Videos uploaded by user “QVCtv”
Roasted Vegetables - The Basics
Roasted vegetables are easy to prepare and cook. Blue Jean Chef Meredith Laurence teaches you how to roast vegetables perfectly. Full roasted vegetables recipe below. For more info on the Groovetech knife: http://qvc.co/RoastedVegGrooveTech For more of The Basics: https://www.youtube.com/playlist?list=PLxjISHW-CTiBa5rjwatqh9m-3u5WMR1CU Follow Blue Jean Chef on Facebook: https://www.facebook.com/bluejeanchef Roasted Vegetables Ingredients: Red onion, wedges Red pepper, chunks Yellow pepper, chunks Zucchini, large chunks Eggplant, large chunks ¼ to ½ cup olive oil coarse or kosher salt freshly ground black pepper 1 tablespoon chopped fresh thyme Directions: 1. Pre-heat the oven to 450˚ F. 2. Cut the vegetables into chunks, trying to make them all a uniform size. 3. Toss the vegetables with the olive oil, salt and pepper and fresh thyme. 4. Roast the onions alone for about 20 to 30 minutes. Then add the remaining vegetables and roast for another 10 to 15 minutes. 5. Remove from the oven and season to taste again, or garnish with some chopped fresh herbs or Parmesan cheese. How to Cut a Pepper: https://youtu.be/zPl2EMUBz58 How to Cut an Onion: https://youtu.be/qdQzzG7eG8g
Views: 294821 QVCtv
Margarita - The Basics
Margaritas are a classic cocktail. Blue Jean Chef Meredith Laurence shows you how to make a classic margarita and how to make a frozen margarita. Full margarita recipe below. For more info on the Vitamix blender: http://qvc.co/TheBasicsVitamix For more on the measuring cups: http://qvc.co/OXOmeasuringCups For more episodes of The Basics: https://www.youtube.com/playlist?list=PLxjISHW-CTiBa5rjwatqh9m-3u5WMR1CU Follow Blue Jean Chef on Facebook: https://www.facebook.com/bluejeanchef Recipes: Margarita Straight Up Makes 1 Ingredients: 1 lime, cut into wedges or slices kosher salt ice 2 ounces tequila (silver or reposado) 1 ounce lime juice (about 1 lime) 1 ounce Cointreau ½ ounce agave syrup OR to taste (optional) Directions: 1. Rub a wedge of lime around the rim of the glass and then dip the outside of the rim of the glass in kosher salt. 2. Fill a cocktail shaker with ice. 3. Add the tequila (100% agave), Cointreau and lime juice to the shaker and shake hard for about 20 to 30 seconds. 4. Strain the cocktail into the salt-rimmed glass (with or without ice) and enjoy! Frozen Margarita Makes 2 Ingredients: 4 ounces tequila (silver or reposado) 2 limes, peeled 2 ounces Cointreau 1 ounces agave syrup 1 lime, cut into wedges or slices kosher salt 3 cups ice Directions: 1. Combine the tequila, Cointreau and agave syrup in a mason jar and refrigerate for several hours to chill well. (This step is optional, but it does help to keep the ice from melting too quickly.) 2. Rub a wedge of lime around the rim of the glass and the dip the outside of the rim of the glass in kosher salt. 3. Put the peeled limes into the blender and pour in the margarita base. Top with the 3 cups of ice cubes and blend until smooth and slushy. Add more agave to taste and blend again. 4. Pour into the salt-rimmed glass and enjoy!
Views: 557932 QVCtv
Carve a Chicken - The Basics
Carving a chicken or a turkey can be easy. Blue Jean Chef Meredith Laurence teaches you how to carve a chicken perfectly. This technique works for carving a turkey or carving a game hen. For more info on the cutting boards: http://qvc.co/board For more of The Basics: https://www.youtube.com/playlist?list=PLxjISHW-CTiBa5rjwatqh9m-3u5WMR1CU Follow Blue Jean Chef on Facebook: https://www.facebook.com/bluejeanchef Learn to roast a chicken: https://youtu.be/D7s1m_hYo_w
Views: 57882 QVCtv
How to Frame Your Flat Screen TV
Make your television part of your home décor with a DIY Frame. Dan Hughes shows us how to create a wooden frame for the flat screen. For More Home Improvement Ideas: http://qvc.co/HomeImprovementIdeas For this episode, I thought maybe we could take this basic television and whether it hangs on the wall or free stands, make it more a little bit visually what we want in our homes. You can do this with crown molding, flat boards, it can be rustic, it can be fancy. Really it’s left up to your own imagination. I’m looking for a measurement on the inside bezel to the inside bezel. Then you’re going to be measuring from your bottom to your top. Those measurements will be critical for when you get ready to make the actual picture frame. We’ll be trimming each one of our pieces to an exact 45 degree angle. You want to make sure those cuts are right because the angles are what will square everything up when the project is complete. What you want to do is to pick up a picture frame clamp. It’s a 90 degree clamp as you line everything up. Double check it two or three times and I use an inexpensive brush, a little dab of glue on the inside, clamp it together and you’re almost done. Now, you want to drive a small finish nail into the upper corner. One direction and then also the other. And when you’re done, you might need just a little bit of wood filler. We can make any gaps disappear. Once we’ve got the frame built to actually attach to the television set, have a buddy or friend help you and go to the top of the TV and draw a line. That line will tell me exactly where to put my backer board, which by the way is a simple one inch piece of wood. Just put a seam of glue, and then I use a series of clamps that will hold everything in place. So, I’ll put Velcro on one side, the side on the top of the TV and one at each corner is more than enough to hold it in place. Most modern televisions somewhere have an infrared sensor. This one happens to be right about here. You will want to drill a hole with a power drill to allow that infrared signal for your remote control to work through the wooden frame. Hope you enjoy the project, hope you check out the entire blog. I’ll give you step by step instructions for this project and we’ve got a lot more coming your way.
Views: 99212 QVCtv
Roast Chicken - The Basics
Roast chicken makes a great family dinner. Blue Jean Chef Meredith Laurence teaches you how to roast a chicken. Full roasted chicken recipe below. (The roasting technique is the same for turkey or a game hen.) For more info on the roasting pan and rack: http://qvc.co/RRroaster For more of The Basics: https://www.youtube.com/playlist?list=PLxjISHW-CTiBa5rjwatqh9m-3u5WMR1CU Follow Blue Jean Chef on Facebook: https://www.facebook.com/bluejeanchef Learn to carve a chicken or a turkey: http://youtu.be/KnwyQLYTw8E Basic Roast Chicken Serves 4 Ingredients: 1 (4 pound) chicken 2 tablespoons canola, vegetable or olive oil or melted butter 1 tablespoons coarse sea salt or kosher salt 1 to 2 teaspoons freshly ground black pepper 1 lemon, halved 3 to 4 cloves garlic, smashed ½ small onion peeled water, beer, wine or chicken stock (for the bottom of the roasting pan) Directions: 1. Pre-heat the oven to 425˚ F. 2. Clean the chicken by removing the giblets and any extra fat inside the cavity, rinsing with water and drying thoroughly with a paper towel. 3. Sprinkle the salt and pepper inside the cavity of the chicken. Squeeze the lemons over the chicken and in the cavity. Stuff the squeezed lemons halves into the cavity with the garlic and half an onion. Brush the chicken liberally all over with the oil, and sprinkle the salt and pepper over the entire exterior of the chicken. 4. Place the chicken on a rack in a roasting pan and pour enough liquid (water, beer, wine or chicken stock) into the roasting pan to cover the bottom. This will prevent the chicken drippings from evaporating and at the end you’ll have something with which to make a gravy or sauce. 5. Roast at 425˚ F for 15 minutes and then turn the oven down to 350˚ F. Continue to roast for another 60 to 75 minutes, or until an instant read thermometer in the inner thigh meat registers 165˚ F. Let the chicken rest for 5 minutes and then carve and serve. If you like, strain the drippings and serve as a jus with the chicken. Alternately, use the drippings to make gravy for the chicken.
