Hey guys, welcome to cooking show. Today we are going to taste one of my favorite dish Butternut Squash Soup. It is healthy, tasty and easy to prepare. You can sip it anytime, in morning with breakfast, at lunch, and even serving to your guests at a dinner. The ingredients you use are easily available in any superstore so you don’t need to book special order for them. The following video will brief you about the entire recipe of Butternut Squash Soup.

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Cooking Recipes

Merry Christmas to everyone, I hope you are all enjoying the eve, and that is why today we area going to learn, Pumpkin Cheesecake Recipe. This delicious recipe will definitely going to make your day tasteful and sweet. Lets check the video,

Hi! I’m Judy Parks from chocolatebakery.com. Today we’re going to learn how to make a pumpkin cheese cake, which is a great holiday dessert. Great for Thanksgiving, great for Christmas and other holidays. Umm… and I will show you how to make it in a regular cake pan rather than having to go out and buy any special equipment for a cheese cake. We will start with a graham cracker crust. Which is ground graham crackers and a little bit of sugar and some melted butter. It is put into the bottom of the pan with a piece of parchment paper. Aa… if you don’t like graham crackers, you can use gingersnaps or vanilla wafers or any other kind of cookie that you like. We’re going to pat the crust down and then, actually press it down as hard as you can with, I’m using a measure cup here. Just get it pressed and hard like so. and then it will go into the oven for 350 degrees for about 8 minutes. When it comes out of the oven it will be nice and firm. And it will allow you to cut your cake nicely, and serve nice pieces that don’t crumble on you.

We will start with two pounds of cream cheese. My personal preference is Philadelphia cream cheese. It makes a great cheese cake. We’re going to start with room temperature cream cheese. That will help prevent lumps in your cheese cake batter. When we mix this, we’re going to use a low speed. Blend the cream cheese, soften it a little bit and then we will add sugar. We have a half a cup of white granulated sugar and a cup of brown sugar. When you measure your brown sugar, the instructions always say in a recipe to pack your brown sugar. When you pack the sugar, when you take it out of the measure cup, it should hold its shape. That tells you that you have the right amount of sugar in your cup. We’ll add brown to this. It will give more of a, that holiday flavor that you get with brown sugar. We’ll blend the sugars with the cream cheese. Stop the mixer once or twice and scrape. It’s real important to scrape your cream cheese. That will prevent lumps in your batter. So at this point we’ll stop. We’ll scrape real well. Get the cheese cream cheese off of the paddle; scrape up from the bottom of the bowl. And then we will continue mixing. And when it looks like your cream cheese has softened a bit, and the sugar has blended in then we’ll begin adding our other ingredients. We will add some spice. What I’m using in this cheese cake is ginger, nutmeg and cinnamon. And you can adjust the spices to your own taste. You like more cinnamon feel free to add more cinnamon. And then we will add a little bit of vanilla a teaspoon and a half of vanilla um.. a substitute for vanilla that is good would be maple extract or maple syrup give you nice flavor. And we’ll stop this again give it a real good scrape. And then we will begin adding our eggs. When you’re mixing your cheese cake it is important that you keep your mixer on low to a low medium speed so that you don’t whip a lot of air into your batter. If you whip too much air into your batter, when your batter goes into the oven that air expands. It causes your cheese cake to rise up. There is not a lot of structure to hold the cheese cake up high. It will fall back down and crack. Its one of the main reasons of cracking in cheese cakes. Now we’re going to add 5 eggs. And When you crack your eggs break them up with a fork or a whisk. So that when you add these eggs, you’re adding them in stages about one at a time. You break up the eggs with a fork it will prevent too many eggs falling in at once.

