How to Make Fudgy Brownies - Recipe by Laura Vitale - Laura in the Kitchen Episode 111

Hi guys! I'm Laura Vitale, and on this episode of "Laura in the Kitchen" I'm going to show you how to make the BEST fudgy brownies. We're gonna make everything from scratch, and they are absolutely delicious. Now let's go over the ingredients so we can get started! We're gonna need some granulated sugar, some all-purpose flour, eggs, melted chocolate, water, instant espresso powder, salt, unsweetened cocoa powder, vanilla extract, and unsalted butter, very important -- that's at room temperature. So first thing you wanna do is preheat your oven to 350 degrees.

The second thing you wanna do is take an 8 by 8 square baking pan, spray it with non-stick cooking spray and line it with parchment and I've actually had, like, the sides up on one side so it's easy for me to lift the brownies right out. It's a great trick to make sure they don't stick. Alright, so, first thing you wanna do is take about 7 ounces of bittersweet chocolate and you wanna melt it, and I just did this in my microwave - every 15 seconds I would just give it a stir to make sure it wasn't getting too... Well, cooked, as they say.

So we're gonna do everything in a bowl, with just a whisk and a spatula, and everything is pretty straight forward. We're gonna cream together the butter and sugar first. Now, in my opinion, there are three types of brownies: there are cake brownies, which are... Their consistancy is very cake-like.

Then there are chewy brownies which is kinda like in-between cake brownies and fudge brownies, and then there are fudge brownies where they are like, sinfully rich and sticky and they're SO good, and that's my favorite kind of brownie, and so is my husband's. So that's what we're gonna make today. Oops! Just kinda combine this together with a spatula first, and now I'm just gonna switch to a whisk... And just...

Whisk this until it's combined and then we'll add in our eggs! So I have my butter and my suger here, we'll set that aside... Now I have 2 tbsp of warm water, and I'm gonna add 1 tsp of instant espresso powder. If you don't have instant espresso powder, you could easily just use a couple of tbsp of, actually, just like regular already made coffee. You don't wanna use coffee, like, granules, because then you'll have granules all over your brownies, but, however, you could totally skip this process.

I always add a little bit of coffee anytime I'm dealing/I'm making anything with chocolate because it really brings out the flavor of the chocolate. You don't taste the coffee, but it's delicious, it makes the chocolate just so much more, like, intense and amazing. But you can totally skip it. If you don't like coffee, you don't wanna use coffee, skip it.

It's totally fine. So to my butter and my sugar... I'm just adding in... My eggs that I've cracked...

And I'm gonna also add in a little bit of vanilla... About a tsp and a half or so. I love vanilla. And I'm just gonna mix this until everything is combined, it won't take very long...

And add in my espresso mixture... Mix it up... And this, as you can see, comes together so quickly... We have that done.

Now to my flour I'm gonna add in my unsweetened cocoa powder and my salt... A little bit of the leftover espresso... I'm just gonna mix these together. Perfect.

And before I add that in I'm gonna add in my melted chocolate. Now, I use bittersweet chocolate because it's like i said, I love the intense flavor and we're using a pretty good amount of sugar, so it's not gonna be... Like, bitter or anything. It's gonna make really sweet, really decadent, delicious...

Home-made brownies. I'm just gonna scrape that, 'cause I want every bit of it... Mix it together... Now I'm at melted chocolate perfectly blended in, adding in my dry ingredients...

Here we go... Now remember, anytime you wanna keep, you know, updated with all the things I'm doing and cooking, you can always follow me on facebook if you just go on facebook.Com/LauraInTheKitchen, and there's always... I usually update every couple of days on what I'm cooking, what I have in mind for, you know, that night's dinner, so... Fun stuff, so you should definitely check it out.

So we have this incorporated prefectly -- never over-mix it... Otherwise you'll get, like, bread dough. We don't want that. And look how fluffy this batter is -- it looks like mousse, see that? It's fantastic.

