Everything About World Cuisines

A great chicken recipe cooked with specail guest the Tasty Goomba.

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In this video, Betty demonstrates her one-of-a-kind Crispty Oven-Baked Parmesan Chicken Breast recipe. It consists of individual chicken breast servings that are flavored with Parmesan cheese and parsley. Also, it is baked in the oven, so it is *very* easy to do! A favorite with everyone! Ingredients: 2 1/2 pounds uncooked chicken breasts, cut to individual serving sizes meat tenderizer, to taste 1 inner packet of Ritz crackers, finely crushed 3/4 cup grated Parmesan cheese 2 tablespoons fresh chopped parsley 1 stick of butter or margarine, melted cooking oil spray fresh ground black pepper, to taste Use kitchen shears to remove any excess fat from your chicken breasts. Now, sprinkle them lightly with meat tenderizer, top and bottom. Next, make your coating: In a ziplock plastic bag, empty 1 inner packet of Ritz crackers, close the bag, and use a dough roller to crush the crackers until they are very fine. Open the bag and add in 3/4 cup grated Parmesan cheese and 2 tablespoons of fresh chopped parsley. Close the bag, and shake vigorously to complete your coating mixture. Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Take one chicken breast at a time and dip it into the melted butter or margarine, then into the coating mixture, and then place it in your baking dish. If there is any coating mixture left over, sprinkle it on top of your coated chicken breasts. If there is any melted butter or margarine left over, drizzle it over the top. Place …

Serves 2 Duck INGREDIENTS * 1 fresh duck breast * Oak chips or Earl Grey tea leaves, for smoking * Fine sea salt and freshly ground black pepper FOR THE BEETROOT * 12 baby beetroot * 2 tbsp olive oil * 3 sprigs thyme * 3 garlic cloves, lightly crushed with the side of a knife * Quarter of a small red onion, peeled and finely sliced * 2 tsp red wine vinegar * 1 tbsp clear honey * 15g butter * 1 tbsp ruby port * 1 tbsp cold water FOR THE SALAD * 25g fine green beans * Baby red chard or red sorrel leaves, washed and drained * A few red chicory leaves, trimmed, washed and sliced lengthways (see tip 2) * 2 tsp ready-made vinaigrette * 25g walnut halves, lightly toasted and broken in half * Small block of Parmesan cheese, made into thin shavings using a potato peeler METHOD FOR THE BEETROOT # Preheat the oven to 220°C/Gas 7. # Trim the beetroot stalks to around 2cm. Take a large piece of foil and place the beetroot in the centre. Drizzle with 1 tbsp of the olive oil, then add thyme and garlic. Season with salt and pepper. # Bring the foil up to enclose the filling. Fold over to seal. Place on a baking tray. # Bake for about 1 hour until very tender (see tip 3). # Remove from the oven and, using oven gloves, carefully unwrap. # Tip into a mixing bowl and cover with cling film. Leave for 20 minutes to allow the skins to loosen and the beetroot to cool. # Remove the cling film and discard the thyme and garlic. # Peel the beetroot (see tip 4) and cut into quarters. Put 12 of the …

Learn about adding parmesan cheese tomeatless lasagna with expert tips on Italian cooking in this free cooking video. Expert: Josiah Owen Bio: Ben Hardy has worked in the food service industry for the past 10 years. Ben was recently employed as a sous chef at the Dogwood Summer Academy and a Kitchen manager of the Bucaneer. Filmmaker: josiah owen

Learn how to garnish your spaghetti and meatball dinner with Parmesan with expert cooking tips in this free traditional Italian cuisine video clip. Expert: Lori Schneider Contact: www.figscatering.com Bio: Lori Schneider is a chef and owner of Figs Catering in Austin, Texas. Filmmaker: MAKE | MEDIA

Learn how to grate Parmesan for a beef flank steak recipe with expert cooking tips in this free meat recipe video clip. Expert: Lori Schneider Contact: www.figscatering.com Bio: Lori Schneider is a chef and owner of Figs Catering in Austin, Texas. Filmmaker: MAKE | MEDIA

What do the words Provolone, Parmesan and ricotta bring to mind? For many people, that immediately conjure up images of Italian food. All these cheeses are very popular in a number of Italian dishes, everything from pasta, lasagna, chicken parmesan pizza. What are you looking to buy these cheeses on their own? Provolone is a semi-hard cheese made of whole cow’s milk. In general, aged 4 months (for a mild flavor) before you are ready to eat and comes in a variety of ways, watermelon sausage and pear shapes. This is a multi-use, cheese in general, mild (mozzarella cheese) is good in a variety of dishes, the cheese is intended to supplement, not take center stage. Parmesan is a hard, unpasteurized cheese. It is generally used as a complement to the dishes rather than a main ingredient. It tends to have a savory, as salt is the only additive during the cheese making process. This type of cheese also tends to be a little more acute, since it has less than about 12 months before it is ready for use. Parmesan cheese can be purchased already grated and ready to use or in a block that is ready to grate just before use to get a taste fresher. Ricotta cheese is actually a byproduct of cheese-making process, is made from the leftover whey. The Italian version is more often of sheep milk, but can also be made from water buffalo milk, whether it produces a nut, sweet taste. While the Americanized version is made from cow’s milk and tend to be watery and have a lighter flavor than its European counterpart. Anyway, this cheese is ideal for dishes that require some moisture to prevent drying. Options cheese Italian cuisine is full of exciting, robust and tasty. These are just the tip of the iceberg. A visit to a local Italian restaurant or a cheese shop will allow you to see, taste and experience these and many more options for yourself.