Views: 125829 QVCtv
Lisa's Story: A Personal Encounter with Ovarian Cancer
Lisa Robertson shares her story of how ovarian cancer has effected her family. For more information about Super Saturday Live: http://qvc.co/SuperSaturdayLiveLR Seven years ago when QVC started with Super Saturday, I was thrilled I got to do the show. I think that anything that we do for any kind of cancer is a phenomenal, phenomenal thing. But a few years into us doing Super Saturday, I found out that my mother was diagnosed with ovarian cancer, it was stage four. That's usually when they find it. That means that it has metastasized. So, she went through the traditional surgery, she went through chemotherapy. It started coming back. When you've gone through the regular protocol of treatment and it hasn't worked, then you really feel oh my gosh, we're on our own. I mean you're on the internet, you're looking for clinical trials, you're calling different centers, you're talking to doctors, you're trying to find a way out. So, I called a good friend of mine, who has a good friend who's an oncology doctor. This woman calls my mom at ten at night, on a weekend, is on the phone with her for an hour. In a matter of days, this woman who we have never met, had my mom in another clinical trial. When you go through something very difficult, you realize that there are wonderful, wonderful people who just come out of nowhere to help. My mother was someone who was always warm and someone who was always willing to help, always welcoming, people immediately felt safe with her. And they should have. We lost her a few years ago to ovarian cancer and she did everything she could possibly do with what was available at the time. If my mother was diagnosed today, she would have a better chance than if she would have been diagnosed when she was. I just want this to not be as frightening, I want a woman to feel that if she is diagnosed with this, she has a chance and she has a good chance. We have a lot of progress that we need to make with ovarian cancer, but I think we're getting there.
Views: 272594 QVCtv
Set of 12 Sparkling Cedar Decorative Picks with Lisa Robertson
For More Information or to Buy: http://gather.qvc.com/item/set-of-12-sparkling-cedar-decorative-picks-H200714/?cm_ven=YT&cm_cat=AU&cm_pla=LISAROBERTSON_20141017_AWPIkssNIp8&cm_ite=DEC_TGA_PRODUCTDETAIL_H200714 1-800-455-8838, item# H200714 This previously recorded video may not represent current pricing and availability.
Views: 153407 QVCtv
Scrub Mommy Set of (3) Multi-color 4-piece Sponge Gift Packs on QVC
For More Information or to Buy: http://qvc.co/2iPuHYe This previously recorded video may not represent current pricing and availability.
Views: 354671 QVCtv
How to Make a Caprese Panini
David's Recipes - how to make a Panini, easy lunch ideas Take all the flavors of a classic Caprese Salad and transform them into a great sandwich. Find More of David’s Recipes: http://qvc.co/FindDavidsRecipes Caprese Panini Serves 4 Ingredients: • 3 cups lightly packed fresh basil leaves • 1 garlic clove • 2 oz fresh Parmesan cheese, cut into 1/2" pieces • 1/4 tsp salt • 1/2 tsp ground black pepper • 1/3 cup extra virgin olive oil • 8 slices Italian country-style bread, sliced 1/2" thick • 2 vine-ripened tomatoes, thinly sliced • 12 oz fresh Mozzarella cheese, sliced • Oil cooking spray Preparation: Place the basil, garlic, Parmesan pieces, salt, and pepper into a food processor and pulse 5–6 times. While the machine is running, slowly add the olive oil in a steady small stream until fully incorporated. If needed, occasionally stop to scrape down the sides of the container. Place the mixture into an airtight container and refrigerate until needed. To assemble the sandwiches, coat 1 side of each bread slice with cooking spray. Place the bread slices on a clean work surface, oiled-sides down. Spread the basil mixture on the inside of all 8 slices. Evenly distribute the tomatoes and Mozzarella cheese on 4 of the bread slices. Cover with the other 4 bread slices, oiled-sides up, and press together gently. To make the paninis, preheat a press or set a large grill pan over medium heat. Cook the sandwiches for 5–7 minutes, or until golden brown and the cheese is melted. If using a grill pan, be sure to flip the sandwich. Serve immediately. To me a Caprese Salad is the perfect dish. It’s simple, colorful and really flavorful. Now, when I serve this salad to my guests, I serve it with a little crust of bread. So I got to thinking, what if we took all the flavors and ingredients of a Caprese Salad and turned it into a panini. It’s really simple, let me show you how. The key to making a great sandwich is using the freshest possible ingredients. Splurge a bit on the mozzarella and parmesan. And if you can taste those vine ripened tomatoes first, that’s not an unusual thing to do at a farmer’s market, you’ll thank yourself with every bite of this panini. Be sure to pair this sandwich with a soup or salad. You could try my Cream of Asparagus Soup or my Grilled Corn Salad. You can find these recipes on QVC.com and as always, you can find my how-to videos on YouTube.
Views: 95554 QVCtv
Meatloaf - The Basics
Meatloaf makes for a great family dinner. Blue Jean Chef Meredith Laurence teaches you a quick and easy meatloaf recipe. Full recipe below: For more info on the mixing bowls, click here: http://qvc.co/floralLace For more of The Basics, click here: http://www.youtube.com/playlist?list=PLxjISHW-CTiBa5rjwatqh9m-3u5WMR1CU Follow Blue Jean Chef on Facebook: https://www.facebook.com/bluejeanchef Meatloaf Serves 8 Ingredients: 1 cup rolled oats OR fresh breadcrumbs ½ cup milk 1 tablespoon vegetable oil 1 onion, finely chopped 1 carrot, finely chopped 2 cloves garlic, minced 2 pounds meatloaf mixed ground meat (1 pound beef, ½ pound pork, ½ pound veal) ½ teaspoon dried thyme ½ teaspoon dried oregano ¼ cup finely chopped fresh parsley 1 teaspoon salt ½ teaspoon freshly ground black pepper 2 eggs 1 tablespoon Worcestershire sauce 6 tablespoons ketchup 2 tablespoons brown sugar Directions: 1. Pre-heat the oven to 350˚ F. 2. Place the oatmeal and milk in a large mixing bowl and let the oatmeal soak while you prepare the rest of the ingredients. 3. Pre-heat a skillet over medium-high heat. Add the olive oil and then cook the onion and garlic until tender, but not browned – 5 to 6 minutes. Transfer the vegetables to the bowl with the oats and milk. 4. Add the ground meats, spices, parsley, eggs and Worcestershire sauce to the bowl and mix everything together with your hands just until everything is combined. Transfer the mix to a sheet pan and shape the mixture into a loaf shape of sorts. 5. Bake in the oven for 60 to 75 minutes, or until an instant read thermometer registers 160˚ F in the center of the meat. After 60 minutes of cooking, combine the ketchup and brown sugar in a small bowl and spread this on top of the meatloaf for the last ten to fifteen minutes of baking. Let the meatloaf cool and then slice and serve.
Views: 102166 QVCtv
Chicken Noodle Soup - The Basics
Chicken noodle soup is the perfect meal if you are feeling under the weather. Blue Jean Chef Meredith Laurence teaches you a simple chicken noodle soup recipe to make at home. Full chicken noodle soup recipe below: For more info on stockpots and Dutch ovens: http://qvc.co/DutchOven_ For more of The Basics: https://www.youtube.com/playlist?list=PLxjISHW-CTiBa5rjwatqh9m-3u5WMR1CU Follow Blue Jean Chef on Facebook: https://www.facebook.com/bluejeanchef Chicken Noodle Soup Serve 8 to 10 Ingredients: 1 tablespoon olive oil 1 onion, finely chopped 2 carrots, finely chopped 2 ribs celery, finely chopped 2 cloves garlic, finely chopped ½ teaspoon dried thyme 1 bay leaf 2 quarts good quality or homemade chicken or vegetable stock 3 cups cooked chicken, torn by hand or cut into bite-sized pieces 3 cups wide egg noodles salt, to taste freshly ground black pepper ¼ cup chopped fresh parsley Directions: 1. Heat a stockpot or Dutch oven over medium heat. Add the olive oil and lightly sauté the onion, carrot and celery until tender – about 6 to 8 minutes. Add the garlic, thyme and bay leaf and cook for another minute. Add the chicken stock, and bring to a simmer. Lower the heat and simmer for 20 minutes. 2. Add the cooked chicken and noodles to the pot and cook until noodles are al dente – 6 to 8 minutes. Remove the bay leaf from the soup, season with salt and pepper, add parsley and serve immediately.
