gourmet seasoning
Gourmet Fries Seasonings
Chef's Fun Foods is revolutionizing the way French Fries look and taste! Taking our combined years of experience, we have created a variety of eight delicious mouth watering seasoned salts that are tailored to enhance and complement any type of fries. Whether it's our Flame Grilled BBQ or Salt & Vinegar, our flavors are well known to all potato lovers. Chef's Fun Foods offers the tastes that we have all grown accustomed to and love ... flavors that would excite any taste bud!
Mom's Gourmet Artisan Seasonings WKYC TV
The premise behind the new upstart seasoning blend company. Quality products, packaged to entertain, over delivers flavor.
Gardening in Pots
Jack is ready to start growing his own produce. He starts with a very simple setup. Be sure the check out Jack's new channel youtube.com
Canter's Deli - Los Angeles, CA
Jack and David head to Los Angeles for a classic deli restaurant. Be sure to subscribe to this channel and also check out Jack's new channel youtube.com Here is where the ate: Canters Deli 419 North Fairfax Avenue West Hollywood, CA 90036 (323) 651-2030
Gambler's Chili
Jack does a viewer's chili recipe submission. Thanks Sharon from Wisconsin for this recipe. Check out Jack's line of sauces at TheBestSauces.com Here is the recipe Gambler's Chili Ingredients: 2 lbs. pork tenderloin, cubed 1 cup coarsely chopped onion 14 oz. Swanson chicken broth 10 oz can or bottle of green salsa 2 1/2 cups diced green chiles Spice Mix Ingredients: 3 tsp garlic (minced or mashed) 2 ½ Tbsp chicken base (bouillon) 1 tsp celery salt 1 Tbsp flour 2 tsp oregano 1 Tbsp cumin 3 Tbsp diced jalapeno pepper 1 Tbsp dried cilantro (Pendries powder or 3 Tbsp fresh finely chopped) 1 Tbsp green chili powder *Tabasco (green) to taste *Salt Salt to taste Instructions: 1. Brown pork and drain 2. Add onion & chicken broth, then simmer 1 hour, stirring often to avoid sticking 3. Add spice mix and green chili salsa, then simmer 30 minutes 4. Add diced green chiles, then add salt and tabasco to taste 5. Simmer another hour and serve.
RJ Reviews Black Swamp Gourmet's X-Hot Rub & Jerky Spice
This is 1 of 3 reviews for this spicy product. If you wish to see all the reviews in one spot and get product information then please come by and visit us at www.ILoveItSpicy.com.
Slushy Magic - Product Review
Jack Jr. reviews the SLUSHY MAGIC product. Be sure to check out Jack's sauces and his new BBQ aprons at TheBestSauces.com
Derrick Wood reviews Black Swamp Gourmet's X-Hot Rub & Jerky Spice
This is 1 of 3 reviews for this spicy product. If you wish to see all the reviews in one spot and get product information then please come by and visit us at www.ILoveItSpicy.com.
Show Me Your Spice Cabinet
Jack shows you his messy spice cabinet with over 50 spices inside. What does yours look like. Post your pics at Facebook.com
Lazy Man's Corned Beef & Cabbage
Happy St. Patrick's Day. Here is a classic in an easy recipe. Here is the recipe: Lazy man's corned beef and cabbage Ingredients: * 2 onions, chopped * 4 lb. corned beef brisket with seasoning packet * 12 oz. can beer (non alcoholic is fine) * 2 Tbsp. yellow mustard * 1/4 cup brown sugar * 1 cup water or beef stock or beef broth * 1 packet of dry onion soup mix * 8 wedges cabbage Preparation:In 4-6 quart crockpot, insert onions first. Place meat in crockpot. Mix mustard, sugar, beer, broth/water, onion soup mix in a bowl. Pour mixture on brisket. Cover crockpot and cook on low setting for 8 hours. Remove corned beef from crockpot and cover with foil, then put into 200 degrees F oven to keep warm. Add cabbage wedges into liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender. Serve and enjoy.
