bite is like wrapping yourself in a warm blanket, making it the ultimate in comfort food.

Lasagne is surprisingly easy to prepare and a large portion can be cut into slices and frozen, making it a convenient dinner for evenings when time is not on your side.

To make our version of this tasty and wholesome dish, you will need the following ingredients, an enthusiastic chef and a cooker:

(These quantities will serve 6 but can easily be doubled for a family gathering or to make freezable portions).

750g lean beef mince – the best quality you can afford

200ml hot beef or vegetable stock

300g fresh lasagne sheets – or dried if you prefer

150g cheddar – as strong as you like it and grated

2 tbsp olive oil

Black pepper

For the tomato sauce:

1 tbsp olive oil

2 tbsp tomato puree

200ml white wine

3 x 400g tins chopped tomatoes – organic preferably

2 onions – finely chopped

2 garlic cloves – crushed

1 carrot – roughly chopped

1 handful basil leaves

For the white sauce:

85g butter

85g plain flour

750ml milk – whole milk if possible

To make the tomato sauce heat the olive oil in a pan and add the onions, garlic and carrot. Cook for 5 minutes or until softened. Stir in the tomato puree and cook for a minute before adding the wine. Cook for a further 5 minutes until this has reduced by two-thirds. Pour in the tinned chopped tomatoes and a good handful of basil leaves. Bring to the boil and simmer for 20 minutes. Leave the sauce to cool before blitzing in a food processor.

To make the white sauce, just melt the butter in a pan and gently stir in the flour. Cook for 2 minutes. Slowly whisk in the milk and bring to the boil whilst stirring continuously. Turn the heat down and cook until the sauce thickens. Let the sauce cool. It can be refrigerated for 3 days and frozen for 3 months.

Preheat the oven to 180C / Fan 160C or Gas 4

For the meat sauce, heat your oil in a large pan and cook the beef until brown. You could also add a little cubed pancetta or chorizo at this stage if you so desire.

Pour over half of the tomato sauce mixture (the remaining sauce can be frozen for next time) and the stock and season with black pepper. Bring to the boil and simmer for 30 minutes until the beef looks rich and well coated.

Lightly oil an oven proof dish (30 x 20cm). Spoon over a third of the meat ragu and cover with lasagne sheets. Drizzle with white sauce and repeat the process 3 times so that you have 3 layers.

Cover the top layer of pasta with the remaining white sauce and add the grated cheddar. Bake for 30-45 minutes until the top is a lovely brown and bubbling away nicely.

Serve with a fresh green salad and crusty bread.

]]> http://foodshub.com/discover-the-quick-and-simple-recipe-for-lasagne/feed/ 0 http://foodshub.com/thanksgiving-kids-recipes/ http://foodshub.com/thanksgiving-kids-recipes/#comments Sat, 24 Nov 2012 22:26:23 +0000 admin http://foodshub.com/?p=496 Thanksgiving is all about giving, it is about family and reunions. Is there any better way of spending time than with your kids preparing the Thanksgiving treats. Since Thanksgiving is just hours away we collected top 10 treats you can prepare with your kids. Among them you can find kid recipes for cupcakes, soups, popcorn’s, sauces, pies and much more that children’s will love! Happy Holidays!

Pilgrim Cupcakes

Via

Popcorn Balls

Via  

Thanksgiving Turkey Cupcakes

Via

Caramel Corn

Via

Teepee Cones

Via

Chocolate Rice Cereal Turkeys

Via

Cranberry Pear Sauce

Via

Caramel Thanksgiving Turkey Treats

Via

Baked Cinnamon Apple Chips

Via

Mini Pumpkin Pies

Via

Carrot, Orange, and Ginger Soup

Via

In order to compete, the person must be in their fourth year of high school or has just graduated (ages 16 or over). A recipe with title, ingredients list, instructions, servings, and ideas of presentation must be present as well as an essay between 500 and 1,000 words. A picture of the  dish may be included, but isn’t required. “Today the culinary industry requires chefs with both creative passion and solid technical skills,” says Chef Michael Nenes, Assistant Vice President of Culinary Arts for The International Culinary Schools at The Art
Institutes. “The International Culinary Schools at The Art Institutes nurture creative inspiration as well as solid classical technique.”

For more facts of The Art Institutes and information on the culinary competitions, visit www.aicompetitions.com/culinary2013/.

This post was sponsored, but opinions are my own

The One bite food is ideal for any kind of parties. The Jenny Park realized this and created delicious book “Tiny Food Party!” featuring delicious tiny recipes. In today’s article we featured 8 foods and shared the recipes, yet you will be able to find a lot more in above mentioned book. The book features super quick and easy recipes for one bite miniature versions of our favorite foods.

Tiny Eggs Benedict

Tiny Tacos

Tiny Chicken N Waffles

Tiny Mac N Cheese fried pockets

Tiny Meatloaf On a Stick

Tiny Banh Mi

Tiny Pop Tarts

Tiny Bloody Marys