How to Make Crispy Roast Duck 脆皮燒鴨 Josephine’s Recipes Episode 74

Get the full recipe: The most famous dish in restaurant is Crispy roast duck traditionally served with pancakes,…
Video Rating: 4 / 5

Aches & Pains - Gout - Natural Ayurvedic Home Remedies

Gout also known as toe or feet disease is a form of arthritis that affects the toe, knee or wrist joints. Watch how you can treat gout using natural ingredie…
Video Rating: 4 / 5

Read More
Seafood Breakfast and Brunch Recipes

Seafood Breakfast and Brunch Recipes

Seafood Breakfast and Brunch Recipes

Sunday Brunch: Shrimp Arepas


  • Arepas:
  • 2 cups masarepa
  • 1 teaspoon salt
  • 3 cups hot water
  • vegetable oil for skillet or griddle
  • Shrimp:
  • 1 teaspoon vegetable oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 small long chili, minced
  • 1 pound peeled and deveined shrimp
  • 1 lime, juiced
  • salt to taste
  • sliced avocado, optional
  • diced tomato, optional
  • thinly sliced scallions, optional
  • Bibb lettuce leaves, optional


  1. 1.      1

Place masarepa and salt in a large bowl and mix to combine. Slowly pour hot water into masarepa, mixing with a fork until dough comes together. Roll into a log, wrap in plastic, and let rest 20 minutes.

  1. 2.      2

Once arepas, have rested divide in half, then divide each half into 8 pieces. Shape into short cylinders (like a hockey puck) then wrap individually in plastic wrap if not using right away.

  1. 3.      3

Preheat oven to 350°F. Heat a thin layer of vegetable oil in skillet or griddle over medium-high heat and sear each arepa until just beginning to brown, then transfer to oven. Allow to bake for 20 minutes.

  1. 4.      4

While arepas are in the oven, prepare shrimp by heating oil in a skillet over medium high heat, add shallot, and cook until beginning to soften, about 4 minutes. Add garlic and chili and cook until fragrant, about 4 minutes. Add shrimp and lime juice and cook until shrimp are pink and starting to become firm, about 7 minutes. Season to taste with salt. Once arepas are cooked, split and fill with shrimp and any or all of the optional garnishes.

Egg and Smoked Salmon Open-Faced Breakfast Sandwich


  • 1/4 cup crème fraîche
  • Finely grated zest of 1/2 medium lemon
  • Juice of 1/2 medium lemon, as needed
  • Kosher salt
  • Freshly ground black pepper
  • 6 large eggs
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 tablespoon plus 1 teaspoon finely chopped fresh chives
  • 1 tablespoon plus 1 teaspoon finely chopped fresh tarragon leaves
  • 2 English muffins, split in half and toasted
  • 4 medium slices smoked salmon (about 2 ounces), at room temperature


  1. Place the crème fraîche and zest in a small bowl and stir to combine. Season with lemon juice, salt, and pepper as desired; set aside.
  2. Place the eggs in a medium bowl and beat with a fork until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside.
  3. Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add the butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with 1 tablespoon of the chives and 1 tablespoon of the tarragon, and let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.
  4. Add the remaining 2 tablespoons raw egg and stir until the eggs no longer look wet. Remove from the heat and season with salt and pepper as needed.
  5. Divide the reserved crème fraîche mixture among the toasted English muffin halves and top each with a slice of smoked salmon and then a quarter of the eggs. Garnish with the remaining chives and tarragon and serve warm.



Read More
Indian Recipes

Indian Recipes

Indian Recipes


Chicken Curry in a Coconut Base

Ingredients :
2 lb chicken

For the paste
3 tbsp coconut
3-4 red chillies
2 green chillies
1 lemon size ball of tamarind
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp poppy seeds
5-6 flakes of garlic
1″ piece ginger
2-3 cloves
1″ cinammon
2-3 cardammoms
Paste of 2 tbsp cashewnuts
2 onions ,sliced finely
Cooking oil
Salt to taste
Cilantro, chopped

Heat oil and fry the onions till well browned.
Add the masala and fry till the oil begins to seperate.
Now add the chicken pieces and salt and simmer till chicken is cooked.
When chicken is tender, add the cashewnut paste and bring to a boil.
Garnish with chopped Cilantro.