Views: 13343 QVCtv
French Omelette - The Basics
Omelettes are quick and easy to make. Blue Jean Chef Meredith Laurence teaches you to use the French technique to make the perfect omelette. Full omelette (omelet) recipe below: For more info on the nonstick skillets: http://qvc.co/-skillet For more episodes of The Basics: https://www.youtube.com/playlist?list=PLxjISHW-CTiBa5rjwatqh9m-3u5WMR1CU Follow Blue Jean Chef on Facebook: https://www.facebook.com/bluejeanchef Basic French Omelette Serves 1 Ingredients: 1 tablespoon butter 3 eggs, lightly beaten salt and freshly ground black pepper ¼ cup grated cheese 1 to 2 tablespoons chopped fresh herbs Directions: 1. Heat an 8-inch non-stick skillet over medium-high heat. 2. Add the butter to the hot pan and as soon as it has melted and stops sizzling, add the lightly beaten eggs. 3. Let the eggs sit for about 15 seconds and then use a silicone spatula or dinner fork and shake the pan, stirring with the spatula or fork until the egg starts to set and no longer moves to fill in empty spaces on the bottom of the pan. Stop shaking the pan and move the uncooked eggs into the open spaces on the pan. 4. Remove the pan from the heat and season with salt and pepper. Add the grated cheese and fresh herbs. 5. Use the silicone spatula to make sure the egg is not stuck in the pan in any one place and start to tip the omelet out of the pan onto a plate. Tilt the pan even more as the egg starts to touch the plate to fold the omelet over on itself.
Views: 21371 QVCtv
Mashed Potatoes - The Basics
Mashed potatoes are a favorite of everyone. Blue Jean Chef Meredith Laurence teaches you how to make fluffy mashed potatoes. Full mashed potato recipe below: For more info on the food mill, click here: http://qvc.co/foodmill For more of The Basics, click here: http://www.youtube.com/playlist?list=PLxjISHW-CTiBa5rjwatqh9m-3u5WMR1CU Follow Blue Jean Chef on Facebook: https://www.facebook.com/bluejeanchef Fluffy Mashed Potatoes Serves 4 Ingredients: 2 pounds Russet potatoes 1 stick of unsalted butter (8 tablespoons) 1 cup whole milk or heavy cream salt and freshly ground black pepper Directions: 1. Bring a large stockpot of water to a boil. 2. Peel and cut the potatoes into equal sized chunks. Rinse with cold water and drop into the boiling water. 3. While the potatoes are boiling, combine the butter and milk or heavy cream in a small saucepan and warm just until the butter melts. 4. Cook until the potatoes are cooked through – a paring knife easily pierces all the way through the chunk. Strain the potatoes and rinse briefly with water. Strain again. 5. Transfer the potatoes to a food mill or ricer and press the potatoes through into a bowl. Add the warm butter and milk or cream and stir into the potatoes. Season well with salt and freshly ground pepper and keep warm until serving.
Views: 7729 QVCtv
How-to Flambé
David's Recipes - QVC Program Host and Your Resident Foodie David Venable demonstrates the art of flambé. Learn how to accomplish this culinary technique step-by-step.
Views: 93090 QVCtv
Forearm Forklift Moving Harness with Box Strap with Dan Hughes
For More Information or to Buy: http://www.qvc.com/.product.V33292.html?cm_ven=YT&cm_cat=AU&cm_pla=DANHUGHES_20150514_f9RQlQtMWVY&cm_ite=HOU_PRODUCTDETAIL_V33292 1-800-455-8838, item# V33292 This previously recorded video may not represent current pricing and availability.
Views: 59707 QVCtv
How to Use a Bread Machine
David's Recipes - Bread Machine 101 - Love the smell of fresh baked bread? Let David Venable show you a simple homemade white bread recipe using a Cook's Essentials Bread Maker. For more ITKWD: http://qvc.co/Shop-ITKWD Without a doubt, there is no nicer smell in your home and particularly in the kitchen than fresh baked bread and I always find one of the nicer short cuts is to use and electric bread machine. These are super simple to operate and the most important thing is to read your instruction manual. Get to know your machine a little bit and make sure you understand exactly how it works so you'll have great results every single time. The second step that you want to make sure that you do when making bread in a bread machine is making sure all your ingredients are nice and fresh. Using fresh eggs, and milk, and fresh butter. Making sure they're as fresh as they can be will result in a nicer, brighter flavor and you'll know that the end result is going to taste great. And then you want to make sure that the bread recipe that you're using is appropriate for the machine you have. The last thing you want to do is have too much dough and have your bread bake up and over and out of the pot, or you want to make sure that you have enough room for the bread to knead. Now what we're going to do today is a really simple white bread recipe. What we'll do first is get busy programming the machine and getting it ready for a basic white bread. On this particular machine, we're going to choose our loaf size. We can choose a 1, 1.5, or 2 pound loaf. What we've done here is we've chosen a 2 pound loaf. Secondly, there are 12 different bread settings. We're going to choose 1 for basic because we're doing a basic white bread. And then finally you're choosing the color of your crust. Would you like it to be light, medium, or dark? We've chosen medium. Now let's get busy with the ingredients. If you were making this bread by hand, there are lots of rules you have to be careful about. You should never let yeast come into contact with the salt, or liquid because it will activate the yeast too soon in the process. The nice thing about a bread machine, as soon as you turn this on it's going to mix immediately, so you really don't have to worry too much about those rules. The bread machine is very forgiving and will take care of all of that heavy lifting. So, here are your ingredients, we're going to begin with 4 cups of bread flour. Next we're going to add in our salt, then the sugar, and add your warm water. Now the water should be at least 80 degrees because you want that warm water to help activate the yeast. We add in a little oil and then finally, always make sure your yeast is very fresh and add that in, and as soon as it's inside, close the lid, press start and the machine does the rest of the work. This loaf will take about 3 hours to bake and in no time at all, your house will fill with that wonderful aroma, and of course, when that bread comes out of the oven, that bread will be ready for some fresh creamy butter, and your favorite jam. Now the machine is into its bread cycle where it's kneading the dough, allowing it to rise, kneading it again and beginning the baking process. You can begin to think about getting a little creative. This particular machine has a beeping sound and when that beeping sound goes off, you can add some other ingredients to make the bread even more special. Think about adding things like dried fruit, you can also do nuts, and even chocolate chips can make a great dessert bread. Most important thing to do, get those ingredients in before the baking process begins so those ingredients can be incorporated into the dough and then you have something really beautiful, tasty, and aromatic when it's all done. So now the baking cycle is completed and it smells fantastic in here! Let's go ahead and take the bread out. Now the first thing to remember is that this is very hot inside, so you'll need a nice dish cloth or an oven mitt. I like to lay it on its side on the cutting board that way I can reposition and grab this from the bottom and then just scoot it right out, so you can slice. Now best rule of thumb, slice this as soon as it comes out and get some butter on there right away so it gets nice and melty. There's nothing nicer than waking up to fresh bread or serving it with your dinner.
Views: 177052 QVCtv
How to Make Easy Cheesy Corn Dip
Jill Bauer, QVC's home-savvy hostess, teaches Laura Geller how to make Easy Cheesy Corn Dip that she can bring to an upcoming graduation party. This dip is very easy to make (it only has 4 ingredients) and can quickly be thrown in the oven. This quick and easy recipe can work for lots of occasions: upcoming summer parties, BBQ perhaps or even save the recipe for tailgating. Watch full episodes of YHJ: http://qvc.co/YHJEpisode
Views: 19013 QVCtv
OXO Greensaver Produce Keeper & Carbon Refill Set with David Venable
For More Information or to Buy: http://www.qvc.com/.product.K42905.html?cm_ven=YT&cm_cat=AU&cm_pla=DAVIDVENABLE_20150726__TqOlAJc9qw&cm_ite=KIT_PRODUCTDETAIL_K42905 1-800-455-8838, item# K42905 This previously recorded video may not represent current pricing and availability.
