| emeril lagasse crest toothpaste comercial - 30 sec
for a friend
Auteur : Holycrackeroni
Tags:emeril lagasse crest toothpaste comercial
 | | LaGasse - Flan - Spanish Custard - LaGasse's Island Flavors - 272 sec
http://www.elagasse.com
Click HERE for RECIPE...
A - MAKE THE CARAMEL FIRST:
That way it will be cool before pouring in the flan mixture.
For safety, use oven mitts throughout the caramel procedure.
Ingredients for caramel:
1/4 cup water
3/4 cup sugar
1/4 teaspoon lemon juice
1/4 teaspoon salt
Procedure:
Preparation:
a)- Have oven mitts ready.
b)- Also have the flan mold that you will be using for the flan ready. It must be absolutely dry.
c)- A wooden spoon is handy (but not imperative) to help scoop the syrup out of the saucepan in step 6.
1- Mix the 4 ingredients together in a small to medium sized saucepan, without heat.
2- Bring to a simmer over Medium-hi heat, without stirring.
3- You may swirl the saucepan a little, but do not stir. The reason for this is that the stirring action (especially with a metal spoon) will cool the syrup, and re-crystallize the sugar.
Warning: Be very careful not to touch the syrup once it is heated- the boiling temperature of the sugar mixture is much higher than boiling water. Also do not test the syrup with your finger to see if it has cooled off in step #10. Feel the bottom of the flan mold quickly insted.
4- After several minutes of simmering, the bubbling action will slow down, and the bubbles will start to get larger.
5- As soon as you see the bubbles get larger, get ready to remove from heat. Wait for the syrup to turn to a light amber color, (this happens quickly) then remove from heat.
6- Without delay, pour the syrup into the flan mold, and then tilt the mold around so that the syrup covers the bottom and halfway up the sides.
7- You may use a wooden spoon to get the rest of the syrup out of the saucepan. However, the recipe calls for enough sugar to simply pour the syrup, without the need to scrape the saucepan.
8- Now place this mold with the syrup aside to cool, being careful that it doesn't get in your way, or touch water (if using a glass casserole).
B - MAKE THE FLAN MIXTURE NEXT:
Ingredients:
5 large or 4 extra large eggs
1 can evaporated milk
1 can condensed milk
pinch of nutmeg
1 Tablespoon vanilla extract
1/4 teaspoon salt
Procedure:
Preparation:
a)- Make sure that you have your oven rack at the center level of the oven.
b)-Turn on the oven to 350 degrees (F) to start preheating it at this point.
c)- Have a baking pan ready that will act as a double boiler for your flan. Your flan mold should fit inside this without tilting!
9- Starting with the eggs, add the above ingredients to a blender, and blend approximately 30 seconds. This could also be done without a blender: In a large mixing bowl, beat the eggs well (with a whisk), then incorporate the rest of the ingredients, one at a time.
10- Quickly feel the bottom of the flan mold that has the caramel, to make sure it is cool or warm to touch (not hot). If so, pour the flan mixture into the flan mold. (Otherwise, wait for the flan mold to feel cool enough to touch).
11- Open the oven and pull the rack out slightly.
12- Place the baking pan that you have ready onto the rack in the oven. Pour enough hot tap water into it to fill it halfway.
13- Carefully place the flan mold (that now has the liquid mixture) into the baking pan with the water. Take your time, so that you do not spill the flan mixture!
14- Slowly slide the oven rack back into the oven and close the door.
15- Let it bake at 350 degrees (F) for 50 minutes to 1 hour.
16- Check for doneness after 45 - 50 minutes using a small knife, or a bamboo skewer: Insert carefully (don't wiggle it) into the center of the flan. If it comes out clean, the flan is done.
17- Otherwise, wipe the knife or skewer clean, then let the flan cook another 5 minutes and check again, until it does come out clean.
18- Once the flan is done, carefully remove it from the baking pan with the water, then place aside to cool off (approximately 1 hour).
Note- Since flan is served either at room temperature, or cold, you have to decide whether or not you want to refrigerate it at this time.
19- To serve, the flan must be inverted onto a serving plate! This lets the caramel syrup cover the flan before serving.
20- To invert the flan, first score around the edge of the flan mold, using a small knife (or rubber spatula), so that it will come loose easily.
Then jiggle the flan mold a little to loosen it up.
21- Next, place the serving plate upside down over the flan mold. Then, holding both the flan mold and the plate, quickly flip them over.
22- If the flan doesn't fall to the plate right away, just let it sit for several minutes for it to fall on its own. Or you could jiggle it a little...
23- Otherwise, it's ready to go!
¡Buen Provecho!