Lamb Kebabs
2 lbs boneless lamb
1 cup yogurt
¼ cup lemon juice
Salt to taste

To be ground into paste
1 cup coriander leaves
1 cup mint leaves
3 green chilies
1.5″ ginger piece
10 garlic flakes
120g raw papaya
To the above paste, add all the remaining ingredients and mix thoroughly such that the lamb pieces are well coated with the sauce.
Marinate for 5 hours. Skewer these pieces through a kabab rod and grill over fire such that they are evenly reddish brown.
Serve with onion pieces and lemon wedges.

Lamb In a Red Gravy

Ingredients :
1 lb lamb cut into small pieces
Blend together to a fine paste:
2 medium onions
1.5″ ginger
6-8 flakes of garlic
a small piece cinnamon
2-3 cloves
2 black cardammom
Blend together to a fine paste:
10 red chillies
1 lb. tomatoes
Cooking oil
2 tsp coriander pwd
1/2 tsp cumin pwd
Coriander leaves(Cilantro), chopped
Salt to taste

Method :
Heat some oil in a pan and fry the first blended mixture till done.
Add the second mixture and fry till the mixture has lost all the water content and oil begins to float on top.
Now add all the dry powders and fry for a minute.
Add the lamb, salt to taste and the cilantro.
Add some water and simmer the curry for around 10 minutes.
The gravy should turn thick by then. Eat when hot

Green Chilli Rice

Ingredients :

¼ tsp fenugreek seeds
¼ sesame seeds
½ tsp jeera
4-5 green chilli as per taste
1 tsp tamarind paste
Salt to taste
1 tsp jaggery
1 cup basmati rice
2 tbsp freshly grated coconut
Coriander leaves

for the seasoning :
3 tbsp oil
1 tsp mustard
1 pinch asafoetida
1 pinch turmeric
1 tbsp groundnut
1 tbsp bengal gram
1 tsp urad dal
Curry leaves

Method :

Dry Roast Fenugreek, sesame, jeera and green chilli and make a paste. Keep it aside.
Boil tamarind paste, turmeric, salt and jaggery in 1 cup water till it becomes a thick paste.
Heat oil and add mustard seeds.
Add curry leaves and asafoetida and rest of the seasoning ingredients subsequently.
Mix cooked basmati rice with the above pastes and seasoning uniformly.
Add grated coconut and coriander for garnishing.

Spicy Pulav

Ingredients :

1½ teacups uncooked rice
5 brinjals
5 onions
5 small potatoes
1 teacup boiled green peas
5 tbsp oil
salt to taste

To be mixed together into a spicy mixture :
½ grated coconut
4 tsp dhana-jira powder
1 tsp sugar
2 tsp chilli powder
1 tsp garam masala
1½ teacups coriander, chopped
a pinch asafoetida
salt to taste

Method :

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Make 4 vertical slits in the brinjals, onions and potatoes and stuff with the masala mixture. A little mixture will be left over.
Heat the oil, put the stuffed vegetables and salt and very little water.
Pressure cook or cover and cook till it becomes soft.
Combine the cooked rice, remaining spicy mixture, green peas and salt.
Put the cooked vegetables and mix well.
Ready to serve hot.


Read More
Chicken Enchilada Recipes

Chicken Enchilada Recipes

Chicken Enchiladas

Simple Sour Cream Chicken Enchiladas

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies

In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Easy Chicken or Beef Enchiladas

1 lb ground beef or 1 lb boneless skinless chicken breast
1/4 cup chopped onion
1 teaspoon garlic powder (I prefer fresh minced)
1 tablespoon Worcestershire sauce
1 (8 ounce) can tomato sauce
1 teaspoon paprika
1 teaspoon oregano
2 teaspoons chili powder (more or less for your taste)
1/2 teaspoon cumin
1/2 teaspoon black pepper
3 cups shredded cheese (I like the jack or cheddar combos)
1 (10 ounce) can enchilada sauce (I prefer the green sauce)
olive (optional)
12 corn tortillas

If using chicken, boil chicken in water.