Lazy Man's Pulled Pork Sandwiches
Another Lazy Man's recipe. This is the quickest way to make pulled pork sandwiches. 5-6 pound pork butt roast 32 oz. THE BEST BBQ SAUCE YOU'LL EVER TASTE or your favorite BBQ sauce. Crock Pot / Slow cooker Directions: pour sauce into slow cooker. rinse cans with either a little water or chicken broth or vegetable broth or white wine or lemon juice. Pick only one and rinse jars out with the liquid of your choice. Pour into slow cooker. Cook on Low for 8 hours. use two forks to separate or pull pork apart into small pieces. make sandwiches.
Toys in the Kitchen #2
Jack shows you the latest toys he has added to his kitchen. Be sure to post any food pictures on facebook.com
Spiced Carrots
Now that Jack is doing P90X, he must make some healthy choices on the show. Here is the recipe: Spiced Carrots Ingredients 2 tablespoons extra-virgin olive oil, plus more for the pan 1 pound carrots, thinly sliced 2 tablespoons fresh lime juice, plus lime wedges for serving Kosher salt and freshly ground pepper 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin Pinch of ground cinnamon 1/4 cup sliced almonds Directions Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes. (more time if your baking them) Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. toast carrots/almonds for 1-2 more minutes in oven. serve the carrots as a side dish.
Curly kale with Smoked Sausages - Dutch/Netherlands
International dish #10. Jack gives you a taste of another country on his international series. Here is the recipe: Curly kale with smoked sausages (Dutch / Netherlands) Ingredients: 2 lbs. Kale 2 lbs. potatoes 2 ounces crushed oats or poridge oats 6 large smoked sausages 6 ounces of bacon strips salt pepper nutmeg Directions: 1 Clean the kale, strip off the stalk and vein together. 2 Chop roughly. 3 Peel and cube the potatoes. 4 Cook the kale and bacon together in a little boiling water, salted if necessary, for 10 minutes. 5 Add the cubed potatoes and the oats. 6 Prick the sausages, and place them on top of the mixture. 7 Cover the pan with a lid, and boil the mixture gently until the kale is tender and the potatoes are soft; this takes about 30 minutes. 8 Remove the sausages and bacon, and mash the potatoes and kale together. 9 Season as required, with salt, pepper, and nutmeg. 10 Replace the sausages and bacon, and serve with plenty of mustard.
The Machine reviews Black Swamp Gourmet's X-Hot Rub & Jerky Spice
This is 1 of 3 reviews for this spicy product. If you wish to see all the reviews in one spot and get product information then please come by and visit us at www.ILoveItSpicy.com.
Playing With Your Food #2 - Chips
Jack Scalfani examines America's favorite snack "Chips".What is your favorite Chips? Please post your favorite below. Be sure to check out Jack's sauces at TheBestSauces.com and he now had new BBQ aprons for sale (limited supply)
Killer Quesadillas
jack is getting ready for the big game with this all time favorite appetizer/meal. Be sure to post your food pics at: facebook.com here is the recipe: Killer Quesadillas Marinate Chicken, beef or Pork in Pineapple juice, red pepper, black pepper and smoked paprika. (24 hours is recommended for marinating) Grill the meat then let rest for 15 minutes. place a tortilla in a frying pan.Add: Diced tomatoes Diced onions Cillantro Pepper Jack Cheese Wasabi or Horseradish cheese heat pan until cheese is melted. fold over and press gently down. Serve and eat.
Smores Cupcakes
Jack Scalfani collaborates with DIVAS CAN COOK channel. watch the rest of this video at www.youtube.com Here is the recipe: CUPCAKES INGREDIENTS 1½ cups graham cracker crumbs ¼ cup sugar 6 tbsp. unsalted butter, melted 8 oz. chocolate bar, finely chopped Marshmallows 2 cups granulated sugar 1¾ cups all-purpose flour ¾ cup cocoa powder 1½ tsp. baking powder 1½ tsp. baking soda 1 tsp. salt 2 large eggs, lightly beaten 1 cup whole milk ½ cup vegetable oil 2 tsp. vanilla extract 1 cup hot water MARSHMALLOW FROSTING INGREDIENTS 1 1/2 cups powdered sugar 1/4 cup water 2 egg whites, room temperature 2 tablespoons light corn syrup 1/4 teaspoon salt 1 teaspoon vanilla extract (optional) Preheat oven to 350. In a large bowl, stir crushed graham crackers, 1/4 cup sugar and melted butter until crumbly. Place cupcake liners in pan. Add 1 tablespoon of graham cracker mixture per cupcake liner. Use the bottom of a shot glass or spice bottle to flatten the crumbs. Bake for 5 minutes. Add about 4 marshmallows and a few pieces of chopped chocolate to each cupcake. Set aside. In large bowl sift together 2 cups sugar, flour, cocoa powder, baking powder, baking soda and salt. Add in eggs, milk, vegetable oil, vanilla extract and water. Mix on medium speed until well incorporated. Batter will be runny. Spoon batter evenly into cupcake liners, about 3/4 full. Bake for about 18-20 minutes. The marshmallows may float to the top. (I found that the cheap brand of marshmallows tends to stay put in ...
