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3 Sep
Harees is a very old wheaty-meaty dish originating in the Middle East. It certainly is not the most visually-appealing dish I’ve ever cooked, but don’t be fooled by it’s appearance! Popular during Ramadan, it is really simple to prepare. Recipe at titlisbusykitchen.com
2 Sep
Vegtable skins stuffed with rice, meat, and spices. For more detailed recipes, photos and a history Jews in Iraq please visit www.recipesbyrachel.com.
1 Sep
How to cook shrimp on a George Foreman Grill; get expert tips for homemade recipes in this free cooking video. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis
31 Aug
Jack Scalfani shows you how to do homemade beef jerky. PLEASE SUBSCRIBE TO THIS CHANNEL. IT’S FREE. Here is the recipe for the marinade that Jack used. Ingredients: 1 1/2 to 2 pounds flank steak 2/3 cup Worcestershire sauce 2/3 cup soy sauce 1 tablespoon honey 2 teaspoons freshly ground black pepper 2 teaspoons onion powder 1 teaspoon liquid smoke 1 teaspoon red pepper flakes (add more to make hotter) Special Equipment: 1 box fan, 2 paper air-conditioning filters, and 2 bungee cords or shipping tape Basically what you want to do is trim the meat of any fat. Then stick it in the freezer for about an hour or two until it’s firm. You don’t want it completely frozen, but this helps with the slicing. Cut long, thin strips WITH the grain. I know this is counterintuitive, but this is what you want to do for good jerky; we’re not making steaks here. 
Mix all of the marinade ingredients together in a large zip-lock baggy, and drop in your meat. Ensure all the pieces are coated, and throw it in the freezer for about 6 hours. When 6 hours is up, remove the meat, pat the pieces dry and grab your filters. Lay the strips out in the grooves of the filter. Cover with the other filter, and bungee or tape the stack to your (preferable square) box fan. Turn the fan on high, and let it blow over the meat for 12 hours. After 12 hours is up, it’s time to enjoy some delicious, delicious home made jerky.
30 Aug
Kielbasa Polish Sausage, with slow grilled peppercorn sauerkraut piled high on a sandwich, or simply served along side buttered boiled potatoes, is a favorite here around the Pit. Watch the BBQ Pit Boys show you how easy it is to do.
29 Aug
In this video, Betty demonstrates how to prepare Grilled Boneless Pork Chops. These pork chops are tender and juicy and can be prepared in almost no time! Ingredients: 4 boneless pork chops, about ½-inch thick (You can make as many as your grill will hold!) salt, to taste freshly ground black pepper, to taste extra virgin olive oil (generous amount to cover both sides of pork chops) Heat up your outdoor grill. (You may use an electric kitchen grill, if you prefer.) Salt and pepper pork chops to taste. Drizzle extra virgin olive oil over pork chops. Turn pork chops to coat with olive oil on both sides. Place pork chops on hot grill, and cook until bottom sides are brown. Use tongs to turn all pork chops, and let them continue to bake until brown on both sides. At this point, remove the pork chops and place them on a nice serving platter. Let them rest a bit before cutting into them. To test for doneness, make a cut in the deepest part of one of the pork chops. The meat should be white. If there is any pink showing, the pork chops will need to go back to the grill and cook a bit longer. Pork *must* be cooked all the way through! I served these Grilled Boneless Pork Chops with Wild Rice Bake and Fordhook Lima Beans, with some Potato Chip Cookies for dessert and ice tea to drink! Sooooo good! I hope you enjoy the pork chops! –Betty
28 Aug
My grandmother is here for another visit! My very first video was with her almost 2 years ago (baghrir video) and since then this became my hobby. My grandmother is 80 years old and she’s a wonderful cook – so today, she’s showing us how to make a healthy dish of stuffed vegetables with rice and meat. It’s easy and simply delicious. You’re going to love it!
28 Aug
Dutch oven pork chops cooking over vidialia onion, garlic, celery, bell pepper in a 20 qt dutch oven. Pork Chops were marinated in bbq sauce, cayenne pepper sauce, vinegar, white wine worchester, corn oil, Tony Chacheres and onion salt all of which was rubbed into the meat prior to cooking.
25 Aug
Complete video at: fora.tv Food writer Mark Bittman offers stunning statistics on how many pounds of animal products, plants, and junk food the average American consumes everyday. —– Mark Bittman talks about Food Matters: A Guide To Conscious Eating with More Than 75 Recipes. From the award-winning guru of culinary simplicity and author of the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes a plan for responsible eating that’s as good for the planet as it is for the waistline — Book Passage Mark Bittman is a bestselling cookbook author, journalist and television personality. Although Mark Bittman never formally trained as a chef, his pursuits as a curious and tenacious foodie have made him a casual culinary master. His weekly New York Times food column, The Minimalist, meshes accessible and inexpensive ingredients with “anyone-can” cooking techniques to produce exceedingly delicious dishes. Bittman’s funny, friendly attitude and trademark informal approach to food-craft extend to his blockbuster TV programs (which retain delays and mishaps that other producers would edit out), his blog, Bitten, and ambitious cookbooks, like How to Cook Everything and The Best Recipes in the World. After a decade as the “Minimalist,” Bittman has emerged a respected spokesperson on all things edible: He’s concerned about the ecological and health impacts of our modern diet, which he characterizes as overwhelmingly meat-centered and hooked on fast food. His …