As you add the egg you want to watch your cheese cake batter in here, and make sure that the cream cheese has absorbed each egg before you add another egg. If you add too much egg at once. And you don’t allow the cheese cake the chance to absorb that egg that will contribute to lumpy batter. Once we get all the eggs in, then we will stop give it another real good scrape. We will add a little bit of flour. The flour’s merely a binder. It will help absorb any moisture that you might find in the pumpkin. That could cause your, that also could cause your cheese cake to crack, if you have too much moisture in your cheese cake batter. We’re going to stop, give this another scrape. We’ll add the last of the egg. Then we’ll add two table spoons of flour. And then very slowly we will blend in 1/3 of a cup of cream. And here again you don’t want to add the cream too quickly. You want the cream cheese to absorb the cream and help prevent lumping. Now we will add a 15 oz can of pumpkin. I use Libby pumpkin. It um.. It’s a nice consistent product. We’re going to add the pumpkin about a quarter cup at a time. There again give that mixture a chance to blend thoroughly. And then once the pumpkin is completely blended, it will only take about 30 seconds your mixture is done. Then we will pour this into our pre baked crust. And we will bake it in the oven. We’re going to bake it at 350 degrees. And we will be baking in a water bath. The water bath will help keep the temperature even surrounding your cheese cake. The temperature will um.. be even enough that also will prevent cracking. And what you’ll find if you have too hot of an oven temperature is that, cheese cakes will tend to crack with hot dry heat. So to create a water bath you want a pan that is just a little bit larger than your cheese cake pan. Something like another cake pan like this would work, or even a cookie sheet that has some sides to it like this. We need water about um.. one inch up the side of the pan. So we’re going to use a larger cake pan. We’ll pour water in, about half way up our cheese cake. Put it in the oven 350 degrees for approximately an hour. When your cake is done we will have what is called, what we call a firm jiggle. When you test the top touch the top with your fingers and you should have just a firm jiggle not a soft jiggle. That will tell you that your cheese cake is done. After your cake is baked you need to cool it at room temperature and then refrigerate over night before you unmould it. To easily unmould it we’re going to warm the bottom over a stove top or a burner.

Warm this until it’s just barely hot to the touch. And then with a dull knife, run your knife around the sides of the cheese cake to loosen the sides. We’re going to invert onto a plate or I have a plastic wrapped piece of card board. And then we will invert onto our serving plate like so. For our final step with the pumpkin cheese cake we’re going to garnish it with whipped cream. And we’re bagging our whipped cream out of a pastry bag just with a star tip around the border. And final touch, shake a little bit of cinnamon on the top and there you have it. Great for Thanksgiving, or any other family gathering. Pumpkin cheesecake for those cheese cake lovers and your pumpkin pie lovers.

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Dessert

Hi all home chefs, i hope you are aware how Mozzarella is important in all Italian recipes. So today we are going to learn Deep Fried Mozzarella Recipe, delicious Indian Recipe. Here is the entire video of the recipe,

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Welcome to cookery show, today we are going to learn a good low calorie recipe. This recipe is performed by Barbara from New Zealand. Here is video of the recipe,

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Healthy Cooking

Today we are going to see a video on how to cook a romantic dinner. This quick and easy dinner recipe, will definitely going to make your evening romantic as well as remembering. Lets watch the video.

Hi I’m Taya Asimos and I’m Mike C the executive chef of Kitchen on Fire. Welcome to beautiful San Francisco. In each ten-minute web cast I’m going to teach both you and Tanya how to make fun and delicious meals. Each dish is easy to make, fun and delicious. And on top of that we’re going to teach, you tons of tips and tricks to make your life cooking in the kitchen a lot more easy and efficient.
And the best part is that this is a web cast, so you can play this on your computer, your laptop, even your iPod anytime anywhere.
You can even play this right in your kitchen.
Exactly! So lets get started.
Chef Mike C, I’ve always wanted to learn how to make a romantic dinner.
Not a problem, because in this episode. I’m gonna show you how to make a fantastic romantic dinner, along with a real easy to do dessert idea. So lets head back into the kitchen for the start of something delicious.
What I wanna know today is how I can make a romantic meal for someone special.
Well…
What do you suggest I make?