Toys in the Kitchen #3 - Angled Measuring Cups
here is an amazing tool for the kitchen. You can buy these at: oxo.com or at Target.
Watch Beginners French: Video Lesson 1 For Beginners In French - And In French
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Slow Cooked Beef Roast
This is normally for Brisket, but any beef roast on sale will do. This is one of the more flavorful dishes Jack Scalfani has made. Here is the recipe: Slow Cooked Beef Roast Ingredients * 2 tablespoons vegetable oil * 1 (5- to 6-pound) brisket or any beef roast * 2 large onions, peeled and cut into 1/4-inch slices * 6 garlic cloves, peeled and minced * 1 (12-ounce) can beer * 1/2 cup low-sodium beef broth * 4 celery stalks, cut into 1/2-inch slices * 1/2 cup tomato paste * 1 (14 1/2-ounce) can stewed tomatoes * 2 bay leaves * 1/2 cup packed dark brown sugar * 1/3 cup Dijon mustard * 1/2 cup red wine vinegar * 1/4 cup regular molasses * 1/3 cup soy sauce * 1 teaspoon paprika * Salt and freshly ground black pepper to taste Preparation Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. Brown the brisket well on all sides. Place the browned meat in the slow cooker insert. Add more oil, if needed, and sauté the onions until soft, about 4 minutes. Add the garlic and cook 2 minutes more. Scrape the vegetables into a big bowl. Pour the beer and broth into the sauté pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon. Pour over the meat. Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the big bowl with onions and stir thoroughly. Then pour mixture on top of meat. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender ...
Playing With Your Food #1 - Fast Food Beverages
Are fast food beverages really worth it? Do you get your money's worth. Jack examines the amounts. Be sure to join us at: Facebook.com
Aunt Myrna's Cole Slaw
Time to do more of Aunt Myrna's Recipes. Here is the playlist: www.youtube.com Here is the Cole Slaw recipe: ingredients: Shredded cabbage chopped onions chopped bell pepper 1/4 cup sugar dressing ingredients: 1/2 cup oil 1/2 vinegar 1 teaspoon salt 1 teaspoon celery seed Direction: toss cabbage, onions, bell pepper and sugar together in a bowl. boil oil, vinegar, salt and celery seed for 5 minutes then drizzle on top of cabbage mix. toss cole slaw and refrigerate for 24 hours.
Review: MRE Beef Roast and Gourmet Reserves Mashed Potatoes using Thermoelectric Generator
In this video we use an 8 Watt Thermoelectric (fire powered) generator to boil water for Gourmet Reserves Instant Mashed Potatoes. While the water was boiling, the "Hatsuden Nabe" Pot shaped generator was charging an iPad, and 2 iPhones from the heat energy. We also taste test an MRE tray pack of "Beef Roast with Gravy". The gravy was used over the Gourmet Reserves potatoes. The Gourmet Reserves Potatoes consistency was excellent, although they required seasoning. The texture was exactly what we hoped for. They were especially good with the Beef Roast gravy which had exactly the right seasonings. The Beef Roast was absolutely succulent. It had massively large, lean pieces of meat with slow simmered tenderness. All in all, the combination of the pot roast, mashed potatoes and gravy was on par with the best home-made meal. The Beef Roast with Gravy is made for the military by Ameriqual and is available at theepicenter.com The Instant Mashed Potatoes are packaged in both #10 and #2 1/2 can sizes by Gourmet Reserves and is available at theepicenter.com The "Hatsuden Nabe" thermoelectric Generator is made in 2 watt, 8 watt and 12 watt versions are available at theepicenter.com
Product Review - Slush Mug