Just gonna pour this batter into my prepared pan... Scrape it really well because you don't wanna leave anything behind... Just spreading this out evenly, 'cause you want everything to have like an even cooking time, you don't wanna have like a big pile of air, and... That's it.

So just take your time... Using your spatula... That's just about right. Okay, now this is gonna go into your preheated oven for about...

40 To 45 minutes. Just check on it, you insert a toothpick in the middle. It should come out with, like, wet crumbs on it -- not wet batter, 'cause that means they're not cooked yet. But it should come out with like little, wet crumbs on it.

That means it's the perfect fudgy brownies. So, in she goes! I cooked my brownies for exactly 40 minutes, let them cool completely and now I'm ready to cut so I can eat one, even though there's one missing... And I don't know how that happened... I'm telling you, these are gonna be the most amazing little bites of heaven.

If you're anything like me, and you love a good fudgy brownie ... This is is really a treat. I'm telling you, wait 'til you see. I mean, look at that...

See that? That's like, prefection in my book. Mhm! On the money. So, so good. No more dry...

Tasteless... Cakey brownie here, because these are super fudgy, chocolatey, decadent and absolutely DELICIOUS! Whoa. I'm going back for more. I hope you guys have enjoyed spending time with me.

To get this recipe and other recipes, you know where to go! Www.Laurainthekitchen.Com, and I'll see you next time. Bye!.

How to Make Egg Rolls Recipe Hilah Cooking

Hey, dudes. I'm Hilah, and today on Hilah
Cooking, I'm making Chinese egg rolls, which might more appropriately be called Chinese-American
egg rolls because they're a complete bastardization of original Chinese spring rolls, I'm sure.
But anyway, these are great for snacks, appetizers, or even Easter because they're called egg
rolls. Get it? That'll really throw your guests for a loop. They'll be like, 'What the f--
is Chinese food doing here with the ham?' Okay.

The first thing we're going to do is
make our filling. So, these have a precooked filling that you will cook it, and then cool
it before we fill the egg rolls. I'm going to add a little bit of oil to my pan and start
sauteing. I've got some super, very, very finely minced celery and onion here.

So, while
that's going, I've got also here about a half a pound of ground pork. You can use ground
turkey, or you can leave out the meat completely and add some more vegetables if you want to
also. I'm going to add to this -- This bowl, I've got some brown sugar, some corn starch,
and some minced garlic and ginger. So, when you add corn starch to ground meat
like this, it kind of helps lock in the moisture.

So the meat doesn't dry out, and it helps
it sort of bind together. So, it's serving two purposes. I'm just going to mix this in
with the ground meat here. Also going to add about a tablespoon of soy sauce to this and
some pepper.

I'm going to use white pepper, but you can use black pepper or red pepper
if you want it a little bit spicier, and a little bit of salt also. I'm going to add
a little bit of salt to these vegetables too, to draw some of that moisture out, to sweat
them a little bit. They'll soften up a little quicker. And then, just get our meat mixed up and add
that to the skillet also.

Then, we just want to stir it around, break the meat up as much
as you can, and eventually, it'll sort of come into really, really tiny little crumbles.
So, keep an eye on that and have a brew while you're waiting, because nothing goes with
egg rolls like beer. Right? You could also have water, but hey. Look. Tecate Light.

I'm
saving calories on my beer so that I can have more fried egg rolls later. Beautiful. Okay. Just a few minutes later, it looks like
this.

I'm going to turn the heat off. You just want to make sure that any big chunks
of meat are sort of broken up. You want, really, a very fine filling for these egg rolls. Then,
transfer it to a plate.

You can use a baking sheet or something. We just want to spread
it out so that it cools off faster. If there's any oil left in the bottom of your pan, you
can try to keep that behind. We'll use that to cook the cabbage also.

Okay. We'll set
that aside. Then, back in the same skillet. I'm going
to add a tiny bit more oil, and we'll add the cabbage.