Views: 24364 QVCtv
How to Make Time-Out Chicken Cheddar Biscuits
David Venable visits his favorite Chapel Hill restaurant and shows us how to make Time-Out’s famous Chicken Cheddar Biscuits. For More ITKWD: http://qvc.co/MoreITKWD We are inside the TIme-Out kitchens and Eddie’s going to show us how to make the famous biscuits. The same recipe they’ve been making since 1978. Let’s get started! Ok, first let’s start with self-rising flour. Put the shortening into the flour. So, we’re working the biscuits by hand, so that means that there’s a lot of work that goes into these biscuits. How many do you make a day? We make them to order 24 hours a day constantly, but we end up making hundreds of biscuits per day. When I was in school here, you could always count on the biscuits being hot every time you came in the door. You never got a biscuit that wasn’t piping hot, buttery and delicious. So, the next thing that we do is add in the buttermilk. And we kind of get this in here first. And then we’ll add in a special ingredient called Angel Milk. If it’s ok with you, I’ll give you a hand here while you’re mixing. A little bit at a time. So, Eddie, you have finished all of the biscuit dough and we’re ready to roll these out, yeah? Absolutely! And we made a special board just for the biscuits. It’s a cutting board with special notches, so that we can cut them all at the same time. And since we make them square with the notches, we do everything as a first rolled biscuit and we never have any second rolled because second rolled are much tougher than a first rolled. And they don’t rise. Because you would have to gather up the dough and roll it again. This way you don’t have any left over dough. So, we finish rolling the biscuits, but now it’s time to cut these biscuits. Now, we’ve made a special cutter that connects to the notches on either side and again we can cut them. We do have a little left over dough that we can make homemade cinnamon rolls. I wouldn’t imagine that you could do this wrong because you’ve got guides. So, just a thin layer of butter across the pan. Just paint the butter across the pan. I like that you use a paint brush! So, we’re ready to put the biscuits now and paint them with butter just before they go in the oven. Biscuit is the choice bread of the south! Biscuits is what the south is known for as far as the bread and we make a lot of biscuit sandwiches out of these biscuits. Including the famous, Chicken Cheddar Biscuit. Ok Eddie, it’s been 15 minutes, so let’s get those biscuits out of the oven. We’re going to butter them again. Now the only thing missing is the chicken and the cheese.
Views: 9840 QVCtv
Meet QVC Program Host Jill Bauer
Learn More about our QVC Hosts: http://www.qvc.com/jillbauer/ Jill recalls her upbringing, her early career, and a special moment with master hair stylist Nick Chavez.
Views: 47763 QVCtv
KitchenAid Sheet Cutter Stand Mixer Attachment on QVC
For More Information or to Buy: http://www.qvc.com/.product.K46135.html This previously recorded video may not represent current pricing and availability.
Views: 29640 QVCtv
Rayon from Bamboo Reusable Washable Towels & Sweeper Pads by Lori Greiner with Jacque Gonzales
For More Information or to Buy: http://gather.qvc.com/item/rayon-from-bamboo-reusable-washable-towels-sweeper-pads-by-lori-greiner-H202809/?cm_ven=YT&cm_cat=AU&cm_pla=JACQUEGONZALES_20140804_xzbpGbqDJbo&cm_ite=HOU_TGA_PRODUCTDETAIL_H202809 1-800-455-8838, item# H202809 This previously recorded video may not represent current pricing and availability.
Views: 20410 QVCtv
Instant Pot 6-qt Viva 9-in-1 Digital Pressure Cooker on QVC
For More Information or to Buy: https://qvc.co/2n3PxWp This previously recorded video may not represent current pricing and availability.
Views: 26051 QVCtv
How to Make a Black Bean Burger with Fresh Salsa
David's Recipes - Instead of serving ordinary burgers, why not serve something a little more exciting at your next summer barbecue. In this video, David Venable shows you how to make a Black Bean Burger topped with fresh salsa. This is a fun take on a burger and one that vegetarians can enjoy too! For more of David’s recipes: http://qvc.co/XzmmsJ Whether you are hosting vegetarian guests or you are craving a different kind of sandwich you are going to love my Black Bean Veggie Burger. Take the time to refrigerate the mixture before and after you form your patties. Breadcrumbs help veggie burgers keep their shape but they do need some time to absorb some of the moisture from the mix. I like to double the salsa recipe when I make these burgers so I can serve the extra with some chips. Now if you are hosting a larger party you may also want to make my recipe for Tomatillo Guacamole. Black Bean Burger with Fresh Salsa Ingredients: Burger: 1 (19-oz) can black beans, well drained 1 cup cooked brown rice 1/3 cup loosely packed cilantro leaves 1/2 tsp garlic powder 1/4 tsp kosher salt 1/2 tsp ground black pepper 1/4 tsp ground cumin 1/2 tsp light chili powder 1/4 tsp dry ground oregano 1 large egg 1/4 large green bell pepper, chopped 1/4 medium yellow onion, peeled and chopped 1/4 cup unseasoned breadcrumbs 1 Tbsp vegetable oil, for cooking Hamburger buns (optional, for serving) Lettuce (optional, for serving) Salsa: 1/8 red onion, peeled 1/3 cup loosely packed cilantro 1 jalapeño pepper, seeded and chunked 2 vine-ripened tomatoes, quartered 1/4 tsp ground black pepper 1/4 tsp salt 2 Tbsp fresh lime juice Preparation: To prepare the burger, pour half of the beans and 1/2 cup of rice into a medium-size bowl and set aside. Place the remaining beans and rice, cilantro, garlic powder, salt, pepper, cumin, chili powder, oregano, and egg into a food processor. Pulse 6 times and then process until well combined. Scoop the mixture into the bowl that has the reserved black beans and rice. Add the green pepper, onion, and breadcrumbs and mix with a spatula until fully incorporated. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Remove the bowl from the refrigerator, form 5 patties, place them onto a platter, cover with plastic wrap, and refrigerate for another 30 minutes. Meanwhile, make the salsa. Place all the ingredients into a food processor and pulse 4–5 times, or until the desired consistency. Add the vegetable oil to a large sauté pan, add the burgers, and cook over medium heat for 6–8 minutes on each side. Place the burgers on buns and add lettuce, if desired. Top the black bean burgers with salsa.
Views: 10156 QVCtv
Rick Bayless Makes Quick & Easy Tomatillo Salsa
Chef Rick Bayless shows you how to make fresh salsa from roasted Mexican tomatillos, which have a long shelf-life and impart a great tangy flavor.
Views: 45036 QVCtv
Set of 3 18" Poinsettia Plants with Lisa Robertson
For More Information or to Buy: http://gather.qvc.com/item/set-of-3-18-poinsettia-plants-H203460/?cm_ven=YT&cm_cat=AU&cm_pla=LISAROBERTSON_20141024_IoQVLoUoz2U&cm_ite=DEC_TGA_PRODUCTDETAIL_H203460 1-800-455-8838, item# H203460 This previously recorded video may not represent current pricing and availability.
