This is a recipe for fry bread. It can be used to make tacos, desserts, sandwiches, etc. NOTE: This is not necessarily the same type of traditional Native American recipe that you might find for sale at festivals and fairgrounds. This is more of a quick-fix, super simple recipe for fried dough that can used the same way. It puffs up more as it cooks, but tastes similar. RECIPE 2 cups flour 2 tsp baking powder 1/2 tsp salt 1 Tbsp canola oil OR vegetable oil ¾ cups water (can also use milk or buttermilk) Any desired toppings such as: taco fixings, powdered sugar, cinnamon sugar, chocolate sauce, honey, cheese, etc. **You may need more/less water and flour as you mix to get dough to correct consistency Preheat a skillet filled with about ¾ of an inch of canola or vegetable oil. In a mixing bowl mix together flour, baking powder, and salt. Make a well in center and pour in oil and water. Mix together with spoon or by hand until dough comes together. If too dry add a little more water. If mixture is too wet add a little more flour. Continue to mix or knead dough until it holds together well and is not too sticky, should take less than 5 minutes. Divide dough into 8-10 balls. Flatten each dough ball into a disc shape and poke a small hole in the center. It's best to keep dough discs separate because they may begin to stick together if you don't fry them right away. Fry the discs in hot oil until puffed and pale golden brown on each side, about 20-30 seconds per side. Remove to a paper-towel lined plate to drain briefly. Top as desired and serve immediately.
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How to cook bacon in the oven. RECIPE: Preheat oven to 375 degrees Cover a large sheet pan with foil. Lay out the bacon on the sheet pan. If you want to make a large amount of bacon, you can slightly overlap the slices because they'll shrink as they cook. Put the sheet pan in the oven. After 7 minutes, use tongs to flip the bacon slices, and return pan to oven. Check the bacon every 2-3 minutes until it's done to your liking. If it's getting very close to done, you might even want to check every 30 seconds-1 minute. Careful, because the bacon can burn quickly. Final cooking time can be anywhere between 12 to 20 minutes depending on the thickness of the bacon and your desired crispiness. When done, drain bacon on plate lined with paper towels. Note: I prefer center-cut bacon because it's more meaty and doesn't shrink as much as regular bacon. My channel: http://www.youtube.com/user/darskitchenystuff
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This is my simplified version of Indian Butter Chicken. Chicken is simmered in a stew of tomatoes, butter, onion, and spices. Delicious! Note: There are more traditional and complex recipes for Butter Chicken. This is a simpler version that uses fewer ingredients and takes less time to prepare. Note 2: I'm amending the cream in the recipe to between 1/4 cup to 1 cup, per your taste. I originally had it written as a large amount (3/4 to 1 1/2 cups cream), but realize that might be too rich for many people. It will not say it in the video or on the screen, but it is changed in the recipe below. RECIPE: 5 Tbsp butter, divided 1 large onion, minced 2 tsp minced garlic 2 1/2 cups canned crushed tomatoes 1 1/2 tsp kosher salt 1 tsp curry powder 1/4 tsp cayenne pepper 2-3 skinless, boneless chicken breasts, cubed 1/4 to 1 cup cream or half & half, per your taste Place a large skillet on stove and turn heat to between medium-low and medium. Add in 3 tablespoons of butter and the minced onion. Cook and stir until onion becomes golden and brown, about 15 minutes. Add in garlic, tomatoes, curry powder, cayenne pepper, and salt. Once it comes to a simmer, stir in remaining 2 tablespoons butter and chicken. Bring back to a simmer and turn heat down to medium-low. Cook for about 20 minutes, stirring occasionally. After the 20 minutes, the chicken should be thoroughly cooked and tomato sauce thickened. Turn heat down to low, and stir in cream. Use more or less cream per your taste. The more you use, the richer the dish will be. I recommend starting with 1/4 cup, giving it a stir and a taste, and adding more if desired. Continue cooking on low for 5-10 minutes until sauce is warm throughout. Serve over rice or with naan.