So, this is shredded Napa cabbage.
I just sliced it really, really finely. You can use regular old green cabbage too. That'll
give you more sort of texture inside your egg roll, and that's more common in restaurants.
I don't know. I had Napa cabbage.

So, I'm using Napa cabbage. Either one is fine. You
can also add bean sprouts and things like that. So, we're just going to saute this until the
cabbage is wilted.

It shouldn't take very long at all. Okay. So, cabbage getting nice
and wilted. We don't want to get it too soft because you want to keep a little bit of texture,
and it'll still continue to cook, even after you've turned the heat off.

So, this looks
pretty good. The leafy parts are nice and soft, but the stemmy parts are still a little
crispy. So, I'm going to turn that off, and I'm going to add some water chestnuts. These
is just like -- These is just like-- A can of water chestnuts that I drained and minced
finely.

And then, I'm also going to add some mushrooms.
These are dried Shiitake mushrooms that I've just had soaking in water for about an hour.
Wood ear mushrooms are, like those black ones that are really firm, are also commonly used
in egg rolls. These are a little bit easier to find, usually. So, squeeze the water out.
Then, I'm just going to mince up these mushrooms too. And then, finally to this, I'm going
to add a tablespoon of regular, all purpose flour and mix that in.

That's just going to
help the filling stay kind of firm. As it cools, it'll thicken it up. So, it'll sort
of make a mass that you can form into little egg rolls. I'm going to spread this out on top of the
meat mix.

Then, we'll just put this whole thing in the fridge and let it get super chilled.
You can make the filling a day ahead of time, even two days ahead of time, which is muy
excelente when you've had a lot of brews. Okay. Time to roll these mofos. This is just
about half the mixture.

It's cooled off totally. These are my egg roll wrappers. You can find
these in the frozen section, usually, of pretty much any major grocery store. You just want
to thaw them out, and then keep the rest of them covered while you're rolling them so
they don't dry out.

It dries out pretty quickly. So, there's two here. God damn it. They stick
together.

Stick together like a hand in glove. These egg roll wrappers are the best of friends.
Okay. It's going on my album, guys. Stay tuned.

Stay iTuned. Just kidding. Okay. So, you want to get a big spoonful, maybe
like a quarter cup or so of your mixture.

Put it pretty much right in the center, maybe
a little bit below the center, but pretty much just right on, bros. And then, roll the
bottom up. What I like to do is kind of take it over, and then pull it back. Did you see
how I did that? Did you see how I did that? So that it gets a nice little tight log.

Fold
this side over. Fold this side over. Then, in this little bowl, I've got just a mixture
of plain flour and water, about equal parts, maybe a little bit more water. It's not important
really.

Just use your finger to go. I like to sort of get these sides here, like the
envelope sides, and then the little point also. This is going to kind of glue it together.
Then, just roll it over like that. Just like that.

Make sure that you have enough in that
little tippy tip. There we go. So then, we want to set this
aside, seam side down on a plate. You can make these and let them sit for maybe, like,
ten or 15 minutes tops.

But eventually, and pretty quickly, the filling, the liquid in
the filling and the oil in the filling is going to kind of soak through the wrapper.
So, you can't really make them really ahead of time. But like I said, you can make the
filling ahead of time. Then, just roll up a few. Then, as you're frying the first batch,
you or someone else, ideally you have a little helper, a little kitchen elf, will be rolling
the next batch.

So, it's kind of a fun thing to do if you have friends that like to cook,
to have them over, and let's all make egg rolls together. You can make some different
fillings. You can put shrimp in them, or you could make vegetarian ones. You could put
carrots in them.

You could put whatever in them. Good. So, I'm going to roll up about six of these
while I start heating up my oil. I've got some peanut oil in the skillet, just three-quarters
of an inch or so, to about 365 degrees Fahrenheit.

Catch you on the flip side. Wait. There we
go. Cowabunga.

Once your oil is around 365, you want to carefully fry your egg rolls in
small batches for one to two minutes on each side, until golden brown. Now, we're talking.
Be careful not to fry too many at once because the temperature will drop, and you'll end
up with greasy egg rolls. You'll also run the risk of over boiling your oil. Drain your
egg rolls.

