Recipes Videos

My second cooking show on how to make low carb comfort foods. Fauxtatoes are a great dish to have at Thanksgiving or for those who typically have to fight to get their veggies. A couple of my kids a (..more)

My second cooking show on how to make low carb comfort foods. Fauxtatoes are a great dish to have at Thanksgiving or for those who typically have to fight to get their veggies. A couple of my kids and my wife even make cameo appearances in this video. It's the least I can do for all the taste testing I make them endure as I try new recipes. My non-low-carbing family members even like this recipe as an alternative to starchy mashed potatoes. Try this recipe; I think it'll be a hit with you as well! Recipe: 1 Head Cauliflower 2.5 TBS Butter 1/3 cup Heavy Cream 1 Chicken Bouillon cube 1 tsp salt White pepper to taste Directions: * Cook Cauliflower until fork tender. Drain well. * Place cooked cauliflower and other ingredients (crush bouillon cube first) into the food processor. Run on high until consistency of mashed potatoes. You may need to scrape the sides of the bowl a couple times to prevent lumps. (..less)

Another great low carb comfort food recipe from Linda's Low Carb (http://www.genaw.com/lowcarb/chewy_pean utbutter_candy.html): 2 TBS butter 1/4 cup natural chunky peanut butter 1/4 cup Splenda 1 (..more)

Another great low carb comfort food recipe from Linda's Low Carb (http://www.genaw.com/lowcarb/chewy_pean utbutter_candy.html): 2 TBS butter 1/4 cup natural chunky peanut butter 1/4 cup Splenda 1 cup chocolate whey protein powder 1/4 cup Da Vinci SF Vanilla syrup 1/4 cup Salted nuts (optional) * Melt the Butter, and mix with Splenda. * Add the Peanut Butter to the mix until smooth. * Mix protein powder until crumbly * Add SF syrup, and the mix should turn glossy and much easier to form into 2 mini loaf pans * Freeze mixture for 1 hour, and it should be able to be eaten. (..less)

In this cooking video, I detail how to make one of my staples of the diet -- low carb fried chicken. You don't have to give up the joy of fried chicken, and contrary to low fat diets, you can eat the (..more)

In this cooking video, I detail how to make one of my staples of the diet -- low carb fried chicken. You don't have to give up the joy of fried chicken, and contrary to low fat diets, you can eat the skin too! I have fried chicken at least once a week almost. Chicken has a great amount of protein as well as delicious fat in the skin. I display 2 of the 3 methods that are among the acceptable coatings for chicken or chicken-fried foods (like Country Fried Steaks): * Parmesan Cheese - Induction friendly * Carbquik breading * Crushed Pork Rinds. ** not shown Just run the pork rinds through a food processor to crush the rinds into smaller pieces. You would be surprised by how tasty this is, and how little pork rinds flavor there is remaining. I had intended to show this method as well, but Wal-mart wasn't selling them anymore. Here is the recipe for the breading: * 1 cup of Carbquik flour * 2 TBS Paprika * 1 TBS Black Pepper * Dashes of Cayenne Pepper, Chili Pepper, Garlic Powder, Onion Powder, Poultry Seasoning Thanks for watching my videos and subscribing for those that have. You guys are the best to keep me motivated. (..less)

This and all of Judy's written & video recipes at webcamcooking.com. Note: When spinning a thread in the sugar, water and karo mixture, make sure the thread spins as fine as angel hair or your can (..more)

This and all of Judy's written & video recipes at webcamcooking.com. Note: When spinning a thread in the sugar, water and karo mixture, make sure the thread spins as fine as angel hair or your candy will not harden properly. In fact, you'll notice the thread will almost float away in the heat as it rises from the mixture. (..less)

Please visit www.HealthyHelpingsTV.com for this complete recipe! This week on Healthy Helpings TV, host Michelle Koen heads south of the border, drawing on some Mexican influences to create a mouth (..more)

Please visit www.HealthyHelpingsTV.com for this complete recipe! This week on Healthy Helpings TV, host Michelle Koen heads south of the border, drawing on some Mexican influences to create a mouth watering and quick chicken dish! This dish incorporates bell peppers and mixed beans to provide a delicious source of fiber, a combination of different beans and chicken for added protein, and wonderful flavors such as Cumin and Cilantro for a fresh, yet earthy taste. Visit www.HealthyHelpingsTV.com for the full recipe, show notes and a link to our special product recommendations and ingredient finder at Amazon.com! (..less)

Just in time for summer cook-outs Authors@Google NY welcomed Fred Thompson, author of Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard . Thompson has searched acr (..more)