Then rinse and shred with fork.

Add onion and garlic.

If using ground beef, brown with onion and garlic, drain.

Add next 7 ingredients (worcestershire sauce through black pepper).

In another skillet, heat oil.

Add tortillas, one at a time, for 10 seconds on each side.

Drain on paper towel.

In 10×13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.

Fill each tortilla with a spoonful of meat mixture.

Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.

Roll tortilla and place seam side down in pan.

Continue with remaining tortillas.

Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).

At this time, pan may be refrigerated for several hours or overnight.

Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).

Top with sour cream.

Chicken Enchiladas

1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
2 tablespoons butter
1/2 cup chopped onion
1 teaspoon chili powder
2 cups diced cooked chicken
1 (4 ounce) can chopped green chilies
8 flour tortillas
1 cup shredded cheddar cheese

Heat oven to 375°F.

In small bowl, stir soup and sour cream together.

Heat butter in saucepan over medium heat.

Add onion and chili powder, cook until onion is tender.

Stir in chicken, green chilies, and 3 TBS of soup mixture.

Spread 1/4 cup mix along center of each tortilla.

Roll, place seam side down in 12×8 baking dish.

Spread remaining soup mixture over enchiladas.

Bake, covered, for 15 minutes.

Uncover, sprinkle with cheese, and bake 5 minutes more

Read More
Restaurant Appetizer Recipes

Restaurant Appetizer Recipes

Restaurant Appetizer recipes

Hot Crab Artichoke Dip Recipe


  • 1 pound cream cheese
  • 4 cups mayonnaise
  • 1 1/2 pounds Dungeness crab, well drained
  • 2 cups artichoke hearts, quartered
  • 1 cup white onions, diced
  • 1/4 teaspoon white pepper
  • 1/2 – 1 teaspoon Tabasco sauce
  • 1 teaspoon sherry vinegar
  • 1 teaspoon garlic, minced
  • 1/4 cup green onions, minced
  • 1/4 cup red pepper, minced
  • 1/4 cup celery, minced
  • 1 tablespoon parsley, chopped
  • 3 cups freshly grated Parmesan cheese
  • 3 cups grated Mozzarella cheese


  • In a mixer, whip the cream cheese until soft but not airy
  • While the cream cheese is mixing, prepare the crab, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses
  • When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last
  • Refrigerate until ready to use
  • Bake in a baking dish in a pre-heated 375 degree F oven for 10 minutes or until lightly browned on top and bubbly around the edges

Serve with thinly sliced French bread, artisan crackers or even tortilla chips

Vegetable Dip


  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 teaspoons Beau Monde (a seasoning salt – several brands available)
  • 2 teaspoons dried dill weed
  • 1 1/2 tablespoons minced green onion
  • 1/2 clove minced garlic (optional)
  • 2 tablespoons chopped parsley
  • Salt and pepper (optional)
  • 1 green onion or fresh dill sprig for garnish
  • Vegetables for dipping such as celery, carrots, cauliflower, broccoli, red and green bell pepper strips, cucumber slices, green beans lightly poached, sliced zucchini, asparagus lightly poached, cherry tomatoes

Instructions for Dip:

  • Combine all ingredients except the one green onion for garnish
  • Mix well
  • Put into serving dish
  • Chill for one hour before serving

Crab Stuffed Mushrooms

Ingredients for Crab:

  • 1 1/2 cups Dungeness Crab body meat (gently squeeze out moisture)
  • 2 tablespoons chopped green onion
  • 6 tablespoons chopped celery
  • 1/4 teaspoon coarse black pepper
  • Crab dressing (see instructions below)
  • 30 medium size white mushrooms, cleaned with damp cloth
  • Hollandaise sauce, warm (recipe on the website – click the link)

