Hypehits's Recipes

Chef Robert Wiedmaier makes a great dish with mussels. - 0

Chef Henry Piotrowski, Jr. of The Restaurant School at Walnut Hill College makes fresh mozzarella cheese and flavors it with fruit. - 0

GETTING READY: 1)Preheat the oven to a 350 degree heat. 2)Take the halved butternut squash and remove the seeds. Apply 1 tablespoon of olive oil for each half and set on a baking tray and place in the oven for 35-45 minutes until they are tender and... - 0

GETTING READY: 1)On a tray place the quail meat and season with salt and pepper. 2)In a bowl place ground veal, garlic and mix well. Add the grapes and chestnuts to this mixture and mix well. 3)Place this stuffing into the seasoned quail meat. MAKING: 4)In a... - 0

GETTING READY: For the Pork Chops: 1)On a plate place the pork chops and season with salt and white pepper. 2)In a bowl mix parsley and garlic with olive oil. Apply the mix generously over the pork chops. For the butter: 3)In a bowl add butter, blue cheese,... - 0

MAKING: The sauce: 1)Heat oil in a pan and add tomatoes, onions and garlic and char them. 2)Take out the char grilled vegetables in a sauce pan and add molasses and ketchup and heat. Add the apple cider vinegar. 3)In the pan with the chargrilled vegetables... - 0

GETTING READY: 1)For the gnocchi: In a bowl mash the cold roasted potatoes and knead in the flour, salt and pepper along with pecorino romano cheese and nutmeg powder. Slowly knead into a dough and keep adding flour till its a proper dough consistency. 2)Roll... - 0

GETTING READY 1)In a bowl get the shrimp ready for cleaning. Peel and devein the shrimp with the head left on. MAKING: 2)Cut the tomatoes in half and place in a baking tray with oil and garlic and broil it on the stove or in an oven till it sizzles. 3)Roast... - 0

MAKING: 1)For Thai Red Curry Oil: Heat a medium pan and add oil to it along with shallots, ginger, garlic, kaffir lime leaves galangal and lemon grass, pepper and fry the ingredients till the oil is infused with the flavors. 2)For the Cashew Butter: In a pan... - 0

GETTING READY: 1)In some boiling water cook the pasta till it is ready. Drain pasta and season with salt and pepper to taste. MAKING: 2)In a large sauté pan add the cream and asparagus and bring to a boil and steep for 10 minutes. Remove asparagus and... - 0

If you are looking for the rest of the video then search for Chef Tony Clark - Rastelli Passion - Part 1 where Chef Tony takes you through the first half of the meal prepared in this video. - 0

If you are looking for the rest of the video then search for Chef Tony Clark - Rastelli Passion - Part 2 where Chef Tony takes you through the rest of the meal. - 0

Erik Lindblom of Captain Jefferds Inn makes Maine Blueberry Pancakes. - 113.024

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Tommy George of Rouge restaurant in Philadelphia makes holiday martinis using Ketel One Vodka. This is part of a series of episodes recorded on location at the Miele showroom in Princeton,... - 119.623

Diageo Mixologist Elayne D shows us how to make a holiday party favorite: punch - 109.962

Mixologist Elayne D shows us how to serve cocktails for dessert - 123.674

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Chef John Gallagher of the Restaurant School at Walnut Hill College makes his own holiday favorite, Stollen. Stollen is traditional German bread made with fruit and crusted with cinnamon and... - 122.92

Chef Mitchell Kaldrovich from the Inn by the Sea makes Pan Seared Scallops with Parsnip Puree and Shaved Fennel. - 113.323

Chef Walter Staib of City Tavern in Philadelphia makes a dinner salad from Gourmet Lite Breast of Turkey and Orzo pasta. - 119.092

Chef Walter Staib of City Tavern in Philadelphia makes a turnover from Italian Sausage and Baby Swiss Cheese. He also makes a dessert turnover with apples and cheddar cheese. - 122.169

Chef Nate Legere shares the secrets of making Congdon's Biscuits. - 121.153

As part of Philadelphia Magazine's Guide to Holiday Entertaining, Maia Lystad of Diageo makes holiday martinis using Baileys. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey. - 121.691

Chef Walter Staib of City Tavern in Philadelphia makes a hash two ways. He makes a corned beef hash and a turkey hash. - 114.046

Chef Robert Wiedmaier, from Brasserie Beck in Washington DC, makes Beef Carbonnade. - 110.585

Chef Walter Staib of City Tavern in Philadelphia makes dinner with Dietz and Watson ingredients. He makes an Asian-themed Pork Lo Mein stir fry. - 115.24

Chef Walter Staib of City Tavern in Philadelphia makes Turkey Braised with Carrots and Peas with Dietz and Watson ingredients. - 116.088

As part of the Philadelphia Magazine Guide to Holiday Entertaining, Stefanie Marco of Belvedere Vodka shows us how to make holiday drinks. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey. - 120.987