Views: 68883 QVCtv
Recipe: Breakfast Poppers with Grits & Bacon
David's Recipes - David Venable, host of QVC's In the Kitchen with David has a great twist on a southern favorite! For more great recipes: http://qvc.co/XzmmsJ Having grown up down south I love grits and anytime you can get creative with grits I'm all for it. This is my recipe for Breakfast poppers with cheesy grits and bacon. What we're going to do is start with the grit mixture, this is going to be the base for the whole breakfast popper. So what we've done is warmed 3 cups of whole milk on top of the stove and fried up 8 strips of bacon and chopped it up nicely, but we reserved 3 tbs of bacon fat. That's going to go into milk mixture and whisk it up nicely that's going to help the grits absorb the bacon flavor. It's a trick I like to use to really ramp up the flavor when you're cooking. To that we're going to add salt and pepper, and 1 cup of quick cooking grits. Even though they're quick cooking, they will need to cook for 5 minutes so you need to keep stirring these over the medium heat after your milk mixture has already warmed incorporating all the salt, pepper and rendered bacon fat -- this is going to absorb up all that great flavor and once they've taken shape and have thickened we're going to go to the next step of the recipe. So now these grits are thickened up and ready for the next step of the recipe. I'll bring this right up to the cutting board -- we're going to add in 8 slices of chopped bacon, 2 cups of shredded cheddar cheese, 3oz of softened cream cheese, the heat of the grits will help melt that and incorporate that. Give it a nice stir, le the heat of the grits incorporate the cheese and the bacon. We're also going to add in our chopped green onion -- 2/3 cup -- this is not only going to give you some great flavor but some great color. That creamy wonderful mixture and texture of the grits will incorporate all this cheese and it will melt this cheese and make it so incredibly delicious. Now, once all the cheese is folded in and melted evenly we're going to transfer this to a 13" x 9" dish. Take your spatula, smooth it down and give yourself a nice thin layer because what you want this to do is chill and set up in your refrigerator. What' also important is to give this enough time in the fridge for all those flavors to incorporate, marinate and give this mixture the wonderful flavor it's going to be. All right, that's done and we go into the refrigerator. Once the mixture has cooled in the fridge for a few hours, we're going to get ready to make the breakfast poppers. Now, these are super simple. We're going to take a soup spoon. What you want to do is take a little bit of grit mixture and use your hands. This is really easy, wash your hands before you begin. What you want to do is get these about the size of a golf ball. Roll these in your hands, and once you have all the poppers rolled into the size of a golf ball you want to bread them. What we're going to do is set up a breading station. This is a classic breading station, we're going to start with all purpose flour, dredge them in egg and then into crushed panko bread crumbs. From there they go into the fryer and we're ready for breakfast poppers. What you're going to do is take your popper and go into the flour mixture giving that a nice coating all the way around. Now pick that up and take it into the egg mixture, give it a nice turn so you completely coat it, because we're going to double bread these, let the excess drip off and go into your dry mixture and go in again and give that a turn. Really simple, really easy. If one hand is always in the dry and one hand is in the wet you don't' end up with fingers that look like they're ready to go into the fryer. We'll bread one more, into the dry, into the wet, let that drip off, into the dry again using you dry hand. And we've done a lot of these ahead of time so we can get this right into the fryer. Probably the best rule of thumb with a fryer this size is only do about 4 at a time because you want to maintain the temperature of the oil because they'll cook more quickly. Once these are into the oil they only need to cook for about a minute, minute and a half. Let's go ahead and drop these. So, these are good and done we'll get them up and out of the oil and let them drain just a little bit and then we're going to get them onto a plate lined with paper towels. Let's get them onto the table. Breakfast Poppers with Grits & Bacon Ingredients 8 slices thick-cut bacon 3 cups whole milk 3/4 tsp kosher salt 3/4 tsp freshly ground black pepper 1 cup instant grits 2 cups (8 oz) shredded cheddar 2/3 cup chopped scallions 1/3 cup cream cheese, at room temperature 4–6 cups canola oil, for frying 2 cups panko breadcrumbs 1 cup all-purpose flour 4 large eggs
Views: 15967 QVCtv
Vitamix S30 40 oz. Variable Speed Personal Blender w/20 oz To-Go Cup with Jan Muller
For More Information or to Buy: http://gather.qvc.com/item/vitamix-s30-40-oz-variable-speed-personal-blender-w20-oz-togo-cup-K41636/?cm_ven=YT&cm_cat=AU&cm_pla=JANMULLER_20140928_IxRxQv_nNHY&cm_ite=KIT_TGA_PRODUCTDETAIL_K41636 1-800-455-8838, item# K41636 This previously recorded video may not represent current pricing and availability.
Views: 16515 QVCtv
Lisa Robertson Shares a Solution for Long Wear Lip Color That Won't Budge
QVC Program Host, Lisa Robertson, shows you how to create a more polished, dimensional look that won't budge when you eat or drink by combining your lip stain with a lip liner. qvc.co/xOUoxu qvc.co/xdV4Ds qvc.co/uQ8ZPn
Views: 28590 QVCtv
Travelon Wheeled Underseat Carry On Bag with Shawn Killinger
For More Information or to Buy: http://www.qvc.com/.product.F11879.html?cm_ven=YT&cm_cat=AU&cm_pla=SHAWNKILLINGER_20150703_dT98d15llSo&cm_ite=DEC_PRODUCTDETAIL_F11879 1-800-455-8838, item# F11879 This previously recorded video may not represent current pricing and availability.
Views: 26277 QVCtv
Power Pressure Cooker XL Digital 8 qt. Pressure Cooker w/ Dual Racks on QVC
For More Information or to Buy: http://www.qvc.com/.product.K43483.html This previously recorded video may not represent current pricing and availability.
Views: 7285 QVCtv
Genius Speed Slicer Plus with Storage Container with Jill Bauer
For More Information or to Buy: http://gather.qvc.com/item/genius-speed-slicer-plus-with-storage-container-K33975 1-800-455-8838, item# K33975 This previously recorded video may not represent current pricing and availability.
Views: 153647 QVCtv
Roberta's Braided Money Tree with Hawaiian Magic with Gabrielle Kerr
For More Information or to Buy: http://www.qvc.com/.product.M27238.html 1-800-455-8838, item# M27238 This previously recorded video may not represent current pricing and availability.
Views: 78823 QVCtv
"Cooking for Jeffrey" Cookbook by Ina Garten on QVC
For More Information or to Buy: http://qvc.co/2dU8c25 This previously recorded video may not represent current pricing and availability.
Views: 27879 QVCtv
How to Make Macaroni Salad
David's Recipes - Let David Venable, host of QVC's In the Kitchen with David show you his recipe for All American Macaroni Salad. For more great recipes from David: http://qvc.co/XzmmsJ How to make macaroni salad. This is all American macaroni salad. Now I know a lot of people make macaroni salad all year round but I love to make macaroni salad with lots of color and some great texture so this way you get the creamy tangy dressing but you also get the crunch of some fresh vegetables and the pop of some really beautiful color. Let me get this celery into its little bowl here. We also want to make sure we get our pasta from the refrigerator. I love to get my pasta ready ahead of time so that way I can get it cooled and ready to go. Once you stop cooking the pasta you want to blanche it quickly with some cold water so you can make sure you stop its cooking process and it's ready to add in once you get all you fresh ingredients prepared. So we'll grab our 4 cups of cooked pasta now I also like to toss this with a little olive oil because I think that keeps it from sticking together and makes it a lot easier to work with. Now the only thing we have left to do is shred up some carrot. Were gonna add this in to our carrots and get busy to start assembling everything we need for all American macaroni salad. Now we started with 4 cups of macaroni salad that has already been cooked off and ready to go and we're gonna add to that one cup of chopped red onion then we're gonna jump in with celery this is one cup of chopped celery from there we go in to your green garden peas, now these are frozen but we defrosted them and that's once cup of frozen peas. Then we're going to add a half cup of this beautiful chopped red pepper, these are really great for color. Then we're going to go in with three boiled eggs, then finally one and a half cups of deli ham diced tight and ready to go inside and don't forget add those grated carrots that we worked on. So now we have half the macaroni salad made, let's get busy on the dressing. The dressing is really classic and so easy to make I love this dressing because it combines the creaminess you're after plus the tang that you really love with macaroni salad. Now let's move the dry ingredients out of the way. What we've already done is put our wet ingredients inside. I'm a big fan of doing this from the start, it really speeds up the whole process. What we have in the bowl is one and a half cups of mayonnaise, 3/4 cup of sour cream and dijon mustard there 2 tablespoons and make sure you get that really wonderful creamy dijon mustard to give it that punch. Then we're going to add in our dry ingredients and our spices. What I also have to add a little extra tang is white vinegar this is 3 tbs of white vinegar. After that we're going to add in our spices. Now we've got sugar, garlic powder, salt and celery seed. 1stp celery seed 1tbs sugar, 2tsp kosher salt 1tsp ground pepper 1/2 tsp garlic powder. Now we're gonna get a whisk and give this a nice stir. I like to tilt the bowl a little bit to the side and get a really nice whisk in there incorporating all the spices all the wet ingredients and you can already start to smell how zesty and tangy this is going to be. I'm going to add my black pepper last. Now there's a couple reasons for that. One I want to make sure I get it evenly distributed because you don't want it to clump up inside and I want to add it up high. When you add your spices up high you get more even coverage. Now let's take this from our measuring spoon and give a nice shake up high and get it evenly distributed. So there's all of our pepper, get that all worked in. Now we're going to add in all of our other ingredients. So we're just going to take this to the side, give my hands a wipe, and start incorporating in all of these other ingredients, remember all of you dry ingredients go inside along with your pasta. You're going to give this one great big stir. I like to call this recipe a dump and stir because you're just going to incorporate all the ingredients and then give it a nice stir. Remember, because those peas are now defrosted you want to incorporate this gently, you don't want these peas to break or mush up. So this is going to be a perfect way for you to add color, texture and wonderful tanginess to really a classic American treat. Perfect for backyard barbecues wonderful for holiday get together. So now the only thing left is to serve it up and enjoy. I like shallow bowls when this is going to be the main event This also keeps very nicely I've often found this is better the next day because all the flavors have had time to marinate and compliment. This is the perfect compliment to go with any of your grilling items any of you summertime meals. I always say make this ahead of time and let those flavors marinate and you'll come away with a colorful macaroni salad all American colors and great texture for your next family get together.