Auteur : LaGasseFlavors
Tags: Flan dessert custard spanish puerto rico rican boricua postre LaGasse lagasse
| | Emeril Lagasse & All-Clad Pro-Clad & Cast Iron - Cooking.com - 98 sec
Emeril Lagasse demonstrates Pro-Clad, his latest line with All-Clad, as well as three new cast-iron pieces. Cast iron includes an inverter roaster, great for "drunken chicken," poultry with vegetables and more. Check out the cast-iron wok and a pizza pan, that can be used in the oven or on the stovetop as a griddle for fajitas and more. Interview at the 2008 International Home & Housewares Show by Ann Volkwein for Cooking.com.
Auteur : cookingcom
Tags: Emeril Lagasse all-clad pro-clad cast iron cooking kitchen cooking.com chicago housewares recipes cookware bakeware
| | Emeril Lagasse kicks off Crest Whitening Expressions contest - 65 sec
Crest Whitening Expressions is hosting the "What's Your Catch Phrase?" contest in search of the new catch phrase that best captures the essence of the flavor experience in Crest Whitening Expressions.
From Sept. 15, 2008 through Oct. 17, 2008, consumers 18 years of age or older can enter the contest by posting a video of their catch phrase online at crest.com/whatsyourcatchphrase. Submissions must be thirty seconds or less and capture the essence of Crest Whitening Expressions in ten words or less.
On Oct. 24, 2008 up to five finalists will be chosen and America can vote to determine the winner. The winner will be announced during the week of Nov. 10, 2008 and the winning catch phrase will appear in an upcoming Crest Whitening Expressions TV commercial. In addition, the winner will be invited for an all-expense paid trip to New York for a behind-the-scenes visit to the production of the commercial and receive $5,000!
Produced for P&G
Auteur : Medialink
Tags:catch crest emeril expressions gamble lagasse phrase proctor what's whitening your
| | LaGasse - Puerto Rican Beans Recipe - Habichuelas Guisadas - 297 sec
http://www.elagasse.com
Click HERE for RECIPE...
See the website for TIPS on this recipe!
Ingredients:
1 cup of dry beans (1/2 of a 1 pound bag)
or, 1 can of beans with its liquid
2 ounces of achiote oil
3 Tablespoons chopped onion
1/4 cup of sliced red pepper
2 ounces of sofrito
1 medium sized garlic clove, chopped
1 cup of water
1 teaspoon of onion powder
pinch of black pepper
4 ounces of tomato sauce
1 beef bouillion cube
Optional ingredients:
1 ounce of salted fatback (tocino)
2 ounces of cooking ham
1/4 - 1/3 cup of squash (butternut) or calabaza, cubed
pinch of oregano
pinch of chopped recao or cilantro
Procedure:
___________________________________
If using dry beans:
a- Rinse the dry beans in a strainer or colander, and remove any small stones or damaged beans.
b- If you have the time, simply soak the cup of dry beans in cold water overnight.
c- If you are making the beans the same day, bring the beans to a boil for 2 minutes in 3 cups of water. Remove from heat, cover and set aside for 2 - 3 hours.
d- Discard the water using a strainer.
If using canned beans, no prior preparation is necessary.
_______________________________________
1 - On medium flame, bring the the achiote oil, the salted fatback, and the ham to a simmer in a medium-sized saucepan. Since the fatback and ham are optional, if you are not using them, simply heat the oil and proceed to step 3.
2 - Simmer the ham and fatback for 2 -3 minutes until you see them getting golden colored.
3 - Add the chopped onion, and simmer approximately 1 - 2 minutes, until onion is translucent.
4 - Add the sliced red bell pepper, and simmer again for 1 - 2 minutes.
5 - Add the sofrito.
6 - Simmer until the sofrito starts to thicken - this could take up to 3 to 10 minutes, depending upon the heat of the stove, and whether your sofrito is at room temperature, or still slightly frozen. Notice the simmering action in the video, and adjust your heat accordingly.
7 - Add the chopped garlic, and simmer approximately 1 minute. Stir it, so that it doesn't burn!
8 - Add the beans, and the water. Let it come back to a simmer.
9 - Add the onion powder, the black pepper, and the tomato sauce.
10- Lower the flame to LOW. Cover, and let simmer: approximately 30 minutes to 1 hour for dry beans, 10 minutes for canned beans.
11- For dry beans only: test a bean or two for doneness during this time. If they are still firm, keep simmering. The times are approximate, since it depends upon the type of bean, the length of time they were soaked, and your preference of firmness.
12- If you are using the optional squash, add it at this time.
13- Add the beef bouillion cube, and a pinch of oregano.
14- Cover and simmer another 10 - 15 minutes on Low heat. Test the squash for doneness, and keep simmering until the squash is soft.