Many of you suggested that Jack Jr review the Slushy Mug. So here it is. Thanks everyone for suggesting this product. Be sure to post your food pics on our show page: Facebook.com
Quick Tip - Peeling Garlic
Jack shows you a quick way to peel garlic. Be sure to post your food pictures on our facebook page: facebook.com
Turkey Soup
Jack continues his 3 part soup/chili series with this all time favorite. Be sure to check out Jack's sauces at TheBestSauces.com Here is the recipe Turkey Soup ingredients: 1 meaty turkey frame 4 quarts water (16 cups) 1 large onion quartered 2 teaspoons salt 2 16-oz can tomatoes cut up 2 tablespoon instant chicken bouillon or 5 cubes 1 1/2 teaspoon oregano minced 1 teaspoon thyme minced 1 teaspoon pepper 4 cups of your favorite vegetables (my suggestions: sliced celery, carrots, scallions/green onions, sliced mushrooms, chopped fresh spinach, chopped broccoli, chopped cauliflower flowerets, bok choy) 1 1/2 cups uncooked wide egg noodles Break turkey frame or cut in half with kitchen shears. Place in large pot or dutch oven with water, onion and salt. Bring to boil then reduce heat. Cover; simmer for 1 1/2 hours. Remove turkey frame; when cool enough to handle, cut off meat and coarsely chop. Discard bones. Strain broth. Discard solids. Return broth to dutch oven. Stir in turkey meat, undrained tomatoes, bouillon, oregano, thyme and pepper. Stir in fresh vegetables. Bring to boil. Reduce heat. Cover; simmer for 45 minutes. Cook pasta separately. Combine pasta and soup in bowl and serve. Salt and pepper for taste. Store pasta separate from soup for future use. Combine only when ready to serve.
Lazy Man's Jam
jack continues his Lazy Man's Series with this great easy recipe. Be sure to post your food pictures at facebook.com Here is the recipe: Ingredients: 5 cups of berries 1 lemon, using half of the juice ½ cup of granulated sugar Recipe: 1. Combine the berries, lemon juice and sugar in a sauce pan. Mix with a wooden spoon to release the juice from the berries. 2. Turn the burner to a medium-high heat. Let cook 18 minutes, or until thick, stirring occasionally to prevent the jam from burning or sticking. 3. Once thickened, remove from heat and let stand about 10 minutes. 4. After the jam has cooled a bit, transfer into mason jars or screw-top plastic ware.
Red Lobster Cheddar Biscuits - Recipe Ripoff #1
Jack tries a ripoff recipe to see if it's like the real thing. Here is the recipe: Red Lobster Cheddar Biscuits - 2 cups biscuit mix (if you can't get biscuit mix then see biscuit recipe below. just make the biscuit recipe then add the cheddar cheese and your done) 1/2 cup shredded mild cheddar cheese (I recommend 3/4 cup) 2/3 cup milk 4 Tablespoons (1/2 stick) butter 1/4 teaspoon garlic powder parsley flakes, for sprinkling 1. Preheat oven to 450 degrees Fahrenheit 2. stir biscuit mix, cheddar, milk into a soft dough form. Beat with a wooden spoon for about 30 seconds. 3. spoon onto a greased cookie sheet. smooth down the tops to prevent hard points from forming. 4. bake for 8-10 minutes, until the tops are golden grown. 5. while the biscuits are baking, melt the butter in a pan and stir in the garlic powder. 6. once biscuits are done, brush the butter o the tops, sprinkle with parsley flakes, and serve hot. Then after cooling awhile brush again. HOMEMADE BISCUIT RECIPE (for those outside the USA who can't get biscuit mix) Ingredients 2 cups all-purpose flour 1 teaspoons sugar 1 tablespoon baking powder 1 teaspoon salt 8 tablespoons butter, cubed 3/4 cup milk Directions combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal. Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. (here is where you can add the cheese in for the cheddar ...