Ingredients for Dressing:
In a mixing bowl combine the following with a whip:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt (DO NOT ADD IF CRAB MEAT IS ALREADY SALTY)
  • 3 drops of Tabasco


  • In a mixing bowl, combine crab, onions, celery and black pepper
  • Add only enough dressing to moisten well
  • Cover and refrigerate, unless serving immediately

To Finish and Serve:

  • Remove stems from mushrooms and fill with crab mixture
  • Place mushrooms in a baking pan
  • Bake in 400 degree oven until hot and mushrooms are soft (8-10 minutes)
  • Remove to serving platter and drizzle with warm Hollandaise sauce

Crab Cake


  • 2 eggs
  • 1/4 cup mayonnaise
  • 2 teaspoons Dijon mustard (this instead of English dry mustard is my variation on traditional recipes)
  • 1 teaspoon Worcestershire
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon white pepper
  • 1 pinch of cayenne
  • 1/2 teaspoon salt
  • 1 3/4 pounds Dungeness crab meat (or lump crab meat from the best crab available to you)
  • 2 tablespoons finely ground cracker crumbs
  • Clarified butter as needed for frying (sauteing)
  • Bread crumbs (Japanese bread crumbs) as needed


  • Whisk the eggs in a mixing bowl to blend
  • Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth
  • Mix in crab and cracker crumbs
  • Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree
  • Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes
  • Coat the crab cakes with Panko bread crumbs
  • Fry in clarified butter until golden brown on both sides
  • Serve with tartar sauce or cocktail sauce or your favorite sauce
Read More
Garden Fresh Tomato Recipes

Garden Fresh Tomato Recipes

Garden Fresh Tomato recipes

Garden Fresh Tomato Salsa


2 cups diced tomatoes
1/3 cup onion
1 jalapeno pepper
2 teaspoons cilantro
1 small garlic clove
1 tablespoon lime juice
1/4 teaspoon salt

Prepare vegetables: Remove skin from tomatoes by dipping them in boiling water for about 10 seconds and sliding off skins. Remove seeds and chop finely. Remove seeds from pepper. Mince vegetables. If using a food processor, prepare tomatoes separately from other vegetables, using the pulse function. Mix all together. Let stand 1/2 hour before serving. Store in the refrigerator for up to a week.

Garden Fresh Tomato Soup


1/2 cup butter
2 tablespoons olive oil
1 large onion, sliced
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
6 fresh basil leaves or 1/2 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 lbs fresh tomatoes, diced
3 tablespoons tomato paste
1/4 cup flour
3 3/4 cups chicken stock or 3 3/4 cups vegetable stock, divided
1 teaspoon sugar
1 cup half-and-half

In a large stock pot, heat butter and oil over medium high heat. Add onion and seasonings. Cook, stirring occasionally, until the onion is soft. Add tomatoes and tomato paste. Stir to blend. Simmer 10 minutes.

Place flour in small bowl, and stir in 1/4 cup of the stock. Stir into the tomato mixture. Add the remaining broth. Simmer for at least 30 minutes, stirring frequently.

Allow mixture to cool. Run through the food processor in batches. Return pureed mixture to the pot. Add the sugar and cream. Heat through, stirring occasionally.

Garden Fresh Tomato Pie

1 (9 inch) pie crusts
4 medium tomatoes, sliced fairly thick
2 tablespoons fresh basil, chopped
1 cup mozzarella cheese, grated
1 cup sharp cheddar cheese, grated
1 cup mayonnaise
1/2 teaspoon red pepper

Brush bottom of pie crust lightly with butter and bake at 400 degrees for 5 minutes.

Remove from oven and place tomato slices in bottom of crust; sprinkle with basil.

Mix cheese, mayo and pepper.

Spread the cheese mixture on top of tomatoes-basil.

Bake in a 400 degree oven for 15 to 20 minutes.

Serve warm.