Philadelphia Chef Michael Solomonov, of Zahav, uses lamb in three unique dishes. Tony Rastelli explains how the Rastelli Direct products are packaged for superior taste and ease of use. Sommelier Eugene Engel chooses a great wine to go with the lamb. - 127.42

Chef Tony Clark, of Old Grange by Tony Clark, in Cape May New Jersey, makes several of his favorite steak items from the menu of his restaurant.Victor Orsini talks about the convenience of getting quality meat & seafood delivered to your home. Sommelier... - 127.773

Chad Merriweather and Robin Casper from Diageo in Malvern, PA prepare 4 different Holiday Party Cocktails with NUVO Sparkling Liqueur, Cîroc Vodka, Captain Morgan Original Spiced Rum for this Holiday Season. They are concocting these tasty drinks in the... - 124.193

Tim McCormick from Natural Wayz Wholesale and Jenn Anderson mix cocktails using ALO Drink beverage. - 113.903

Chef Walter Staib from City Tavern in Philadelphia makes a lunchtime French Dip sandwich using Momma Dietz's Pot Roast of Beef. - 121.658

Chef Patrick Feury from Nectar in Berwyn, PA makes Crispy Skuna Bay Salmon with Pickled Vegetable Herb Salad - 134.339

Chef Matthew Pressler from Matador in Wayne, PA makes a Spanish tapas: Garbonzo con Espinaca - 121.509

Marianne Matt, of the PLCB, shows us how to make fun holiday cocktails - 117.359

Chef Instructor Corbin Evans, of the Restaurant School at Walnut Hill College in Philadelphia makes Sea Scallops and serves them with a Bloody Mary sauce. - 115.105

Chef Walter Staib of City Tavern in Philadelphia makes turkey puttanesca using Dietz and Watson ingredients. - 114.498

Chef Walter Staib of City Tavern in Philadelphia makes beef stroganov using Dietz and Watson ingredients. - 121.603

Chef Tony Clark makes four seafood dishes that can also be found at his restaurant in Cape May, NJ. Chef Victor Orsini comes on to talk about the seafood available for home delivery from Rastelli Direct, and Eugene Engel brings a great wine. - 115.915

Chef Holly Curry, from Miele in Princeton NJ, makes a holiday roast, along with mascarpone mashed potatoes, as part of Philadelphia Magazine's Guide to Holiday Entertaining. - 121.963

Chef Walter Staib from City Tavern in Philadelphia makes dinner from Momma Dietz's Pot Roast of Beef. - 103.377

MAKING 1. Lay an egg roll wrapper flat on a work surface and place two pickle slices toward the bottom end of the wrapper. 2. Top with a portion of the brisket, a portion of the cheese and a portion of the Sauerkraut 3. Brush the edges of the egg roll... - 107.183

MAKING 1. Spread a generous amount of the sandwich spread on both sides of the roll. 2. Lay the round slice of the Panini on one half and top with the other half. 3. Place sandwich in a panini press and cook for 4-5 minutes until crisp and flat. ... - 103.992

GETTING READY To Prepare the Skewers: 1. Soak 4 bamboo skewers (8 to 12 inches long) in water for about 30 minutes. 2. Alternately you can use metal skewers. MAKING 3. On each skewer place a piece of Angus Beef, then a strip of bacon, then the onion, then... - 101.103

- 90.1272

MAKING 1. Slice the bread lengthwise and generously cover one half with sandwich spread and the other half with Whole Grain Mustard. 2. Place a layer of the sliced pickle on the half spread with mustard. 3. Top with Black Forest ham, Black Forest bologna,... - 100.983

GETTING READY 1. Break short ribs into smaller broken sizes. 2. Preheat the oven to 350 degrees F. MAKING 3. In a cooking pot heat oil and sear the pieces and deglaze it with beef stock. 4. Cook in the preheated oven for about 2 hours. For making Parsnip... - 103.802

POACHED CHICKEN MAKING 1. In a non-stick pan add chicken breast, dorot herb(basil or parsley), red pepper jelly, blue agave honey and coco exposed passion fruit pineapple drink. 2. Poach the chicken in the liquids until it gets tender. SERVING 3. On a serving... - 100.339

Jaret Reddick, Gary Wiseman, and Erik Chandler from the band Bowling for Soup join Lisa Bouchelle and Chef Tony Clark to showcase their original recipes for Mexican Chicken Parmesan and guacamole. - 106.079

Chef Chris Scarduzio, from Table 31 in Philadelphia, makes a hearty gnocchi dish. He also pairs the food with Rhone Valley Wines learns more about that region in France from Daphne Payon. - 100.04

PEAR AND POMEGRANATE SOUP: MAKING 1. Poach pears in pomegranate cranberry drink. 2. Use half of the liquid to make jelly. SERVING 3. In a serving bowl place the jelly, lay the poached pears and spoon the cooked juice around. 4. Spoon over some cream and... - 107.092