Game of Thrones - Cupcake Tin Pork Pies
Here is a recipe strait from the HBO show Game of Thrones. Here is the recipe: Cupcake Tin Pork Pies ingredients * 3/4 pound ground pork * 1 medium onion, peeled and grated * 1 teaspoon kosher salt * 1/2 teaspoon freshly ground black pepper * 1 tablespoon chopped fresh sage * 1/2 cup bread crumbs * 2 boxes of two (9-inch) discs prerolled, refrigerated pie dough (4 pie doughs total) * 2 eggs, beaten Directions 1. Preheat oven to 375°F. 2. Grease two 6-cup muffin tins with butter. 3. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate. 4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass. 5. Reroll the scraps, then cut out 12 more 2-inch circles. 6. Line the bottoms and sides of the tins with the 4-inch rounds. 7. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal. 8. Poke a hole in the center of each pie. 9. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes. 10. Let cool for 15 minutes before removing the pies. Serve warm with gravy or warm applesauce.
Farberware Blender - Product Review
Farberware asks Jack Scalfani to review their newest blender. Check out how it turns out. The blender is available here: www.walmart.com Be sure to check out Jack's new website TheBestSauces.com
Hot & Sour Soup
Here is a favorite of Jack Jr. It's time for some comfort soup. Here is the recipe: Hot & Sour Soup Ingredients * 2 ounces dried Shitaki Mushrooms * 10 cups chicken stock or low sodium chicken broth * 2 tablespoons vegetable oil * 1/3 cup chopped fresh ginger * 2 tablespoons minced garlic * 3/4 teaspoon crushed red pepper * 1/2 pound chicken or FIRM tofu, cut into small bite-size strips or chunks * 1/4 cup lime juice * 3 tablespoons cornstarch * 3 tablespoons soy sauce * 1 teaspoon sesame oil * Hot chile oil, for drizzling * 2 tablespoons thinly sliced scallions/green onions Directions Combine shiitake mushrooms and 3 cups of the chicken stock in a small saucepan and bring to a simmer. Remove from heat and let stand until mushrooms are tender and broth is flavorful, about 30 minutes. (If you have whole shitaki mushrooms, Remove mushrooms and discard stems. Thinly slice caps and reserve. Strain broth through a fine mesh sieve, combine with the remaining chicken stock and set aside.) In a medium saucepan heat the vegetable oil and, when hot, add the ginger, garlic and crushed red pepper; cook for 2 minutes, or until fragrant. Add the chicken stock and reserved shitaki and bring to a simmer. Cook for 30 minutes. Add the chicken or tofu and stir to combine. In a small bowl or cup, combine the lime juice and cornstarch and stir until smooth. Whisk the cornstarch mixture into the hot soup and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add the soy sauce and ...
Aunt Myrna's Party Cheese Salad
another guaranteed hit from Aunt Myrna. Here are more of her recipes: www.youtube.com Here is the recipe for today: Party Cheese Salad ingredients: 2 small or 1 large Lemon or lime jello med size can crush pineapple 8 oz cream cheese 1 green bell pepper chopped 1 small jar of pimento 1/2 cup chopped celery 8 oz Cool Whip or Whipped Cream 1/2 cup nuts - Chopped 1/2 - 3/4 cup shredded american cheese Directions: Dissolve Jello in Pinapple in sauce pan (low heat) Add chopped up Cream cheese stir until melted. Add bell pepper, celery & pimento with nuts. mix. Add cool whip mix all ingredients and pour in 9x12 glass casserole dish sprinkle with cheese Refrigerate. for 4 hours
Quick Tip - Cookie Bowls
Jack attempts to make Cookie Bowls. Here's how. Turn cupcake pan upside down. butter or oil entire bottom of pan. place small amount of cookie dough on bottom of each cupcake section. Bake 12-13 minutes let cool for a moment then carefully remove. Be sure to post your pictures at Facebook.com/CookingWithJack
Things That Scare Jack - Pizza From Scratch
there are a lot of things that Jack doesn't look forward to doing in the kitchen. Here is the start of a new series called THINGS THAT SCARE JACK. Please subscribe to this channel. Here is the recipe: Pizza From ScratchIngredients * 2 1/4 teaspoons active dry yeast * 1 1/2 cups warm water (about 110 degrees F) * 3 1/2 cups all-purpose flour, plus additional for rolling dough * 2 teaspoons kosher salt * 1/2 teaspoon ground white pepper * 1 scant tablespoon honey * 1 tablespoon extra-virgin olive oil, plus some additional for coating the bowl/greasing the trays DirectionsIn a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend. Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume. Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ...