Then, I like to put them in a bowl that's lined with a paper towel, sort of upright,
so that the excess oil can drip off. They actually stay pretty warm this way. Egg rolls are done. What time is it? It's
egg roll time.

What time is it? It's time for egg rolls. Those don't rhyme. So, I've
got here some oriental hot mustard powder. You can find this in spice areas.

Daisy, quit
being such a bitch. You just mix up the powder with water to the desired consistency. I like
mine a little bit thin so that it's good for dipping. Then, I've also got some sweet chili
sauce.

So, if you like this egg roll recipe, also check out my chimichangas for another
delicious fried treat with a Mexican twist. I also did fresh spring rolls recipe a couple
years ago that aren't fried, and they're way healthier and almost as delicious. With that said, let's give this a taste. I
like this hot mustard.

It's going to clear out my allergies. It's a fine crunchy egg
roll. There you go. I hope you like this egg roll recipe.

I hope you give it a shot. If you want printable recipes, they're always
available at Hilahcooking.Com. That's also the best place to reach me if you have an
important question about a recipe, because I will be sure to see those questions. Visit
me on Twitter, Facebook, Instagram.

I'm all over the place y'all. I own the Internet.
I'm inside the Internet. Bye. Baby, do you want some egg roll? You like
crunchies? Good catch, girl.

Daisy's really good at catching stuff. You're so smart and
clever. I love you. That's probably enough fried things..

How to Make Brigadeiro! Brazilian Candy RecipeHilah Cooking

- Hey dudes, I'm Hilah and
today on Hilah Cooking, I've got my friend Tuany back, and this time, she's gonna cook. - I know, finally something
I can really make. - And it's brigadeiro. - Yes, brigadeiro.

Yes if I couldn't
make brigadeiro, they would take my citizenship. If you can't make brigadeiro,
you're not Brazilian. - That's probably true.
- Mhmmm. (Upbeat music) So we have it all over
Brazil and we have it more on birthdays but
anytime you want and it's a good
medicine for like PMS.

There's different
ways to eat it. And we're making like
the ones for the parties, the birthday parties.
- Okay. - Because that's like
the prettiest one. And we have this complicated
recipe right here in front.

- With three ingredients.
(Laughing) - Three ingredients and that's it. - Sweetened condensed
milk, chocolate powder, which is like chocolate
milk powder. - Yes--
- In America.

- Yeah, it's a little bit
different than what I've seen. - The cocoa powder? - Yeah, it's not cocoa powder,
it's chocolate milk powder so you can make
like chocolate milk or brigadeiro in this case. It's a little bit more sugar. - A little bit of margarine.

- Mhmmm, margarine or butter,
but I prefer margarine. So you're gonna put all
the ingredients together, put on medium high, and
just stir for as long as you get the right
texture I guess and I'll show you one
little trick to know when you get the right,
and I don't know the word for this but we call
ponto, ponto do brigadeiro, which is when it's
coming out of the pan and then you see it. - Okay, let's find
out what that is. - Okay.

(Laughing) (soft jazzy music) And then just mix a little
bit before you turn off because then it will
be also smoother. Okay I think that's enough. That's medium. - [Hilah] Yeah.
- [Tuany] Okay.

So first ten minutes
won't happen. So it's gonna get
a little bit darker, kind of feel a
little bit thicker. - [Hilah] Is this like
the first thing that Brazilian kids
learn how to make? - [Tuany] Oh, I think so yeah. - [Hilah] And then you
were just like, that's it, that's all I need to know.

(Laughing) - There is one little
trick that you let, like, get a little bit bubbles. Yeah, when it's simmering and then you lower the temperature. So it's starting to
get a little bit thick. - [Hilah] So you're just
trying to keep it from burning, though, just turn the
heat up or down.

- Yes. So this would be
the good, the good one so you can just put
in a plate and eat with a spoon with your friends. - [Hilah] Ah ha. (Laughing) - Yes, that's how we did it.

