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Preview: The Savvy Chef

The Savvy Chef

We will be giving 10 minute lessons, from how to sharpen knives, to making simple desserts,entrees. Will be getting very creative and also keep things very simple. This Podcast was created using

Copyright: This work is licensed under a Creative Commons License - Attribution-NonCommercial-ShareAlike -

Kolache- The Slovac Holiday Tradition

Sat, 15 Dec 2007 16:20:11 -0500

1 Tablespoon sugar 2 Packages of yeast 1/2 Cup warm water (105 - 115 degrees) 2 Cups milk 1/2 Cup plus 2 tablespoons shortening 2 Teaspoons salt 2 Egg yolks 1/2 Cup sugar 6 1/4 Cups flour, sifted 1 1/2 Sticks of melted butter

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Canadian Thanksgiving; Gobbling Good Food!

Sun, 30 Sep 2007 21:13:41 -0400

1 (12 lb) turkey (thawed if frozen) 3 tablespoons brown sugar 1 tablespoon kosher salt 2 teaspoons ground cumin 2 teaspoons dried oregano 2 teaspoons dried rubbed sage 2 teaspoons dry mustard 1 teaspoon dried thyme 1 teaspoon ground coriander 6 hickory wood chunks Remove and discard giblets and neck from turkey. Trim excess fat, then rinse turkey with cold water and pat dry. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back, and tuck under turkey. Place turkey on a jelly-roll pan. Combine the brown sugar and the next 7 ingredients (brown sugar through coriander). Rub seasoning mixture over and under skin. Cover turkey with plastic wrap; refrigerate 8 hours.

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Oven Roasted Vegetables (Parve)

Fri, 28 Sep 2007 17:18:01 -0400

Simchat Torah follows weeks of holiday eating, which began on Rosh Hashanah. Thus, on Simchat Torah, I like to serve some light dishes. These Oven Roasted Vegetables, are perfect for Simchat Torah, as they are both healthy and festive.

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Easy Pleasing Meatloaf

Sat, 15 Sep 2007 14:27:02 -0400

Place all ingredients except 1/4 cup of the barbecue sauce in gallon-size resealable plastic bag. Remove excess air from bag, then seal bag and squeeze until ingredients are evenly mixed. Shape meat mixture into loaf in bag, then remove loaf from bag to baking dish. Brush with remaining 1/4 cup barbecue sauce and bake as directed.

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Chicken or Steak with Balsamic BBQ Sauce

Tue, 04 Sep 2007 21:13:50 -0400

For the Balsamic BBQ sauce: 1 cup balsamic vinegar 3/4 cup ketchup 1/3 cup brown sugar 1 garlic clove, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper

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Apple and Carrot Tzimmes

Wed, 08 Aug 2007 16:00:27 -0400

4 apples, quartered, cored, cut into large chunks 1 lb carrots, peeled, cut into chunks 1 tablespoon barley 3 tablespoons margarine 1/2 cup water 1 teaspoon salt 2 teaspoons honey 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon

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Confetti Corn Quesadillas

Mon, 06 Aug 2007 14:59:01 -0400

In a large bowl, gently toss together the corn, zucchini, cilantro, jalapeno, beans, salt, pepper, and chili powder. Stir in the cheese. 2. Heat the oven to 200�°. Set the tortillas on a work surface. Put about 1/3 cup or more of the filling on half of each tortilla, spreading it to the edge and then folding the other half over it. 3. In a large nonstick frying pan, heat 1/2 tablespoon of the oil over medium heat. Add 2 of the quesadillas to the pan and cook them for about 2 minutes per side, until the cheese melts. Transfer them to a baking sheet and keep them warm in the oven while you cook the remaining quesadillas, adding a bit more oil to the pan for each batch. Cut the quesadillas into wedges. Serves 4 to 6.

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Todays Lesson is- summer burgers to die for

Wed, 18 Jul 2007 11:43:18 -0400

Mix together ground beef, minced onion and pressed garlic. Pat into patties and sprinkle with Montreal Steak Seasoning. Grill to your liking. Place hamburger patties on an onion roll and top with red onion, lots of roasted red peppers, and avocado slices.

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Ginger-Soy London Broil

Fri, 13 Jul 2007 11:04:00 -0400

Prepare the marinade: Place the ginger, onion, garlic and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil, and pepper and process to combine.