Football Finger Food 4 - Super Cheesy Bread
Jack's favorite sport can always use some new finger food. Thanks empirecovers.com for your sponsorship Here is the recipe Ingredients: 1 round loaf of Sourdough bread 1 pound of your favorite cheese sliced 1/2 cup butter 1/2 cup chopped green onions 3 tsp poppy seeds Directions: Cut the bread lengthwise and crosswise without cutting completely through the bread. Place cheese slices in each crack and crevice. Mix butter and poppy seeds Drizzle mixture all over the bread top with green onions Wrap entire loaf in foil. Bake at 350 for 15 minutes on cookie sheet Unwrap entire loaf and bake for 10 more minutes. Serves 8 people
VAT19: Auto Safety Master Opener - Product Review
Jack tests out a 5 in 1 opener. His favorite new site is Vat19.com Be sure to "like" jack's show page http
Thanksgiving Giveaway
EmpireCovers.com is giving away either a BBQ cover or $50 off patio set covers. To win you must take pictures of your Thanksgiving dinner food and post here: Facebook.com May the best picture win.
How To Shuck Corn
Here is a great tip on cleaning ears of corn. Be sure to visit Cooking With Jack on Facebook. facebook.com
Christmas - Biscochitos
Jack Scalfani and his buddy Joe are making a New Mexico favorite dessert. Here is the recipe: Ingredients ! 1/2 Cups Sugar ! 1 Tablespoon Cinnamon ! 6 Cups! Flour ! 1 Tablespoon Baking Powder ! 1 Tablespoon Anise ! Pinch Salt ! 2 Cups Very softened butter (4 sticks) ! 1 3/4 Cups Sugar ! 2! Eggs ! 1 Cup of Orange Juice Directions: Pre-heat oven to 375. In a small bowl, make a mixture of cinnamon and 1/2 sugar. Use more or less to taste. Set aside. In a large bowl, mix the flour, baking powder, anise, and salt together. In a second bowl, mix the softened butter, sugar, eggs, and orange juice. Mix half of the flour mixture together with the butter, sugar, eggs, and orange juice. Then add remaining flour. Kneed dough thoroughly until all ingredients are mixed. Don't over kneed. (Use Kitchen Aid mixture with dough hook if available.) On a floured counter top or cutting board, roll small golf ball-sized dough balls into 6 inch ropes. Bend the ropes into a design that looks like the Christian fish symbol or any design you wish. Place on an ungreased cookie sheet. Using the cinnamon/sugar mixture, sprinkle over the cookies. Bake at 375 for 20 minutes (check at 15 minutes). Yields: about 85 cookies. New Mexico-Style Biscochitos
Pancake Pen - Product Review
Jack tests out the Pancake Pen. Watch and see what happens. Be sure to "Like" our facebook page: Facebook.com Click here for more product reviews: www.youtube.com
Thanksgiving - Perfect Stuffing
Jack Scalfani shows you how to make delicious stuffing for your holiday turkey. Here is the recipe: How to Make Perfect Stuffing ingredients: 4 teaspoons of poultry seasoning, sage, salt and pepper 2 teaspoons of marjoram leaves 1 loaf of white bread 3 cups chopped celery 2 large onions chopped 1/2 a cup of raisins 2 cups of milk small package of walnuts. about 3/4 of a cup 2 pounds (32 oz.) of ground pork sausage 1 1/4 cup of butter (2.5 sticks) Directions: lay out all the white bread slices and let get stale over night. cube bread slices and place in a pot or big mixing bowl. in one frying pan melt the butter in the another frying pan brown the ground pork once butter is melted, add celery and onions and sauté them. remove pan with onions and celery from flame and add seasonings. Mix thoroughly. pour celery/onion mixture over cubed bread. then pour browned sausage pieces over cubed bread then put raisins and smasked walnuts on top one cubed bread and toss lightly drizzle milk on top and toss again lightly stuff into bird or bag for another night.
Aunt Myrna's Banana Pudding
Jack visits Aunt Myrna's house in Adamsville, Alabama. Here is her recipe: Banana Pudding Ingredients: 1 box of Nilla Vanilla Wafers 1 box of vanilla or banana pudding 1 can of sweetened condensed milk (eagle brand if possible) 3 cups of milk 12 oz. of Cool Whip or whipped cream 3-4 bananas Directions: mix milk, pudding, condensed milk and whip cream together in a bowl. In another bowl put one layer of wafers in the bottom. Then one layer of sliced bananas on top of wafers. Then ladle mixture over layer of bananas. Then repeat layering process until all of the mixture is used up. Put in refrigerator for 30 minutes to chill. Then serve.