15- Add the optional pinch of chopped cilantro.
16- Remove from heat, and serve.
¡Buen Provecho!
Auteur : LaGasseFlavors
Tags: Puerto Rico Rican Food beans habichuelas recipe Boricua LaGasse Cooking
| | Martha Stewart & Emeril Lagasse - 58 sec
Martha Stewart teams up with Emeril Lagasse as a daytime kitchen powerhouse duo. Bam!
Auteur : tvguide
Tags: Martha Stewart Emeril Lagasse TV Guide Hollywood 411
| | SGT Lagasse and SGT Brooks destroy the official story. - 474 sec
These two independent accounts from Pentagon police officers of the plane being on the north side of the CITGO station blow the official story out of the water.
Auteur : lytetrip
Tags:lagasse brooks citgo pentagon pentacon
| | LaGasse Sofrito Recipe- The BASE for most Puerto Rican Food! - 108 sec
http://www.elagasse.com
Click HERE for RECIPE...
SOFRITO SINGLE YIELD RECIPE:
(See the ingredient list here!)
This recipe is for one dish. SEE OUR WEBSITE (www.elagasse.com) for more info on how to make a larger batch of sofrito that you can store for later use.
Ingredients:
1 teaspoon olive oil
1 garlic clove, chopped
1/4 cup chopped tomato
1/4 cup chopped onion
3-4 stems & leaves of cilantro
1/8 cup chopped green bell pepper
1/8 cup chopped red bell pepper
(Note that 1/4 cup is approximately four Tablespoons,
1/8 cup is approximately two Tablespoons)
If available, add:
3 recao leaves
3 ajices dulce (small sweet peppers) - (1/4 cup)
Procedure:
1- Chop the above ingredients as indicated, and add them to a pilón (mortar and pestle).
2- Slowly grind and pound the ingredients together for several minutes.
3- The sofrito is now ready to use in a recipe, or you may store any leftover in the refrigerator or freezer.
VISIT OUR RECIPE WEBSITE:
http://www.elagasse.com
_____________________________
Auteur : LaGasseFlavors
Tags: Puerto Rico Rican Boricua Recipe Sofrito Food LaGasse Cooking
| | LaGasse - Puerto Rican Pernil Recipe-Roast Pork Shoulder! - 236 sec
http://www.elagasse.com
Click HERE for RECIPE...
Ingredients:
(1) 5 - 8 pound fresh pork shoulder (pernil)
(also known as 'fresh ham' or 'cali')
2 cloves of garlic per pound of pernil
1 teaspoon of olive oil per pound of pernil
1 teaspoon of salt per pound of pernil
1 teaspoon of black pepper per 5 pounds of pernil
1 teaspoon of oregano per 5 pounds of pernil
1 teaspoon of vinegar per pound of pernil
1 teaspoon of sofrito per pound of pernil
2 cups of water (to add to roasting pan)
Example for a 6 pound pernil:
12 cloves of garlic
2 Tablespoons of olive oil
2 Tablespoons of salt
1 teaspoon of black pepper
1 teaspoon of oregano
2 Tablespoons of vinegar
2 Tablespoons of sofrito
2 cups of water (to add to roasting pan)
------------------------------------
VISIT OUR RECIPE WEBSITE:
www.elagasse.com/index1.html
_______________________________
Auteur : LaGasseFlavors
Tags: Puerto Rico Rican Boricua Recipe Pernil Roast Pork Shoulder Food LaGasse Cooking
| | EMERIL LAGASSE Food Network Spot - 30 sec
Emeril remix 2006.
Auteur : freealbania
Tags:Emeril Food Mash-up Lagasse Promo Bam
| | Emeril Lagasse and Chris Mohr on Planet Green - 120 sec
Chris Mohr is the nutrition expert for an episode of Emeril Green on the Discovery Health's Planet Green.
Auteur : mohrresults1
Tags: healthy food recipes cooking Emeril
| | 2/2 Emeril Lagasse on Celebrity millionaire - 528 sec
Emeril Lagasse goes for the Million
Auteur : Sashinator0
Tags: Emeril Lagasse millionaire who wants to be winner champion
| | The Ed Bernstein Show - Interview with Emeril Lagasse - 348 sec
Interview with Chef Emeril Lagasse
Auteur : edwardmbernstein
Tags: Emeril Lagasse Ed Bernstein Chef New Orleans Bam
| | Going Green with Emeril Lagasse! - 322 sec
Emeril talks with NBC 17's Page Crawford and Green Planet Catering's Pete Pagano about his new show "Emeril Green"
Auteur : PageCrawford
Tags: Emeril Lagasse food cooking go green Page Crawford NBC 17 Green Planet Catering
| | Arroz con Gandules - Puerto Rican - LaGasse Island Flavors - 256 sec
http://www.elagasse.com
Click HERE for RECIPE...
