Posts Tagged ‘egg’

Watch Gordon Ramsay prepare Veal escalope with Caponata.

How to make homemade pasta INGREDIENTS YOU WILL NEED TO MAKE HOMEMADE PASTA: Flour (3 cups) Salt (2 tsp.) Eggs (5) HOW TO MAKE HOMEMADE PASTA: First you will need to mix the pasta dough, we use a stand mixer but you can mix the dough by hand if you like. Put 3 cups of flour in the mixing bowl and add 2 tsp. of salt mix together and then add each egg one at a time slowly. We use a flat beater with our mixer and within a few minutes the dough is ready when it starts sticking to itself. Place some flour on a work surface and flatten the dough to a thickness of 1 inch by hand and then cut into four equal pieces. Take each piece and flatten it out a little more and make sure they are fully coated with flour. Now we are ready to roll out the pasta dough, we have an attachment for our mixer that rolls out the dough for us. First set the roller to the thickest setting and run each piece of the dough through once. Use flour on the pieces so they won’t stick. Then repeat the process 2-4 times, be sure to fold the dough in half before running it through again. This process will knead the dough and make it a smooth texture. (note: if you don’t have a rolling attachment for your mixer, use a rolling pin to work the dough. ) After you have kneaded the four pieces of dough reset the roller to the thinnest setting (or however thick you enjoy your pasta) and run each piece through the roller once. Be sure to set aside the dough and flour liberally to prevent the dough from sticking while …

In this video, Betty demonstrates how to make Hearty Soup Can Pasta. This is a recipe that I made up to fill requests for recipes that are quick and easy, no-fail, no expertise required, economical, quick clean-up, and, most of all—tasty! Ingredients: 6 oz. bow-tie pasta (or any pasta you like) ½ teaspoon salt (optional) 10 ¾-oz. can condensed tomato soup 10 ¾-oz. can condensed cheddar cheese soup 1/8 teaspoon ground red pepper (optional) cooking oil spray (optional) ½ cup shredded sharp Cheddar cheese (optional) In a medium-sized pot, cook 6 oz. bow-tie pasta according to package directions. I used ½ teaspoon salt in the boiling water. When pasta is done, return it to pot it was cooked in. Add 10 ¾-oz. can tomato soup, 10 ¾-oz. can cheddar cheese soup, and 1/8 teaspoon ground red pepper. Stir to combine. Pour into medium-sized casserole dish (which you may spray with cooking oil spray, if desired). Sprinkle ½ cup shredded sharp cheddar cheese over top. Bake at 350 degrees for about 10 to 12 minutes, or until bubbly and cheese is beginning to brown. (I turned my oven to broil for the last minute or so, to get a nice crusty top.) Remove from oven and EAT! I hope you enjoy this—it is surprisingly good! Love, Betty ♥

Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that’s just what a person needs. I hope you like my recipe for for spaghetti & meatballs. Share my channel. www.youtube.com SUBSCRIBE: www.youtube.com Ingredients To make to meatballs 500 Grams ( 17.5 Ounces ) of mince meat Half an onion 1 Teaspoon of parsley 1 Egg Half a cup of milk 1-1.5 cups of bread crumbs 1 Tablespoon of sweet chili sauce To make the sauce 400 grams ( 14 Ounces ) of tomatoes from a can 2 Tablespoons of tomato paste 1 Teaspoon of Oregano 2 Teaspoons of Basil 3 Teaspoons of sugar 1 Teaspoon of ground pepper 2 Tablespoons of Garlic And Pasta & some cheese

In this video, Betty demonstrates how to make Special Occasion Chicken Piccata. This entrée has crispy fried chicken breasts, topped with a lemon-flavored gravy and surrounded by penne pasta. I made this dish to celebrate the birthday of one of my good friends on YouTube, Dr Johnny P LoveTrain. His birthday is June 25. I hope you get a chance to hop over to his channel and wish him a “Happy Birthday!” His user ID is FBCDJ1620am. Thanks! Ingredients: 1 egg, well beaten 1 tablespoon lemon juice 4 boneless, skinless, uncooked chicken breasts ½ cup self-rising flour (You may use all-purpose flour.) dash of salt dash of ground black pepper dash of garlic powder 3 tablespoons butter 2 tablespoons extra virgin olive oil 8 ounces penne pasta 1 teaspoon salt ½ cup hot water 2 teaspoons chicken bouillon granules (If you can’t find this ingredient, replace this and the hot water with 2/3 cup chicken broth.) 2 tablespoons lemon juice 3 tablespoons butter, melted 1 tablespoon fresh chopped parsley ½ cup freshly shredded Parmesan cheese lemon slices, for garnish Cut any excess fat from chicken breasts and pound them slightly for tenderization and to make them flatter. Set aside. In a small bowl, combine 1 well-beaten egg with 1 tablespoon lemon juice. Set aside. In a gallon-sized Zip-lock bag, combine ½ cup self-rising flour, a dash of salt, a dash of ground black pepper, and a dash of garlic powder. Shake the Zip-lock bag until flour mixture is well combined. Set aside. Melt 3 …