Well…I would suggest that …we show you how to make here this wonderful prosciutto and asparagus, shiitake mushroom risotto with truffle essence.
Sounds delicious.
Ya its delicious, it’s real easy to do and all it takes is hanging out in the kitchen sipping some wine, and a bunch of stirring. You think you can handle that?
I think I can handle that.
Ok good. Well. Lets get this started.
All right.
I’m started firing up my chef’s pan here. Hey are you familiar with hard-anodized aluminum by any chance?
Not hard anodized but I know aluminum is one of the best conductors for heat.
It is, but the great thing about hard-anodized aluminum it’s twice as tough as stainless steel. So now we have a pan that is even heating and super durable. Can’t dent it mess it up, it’s just going to last you a lifetime.
And looks good too. Presentation wise.
Thank you for pointing that out. So we have the pan all fired up here and we’re going to start off with a little bit of butter we’re going to get that melted. And while that’s melting (all right) away let’s throw in our shallots. We got a cup of shallots there mixed up (right) pop them all in. Awesome (they’re in there). And then we have some asparagus…can you put that in?
I know asparagus. This looks like thinner asparagus.
Ya, this is like the thinner the pencil asparagus. If you get this type of asparagus that is the super thick kind you don’t have to worry about peeling it and snapping it we get to use pretty much the whole thing.
Great…saves some time.
And then can you grab the prosciutto. There’s some more prosciutto here that’s all diced up. You could always use a little bit up here…like bacon and cheddar and ham on torano…something along those lines. Ok…you need to stir and stir and stir.
Smell’s really good.
Oh I know. It’s it’s it’s getting amazing in here. And then we have our shiitake mushrooms, which are super earthy and just real great texture to them. The thing that you always got to make sure is that when you’re using this stalky is that you pull out the entire stem. It’s too weedy…it won’t really cook down. But it’s great for making stock. It’s like a vegetable stock.
Oh great! Good idea. Utilizing the entire piece food.
Yeah…so this is going to end up sautéing for about five-six minutes or something along those lines. Ok?
All right.
Awesome. Well Taya you’re doing such a great job stirring the last few minutes that it’s all done. The asparagus is nice and sautéed; everything’s a little bit brown, no cannibalization going on.
Ya.
So we’re going to take that and put it into a bowl cos this is all cooked. We don’t need to finish it up till the end of the day. Take all of that out. There you go.

Ok. So we’re going to put this pan back on the heat and I’m going to add just a little bit of olive oil for flavor. (ok) And we’re going to wind up toasting our rice. We have our boiled rice here that’s already been washed and dried. We wanted to get the exterior starch on the outside it so doesn’t get to clumpy. There’s plenty of starch on the inside of the rice to give us that nice creamy sauce.
So is it really important to toast the rice? We can’t just like mix it around.
No you can’t just mix it. You can’t mix around. You can mix it. Well you have to…have to mix it…or stir it around the toaster so I’m going to teach you the stirring technique again. Your arms might get tired. And by toasting it, what’s happening is that the natural starch that’s in there or IE sugars are going to caramelize and build that depth of flavor and extra richness to this dish.
Sound really good.
I know doesn’t it? So you know you toast it for…oh two-three until you start getting some nut aromas like roasted walnuts or chestnuts…along those lines…and brazing it till it gets a little darker in color. (ok) Ok when that happens…we’ve got lined up. Ladling in (keep on stirring girl)
Oh…keep stirring.
I have some chicken stock here in some white wine. And about a ladle full or two at a time, (oh that’s a great sizzle)
(Oh ya) You forgot…the whole key to this is the stirring…so!
It’s all about the stirring. Keep on stirring. Put in a ladle full or two at a time till it all absorbs into the rice before you can add your next ladle.
Ok.
But you wanna know what the cool thing is again Taya? You wanna see how easy this is?
Yes.
Ok. So after that forty-five minutes happens, and we get all that liquid in for our rice, (humming) it’s going to look like that.
Look at that.
So here we have the creaminess starting to happen here.
Well I like how this is a real group effort. Like if I was going to make this for someone special, the two of us could be doing this together and talking…instead of having one person in the kitchen making the entire meal.
Ahh your talking.
I like it.
So back goes all of our vegetables…those mushrooms and asparagus and prosciutto and such. And I’m going to keep on stirring this. And Taya could you put in a little bit of Parmesan reggiano to finish it off?
Yes.
Awesome.
The whole thing?
Yup…go for it. And we’re going to continue to cook this till it gets real nice and creamy till the cheese melts on and start cracking some pepper girl. (all right) And put a little bit of salt in here.
Smells like pepper.
That’s pepper…she’s the pepper girl.