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Food History and Trivia

Tue, 10 Jul 2007 17:45:11 -0400

July is the peak month for ice cream sales in the U.S. Lasagna Awareness Month National Baked Bean Month National Culinary Arts Month National Hot Dog Month National Ice Cream Month National July Belongs to Blueberries Month National Picnic Month National Pickle Month

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Oven-baked chicken and slow-roasted tomatoes on a baguette

Sun, 08 Jul 2007 21:07:30 -0400

2 pounds vine-ripened tomatoes, sliced in half vertically, cores and seeds removed Salt and freshly ground black pepper to taste 5 tablespoons extra-virgin olive oil 2 4-ounce chicken cutlets, pounded thin 1 cup plain low-fat yogurt 1 cup unseasoned bread crumbs Zest of 1 lemon, grated 1 tablespoon fresh rosemary, finely chopped 4 tablespoons grated Parmesan 1 small baguette, cut in half lengthwise 1 handful fresh baby arugula

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Summer Treats for the Kids- Ice Cream in the Can

Fri, 06 Jul 2007 15:53:27 -0400

In a medium bowl, whisk together the egg, sugar, instant pudding, milk, half and half and vanilla. Pour the mixture into a 12 ounce size coffee can. Cover the top with plastic wrap, and then the plastic lid. Place the filled coffee can into an empty 34.5 ounce coffee can (the big ones). Fill the empty space with crushed ice, sprinkle generously with rock salt, and cover with the plastic lid.

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Grandma Shannons Summer Treats

Tue, 03 Jul 2007 23:07:06 -0400

our lesson today will be on 1,2,3, easy layer cheese cake.!0.5 oz bag mini marshmellows,1/2 cup milk.2-8oz cream cheese,large cool whip,lemon juice

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Spicy Chicken Coconut Curry

Sun, 01 Jul 2007 23:31:57 -0400

Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.

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Jamaican Jerk Chicken

Fri, 29 Jun 2007 22:00:59 -0400

JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.

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Summer treats for kids- Easy No Bake Choc. Cookies

Tue, 26 Jun 2007 10:38:07 -0400


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Israeli Hummus-Pita Bread from scratch-Festive Israeli Salad (Pareve)

Sat, 23 Jun 2007 11:36:07 -0400

Cut tomatoes, cucumbers, onion, peppers and avocado into small cubes. Cut radishes, carrots and cabbage into fine strips. Cut green onions. Put all the vegetables into a bowl and gently mix.

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Grilled Bruschetta Chicken

Thu, 21 Jun 2007 22:22:41 -0400

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade. GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing. TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170ºF).

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Party Shrimp and Vegetable Kabobs

Tue, 19 Jun 2007 22:13:05 -0400

2 lb. large shrimp, peeled, cleaned 24 small button mushrooms 2 medium red peppers, cut into 1-inch pieces 1 large red onion, cut into 3/4-inch chunks 1 large zucchini, cut into 3/4-inch chunks 24 wooden skewers 3/4 cup KRAFT Italian Dressing 2 Tbsp. chopped cilantro 1 Tbsp. grated lime peel, divided 3/4 tsp. ground red pepper (or to taste), divided 3/4 cup KRAFT Mayo Real Mayonnaise 1 Tbsp. lime juice 1 small clove garlic, minced

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Herbed White Bean and Tomato Salad

Sun, 17 Jun 2007 13:55:34 -0400

1 (15 ounce can) white beans, drained and rinsed 1/2 cup red onion, chopped 1 cup (1/2 pound) tomatoes, seeded and diced 1/3 cup minced fresh parsley 1/2 cup sliced black olives 1 can hearts of palm, sliced into rounds 2 tablespoons lemon juice 1/2 teaspoon each dried basil, thyme, and oregano 1/4 teaspoon black pepper 2 tablespoons olive oil

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The Savvy Chef- Kugel

Fri, 15 Jun 2007 10:10:16 -0400

* 1 lb. medium width egg noodles * 1 cup sugar * 1 stick (1/4 lb.) butter or margarine * 2 apples, peeled and chopped * 8 oz. golden raisins * 3 oz. finely chopped almonds * 1 large can crushed pineapple (drained) * 1 tsp. cinnamon * 1 tsp. vanilla * 1 egg

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Summer Fun with the Kids- Banana Cream Pie -Enjoy

Wed, 13 Jun 2007 23:15:13 -0400

RECIPE INGREDIENTS: Crust 5-1/2 tbsp. butter, melted 1 cup graham cracker crumbs Filling 1/2 cup flour 3/4 cup sugar 1/4 tsp.salt 3 cups milk 4 egg yolks 1-1/2 tsp. vanilla extract 2 tbsp butter 2 large bananas Confectioners' sugar Whipped cream

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The Joyful Art Of using Garlic

Sun, 10 Jun 2007 20:37:39 -0400

Shrimp scampi- Makes 2-4 servings 2 tbsp olive oil, 1-1/14 large shrimps, peeled and deveined,3 large cloves garlic minced,1/2 cup dry white whine,1/2 cup cherry tomatoes,1 tbsp butter, And salt and pepper to taste.

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Thu, 07 Jun 2007 20:00:14 -0400

1 eggplant, long & lightweight Juice of 1/2 lemon Salt & pepper to taste 8 oz. plain yogurt 1 clove garlic Bake eggplant at 350 degrees until soft, about 1/2 hour. (Test with toothpick.) Cool, peel and remove head. Chop or put in food processor, whichever texture is preferred. Add garlic and continue to chop or process. Add lemon juice, yogurt, salt and pepper.