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RECIPE: Egg Rolls with Beef and Vegetables For filling: 1 medium onion, diced 1 tsp minced garlic 1 medium carrot, finely diced or shredded 1 cup thinly sliced cabbage ½ lb ground beef 1 cup bean sprouts, rinsed and roughly chopped ½-1 Tbsp soy sauce 2 Tbsp flour 2 Tbsp water 1 package egg roll wrappers Oil to fry (Recipe for Spicy Vinegar Sauce follows.) To make egg roll filling, heat a large frying pan to medium heat. Add about 1 Tbsp of oil along with the onion and garlic. Stir and fry about 1-3 minutes, until fragrant and onion is softened. Add carrots and cabbage. Stir and fry 5-7 minutes until cabbage is wilted and cooked down. Remove cooked vegetables to a plate. Return pan to burner. Add ground beef and cook until brown. Add cooked vegetables back to pan along with the fresh bean sprouts. Stir to combine. Next, mix in soy sauce. Start with about ½ Tbsp and taste the mixture. Add more soy sauce as desired. Stir to combine. Turn off heat. Put mixture into a colander/strainer to drain excess grease and liquid. Set this aside for 20-25 minutes until cool. When filling is cool, set up items for assembling egg rolls. In a small bowl, mix flour and water into a paste. Open egg roll wrappers and cover with damp paper towel to keep them from drying out. Have a tray lined with plastic wrap ready to receive assembled egg rolls. Also, have some plastic wrap ready to cover finished egg rolls as you go. This will prevent them from drying out. DRY EGG ROLL WRAPPERS ARE NOT GOOD. To assemble the rolls: Place egg roll wrapper on work surface or plate. Make sure one corner is pointing toward you. Place about ¼ cup of egg roll filling on the bottom section of the wrapper near the corner facing you. Bring that corner up and over filling, pulling back gently to try and keep filling fairly tight in wrapper. Fold side corners in toward the center, fully encasing the filling. Begin to roll it forward toward the opposite corner. When you get near the end, stop and use a finger to spread some flour paste on the edges of that far corner. (The paste will act as a glue to hold the wrapper together.) Continue rolling until egg roll is fully closed. Place finished egg roll on the tray covered in plastic wrap, and cover with the other piece of plastic wrap. Repeat process until all filling is used up. Refrigerate rolls if not frying immediately, making sure they're well covered. (Makes about 12 egg rolls.) To fry egg rolls, fill frying pan with oil to about ½ inch deep. Heat to a moderate heat (between 350-375 degrees). You can also use a deep fryer if you have one. When oil is hot, place about 4-5 egg rolls in pan. Make sure they're not too crowded. Turn egg rolls every 10 seconds or so, and cook until golden brown on all sides. Remove to a paper towel-lined plate or tray to drain excess oil. Allow to cool a few minutes. Serve warm or room temperature with dipping sauce of choice. See my recipe for spicy vinegar sauce below. Spicy Vinegar Sauce 3 Tbsp rice vinegar 1 Tbsp soy sauce 1/8 tsp garlic powder 1 Tbsp chili-garlic sauce (may sub Sriracha/rooster hot sauce) 1 ½ tsp honey, optional In a small bowl, mix all ingredients well. Enjoy with egg rolls, dumplings, or pot stickers. It is SPICY!!! You can use less chili/hot sauce if you want it milder.
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A great recipe from my husband's hometown. RECIPE 1 bag small white potatoes 1 stick butter Lots of salt Fill a large pot with enough water to cover your potatoes. Supersaturate the water with salt. You'll know when this occurs when you can no longer dissolve the salt after stirring. You should see salt settled at the bottom of the pot. This will take lots of salt! Next, add the potatoes to the salty water. Boil for about 20 minutes or until soft. While the potatoes boil, melt the butter in a small saucepan. Drain the potatoes when they are done. Serve in a bowl with the potatoes bathed in the melted butter. My channel: http://www.youtube.com/user/darskitchenystuff
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**This is my (Dar's) husband. He's too cute to be stuck behind the camera all the time. And he makes yummy French toast.** This is a quick and simple recipe for French toast using just a few ingredients, and it tastes great, too. RECIPE 4 slices of bread (any kind, but a hearty white bread works best) 2 eggs 1/8 cup milk 1/8 cup water few dashes of cinnamon Butter or nonstick spray Heat a pan over medium heat. Grease it with butter or non-stick spray. Beat the eggs until they are frothy. Add the milk, water, and cinnamon to the eggs and stir to combine. The cinnamon will tend to float on top, but that's OK. Fully submerge the bread in the egg mixture, fully coating both sides. Let excess egg drip off and place bread in pan. Cook until both sides are nicely browned (about 1-2 min per side). Serve with syrup or butter & powdered sugar. Ooo la la! My channel: http://www.youtube.com/user/darskitchenystuff