Ok and the last but not the least, to finish off this dish to give it the piece de resistance, what’s going make it undeniable to anybody who you make this for is one of my favorites, the culinary secret weapon…this is black truffle oil. (ooh) oh ya. You stir that for me?
Can I only get this at a gourmet super market or
Most super markets nowadays would carry this but you can’t find it in a regular Joe grocery store. All specialty stores should have it.
This this looks delicious. What I’m worried about is we’ve used all these pots and pans; the clean up’s going to be a disaster. I mean how romantic is that going to be.
No no no no no it’s not. My infinite circulon is only hard anodized, which is dishwasher safe. So we’re just going to take this, throw it in the dishwasher…done! How easy was that.
Brilliant.
Ya…superb…super brilliant.
Ok so I know that we had some chocolate earlier on. So what ever happened to that?
We did have chocolate. And guess what happened to our chocolate?
Where’s it?
What’s in the magical pottery here?
Oh.
(Humming) Oh it happens to be a little bit of chocolate fondue.
Stop it now. I love it. Can chocolate go with strawberries?
Ya.
This is just finishing off a romantic meal right?
Well, and how much more romantic can you get than this?
Seriously. All right if you wanna find out about more great romantic recipes, like this one, go to circulon.com
Bye for now. We’ll let him stuff his face and I’ll have some of this too.

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Many people are now becoming vegetarians and most of them are using fresh green vegetables in their regular meal. However, it is necessary to have a mini lunch or a breakfast before a lunch. There are lot of delicious recipes in veggies. Lentil Walnut Veggie Burger is another one such simple and healthy recipe. Its a good breakfast food. You can enjoy it as a burger and that too without affecting your diet. Lets see the recipe of this delicious Lentil Walnut Veggie Burger. Here is the video of the recipe.

Hi I am Katie Stiles, with ‘before and after TV’. A lot of people nowadays are eating, veggie burgers as now they have turned towards beef burgers. Even people that are meat eaters, and not choosing veggie burgers. You can buy them in a variety store, and can also order them in a restaurant. The one thing with these Star Buck Veggie burgers is that they are high in sodium, and they tend to have lot of preservatives in them. Its something that people often don’t think of to make at home. And Holly here is gonna show us, how you can make at home a very delicious, quite simple recipe of the Walnut Lentil Veggie Burger. And she is gonna show us some ingredients and to how to prepare it. So lets get started Holly. Ok.

We are starting with some lentils. Now you smash the lentils. And they are can lentils. And next we are going to add walnuts. These are pretoasted in oven, there are around a cup of walnuts. Now you mix these with the lentil, which is about four and half cup. And then I am gonna add two eggs, scramble those eggs and then add those to leftover mixture.

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Pizza is all time favorite food across the world. Many of us try to make pizza at their home. But the first thing comes in everyone’s mind is how to make a good pizza dough. It seems to be difficult recipe, but hey, its a way to easy recipe. You dont need to be an expert chef to create such type of pizza dough, nor you need to be at a restaurant. You can make this at your home. Lets see how to make a pizza dough.

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This video clip shows how to make nice delicious food which is healthy and nutritious. It is very easy and simple to make which is all very effective. The procedure to make this is shown and explained very nicely. Now we can make a healthy food very quickly which is full of nutrients. This video clip is very good which makes us easy to understand. It also provides us with some handy tips to make this recipe.

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Hello there, want to taste Fresh Tomato and Basil Pasta Sauce ? Rita Heikenfield will show you how to create a nice, juice, and tasty Pasta Sauce. I know, many of us love Pasta in either in their breakfast or at dinner. However, a solid tasty pasts accompanying with a delicious sauce will obviously going to be a treat for everyone. There are number of sauces available to taste with pasta. But this is a special one for those who prefer Basils than other in their breakfast or lunch. Its pretty easy, to prepare this sauce, so lets see how we are going to prepare Fresh Tomato and Basil Pasta Sauce.

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Everyone loves to have jam spread over bread in a morning breakfast. However, it is quite expensive to buy a jam bottle every month. So, why dont we prepare a nice delicious jam in our home? Its very easy to make a jam. You don’t even need lot of stuff and machinery, just some ingredients and a microwave oven. Yes, we are going to prepare our delicious jam in a oven. Sounds interesting, isn’t it?

Moreover, the recipe is been told by Marie T. Smith, an author of Microwave cooking for one. She is gonna demonstrate how to prepare a Strawberry Jam. Here is the video of the recipe.

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