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Jewish Dietary Laws

Tue, 05 Jun 2007 17:31:39 -0400

Kashrut is the body of Jewish law dealing with what foods we can and cannot eat and how those foods must be prepared and eaten. Kashrut comes from the Hebrew root Kaf-Shin-Reish, meaning fit, proper or correct. It is the same root as the more commonly known word kosher, which describes food that meets these standards. The word kosher can also be used, and often is used, to describe ritual objects that are made in accordance with Jewish law and are fit for ritual use.

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Slovak Stuffed Cabbage

Sun, 03 Jun 2007 16:23:19 -0400

1 pound ground beef 1 pound ground pork 1 onion, chopped 1 teaspoon salt black pepper to taste.1 teaspoon chopped fresh parsley 1/2 cup cooked brown rice 1 1/4 teaspoons garlic salt 2 (10.75 ounce) cans stewed tomato 27 ounces sauerkraut, drained 2 medium head cabbage 5 slices bacon 3 cups water

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Slovak Stuffed Cabbage

Sun, 03 Jun 2007 16:16:40 -0400

1 pound ground beef 1 pound ground pork 1 onion, chopped 1 teaspoon salt black pepper to taste.1 teaspoon chopped fresh parsley 1/2 cup cooked brown rice 1 1/4 teaspoons garlic salt 2 (10.75 ounce) cans stewed tomato 27 ounces sauerkraut, drained 2 medium head cabbage 5 slices bacon 3 cups water

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Making The Best Carolina BBq

Fri, 01 Jun 2007 22:30:51 -0400

INGREDIENTS 6 pounds pork shoulder 1 bay leaf 1 teaspoon crushed red pepper flakes 4 cups water 1 cup vinegar 1/3 cup white sugar 3 tablespoons ketchup 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 1 clove garlic, pressed DIRECTIONS 1. Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat. 2. Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.

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Mango Salsa Recipe- And Making the just right Nachos

Tue, 29 May 2007 18:58:12 -0400

Fresh mango salsa is easy to make and perfect with halibut or salmon or as the salsa in fish tacos.1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)1/2 medium red onion, finely chopped 1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired) 1 small cucumber, peeled and diced (about 1 cup) 3 Tbsp fresh cilantro leaves, chopped 3 Tbsp fresh lime juice Salt and pepper to taste Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

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Enjoy your holiday weekend with cooking outdoors

Sat, 26 May 2007 11:25:17 -0400

The savvy chef answers a question, what is the secret to a good bbq, along with tips on keeping it safe.The Savvy Chef has a basic meat rub that you can use on beef, pork, chicken, or anything else you want to barbecue in the classic fashion. Mix together about three parts sugar to two parts salt, with onion and/or garlic powder, chili powder, or other dried herbs added to taste. (Proportions, of course, are approximate. This is the Best BBQ i like, after all.) Rub a generous portion of the mixture over whatever you intend to BBQ and go to it.

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Jewish Apple Cake The Savvy Chef

Tue, 22 May 2007 18:09:32 -0400

* 3 cups all-purpose flour * 1/2 teaspoon salt * 2 1/2 teaspoons baking powder * 2 cups white sugar * 1 cup vegetable oil * 4 eggs * 1/4 cup orange juice * 2 teaspoons vanilla extract * 3 apples - peeled, cored and sliced * 2 teaspoons ground cinnamon * 5 teaspoons white sugar Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.

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The Savvy Chef importance of food safety

Fri, 18 May 2007 21:17:35 -0400

In this lesson i will discuss the roll food safety plays, along with time zones on reheating of food. also the importance of using thermometers

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10 minute lessons by The Savvy Chef

Sat, 12 May 2007 11:32:49 -0400

Baking challah bread 1. In large bowl, dissolve yeast in warm water (careful of the temperature or it won't rise. You can use a thermometer to check the temperature. You want 75-120 degrees.) Stir in sugar and salt. Add 3 cups flour and mix well. Add oil and egg and mix well. Then add remaining flour. (The dough will be a little sticky but don't add more flour.) 2. Wet a clean dish towel and ring it out. Cover the bowl of dough with the towel. Put the bowl in the refrigerator and let stand overnight. 3. When dough is doubled in size braid as follows: Divide the dough into 3 pieces. Cut 1 piece into thirds; with your hands roll each piece into a 16 inch-long rope or snake. Place ropes side by side and braid as you would hair. Pinch ends of braid to seal. Place on cookie sheet the bottom loaf. Repeat with another piece for another loaf. Cut remaining dough into 6 pieces; roll each into 17 inch-long ropes. Braid each set of three ropes as shown in figure; pinch ends to seal. Place each smaller braid on top of a large braid; tuck ends of top braid under bottom braid stretching top braid if necessary. 4. Arrange loaves at least 5 inches apart on oiled or greased cookie sheet; cover and let rise in warm place until doubles in size. (Depending on your house temperature. Find a warm place.) 5. Preheat oven to 375 degrees. Cook bread for about 35 minutes or until golden brown. Remove from oven and brush top and sides of loaves with butter. Let cool on wire rack.

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how to clarify a soup

Tue, 01 May 2007 23:40:46 -0400

the caller ask, how do i clarify a soup if becomes cloudy

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