COOKING WITH MMM... MAMA LIKEY!: TATER TOT EXPLOSION

Bill's second foray into the cooking show world... watch what he whips up! TATER TOT EXPLOSION You need... -- 1/2 pckg. of Tater Tots -- 1/2 cup of milk -- 1/2 pckg. of cheddar cheese (or any kind you like) -- 6-8 eggs -- 1/2 pckg. cubed ham (or any meat/veggie you like) -- Small amount of chopped raw onion -- Several dollops of butter Arrange tater tots and ham in 8x12 pan (ungreased). Whip butter, milk, onion, and eggs together. Pour mixture over tater tots and ham in casserole dish. Bake at 350 degrees for one hour until golden bubbly. Remove from oven, cool... then ENJOY!

Making japchae (Korean stir fried noodles and vegetables)

Full recipe: www.maangchi.com This time I make delicious job chae (also spelled japchae, jabchae, chapchae, chopchae or jobchae), Korean-style stir fried noodles and vegetables. Ingredients: • Starch noodles ("dangmyun") • 150 grams of beef • 1 bunch of spinach • 1 medium size carrot • 1 medium size onion • mushrooms (5 dried shiitake and 1 package of white mushrooms) • 3 cloves of garlic • 7-8 green onions • soy sauce, sesame oil, sugar, pepper, and sesame seeds See my website for photos and details of ingredients: www.maangchi.com Makes 4 servings. How to prepare your ingredients before stir frying: 1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly. 2. Slice a package of white mushrooms (2 cups' worth). 3. Cut a carrot into thin matchstick-shaped pieces 5 cm long. 4. Cut 7 -8 green onions into 7 cm long pieces. 5. Slice one onion thinly. 6. Slice 150 grams of beef into thin strips. Now let's start! 1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl. 2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside. *tip: Take one sample and taste it to see whether or not it's cooked properly. If it feels soft, it's finished. 3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in ...

How to Make Ratatouille : Chopping Zucchini for Ratatouille

How to chop the zucchini for making ratatouille; get expert tips on making authentic French food recipes in this free cooking video. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard

Mushroom Fritters Recipe : Frying Mushroom Fritters

How to fry mushroom fritters; get professional tips and advice from an expert chef on making a delicious party appetizer in this free cooking video. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard

Betty's Macaroni and Cheese Deluxe

In this video, Betty demonstrates how to make her Macaroni and Cheese Deluxe. This is one of several versions of Macaroni and Cheese that you will find in bettyskitchen. This version is especially tasty, with the sauce made of cottage cheese, sour cream, cheddar cheese, eggs, and seasonings. It is my son-in-law's favorite of all of my Macaroni and Cheese recipes! Ingredients: 8-oz. package elbow macaroni, uncooked 2 cups cottage cheese (small curd) 8-oz. carton sour cream 1 egg, well beaten ½ to ¾ teaspoon salt (I used ¾ teaspoon salt in the video, and thought it would have been better with a little less.) dash of ground black pepper 2cups shredded sharp Cheddar cheese cooking oil spray (for baking dish) paprika, optional (for topping) Cook 8-oz. macaroni, according to package instructions. (I added 1 teaspoon salt to the boiling water.) Drain macaroni when done. In the meantime, combine 2 cups cottage cheese, an 8-oz. carton sour cream, 1 well-beaten egg, ½ to ¾ teaspoon salt, a dash of black pepper, and 2 cups shredded sharp Cheddar cheese in a large bowl. Add cooked and drained macaroni to cheese sauce and stir mixture until well-combined. Spoon macaroni mixture into a 9-inch by 12-inch by 2-inch baking dish, which has been sprayed with cooking oil spray. Sprinkle with paprika, if desired. Bake at 350 for 35 to 45 minutes, or until bubbly and beginning to brown. Serve immediately! Yum! I hope you enjoy this recipe! --Betty 