Views: 73470 QVCtv
TATCHA Cleansing Oil & Polishing Enzyme Powder with Lisa Robertson
For More Information or to Buy: http://gather.qvc.com/item/tatcha-cleansing-oil-polishing-enzyme-powder-autodelivery-A234445/?cm_ven=YT&cm_cat=AU&cm_pla=LISAROBERTSON_20140927_45ROYry-DRM&cm_ite=BTY_TGA_PRODUCTDETAIL_A252610 1-800-455-8838, item# A252610 This previously recorded video may not represent current pricing and availability.
Views: 25219 QVCtv
SanDisk iXpand 64GB Flash Drive for iPhone and iPad on QVC
For More Information or to Buy: http://qvc.co/29wewul This previously recorded video may not represent current pricing and availability.
Views: 58939 QVCtv
Butterball XXL Digital 22 lb. Indoor Electric Turkey Fryer by Masterbuilt with Albany Irvin
For More Information or to Buy: http://gather.qvc.com/item/butterball-xxl-digital-22-lb-indoor-electric-turkey-fryer-by-masterbuilt-K41297/?cm_ven=YT&cm_cat=AU&cm_pla=ALBANYIRVIN_20141026_OlBwi6qGQ7Q&cm_ite=KIT_TGA_PRODUCTDETAIL_K41297 1-800-455-8838, item# K41297 This previously recorded video may not represent current pricing and availability.
Views: 109367 QVCtv
Chef Fabio Viviani: How to Make an Italian-American Pasta Salad
Chef Fabio Viviani and David Venable come together to show you have to create an Italian-American pasta salad. Plus, get tips on how to perfectly cook your pasta. We are making an Italian version of a pasta salad. We have some pre-cooked pasta, and careful with that because even if it's a cold pasta salad and even if it's pre-cooked you don't want to overcook because Italians never over cook pasta. So in order to understand that the pasta is not overcooked you have to cook it to the point that there is still a rim inside, and as you cool the pasta down, don't shock it in ice water. That will make the pasta break. Just cool it down with room temperature water, that's the best way to pre-cook your pasta. Other ingredients for a pasta salad is Italian hot salami. Italian hot salami is the perfect cold cut for pasta salad. Dice the salami as small as you like it. Then we have parmesan cheese, there's no Italy without parmesano. Dried, shaved or grated parmesan cheese, that doesn't matter. Then we have simply diced mozzarella cheese. And we have summer cherry tomato, the more color the better, flavor delicious, plum, full, very sweet summertime is perfect for tomato -- salt, pepper and we have extra virgin olive oil. Little extra virgin olive oil in the pasta, that's an Italian little. It's a measurement unit. Italian little is more than American little, but it's not too much. Then we have cherry tomatoes, and I'm going for all of it, I'm not saving any ingredient here. Then we have parmesano. We got the mozzarella, salami. I'm smiling already. Basil, a good handful of fresh basil. I don't even want to chop too much the basil I just want to give it a rough chop. American pasta salad is quite different from Italian pasta salad. As in Italy we only feature olive oil and some thyme, lemon juice in our pasta salad. American pasta salad does feature mayonnaise, but here's the issue, it's summertime, mayonnaise sometimes can be heavy. But in order to do mayonnaise today, I'm a professional chef it will be very easy for me to whip it up, I will need the help of one of my greatest friends and one of the biggest food personalities in the United States. Fabio, it's good to be with you, your pasta salad looks tremendous. It looks tremendous but to be an American pasta salad it needs a little mayonnaise. We're going to crack two eggs, two eggs is the right amount to make a few cups of mayonnaise. Now the deal here is to whip the eggs with a blade attachment and then as their whipping add the oil. Until it begins to thicken. I can tell you do this for a living. Once or twice. This is going to thicken up, at this point since we're making a basil mayonnaise, the good news about mayonnaise is that you can flavor it however you like. I just got like 5-6 leaves -- you don't need much because basil has a lot of flavor. And we'll keep adding the oil. Little more oil. Tell me why it's important to add this slowly? Because it's important to give the eggs time to go on a date with the oil, get together get to know each other before they can bloom in this beautiful relationship that we call mayonnaise. Now we stop this, I'm going to add a good pinch of salt, remember add salt to your mayonnaise after some oil has been added. Why is that important? The salt will actually break down the protein in the egg whites and will make this a little harder to whip. Let's squeeze a little lemon inside. Half and then we'll taste it and maybe the other half. Always taste your food. And then we get the oil. I think it looks good, I think we should taste it, we always need to taste our food. First of all let's show people how nice this is, if you want it a little thicker you can add a little extra olive oil. Let's get this. How much mayonnaise? As much as you like, there's no guilt in this, its homemade mayonnaise. You can cheat a little bit. I love the herbs in there, it adds a little color. It adds a little color, adds a lot of flavor. It smells incredible are you kidding. Look at this, beautiful. Now this is for you and we serve with a touch of black pepper. I believe we have the perfect blend of an Italian and an American pasta salad. They like some Italian and we give it to them in an American way
Views: 21593 QVCtv
Mally Roncal: How to Apply Makeup Concealer
Mally Roncal, President & Founder of Mally Beauty, demonstrates how to apply concealer to make your face look brighter and eyes more awake. Shop Mally Beauty and other beauty products for charity during QVC and CEW Present Beauty with Benefits benefiting Cancer and Careers April 25 from 9-11pm ET. Learn more and shop for charity: http://qvc.co/_beautywithbenefits
Views: 13381 QVCtv
"Air Fry Everything" by Meredith Laurence on QVC
For More Information or to Buy: http://qvc.co/2bOYJar This previously recorded video may not represent current pricing and availability.
Views: 51484 QVCtv
Beauty iQ: How To Wrap Up a Top Knot with Sarah Potempa
In this episode of Beauty iQ celebrity hairstylist Sarah Potempa demonstrates how to wrap up a pretty top knot!
