I need to learn to cook

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Comment by ChefMilani on May 18, 2009 at 3:51pm

I just uploaded the new video
Love the music!!!!

Comment by ChefMilani on May 18, 2009 at 11:52am

Mise en place
Mess in place that is what Mise en place means. This a French term and I love it
Its important to understand that the fastest and most simple way to cook is to keep your mess in place.
Organize yourself, before you start to cook get all the ingredients needed for the recipe and prepare them as indicated.
If you prepare yourself it will take you less time to cook and it will also prepare you for what is ahead, just in case you are missing some ingredients and need to find a quick substitute.

How to prepare your mise en place
Gather all the ingredients in the recipeCollect all the utensils you may need to prepare the ingredients
Clean, cut and portion all the ingredients in the recipe
Prepare your cooking equipment; turn on the oven, stove, etc.

Follow this french idea and you will spend less time in the kitchen!!!

Comment by Dr. Smoothie on May 14, 2009 at 4:05pm

we have a group for family recipes check it out need members to give us some great healthy meals http://www.drsmoothiebrands.com

Comment by NoTimeToCookDinner on February 28, 2009 at 10:24am

Great videos. We've got a few "How To" video recipes for beginners on NoTimeToCookDinner.com. Feel free to check it out.

Comment by ChefMilani on April 21, 2008 at 10:15am

How to make Spanish Chicken Rice

Ingredients:
1 whole chicken, cut into parts and seasoned

Season for the chicken
Salt and pepper to taste
2 tbsp of cumin
1/2 cup extra virgin olive oil
3 tbsp ground garlic cloves
2 tbsp garlic salt

Season the chicken and let it marinade for 15 to 20 minutes

Rice Ingredients:
1 cup of small diced onions (yellow onions if possible)
1/2 cup of small diced green peppers (cuban cooking peppers if possible)
1/2 cup chopped cilantro
1/4 cup of small diced red peppers
1 tbsp of chicken base (may substitute for 5 1/2 cups of chicken stock)
2 tbsp capers
1/2 tbsp vegetable oil
2 tbsp paprika
Salt and pepper to taste
3 tbsp cumin
4 cups of rice

1. Heat the vegetable oil, brown the chicken on each side (your not cooking, just sealing the juices in). Take the chicken out of the pot and place in bowl.
2. Remove 1/2 of the cooking oil. Add onion, peppers, cumin, paprika, cilantro, capers and season with salt and pepper (don't be afraid), cook for 2 minutes cleaning the bottom of the pan with your spoon. Taste the mixture and make sure its a little salty, you are gonna add a lot of water.
3. Add the rice and mix well, make sure all the rice gets that pretty yellow color.
4. Add watter or stock enough to cover over 1/2 an inch over the rice, taste the water make sure it has good strong flavor, if not you may add more salt, pepper and cumin (try not to mix the rice after the watter is added).Add the chicken and make sure the rice is covered with water, if you need to add more water or stock. Raise the temp to med hi.
5. When the rice soaks up all the water, lower the temperature to low, mix the rice and create a dome in the center on the pot, cover and cook for 20 minutes.

Serve with beans, lettuce and tomato.
I know the presentation does not appeal to a 5 star chef, but
show this to a puertorrican and watch him druel!!!

To view this recipe with step by step pictures visit:
http://www.personalchefpr.com/spanishchickenrice.html

Comment by ChefMilani on April 21, 2008 at 10:13am

Rice and pigeon peas
• 16 oz can of pigeon peas
• 1 tbsp beef bas
• ½ cup onions (small dice)
• ¼ cup green cuban peppers (small dice)
• 1 tbsp salt
• 1 tbsp pepper
• ½ tbsp cumin
• 1 tbsp cappers
• 1 tbsp lipstick (achiote) or sazon (find it in the spanish section of the supermarket)
• ½ cup cooking ham or pork chop seasoned with salt and pepper
• 2 cups rice
• 2 tbsp vegetable oil
• 2 tbsp cilantro
• ½ cups of water

1. Heat the oil.
2. Add the vetable oil.
3. Add ham or pork chop cook for two minutes at high temperature.
4. Add the peppers, onions, cilantro, salt, pepper and cumin. Cook for 4 minutes.
5. Add the beef base, lipstick (achiote o sazon) and cook for 2 minutes.
6. Add pigeon peas and mix well, add rice. Make sure the rice is that pretty orange color.
7. Add water, cover rice, the water should be ½ inch over the rice. A good trick to know if you have enough water in your rice is to put a large spoon in the middle and if it stays standing up, it means you have enough water. Taste the water and add more salt and pepper if necessary.
8. When the rice absorbs all the water, mix and create a dome in the center of the pot. Cover the rice and lower the temperature to low. Cook covered for 20 minutes. Try not to open the lid because you will let the vapor out. And this makes your cooking time longer.

Comment by sweetleaf205 on April 5, 2008 at 7:51am

Great site...
The library, dictionary and encyclopedia will be a nice tool to have on hand.
I look forward to some cool cooking!!!
Thanks,
Jenn