How To make Neiman Marcus Chili Blanco
1 lb Dried great northen beans
2 lb Chicken breast
1 tb Olive oil
2 Medium onions, chopped
4 Garlic cloves, chopped
2 cn Mild green chilies 4 oz
2 ts Ground cumin
1 1/2 ts Dried oregano, crumbled
1/4 ts Cayenne pepper
6 c Chicken broth
3 c Montery Jack cheese, grated
Sour Cream Salsa Fresh cilantro, chopped Rinse and pick over beans; place in heavy large pot. Add enough cold water to cover by at least 3 inches; soak overnight. Place chicken in large heavy saucepan. If time permits add cut up onions, celery, carrots, salt and pepper for flavor. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes. Drain beans. Heat oil in soame pot over medium heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic,then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are verry tender, stirring occasionaly, about 2 hours. Beans and chicken can be prepared 1 day ahead. Cover and refrigerate. Bring chili bean mixture to simmer before continuing with recipe. Add chicken and 1 c. cheese to chili and stir until cheese melts. Season to tast with salt and pepper. Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and cilanro in small bowls around the tureen so that gust can add whatever toppings they want to there chili. makes 8 servings.
How To make Neiman Marcus Chili Blanco's Videos
The Ultimate Guide To Making Amazing Chicken Stock
Making chicken stock or any stock for that matter, is NOT about a recipe whatsoever. It's all about the technique. You can make two completely different kinds of stock with almost the exact same ingredients and yet have them be totally different in flavor and appearance. Hence, white stock and brown stock. This guide is going to talk all about that, and I also decided to throw in a little bit on how to cut up a chicken and totally debone it's thigh! So, let's all start making homemade chicken stock more often, and let's start that here.
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*Vlog* Organizing Lifewit Kitchen Storage| Getting Our Hair & Nails Done|
Hey guys we are back with another vlog. We want to thank our friends at lifewit for sending over this Lifewit 13pcs Airtight Food Storage Containers. We love how sturdy they are and how we can use them to store different foods. Make sure to check them out, thanks for watching always.
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At-Home How-To: Ahi Poke Bowl with Lawrence N. | Neiman Marcus Together
At-Home How-To: Ahi Poke Bowl.
Aloha! Today, Neiman Marcus Honolulu Executive Chef Lawrence N. shares his recipe for a traditional ahi poke bowl. Easily customizable, this quintessentially Hawaiian dish comes together in just a few minutes & is packed with fresh veggies & a hearty dose of island flavor. #NMTogether
Now it's your turn!
Poke Ingredients:
6oz. ahi tuna, medium diced
1/4c. sweet onions, finely sliced
1-2tbs. green onions, chopped
1/4tsp. sea salt
1/4tsp. seasame oil
1/2tsp. soy sauce
Chili flakes, to taste
Bowl Ingredients:
1/4c. shelled edamame
1/4c. diced cucumber
1/4c. shredded carrots
1/4c. avocado
1/4c. Japanese-style pickled daikon radish
1/2c. cooked white rice
1tbs. prepared soy sauce-based dressing
Instructions:
Combine poke ingredients in a bowl. Allow to sit for 10-15 minutes before plating.
Add the rice to the center of your serving bowl.
Arrange the vegetables around the rice.
Top rice with ahi poke.
Garnish with additional green onions, if desired.
Enjoy a taste of Hawaii at home!
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How to Make Kimchi Fried Rice (Recipe) キムチチャーハンの作り方(レシピ)
Spicy and tangy kimchi fried rice topped with an egg, sesame seeds, Korean seaweed, and scallion.
For the complete recipe:
Ingredients:
2 scallions (white ends to cook, green parts to garnish)
2 cloves garlic
1 cup napa cabbage kimchi (drained) + 2 Tbsp. juice (from the same jar)
2 Tbsp. vegetable oil, separated
2 tsp. gochujang (Korean hot pepper paste)
½ Tbsp. soy sauce
2 cups day-old rice, at room temperature
1 tsp. sesame oil
1 tsp. white sesame seeds
Freshly ground black pepper
5 Korean seaweed, shredded
2 large eggs (1 fried egg per person to serve on top)
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SEPTEMBER FAVORITES: current obsessions
welcome to my channel!! i hope you enjoy today's current favorites video! let me know down below your current favs! MUCH LOVE xx
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My Husband's Favorite Cookies - How to Make the Perfect Cookie
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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