Fresh Tomato Garden Pasta

2 1/2 cups farfalle pasta (bow ties)
1/4 lb fresh green beans, trimmed, cut into 1-inch lengths
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 -2 medium tomato, seeded, chopped
1 -2 garlic clove, minced
2 tablespoons chives, minced
2 teaspoons fresh basil, minced
1/3 cup feta cheese, crumbled
salt and pepper, to taste

Cook the pasta according to package directions, adding the cut beans for the last 5 minutes of cooking.

In a large bowl, blend together the oil, vinegar, salt and pepper to taste.

Stir in the tomatoes, garlic, chives and basil.

Drain the pasta, rinse under cool water, drain well and add to tomatoes mixture; season with salt and pepper to taste.

Crumble the cheese over all and serve.

Read More
Chicken of the Sea Recipes

Chicken of the Sea Recipes

Chicken of the Sea Recipes

Antipasto For Four


1 Chinese Eggplant , sliced into 1/4-inch thick slices
1 Small zucchini, sliced into 1/4 inch thick slices
8 baby canned corn, drained
3 Tablespoons Olive oil
1 1/2 Tablespoons Fresh lemon juice
1/2 teaspoon Freshly ground pepper
7 oz. Jar marinated artichoke hearts, drained
1 12-oz. drained can Chunk Light Tuna in Spring Water
4 slices Mozzarella cheese or crumbled herb feta cheese
1 cup Roasted red peppers, cut into 1-inch strips
1/2 cup Spicy Kalamata olives
1/2 Tablespoon chopped Italian parsley


Prepare a grill or heat the broiler. Brush both sides of eggplant and zucchini slices with the olive oil. Sprinkle lemon juice over the vegetables and season with pepper. Grill or broil the vegetables until charred, 6 to 8 minutes, turning once or twice. Remove from the heat and let cool. Meanwhile, gently toss Chicken of the Sea® Tuna with parsley. Arrange tuna in center of serving platter. Place grilled vegetables and the remaining ingredients around tuna. Makes 4 servings.

Avocado Tuna Sandwich


2 ripe avocados, peeled, pitted and coarsely mashed
2 Tablespoons fresh squeezed lime juice or lemon juice
1/4 cup roasted red pepper strips, fresh or jarred
2 Tablespoons chopped fresh parsley
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
2 (4-oz.) can Chicken of the Sea® No Drain Solid Light Tuna
2 (5-oz.) can Chicken of the Sea® Chunk Light Tuna in Water
8 slices hearty multi-grain bread
8 slices tomato slices
8 slices red onions


In medium bowl, combine avocado, lime juice, red pepper strips, parsley, garlic salt and pepper. Gently flake and fold in Chicken of the Sea® Tuna . Fill each sandwich with 2 slices tomato , 1/4 avocado filling and 2 slices red onion. Serve immediately. Makes 4 sandwiches.

Cajun Tuna Burgers

2 (12-oz.) cans Chicken of the Sea® Chunk Light Tuna in Water
4 (4-oz.) cans Chicken of the Sea® No Drain Solid Light Tuna
1 cup seasoned breadcrumbs – made from 4 slices toasted or day-old bread
2 eggs, beaten
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
1/2 cup chopped green onions
1/4 cup Cajun seasoning
1 teaspoon hot pepper sauce
2 Tablespoons vegetable oil
6 100% whole wheat hamburger buns
lettuce leaves
sliced tomatoes
sliced red onions
6 Tablespoons low fat mayonnaise


Toast the 4 slices of bread in a toaster or put them in the oven to toast up. Make a crumb mixture using a food processor, pulsing the processer until a fine crumb is obtained.

In bowl, combine the Chicken of the Sea® Tuna, breadcrumbs and eggs. Add next 5 ingredients to tuna mixture; blend well.

Evenly divide and shape the tuna mixture into six patties. In a large skillet, heat oil on medium heat until hot. Cook tuna burgers on both sides until browned and heated through. Alternatively, those burgers can be made on the grill using a grill-safe pan.

Spread 1 T. mayonnaise on each of the six hamburger buns, top with a tuna burger, lettuce, tomato and onion.

Makes six servings.

Read More

Switch to our mobile site