Views: 4812 QVCtv
No Bake Banana Pudding
David's Recipes - If you're looking for a recipe with bananas, look no further than David's mom's no bake banana pudding. This banana pudding recipe uses vanilla wafers, walnuts and whipped cream to make a delicious treat the whole family will love. See step-by-step instructions on how to make this no bake banana pudding recipe here. Now, mom's recipe begins with something very easy and a great shortcut. It's instant vanilla pudding mix. Just follow the simple direction on the box, it's so easy. Now, one thing you like to do is something a little bit different instead of adding heavy cream to this, you like to add sour cream, tell me about that. Sour cream gives it a little bit more body; you have a little bit of tang. We're going to use 8oz. Now in addition to this we also add something nice and sweet inside, this whipped topping 8oz, adding 4oz at a time. Now what we're going to do is grab this spoon right here and get some big 'ol dollops of whipped topping in there. This is going to be fantastic. This adds that sweet that you need. Now, we just want to fold this in. We don't' want to mix it too much, just get it in there to where it's incorporated. The least amount you can do there the better. Now you also like to add a little extra richness, and it doesn't take much but add just about a half a teaspoon of vanilla. That will just add so much flavor. I feel like I'm 10 years old sitting on the back porch again eating this out of a big 'ol bowl and sneaking back for seconds when you weren't looking. You have another little secret trick that I love to keep the bananas nice and fresh. Well, if you just sprinkle a little lemon juice on top they won't turn brown so quickly plus it adds a nice little flavor. It adds a brightness to the recipe, and then you get a nice glaze as well. When you fold the bananas in the lemon juice, or toss it with the lemon juice, make sure that you don't' over work it because you don't want the bananas to get mush or lose their shape because you need those for layering. What we're doing is using a 9"x 13" is putting a layer of nilla wafers -- and you will use the whole box. Put a layer of the cookies first, and then a layer of the bananas and it's just that simple and then the custard goes on top and you just layer as you go. You've got another little trick, you add vanilla to your mix but you also like to add a little texture to your banana pudding, chopped up walnuts and if you put just a few between each flavor and suddenly when you're eating you come upon the crunch. Then cookies again, keep building layers until you have no ingredients. Then we'll do bananas again and we'll just do a little smoothing here make sure all the bananas are covered. And I bet we want to do another layer of those chopped walnuts again. Pretty it up. You can crush a few of these if you want to put them on top and just sprinkle them over top. Boy isn't it interesting how when you come home memories come flooding back? Now, the extra whipped topping. Absolutely. Would you like to dollop it. If you dollop it you don't mess up your pretty underneath and you still get the effect. And then, would you like some mint. Really make it pretty. Clusters in the corner. There we are. Now this will need to go in the fridge for a couple hours, or do if overnight. If you can't do it overnight be sure it gets at least 2-3 hours in the fridge because it just sets up better. You know what, they say you can't come home again, I beg to differ. It's great to be home. So much fun and let me say to you pretty lady, happy, happy mother's day. I love you. I love you, too. Nana's ''Nanner'' Pudding Ingredients: 3 (3.4-oz) packages vanilla instant pudding 4-3/4 cups whole milk 1/2 tsp vanilla extract 1 (8-oz) carton sour cream 1 (8-oz) container whipped topping, divided 1/2 cup chopped walnuts, divided 1 (12-oz) box vanilla wafer cookies 9 or 10 bananas, sliced Juice from 1/2 a lemon Preparation: 1) Mix the pudding and milk according to the package directions and then add the vanilla. 2) Fold in the sour cream, 4 oz of whipped topping, and 1/4 cup of chopped walnuts. Refrigerate until the pudding is set or is needed. (You can prepare the pudding up to two days ahead of time.) 3) Combine the lemon juice with the banana slices in a medium-size bowl; set aside. 4) In large bowl or casserole dish, alternate layers of wafers, bananas, and pudding mix, ending with the pudding. 5) Dollop the remaining whipped topping on top followed by 6 or 7 crushed wafers and the remaining chopped walnuts. Refrigerate until set.
Views: 19431 QVCtv
In The Kitchen With David: Behind The Scenes
Here are the highlights from the first In the Kitchen with David Webcast! To see what's in David's kitchen, visit here: http://qvc.co/prepwithDavid
Views: 10738 QVCtv
How to Make a Mini Meatball Stromboli
David's Recipes - David Venable shares his recipe for a mini meatball Stromboli, while also giving you some history behind the dish and some suggestions on changing it up. For more tips and recipes from David: http://qvc.co/XzmmsJ Hey Foodies! That smells great. A Stromboli is a great idea for a family dinner or a big game get together. If you're going to make a Stromboli from scratch, make a big one because anything you don't eat can be frozen and then served again later. Now, since strombolis are typically stuffed with Italian type ingredients, it would be a safe bet to assume the Stromboli was born in Italy. Nope! The Stromboli was a gift to the world from the city of brotherly love, Philadelphia, Pennsylvania. Strombolis can be stuffed with many different ingredients, vegetables, meats, cheese, your favorite sauce. I love to do a homemade stromboli with mini meatballs. Particularly when those meatballs are made from scratch. The peppers and onions in our filling mix perfectly with the marinara and the meatballs, but when you're filling your Stromboli, use your imagination. For example, if you'd like a more Mexican flavor, you can use jalapenos, cumin, or chili powder. If you'd like to add a little more heat and kick, throw in some red peppers flakes. Strombolis can come in many different shapes and there's an ongoing argument about the right way to form the dough. I've chosen a criss-cross braided pattern because I think it's a better way to make sure that all the filling and all the sauce stays in place. So while this Stromboli would be meal enough for me all by itself, if you're looking for something else to serve with it, you may want to see QVC.com and check out my recipe for Grilled Vidalia Onion Salad with bacon as the perfect side dish. Mini Meatball Stromboli Mini Meatballs: 2 slices white bread, crust removed 2/3 cup milk 1 lb ground beef, pork, and veal mixture (meatloaf mix) 1/4 cup Ricotta cheese 1/4 cup Parmesan, grated 1 egg 2 tsp salt 2 tsp black pepper 1 Tbsp parsley, chopped 1 tsp dried oregano 1 tsp dried basil 2 cloves garlic, minced Stromboli: 3 Tbsp olive oil 3/4 cup red pepper, diced 3/4 cup green pepper, diced 3/4 cup onion, diced 3/4 tsp salt 24 mini meatballs 2 cups David's marinara sauce 1 lb store-bought pizza dough 1–1/2 cups Mozzarella, shredded 1/2 tsp Italian seasoning Preparation: 1) To prepare the mini meatballs, preheat the oven to 350°F. 2) Process the white bread in a food processor to make crumbs. Place the crumbs in a bowl and add the milk, Ricotta cheese, grated Parmesan, egg, salt, black pepper, parsley, oregano, basil, and garlic. Stir to fully combine the ingredients. Gently fold in the ground meat until the ingredients are evenly distributed, being careful not to overwork the mixture. 3) To form the mini meatballs, scoop out 1 heaping Tbsp of the mixture, and using your hands, form it into a ball. Repeat with the rest of the meat mixture, placing the balls on a baking sheet as you make them. 4) Place the baking sheet in the preheated oven and bake until cooked through, about 20–25 minutes. 5) To prepare the stromboli, keep the oven at 350°F. 6) Heat 2 Tbsp of the olive oil in a medium-size sauté pan over medium heat. Add the red and green peppers, onion, and 1/2 tsp of the salt to pan and sauté until soft, about 10–15 minutes. 7) Place the cooked peppers and onions, 1/4 cup of the marinara sauce, and the meatballs in a bowl and stir to combine. 8) Roll the pizza dough into an 8'' x 16'' rectangle on a baking sheet lined with parchment paper. With the smaller edge facing you, place 3/4 cup of the Mozzarella vertically down the center of the dough, leaving about a 1'' perimeter of dough. Place the meatball filling on top of the Mozzarella, and then top the meatball mixture with the remaining Mozzarella. 9) To form the stromboli, cut crosswise strips, about 1'' apart, down the length of the outer columns of dough where there's no filling. Make sure you have an equal amount of 1'' strips down the right and left sides. Fold in the top and bottom ends over the filling, and then braid the flaps of the dough by lifting the top strip and gently bringing it diagonally across the filling. Tuck slightly and seal the strip into the dough next to the filling. Repeat on the right side. Continue down the entire length, alternating strips as you go, creating a braided pattern. 10) Brush the surface of the stromboli with the remaining olive oil and sprinkle with the Italian seasoning and remaining salt. Place in the freezer for 5 minutes, and then bake in the preheated oven for 40 minutes. Serve with the remaining marinara. *
Views: 8474 QVCtv
Barry Manilow: "Slept Through the End of the World" and "Train Wreck" by Barry Manilow
Barry Manilow sings "Slept Through the End of the World" and "Train Wreck" from his release "15 minutes". These two songs from Manilow have that classic sound fans will love. Barry has an amazing musical range and these songs familiar feel will be hits in your musical collection. Barry Manilow has a huge following for his Las Vegas shows and these songs are certain to create even more Manilow fans. You can find more from Barry Manilow at http://www.QVC.com
Views: 56411 QVCtv
How to use the Vitamix Elite 7500 Variable Speed 48oz. Blender w/Dry Container on QVC
For More Information or to Buy: http://qvc.co/2nKfb1I This previously recorded video may not represent current pricing and availability. It's time to mix up your meal regime and try something new--and the Vitamix Elite 7500 blender is here to help. Start your day with an energizing smoothie, whip up some comforting soup on a cold night, and treat your family to a special dessert, all possible with the Vitamix Elite's easy-to-use variable speed controls. Doughs and flours are equally effortless to create, thanks to the included 32-oz dry container. From Vitamix. Includes Vitamix Elite 7500 base, 48-oz container, 32-oz dry container, tamper, Whole Grains cookbook, Creations cookbook, and Let's Get Started DVD
Views: 8284 QVCtv
French Toast - The Basics
French Toast always makes for a delicious breakfast. Blue Jean Chef Meredith Laurence teaches you how to make perfect French Toast. Full French Toast recipe below: For more info on the square pan: http://qvc.co/_cooksEssentials For more of The Basics: https://www.youtube.com/playlist?list=PLxjISHW-CTiBa5rjwatqh9m-3u5WMR1CU Follow Blue Jean Chef on Facebook: https://www.facebook.com/bluejeanchef Basic French Toast (Pain perdu) Serves 4 Ingredients: 2 eggs, lightly beaten 1½ cups milk ½ teaspoon salt 3 tablespoons sugar 1 tablespoon vanilla extract 8 to 10 thick slices French or Italian bread (¾-inch thick slices) butter, to grease the pan Directions: 1. In a wide and shallow bowl, beat the eggs, milk, salt, sugar and vanilla extract together until well combined. 2. Pre-heat a non-stick skillet over medium heat. While the pan is heating up, soak the first batch of bread slices. The bread should soak in the batter for about 20 to 30 seconds per side. 3. Add about 2 teaspoons of butter to the skillet and let it melt. Transfer the bread slices from the batter to the skillet, and cook each side until it is golden brown – about 1 to 2 minutes per side. While each batch of bread is finishing, soak the next batch of bread in the batter, and repeat this step until all the bread has been cooked. 4. You can hold the finished French toast warm in a 200˚ F oven, but it is better to serve it immediately.