Okay, you see the-- - [Hilah] Oh yeah, oh
wow that happened fast. Oh and then it
pours out like that. So the longer you
cook it, the harder-- - Yeah, the harder it gets. So you're gonna know it's
ready when it comes off the pan and that's "ponto do Brigadero" "para enrolar" Which is to roll.

Yep, we're good. - Alright, so I'm gonna
smear margarine out. - [Tuany] Mhmmm. And some Brazilians might
be what are you doing because we just put in
a plate but it just, the stone is, like, it's better-- - It cools it faster.

- It cools it faster and also
it doesn't get too much water so for humidity, it's better. Whoops! And now it's just the question
of who is gonna lick this? Me or you? (Laughing) - I think she's serious. - Of course, of course I am. Okay.

- So we just let it
cool and leave it alone? - Yeah. - Okay, what do I do with this? (Laughing) - We're gonna use it to-- - To roll the balls?
Yeah. Okay, so it's cooled, it
was like five minutes, we're just waiting for
it to not burn us. - Yeah, when we're
rolling the little balls.

But if you're like, if you
do a little bit runnier than this, because it's a
little bit, it's thicker so-- - [Hilah] This is pretty
firm and sticky like caramel. - So you can really roll it and if you leave a little before
the coming out of the pan, you can do just with your
spoon like with your friends or you can put it like in little cups and eat it with a spoon as well. And also, we instead
of frosting our cakes, we put brigadeiro recipe
and just pour over it and that runs a little bit. - It's really good.

- Yeah, it's really good. - Yeah, I've also had that.
- Yeah. And then we just get a little
bit butter on your hands. Oh, there's your spoon.

- Okay. - So usually one recipe of
that give 30 to 35 brigadeiroes with, like if you put
after the candy and if you put in
this little cups but the American
ones are a little bigger so we're gonna make
bigger brigadeiroes so it won't be 30 to 35
so it should be like 15. - Okay.
- Okay? And you just get one and try to put the same
amount every time and then we see if
it fits there well. So, and you have
two kinds of sprinkles.

And the black one's gonna be
more typical brigadeiroes. And it's done. - I wanna do a rainbow one. 'Cause look, rainbows mean love.

Bloop! (Laughing) - So you just make a little
bigger, so it's right there. - Oh, I should make it bigger. - Yeah, I mean that would be
perfect for our size but... - Okay.

- They started doing
this in 1946 or 1950 or something like that and
it was, it's named brigadeiro for, you know like when
you are from the military and you have all these classes
or titles that you can have? One of the titles
is called brigadeiro, so he's in charge
of the brigada. - The brigade? - The brigade, brigada,
I said it in Portuguese. So and he was a
candidate to be president after Getulio Vargas,
a little bit geeky time, (laughing) so after Getulio Vargas and then he was
candidate to be president and they made this to sell and
get money for his campaign. - Oh they had a bake sale? - Yeah, it was kind of like that and then everyone would just go and say oh let's get
brigadeiro's sweets, treats and everything and they just became
brigadeiro after him.

- How cool! - He was Brigadeiro
Eduardo Gomes I think. - He was the original brigadeiro. - He was the original brigadeiro. And, but he didn't win so, I mean.

- But he brought us candy.
- [Tuany] Yes, yeah! - [Hilah] He did kind of win.
- I mean-- - In the history books.
- [Tuany] In life. - [Hilah] Yeah.
- Yeah in life he won. - Well if you like this
recipe, be sure to check out the pao de queijo, the
Brazilian cheese bread, and the coxinha that
we did together. - Mhmmm, we did together.

- (Laughing) I did it. Don't forget to subscribe and
I will see you all next week with some more videos. Bye. - Bye! - Oh, we forgot to eat it.

- Duh, okay I'll eat the original one. - I'll eat the rainbow sprinkles. Cheers.
- [Tuany] Cheers! - It's like a chocolate caramel. - Mhmmm.