Just in time for summer cook-outs Authors@Google NY welcomed Fred Thompson, author of Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard . Thompson has searched across the U.S. for America's best backyard cooks and their favorite recipes--not chefs' fancy interpretations of barbecue classics or pitmasters' ways with barbecue that the reader can't reproduce at home, but 350 recipes that are easy to recreate in anybody's backyard Barbecue Nation is a culinary mosaic of what 14 million Americans like to do most when it comes to cooking--make dinner at the grill. Fred reflects on America's ever-changing populations, with recipes with the flavors of Cuba from South Florida, or Brooklyn-born Jamaican jerk, or the taste of Vietnam from the coast of Texas, as well as the country's regional bounties, including grilled salmon recipes from the Pacific Northwest, brats from the Midwest, and Delta Grilled Catfish. Fred Thompson is a food writer, food stylist, and culinary developer. The author of three cookbooks, he is a columnist for the News & Observer in Raleigh, North Carolina and teaches regularly at the Institute for Culinary Education in New (..less)

Robin has twelve years of experience as food writer and nutritionist. She is Contributing Editor for Health and Cooking Light magazines and has regular features in many national magazines. She also pr (..more)

Robin has twelve years of experience as food writer and nutritionist. She is Contributing Editor for Health and Cooking Light magazines and has regular features in many national magazines. She also provides recipes and nutrition information to the American Heart Association, The American Institute for Cancer Research, Weight Watchers and Reynolds. She has written six books: Picnics (Clarkson Potter, 2005), Verdure (Clarkson Potter, June 2001), The Newlywed Cookbook (Sourcebooks, 1999), The Daily Soup (Hyperion, 1999), Jane Fonda, Cooking for Healthy Living (Turner, 1996) and The Newlywed Cookbook (R&E Publishers, 1991). On the internet, Robin answers nutrition-related questions posted to www.HealthAtoZ.com in the "Ask the Expert" section. The answers are now posted in archive format. Robin has a master's degree in Food and Nutrition from New York University, 1998. She lives in Arizona with her family (..less)

Everybody's looking for ways to save time now that the holiday season is here. One timesaving tip is as close as your grocery store, along with lifestyle expert B Smith's entertaining shortcuts. (..more)

Everybody's looking for ways to save time now that the holiday season is here. One timesaving tip is as close as your grocery store, along with lifestyle expert B Smith's entertaining shortcuts. If there's one thing we all do over the holidays, it's entertain. But the big question always arises, how do you find time for fun festivities during what's probably the busiest time of the year? Some of B Smith's entertaining shortcuts, are as simple as baking a pie with a pre made crust that tastes just like grandma's, and then dusting the slices on the plates with a bit of cinnamon. B says another dinner party timesaver is to use frozen dinner rolls that store well in the freezer, but can be served to your guests using a variety of different ingredients to make them stand out. Like this tip B uses when she entertains: Put about a dozen cranberries in a clear votive candle holders. Fill them with tap water and top with clear floating votive candles. Light them just before your guests arrive. For more of B Smith's Holiday shortcuts, visit pillsbury.com. Produced for General Mills (..less)

This is a simple, yet yummy dessert to impress your guests after a dinner while sipping on an extra glass of wine. Can also be done with peaches. See the full recipe at http://www.zecook.com/recipeDet (..more)

This is a simple, yet yummy dessert to impress your guests after a dinner while sipping on an extra glass of wine. Can also be done with peaches. See the full recipe at http://www.zecook.com/recipeDetails.php?id=1083 (..less)

In this free video clip, our expert will demonstrate and explain the process of making dog food for your pet at home. Learn the best ways to give your dog the nutrition it needs with these simple reci (..more)

In this free video clip, our expert will demonstrate and explain the process of making dog food for your pet at home. Learn the best ways to give your dog the nutrition it needs with these simple recipes focused on dietary needs and vitamin supplementation. In this clip: baked chicken strips. (..less)

My cook who used to help her ex-employer make and sell food for a living back in Saudi Arabis taught me to make this very spicy bread that look almost like a croissant. The bread recipe seem simple en (..more)

My cook who used to help her ex-employer make and sell food for a living back in Saudi Arabis taught me to make this very spicy bread that look almost like a croissant. The bread recipe seem simple enough: warm water mixed with 2 tsp of yeast, oil/melted butter, salt, sugar, bread flour. The filling: saute chopped garlic and chopped onions on butter, add shredded carrots and small diced chicken, add salt and pepper, then add lots of chopped chilies in it. Last, add cream cheese. (..less)