Moltable

Jason Hill of Chef Tips shows you how to make a moist banana bread Recipe that is sure to please your entire family!

This easy banana bread recipe makes a very moist banana bread.

You can turn it into a banana nut bread recipe by simply adding about a cup of gourmet black walnuts, which make the tastiest addition over traditional walnuts.

This recipe came from a bed and breakfast in the California mountains, and the secret to its moistness comes from sour cream!

It’s an old fashioned banana bread that you can easily picture coming from your grandma’s kitchen.

Your friends will beg you for this recipe for banana bread.

Enjoy, and we hope you enjoy our easy recipes! Thanks for Tubing In

Ingredients:
Four large ripe bananas (or six small)
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup butter
1 1/2 cups sugar
1/2 tsp salt
2 eggs
1 tsp vanilla
4 tablespoons sour cream

Mix dry ingredients together and sift. In a mixing bowl, cream softened butter with the sugar and salt. Mix in eggs, vanilla and sour cream. Mix until just blended.

Add flour mix to the batter. When making banana bread, use ripe soft bananas. Mash into bowl and add into mixture.

Spray a Bundt pan with cooking spray or grease with fresh butter. Pour batter into pan. Bake in preheated 350 F for 1 hour. If a toothpick comes out clean, its done.

Sour cream is the secret ingredient to this banana breads moist texture.

My wife and I have tried several banana bread recipes through the years and this is definitely our favorite. Give it a try. Youll be glad you did!

Duration : 0:2:47

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Guacamole is one of the most popular avocado Recipes. It’s one of the most beloved Mexican recipes in California and around the globe. Chef Jason Hill of Chef Tips shares this easy guacamole recipe explains how to make the best guacamole dip ever. Feel free to add a couple cloves of crushed garlic to make it really authentic! You’ll find this is the best recipe for guacamole on YouTube!

Guacamole
3 ripe avocados, peeled
1 ripe roma tomato, chopped
Small bunch cilantro leaves, chopped
4 green onions, chopped
1 tablespoon sliced jalapenos
1 fresh lime, juice only
2 cloves garlic, minced (optional)

In a bowl, mix together avocado pulp and the rest of the ingredients. Mash well with a fork and season with salt and pepper to taste.

You can add a teaspoon of jalapeno brine to add a little tang.

Add to a serving dish. Keep the seed in the guacamole to prevent it from turning brown.

Duration : 0:2:35

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Tortillas are one of the staples of Mexican cuisine, served up fried as tacos, rolled into soft burritos or layered as enchiladas.

The history of tortillas dates back to 10,000 BC. Later, it was popularized when a peasant prepared this flat corn bread to the Mayan king.

Missionaries later spread the recipe for tortillas throughout California, and today flour tortillas are favored over white bread for their versatility and low fat content.

Hi, Im Jason Hill of Chef Tips outside the Mission Tortilla Factory in Anaheim. Lets head back to the kitchen and learn how to make homemade tortillas.

To prepare this flour tortilla recipe, you only need four ingredients: flour, baking powder, vegetable shortening or lard and salt.

First, stir 4 cups all purpose flour and 1/8 teaspoon baking powder in a large bowl. Next add 1/2 cup of shortening or lard into the mixture and work the fat into the flour with your hands.

Dissolve 1 1/2 teaspoons of salt into 1 1/2 cups of warm water. Drizzle this slowly into the flour mixture and mix until you have a soft dough. Knead for 1 minute, adding flour or small amounts of lukewarm water if needed. The dough should not be too wet or dry. Once it is at the right consistency, turn bowl over to cover the dough and let it rest for about 20 minutes.

Next, divide the dough into 12 pieces and form into balls. As you form and roll the balls, coat your hands with a little bit of shortening. Flatten and cover balls with plastic wrap and let rest for 20-30 minutes.

To prepare the tortillas, preheat a griddle over medium heat. Remove a flattened ball and roll it into a circle. A small rolling pin works well. Turn the dough around after each stroke with the rolling pin. Roll as thin as possible, stretching with your fingers if necessary.

Place each rolled tortilla on a hot cast iron skillet, pan or griddle and flip over every 15-20 seconds. Youll know its done when it develops brown spots on each side and it bubbles up.

Serve these warm tortillas with butter right off the pan. You can even sprinkle them with a bit of cinnamon sugar for a dessert treat.

We hope you enjoy our easy Recipes. Thanks for tubing in.

Duration : 0:3:53

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Chicken recipes are extremely popular in the home kitchen. Today we’re making chicken marsala, one of the most popular Italian recipes made with wine.

This simple chicken marsala Recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don’t show any gills.

When cooking with wine, don’t spend a lot of money on your cooking wines. But on the flip side, don’t buy something that you wouldn’t drink straight.

This is what you’ll need to prepare this easy recipe for chicken marsala:

Chicken Marsala

4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
8-12 mushrooms, sliced
1/4 cup olive oil
1/2 stick butter
1/2 cup marsala wine
1/4 cup sherry wine

First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.

Next, in a 13×9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.

Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.

For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through. Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.

We hope you find this the best chicken marsala you’ve tried!

Duration : 0:2:48

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One of America’s favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I’m chef Jason Hill of Chef Tips and today we’re making a creamy potato soup Recipe that’s dressed up with smoked gouda cheese.

If you can’t find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta.

Creamy Potato Cheese Soup

1 tablespoon dried basil
1/2 stick (4 tablespoons) butter
2 cups shredded smoked Gouda cheese
6 small red potatoes, diced and reserved in cold water to prevent browning
2 diced carrots
2 diced celery stalks
1 white onion, diced
1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed)
2 cups heavy cream
6 cups chicken broth

Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes.

Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter.

Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes.

Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.

Duration : 0:2:48

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Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore.

Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku.

At our favorite stop, Giovanni’s shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it’s almost a perfect replica of Giovanni’s shrimp.

Mahalo!

Hawaiian Shrimp Truck Scampi

10 shell-on U-15 (extra large) shrimp, deveined
1 head (10 cloves) garlic, peeled and roughly chopped
1 cup flour
2 tablespoons paprika
1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
1/2 stick clarified butter (see our video Recipe)
1/2 teaspoon salt
1/8 cup white wine
2 tablespoons regular butter

To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.

Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

Makes 2 servings of 5 jumbo shrimp each.

Chef’s Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.

Duration : 0:2:19

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