Aunt Myrna's Mississippi Mud Pie - Would You Reelect Obama In 2012?
Obama.qr55.com - Would you Reelect Obama? Jack Scalfani is launching a new series on Aunt Myrna's recipes. Some of her recipes are over 100 years old coming from her mother. Here is the recipe for Aunt Myrna's Mississippi Mud Pie BOTTOM LAYER 2 sticks butter melted (1 cup) 1/2 cup cocoa powder 4 eggs beaten 2 cups sugar 1 1/2 flour 1/2 cup pecans 1 tsp vanilla 1/2 tsp salt mix butter & cocoa and then add eggs and sugar. blend well. then fold in flour. Then add pecans, vanilla, salt. bake 9x13 pan 350 for 35 minutes. check with toothpick. large pack in mini marshmallows spread all on top. Back in oven until melted. TOPPING 1 box confectionary sugar 1/2 cup any milk 1/3 cup cocoa 1 stick of melted butter (1/2 cup) mix it all together. Beat well. All smooth. Pour on top of marshmallows. aunt, myrna, mississippi mud pie, misassippi mud pie, pecans, cocoa, sugar, butter, marshmallows, baking, holidays, dessert, easy, bake, cooking, recipes, tips, food, jack scalfani, cooking with jack, cooking show, kitchen, regular guy, field trips, lazy man, product reviews, cooking videos, cooking lessons, cooking school, dinner, lunch, BBQ sauce, teriyaki sauce, hot bbq sauce, gourmet seasoning Aunt Myrna's Mississippi Mud Pie
Haluski - Poland
International dish #9. Be sure to post any of your food picks to facebook.com Here is the recipe: Ingredients: 1 head of cabbage 2 onions 1/2 stick of butter and dashes of olive oil 1 12 oz. bag of noodles, (My mom made her own) (add 1 pound of bacon as an option) salt and pepper to taste Directions: (if your adding bacon then cook your bacon first) 1. In a large fry pan or dutch oven, On low heat, melt butter (or bacon fat). 2. Rinse cabbage, and remove any outer leaves that look damaged. 3. Cut onions and place in the pan of melted butter, turn up heat to medium so they begin to lightly brown. 4. Keep an eye on the onions and reduce heat to lowest setting once golden. 5. On a cutting board place the cabbage core side up. (facing you). 6. With a large sharp knife, slice cabbage about 1/2 inch sections from right to center core. (like slicing cheese). 7. As you slice, scoop up cabbage sections and place in pan also. Turn the cabbage and repeat this process until all that is left is the core. ***NOTE***Dice the core and freeze it for an excellent addition to soups and stews. 8. Once all cabbage is in pan, turn up heat to medium/high and stir frequently until cabbage begins to brown and cook down. 9. add dashes of salt and pepper as you stir 10.Once cabbage and onion are nicely caramelized reduce heat to low and drain off any liquid that has accumulated. 11.Cook noodles according to package directions for aldente and drain well. 12.Add well strained noodles. If they are in ...
Perfect Meatloaf Pan
Jack does another product review. Let's see if this pan is worth the money. Be sure to like his Facebook page Facebook.com How to make meatloaf: www.youtube.com Perfect Browning Pan: www.youtube.com other product reviews: www.youtube.com
"King Of The Cajun" Spices - How to use Ken's Gourmet Gumbo File' Powder
Creole/Cajun Ken explains what to do with his gourmet gumbo file powder. For those who have not tried this traditional Louisiana Cuisine. No Msg in the product www.kingofthecajun.com No Regrets
Cooking with Mel - Seasoned Chicken Breast
www.gourmetcookingonline.com In this second episode of Cooking with Mel, Melissa prepares a delicious and fresh spice Seasoned Chicken Breast. Mixing unique flavors and ingredients to create a fantastic and simple meal, the Melissa demonstrates how easy gourmet cooking can be with the sous vide AquaChef.
Spare Ribs vs St. Louis Style
Jack shows you why to buy spare ribs. click here to see how to cut them: www.youtube.com
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