Ingredients:
1 ounce of achiote oil
1/4 cup of chopped onion
3 ounces of sofrito
2 1/2 cups of water
2 cups of fresh gandules (pigeon peas), or
1 (15 ounce) can of gandules
4 ounces of tomato sauce
2 cups of white rice
14 - 16 manzanilla olives
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of black pepper
pinch of oregano
2 beef bouillon cubes
Optional ingredients:
1 ounce of salted fatback (tocino)
Procedure:
___________________________________
1 - On medium flame, bring the the achiote oil and the salted fatback to a simmer in a medium-sized saucepan. Since the fatback is optional, if you are not using it, simply heat the oil and proceed to step 3.
2 - Simmer the fatback for 2 -3 minutes until you see it getting golden colored.
3 - Add the chopped onion, and simmer approximately 1 - 2 minutes, until onion is translucent.
4 - Add the sofrito.
5 - Simmer until the sofrito starts to thicken - this could take up to 3 to 10 minutes, depending upon the heat of the stove, and whether your sofrito is at room temperature, or still slightly frozen. Notice the simmering action in the video, and adjust your heat accordingly.
6 - Add the rest of the ingredients, starting with the water.
7 - Let everything come up to a simmer. You may increase the heat to Medium-HI.
8 - Once simmering, stir once, while scraping the rice on the bottom of the pot (to prevent sticking).
9 - Allow the liquid in the pot to evaporate- notice the section in the video that shows the difference between almost ready, and actually ready!
10- Lower the flame to LOW. Cover, and let simmer approximately 20 minutes.
11- After 20 minutes, uncover the pot by quickly flipping the lid- this will catch the water that's under the lid, instead of it falling back into the rice. Discard the water.
12- Carefully stir the rice as follows: with a large serving spoon, take a spoon of rice from the furthest side of the pot, and scoop it into the middle. Turn the pot a little, and repeat. Do this until you've turned the pot once completely around (about 4 or 5 times).
This process is called 'moviendo el arroz' in Spanish - literally meaning 'moving the rice'.
13- Cover and simmer another 20 minutes on Low heat.
14- After 20 minutes, again uncover the pot carefully, and take some rice out with a spoon. Taste the rice:
a) If it's still a little hard, cover and cook for another 5 - 10 minutes. Then test it again.
b) If it's a little sticky, cook uncovered for another 5 - 10 minutes. Then test it again.
15- If it tastes just great, then dig in! Oh, first serve the guests...
16- Remove from heat, and serve.
¡Buen Provecho!
------------------------------------
VISIT OUR RECIPE WEBSITE:
http://www.elagasse.com
_______________________________
Auteur : LaGasseFlavors
Tags: Puerto Rico Rican Food Gandules arroz recipe Boricua LaGasse Cooking lagasse pigeon peas
| | Craw Big Daddy by Emeril Lagasse - 83 sec
Don't mess with this crawfish! Pinch the Tail, Get Socked in the Head!
Download the Creature Creator at:
http://www.sporevote.com
Auteur : sporevote
Tags: spore ea electronic arts creature creator sporelebrity sporevote emeril lagasse
| | 1/2 Emeril Lagasse on Celebrity millionaire - 472 sec
Emeril Lagasse goes for the Million
Auteur : Sashinator0
Tags: Emeril Lagasse millionaire who wants to be winner champion
| | Global Messenger Tyler LaGasse - 526 sec
Special Olympics Massachusetts Global Messenger Tyler LaGasse gives an inspirational speech.
Auteur : SOMA450
Tags: Special Olympics Massachusetts Global Messenger Inspirational Inspire speech
| | The Late Show - Top Ten, 2.20 - 150 sec
Dave's Top Ten - Martha Stewart and Emeril Lagasse dinner party tips
Auteur : CBS
Tags: CBS THE LATE SHOW DAVID LETTERMAN COMEDY SKETCHES TOP 10 LISTS TALKSHOW COMEDIANS CELEBRITY WEEKNIGHTS PAUL SC
| | Emeril Lagasse live on HSN - Sunday, September 16 - 29 sec
Shop Now - http://www.hsn.com/redirect.aspx?id=281353
HSN really cooks - now with the help of chef Emeril Lagasse who makes a return visit to HSN live on Sunday, September 16. Or catch him here on YouTube starting Monday for encore performances. Fasten your seat belts, because Emeril will show you how to kick your cooking and entertaining up a notch with his line of great Emerilware cookware and appliances and Wusthof cutlery.
Auteur : HSN
Tags:HSN home shopping Emeril Lagasse cooking food meals kitchen emerel lagase
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