Like soft, that's how I like them. - Mmm, hope you try it. Bye bye!
- [Tuany] Bye bye! (Upbeat music).

How to Cook VegetablesPreparing Asparagus for Healthy Cooking Recipes

Hi! I'm Louis Ortiz on behalf of Expert Village
and today we are going to show you how to cut and prepare asparagus. Most folks will
steam asparagus as far as that goes and there are actual steamer baskets that are made especially
for that purpose. You can actually sautee it with a tiny bit of water and with some
clarified butter and cover with a sautee pan and steam it to consistency is another way
to do it. What makes it a lot easier to eat, if you will notice there is a lot of fibrous,
woody almost stalk that extends to the base of each piece of asparagus.

So as soon as
the white starts to fade into a green that is usually where I try to make the cut and
take that off. So we are going to do that and get rid of that. Now the asparagus itself
becomes more tender as it gets darker green towards the tip and its about where my index
finger is here and all the way up. So from this point down, what I want to do is just
take a peeler and I just want to kind of peel off the fibrous outer layer which will make
this much easier to eat and plus it will give you a lot more usable product as far as that
goes.

Some folks won't take the stuff off, they just cook it. As the plates are being
finished, you will notice that only this much of the asparagus has been eaten and the rest
gets thrown in the trash because it is uneatable. I really taken just one layer to expose that
and I can already tell it is a little more tender with my fingers this direction, going
back this way and this will obviously be the eatable portion without doing that. Now we've
got total usable and a total eatable product.

Looks kind of nice on the plate because you've
got some variation, two colors of green so it really brightens up a plate as a side dish
along with the protein and starch. That's the preparation and the steps that we take
so that we have a prettier piece of the asparagus on the plate and a lot more eatable product
as well..

How to Cook VegetablesCaramelizing Onions for Healthy Cooking Recipes

Hi! I'm Louis Ortiz on behalf of Expert Village
and today I am going to show you a basic cooking process with onions. A lot of recipes refer
to caramelization or caramelizing onions until they appear translucent. So I am going to
demonstrate this for you today just to show you what that definition really means. I've
got some diced onions here and they are actually yellow sweet onions for those of you that
are interested.

I've got a small pat of butter that I am going to put into my sautee pan
here which is already heating. Now the idea with sauteeing any item, vegetables especially,
is the pan and the fat product that you are using in this case butter, needs to be nice
and hot before the actual product is put into the pan. So we are going to get this all nice
and hot so immediately when the onions hit the pan, they are going to sizzle. As you
notice, this anodized aluminum conduct heat really well so my fire has that heated up
pretty fast.

I've got some nice bubbles on the butter so we should be good to go. I'll
go ahead and throw these onions in here. I'm going to throw just enough in there so that
I can give you guys a clear picture of what's happening. What you are doing with caramelizing
is that the natural sugars are coming out of the onion as well as water.

The sizzle
right off the bat is a good sign. What's going to happen is those natural sugars along with
the butter fat are going to cause these onions to become a little caramelly and it's going
to take that edge off of them so that it won't be as pungent. This is required in just numerous
recipes. At this point, we could throw in some garlic and some shallots if we wanted.
This whole process will work for a green bell peppers, red bell peppers as well.

So it's
not just limited to onions. I really just want to keep these guys moving around. I'm
going to crank the fire down just a tiny bit. Just keep them moving around so that one side
doesn't get any more done than the others.

You'll get better at flipping these and if
you need a kitchen utensil to just stir them around, that's okay. It's a little bit easier
to keep flipping with food items and keep them moving. As you cook along too, it will
start to emit a certain kind of smell which means they are actually breaking them down
a little bit which is what we are trying to do. Also at this point, with these vegetables
or any other you can actually add some salt and pepper to them at this point because as
they start to seep, the salt and the pepper actually kind of stick as they are caramelizing
and gives them a really nice flavor.