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How to cook rice on the stove. Note: This is not a recipe for Thai sticky rice, which is a special type of rice called "sweet" or "glutinous" rice and is cooked in a different way. I'm making my normal everyday rice. I use a medium grain rice called "calrose rice" that, when cooked, is moist and sticky like sushi rice. RECIPE: Rice on the Stove You need: a pot with lid uncooked rice water Place up to 5 cups of rice in a pot (be sure the pot you choose is large enough to handle the rice as it expands during cooking). Rinse rice three times. To measure the water for cooking do this: Place pot of rice on a flat surface. Put middle finger straight down into the pot, through the rice, until it touches the bottom. Mark the depth of the rice on your finger. Then pull your finger up and place it so it rests on top of the rice. Pour in water so it reaches the level you marked on your finger. (see video at 1:08) To cook: -Place pot, uncovered, on burner and turn to medium-high heat. -As soon as it comes to a gentle boil, cover the pot and turn the heat to medium-low. -Let the rice simmer, covered for 12 minutes. -After simmering, turn off heat and leave covered pot to rest on burner for another 12 minutes. -Then it's ready to serve. My channel: http://www.youtube.com/user/darskitchenystuff
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RECIPE: Hardboiled eggs 4 eggs Water to cover Place eggs gently in a saucepan filled with a couple of inches of cool tap water. Check to see that eggs are covered by about a half inch of water. Add more water if needed. Turn burner to medium-high heat and bring water to a good rolling boil. Let it boil for about 30 seconds and then place lid on pot. Turn off heat immediately. Leave eggs covered in hot water for 9 minutes. After cooking, remove lid, and use a slotted spoon to remove eggs to a large bowl of ice water. Let cool for 10-15 minutes. Remove eggs from ice water, and eat or use as needed or keep in fridge for up to 5 days. Note: You can use this method for as many or few eggs as you need. Just be sure you have a pot large enough to accommodate all of the eggs in a single layer. My channel: http://www.youtube.com/user/darskitchenystuff
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RECIPE: Chicken Fried Rice Canola or vegetable oil 2 eggs, slightly beaten 1 boneless, skinless chicken breast, cut into small pieces 1 medium onion, chopped 1 carrot, diced small ½ cup frozen peas 1 tsp ginger puree (or fresh minced ginger/ fresh grated ginger/ginger paste) 2 Tbsp soy sauce ¼ tsp fish sauce (optional) 2 ½- 3 cups cold, day old rice (See how I make white rice: http://www.youtube.com/watch?v=xGKGa_H_aJc ) Heat a large skillet to medium-high heat. Add 2-3 tablespoons of oil. When oil is very hot add in beaten eggs. Tilt and swirl pan to spread and flatten out egg. When eggs are almost set, use a spatula to flip. After about 10 seconds, remove cooked egg to a plate. Try to keep most of the oil in the pan. Return pan to burner. While pan is reheating, chop egg into pieces with spatula. Next, season the chicken with salt and pepper and add it to the skillet. Cook about 5 minutes, stirring occasionally, until thoroughly cooked and starting to brown. Remove cooked chicken to the plate holding the eggs. Again, try to keep all excess oil in the pan and return it to burner. Add in chopped onion. Cook 2-3 minutes, stirring occasionally, until starting to color around the edges. Add carrot and cook 2-3 minutes. Add peas and cook another 2-3 minutes until peas are warmed through. Next add in ginger. Stir fry for 2-3 minutes to cook the ginger and mix the flavor into the veggies. Add rice to skillet. Break up any clumps and stir to mix in vegetables. After 3-4 minutes, when rice is hot, add in soy sauce. Start with about 1 tablespoon. Pour it over rice and stir to combine. Use more or less soy sauce to taste. The more you use, the saltier and more brown the fried rice will be. Next add in fish sauce, if using. Return cooked chicken to skillet . Stir and warm through for about for 2-3 minutes. Finally, turn off heat and add cooked egg to top of fried rice. Serve hot as main or side dish. Notes: Add more oil if you find the pan going dry. Use any veggies or meats that you have on hand. This is a good way to use up the week's leftovers. Use old takeout rice or any leftover rice that's been in the fridge for a few days. My channel: http://www.youtube.com/user/darskitchenystuff
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RECIPE: Basic Egg Salad 4-5 hard-boiled eggs, chopped ¼ c mayonnaise (or as needed) 1 tsp rice vinegar ½ tsp dried dill Salt and pepper to taste (See how I hard-boil my eggs: http://www.youtube.com/watch?v=aejDWhHx4qs) Place chopped eggs in a medium mixing bowl. Mix mayonnaise into eggs, starting with 2 tablespoons. Check consistency. If you prefer a drier egg salad use less mayo, or if you prefer a creamier salad use more. Next, mix in vinegar and dill. Add salt and pepper to taste. The salad can be eaten immediately, but is better if chilled for at least 30 minutes. Serve on sandwiches, crackers,or lettuce. Makes 2-3 servings. My channel: http://www.youtube.com/user/darskitchenystuff
Views: 1105 DarsKitchenyStuff