Views: 4075 QVCtv
KitchenAid Spiralizer Attachment with Peel, Core & Slice on QVC
For More Information or to Buy: http://qvc.co/1SwLDBe This previously recorded video may not represent current pricing and availability.
Views: 95558 QVCtv
Yonanas Elite Frozen Treat Maker with Recipe Book with David Venable
For More Information or to Buy: http://www.qvc.com/.product.K42511.html?cm_ven=YT&cm_cat=AU&cm_pla=DAVIDVENABLE_20150510_A5K1I-Fb_Gg&cm_ite=KIT_PRODUCTDETAIL_K42511 1-800-455-8838, item# K42511 This previously recorded video may not represent current pricing and availability.
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The Debate Over Pubg New Weapons Top Tips of Pubg Quotes

For competitive play its important to draw players in with more than simply bragging rights. Therefore, only a mid-range smartphone that players may have the game perfectly. Unfortunately, theres no game out there which exactly resembles GGO. A game like PUBG needs to be handled with care. For example in Pubg, the gameplay is sort of slow when compared with its two concurrents, thus if the looting process is adaptive he must be also slow to be prosperous. The graphics werent as developed as various other versions, and it doesnt support split-screen for the Multiplayer. Equipping a unique mod before starting a match permits you to carry eight of them simultaneously! Pubg New Weapons - Dead or Alive? If a person is suspected of travelling abroad to take part in terrorism, police can seize passports for as much as 30 days while the person is investigated further. The very first step on that is to construct a Boosted Implosion bomb. So hunting the enemies is the very best approach to have higher chance to receive fantastic items, hence higher opportunity to win the game eventually. For example, you are within fire and attempting to sprint to a cover. Youve got a great deal of ground to cover, so if you dont find a Chocobo Stable you can expect to become into a great deal of battles. If it is not dead by now, then theres something holding it, and perhaps its player base on console that might be not THAT small. PUBGs strong place in the territory can likewise be seen in the quantity of time players are spending in the game. 1 hit kill no matter in which you hit (back as soon as the Alpha was playable). Oddly enough, getting shot all of the time actually makes the entire thing not as stressful. The guns have three distinct modes of operation, every one of which will decide on the action of the trigger tail on the firing pin, and thus will be taken into consideration in its usage. A pistol will be a lot better for combat, for an extremely speedy usage, but the revolver will promise a lengthier life, without needing to pay exclusive attention. The video game release schedule is in fact manageable for the very first time in months. In pretty much every city and town in the USA, and many around the Earth, youll discover a public venue that hosts live music. Theres additionally a multiplayer arena to check your skills against other players online. Comparable to other Battle Royale games, the aim is to survive until youre the last man standing. My team and I can truly feel the growth to initiate a new battle immediately. 1 match may offer you a terrific bounty early, the subsequent one a weak haul. Losing a match in the very first couple minutes isnt so bad once youre in a position to swiftly hop into another. Competitive titles which have been successful in retaining a huge player base are simple to learn but hard to master. Theres a keen consciousness of the volatile potential for sudden violence. The community of players are extremely tough hereguys dont permit one another to relax. Therefore the public ought to go about their company in the standard way and, like usual, be vigilant and cooperate with the police. The most recent report claims that 100 million plays monthly. Underneath, theres a grace note of menace. Using oral histories is extremely specific and very intricate.

Based on everybodys skills, maps differ from close range to medium or massive places. Since that time, the community-made map was retooled and remastered nearly a dozen times, and is presently known as Dust2. The in-game map outlines the circular zone which you want to reach from the offset, and the HUD shows a handy graph of the rest of the distance youve got to cover and how long youve left to get there. The new PUBG map is going to be a 4x4 kilometers in proportion, a quarter size of Miramar map, so the matches can be held at a significantly faster pace. In any event, you should keep moving towards a gradually shrinking playable place. Also, there arent any danger zones in the game to assemble player. The New Angle On Pubg Game Modes Just Released

Your game style has an important role here. Until then, make sure you check Battlegrounds to find out whether the customized match feature is up and running. With a number of the games finest players and most well-known streamers attending, its going to be the very first showcase of PUBGs esports potential. You can find with some completely new blend of cocktail drink and have fun naming it. The usage of oral histories is quite specific and very intricate. A wonderful case of the particular abilities is Faceless. Itas one any variety of others would do. Contrary to other lists, the amount of appearances made by the players is taken into account. Before you begin a Call of Duty WW2 Nazi zombie game, equip the exceptional ability that enables you to shoot infinite ammo for a temporary time period. What You Dont Know About Pubg Rating

You havent tasted the authentic Italian cuisine till you eat in Puglia. Utilizing traditional and contemporary techniques of brewing, its known for some exceptional beer tastes. If youre browsing for some normal British beer taste, then its possible to bank upon Carling, which is an organization that itself believes there is nothing better than the British barley. Halloumi cheese has a rather significant melting point that makes it perfect for grilling or frying. Its possible to opt from a number of alcoholic drinks but then, you need to know their names. You also get a totally free birthday drink. When a specific alcohol is mixed with fruit juice, liqueur or other flavors in a particular proportion, its referred to as a cocktail. What You Need to Know About Pubg Rating If youre thinking of visiting the Harry Potter Wizarding World, you are going to want to get the actual perspective on what to anticipate. With a timeless haunting, the soul of a dead person has made a decision to stay behind for numerous factors. Okay, unless youve been buried beneath a rock for a gamer, you already understand what TitanFall is about. Either way, be certain the fan you get is UL Listed for the application you need so you know that it can be safely installed without developing a possible electrical hazard. In more humid climates, outdoor fans are a really good pick for every room in the house. If youre planning on installing a ceiling fan in an outdoor place, its important to buy a fan thats designed particularly for that goal.

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