For today's and intents and purposes, I'm just trying
to show you what happens to these guys. We've got a little bit of steam coming off the pan
and so we know that the heat is not too high. I've got a few little flecks in there that
are kind of getting a little over done. I.

Kind of just pull those off to the side. We
won't taint the rest of it. Basically just keep turning and keep them moving. So as these
guys start to get a little bit of glassy appearance, you will also notice that there is some translucence
in the sense that you can actually start to see into the onion pieces and start to see
the veins so we are moving right along.

Different recipes will call for longer cooking time,
shorter cooking times based on what you are going to do with these once they are done.
So these are pretty much as far along as I. Use them for just about any other recipe or
sauce that I am making simply because you want to factor into the fact that you are
going to add more heat to these later in a different process in a different stage of
a recipe. So you really don't want to cook them further along than you need to here.
So we've got a little caramelized brown color, some translucence; they smell nice, they're
nice and soft, they're still a little moist  & glassy. And that's how you caramelize onions..

Campfire Cooking Recipes - Breakfast

Campfire Cooking Recipes - Breakfast

Ah, there is nothing like waking up inside the barren sector, with the smells and sounds of bacon sizzling over a campfire. But if you are the bread winner and service of the household unit, nothing will wake you from your sound sleep apart from the sound of your hungry household unit, begging to be fed. Not to agonize, with these undemanding campfire cooking recipes, it'd also be a breeze, and in a while you're going to definitely be sizzling with luck.

*Smoky Bacon Wraps

1 lb bacon
16 oz mini smoked sausage hyperlinks
1 cup brown sugar

Directions: Cut bacon strips in half. Wrap the two mini-sausage link in a strip of bacon. Spread brown sugar over the bacon/sausage merchandise. Place in foil-covered forged iron cooking skillet, dutch oven, or a heavy baking pan in case you must have no forged iron pots. Place on sizzling coals and cook for 30-forty mins. (If you're making this recipe in an oven, bake at 4 hundred degrees for the identical duration of time).

*Ham and Hashbrown Casserole

2 lbs frozen hashbrowns, thawed
1 can cream of fowl soup
half of cup melted butter
16 oz sour cream
2 cups cubed ham
half of tsp pepper
1/three cup chopped onion
1 half of cup shredded cheddar cheese
1/4 cup butter, melted

Directions: Combine all additives apart from cheese. Mix well. Place in foil-covered heavy baking dish or dutch oven. Sprinkle cheese on optimal, and hoping on how sizzling the campfire is, cook apart from sizzling and bubbly (incredibly most one hour).

Of course, that you only will be able to consistently conveniently cook up bacon and eggs, and it can have to however be an excessively desirable deal appreciated with no growing a big fuss, then again your household unit will love you for going the extra mile. The ordinary campfire cooking recipes will add adaptation to plain and invaluable recipes, and as soon as you seize the aptitude of fireside cooking, you are desirable to cross.

For the vegetable fanatics in your neighborhood, you cannot cross incorrect with throwing a big range of vegetables at the hearth, any time of day. Corn at the cob is a campfire most widespread, similarly the validated reality that tots for a big range of it can have to however no longer cross down desirable for breakfast. But that you only will be able to consistently whip up an omelet, adding celery and carrots and salt and pepper to selection. Other desirable breakfast vegetables embody purple and inexperienced peppers and onions.

There are no longer any frustrating and immediate suggestions when it contains cooking over a fireplace, apart from guaranteeing to critically watch the delicacies as it cooks, and guaranteeing it actually may not at all be scorching. You may possibly merely almost real additionally can have to however stream the pot or pan in normal, to confirm that it be miles gently cooking.

For the ones of you who have Pudgy Pie makers, that you only will be able to dazzle your chuffed campers with a delightful breakfast dessert. No recipe is imperative to test this, conveniently vicinity 2 slices of bread inside, and a big range of of your most widespread fruit pie filling inside the center. You can consistently drizzle a big range of frosting or powdered sugar over the optimal to sweeten the deal. Hmmm!

How to Cook Tuna SteakJamie Oliver

Lovely people, we're gonna do how to
cook the Perfect Tuna Steak Two very, very different tasting basic ways to cook a Tuna Steak The pan seared is really delicious, more caramalised the charred is much more nutty and its got that little bitter edge that works really will with the lemon juice and the sweetness of the Tuna I want to cook both, so you can make your own mind up which, which one you think my fancy. Look
at that, absolutely gorgeous! This is from the Maldives it's line caught, so very sustainable but it is important when we're buying fish, not just to buy the freshest and the best, you do want to make sure
that you're not wrecking the sea at the same time In England we have MSC approved, which
has a little logo that looks like that but in every country it's slightly different so
do a little bit of Google research  and you'll find out Get yourself a nice sharp, long knife. Thickness wise, if I was to cut it like this It's just gonna cook so quickly it's gonna
be overcooked If you go to the Mediterranean  Spain, Italy, France they never overcook their Tuna... They never do You can have this raw, you can have this as a carpaccio, you can have it as a tartar I wanna go for a minimum of a two centremetre thickness slice So I'm gonna slice nice long movements, don't sort of jig it about It's very easy to cut What we're gonna do here is just put our steaks to the side and I'm going to do a little rub It's very, very simple.

I get a little teaspoon of coriander seeds A good pinch of salt Two of those...A pinch of fennel seeds, absolutely beautiful and a seedy flavour. The coriander seeds are more sort of savoury... And pepper So we're just gonna pound that up Cracking it, smashing it You don't have to get it super fine either So it doesn't take much time to get to that, which is lovely and if you taste it, it's just a lovely quite balanced seasoning Just season the board...Pick up your steak and just plop it onto it like that This kind of basic seasoning gives a little crust and flavouring to the Tuna which is just divine. Very subtle.

Now all I would do now is a tiny little massage up of olive oil Just a little pat around the edges Just like that Here we have got a bunch of pans that are very hot. This is medium high this is super high. They're both pre-heated. I want it frying, I want it searing, I want it charring..

Ok So we aint mucking about. So first up I'm going to put the Tuna into the pan Nice non-stick pan. Second up... We're gonna go onto the griddle pan and just touch it and push it down so it's fully in contact With the bars A really important thing to mention here guys always with a griddle pan never put oil
in it...

Ever. Never, ever, ever. Right? You want it screaming hot, you want it dry If we look into the pans, you can see the effect of the heat on the fish and
you need to sort of recognise that, that is the speed in which the heat is travelling through the
fish now remember we do not want to cook this all the way through. So look it's had about a minute and a half...Two minutes max We're gonna go to the charred one first.
Look at that, beautiful.

Back in the pan. Let's go over now to the
other pan Right now it's seared, we can just put a little oil in here just to really get it absolutely gorgeous. I've just done about a minute and a half on each side. This Tune is cooked.

This is a nice opportunity just to drizzle in good oil again. Any meat or fish that comes off the grill or off the oven you know is gonna start
to wanna really dry up Ok so a little drizzle is always good. I'm letting this Tuna just rest for a minute also I'm just gonna have a little lemon
to protect the fish and to season it as well That, if you look into the heart of that. So we're just gonna tear it and I like to tear it, not slice it That's what I would call perfect I'm going to do exactly the same thing again with the seared one We've got that lovely caramelised sort of cap and you get that from the contact of the pan We're gonna tear that open again, absolutely gorgeous.

So there you go lovely people, two beautiful ways to cook a Tuna steak. Of course if you want to cook it more, please do but I wouldn't advise. This Tuna is so gorgeous, is so meaty, it's so delicate very delicious as well. I'm serving this today with a beautiful mixed tomato salad If you want to know how to make the perfect tomato salad Then just click on the link over here and you can go through to my new video Take care guys, lots of love.

Until next time Bye! Keep the comments coming in. We love reading your comments. If you like this video, then share this on your social media because that's what it's all here for and remember if you haven't subscribed, it's free, just press that button, go on, up there...Press it! Yeah..