MAKING 1. In a saucepan boil water and season it with salt, red wine vinegar, garlic, lemon and pickling spice. 2. Add the octopus into the seasoned water. 3. In another pan, heat 2 tablespoons oil, add pearl onions and caramelize them. For making potato... - 103.475

MAKING 1. In a pan melt a block of butter and saute onions 2. Bring the sausage to room temperature, slice it and pulse in a blender. 3. Add 3 teaspoons of sauted onion, mayonnaise, cranberries, pecans, Dijon mustard, cognac and European butter and pulse... - 99.8632

Chef Instructor Corbin Evans, of the Restaurant School at Walnut Hill College in Philadelphia makes cornmeal griddlecakes and serves them with smoked salmon. - 102.452

Chef David Banks from Harry's Hospitality Group in Wilmington prepares a simple dish with large shrimp and scallops from Ippolito's and herbs from Dorot. He also uses fresh vegetables like butternut squash and brussels sprouts. - 106.294

MAKING 1. In a bowl place the beef along with carrots, celery, onion, thyme and garlic, immerse with Syrah wine and leave overnight. 2. The next day separate them, save the wine and cook everything except the beef in a pan with 2 tablespoons oil. 3. Skin the... - 102.225

GETTING READY 1. Slice the turkey into long finger sized pieces. 2. Preheat the oven at 375 degrees F. MAKING 3. In a pan melt butter, stir in flour, milk or cream, nutmeg and white wine 1/2 oz to coagulate slightly. 4. In a bowl add smoked Gouda cheese and... - 105.535

PHILADELPHIA BURRITO MAKING 1. In a pan melt butter and toast pepper onion and chicken sausage. 2. In another pan, melt butter and sauté garlic, onion and cooked potato dices. 3. Cut the toasted chicken sausage into pieces and add into the pan followed by... - 103.48

MAKING 1. In a large sauté pan, melt the butter over medium heat and cook the garlic until golden brown, 1-2 minutes. 2. Add the onions, pancetta, diced potatoes and cook until onions are translucent. 3. In a medium skillet, cook the sausage until well... - 103.816

GETTING READY 1. Cook whole potatoes in salted water for about 25 minutes until soft, then remove from heat and drain water. 2. Peel away from potato, rice when hot and reserve potato until cool. 3. Peel butternut squash roast and bland. MAKING 4. Into the... - 105.449

MAKING 1. Dredge the prawns in the sea salt and potato starch and fry in the soybean oil. 2. In a separate hot pan, sauté the Dorot garlic and the chilies. 3. Add the prawns and more sea salt and remove the prawns. SERVING 4. To Plate- place the prawns on... - 98.9557

GETTING READY 1. Slice the pot roast and batonnet it. MAKING 2. Mix all the ingredients in a broad mixing bowl. 3. On a plate arrange frisee and radicchio leaves. SERVING 4. Spread the salad in the middle generously and serve. - 102.168

Chef Walter Staib of City Tavern in Philadelphia makes a dinner salad from Black Forest Ham and Farfalle Pasta. - 105.385

MAKING 1. Slice the beef thinly and cut about 9 slices into medium small pieces. 2. Peel and julienne the cucumber. 3. Boil a potato, cool and cut into cube like shapes. 4. Chop onion finely and quarter an egg. 5. Dice the jalapeno cheddar cheese and coarsely... - 105.001

GETTING READY 1. Pre heat oven to 325 F. 2. Season the Steak with salt. 3. Toss the white and black pepper together and season the steak with the pepper pressing the peppercorns on so they adhere. MAKING 4. In a cast iron pan, warm oil on high heat and... - 107.394

Chef Patrick Feury from Nectar in Berwyn PA, makes braised short ribs with a pickled beet salad. Tony Rastelli talks about the importance of quality ingredients in home cooking. Sommelier Eugene Engel pairs a wine to go with the dish. - 133.573

Boston Chef Evan Deluty makes roasted ribeye steak with cauliflower puree and a reduction of truffle and red wine. Ray Rastelli III tells us how easy it is to order gift boxes from Rastelli Direct. Eugene Engel pairs a great wine with the meal. - 107.033

Chef Matt Levin of Ad Sum in Philadelphia makes a 12 once hamburger topped with onion fondue. He also makes a pork and clam stew. Thanks to Rastelli Direct and Chef Victor Orsini for providing the key ingredients. - 104.549

GETTING READY 1. Preheat the oven at 400 degrees F. MAKING To make Cote Du Boeuf : 2. In a pan heat oil and sauté ribeye steak until browned on both sides. 3. In the same pan melt butter and sizzle thyme sprigs and garlic. 4. Roast in the oven at 400... - 109.142

GETTING READY 1. Bring the meat to room temp. 2. Season beef filets with salt and pepper. MAKING 3. In a pan melt butter and sear filet on both sides. 4. Place it in the oven until it is brown and crispy. 5. Saute purple potatoes in olive oil. 6. Deglaze pan... - 102.087

MAKING 1. Poach Baby Spanish Octopus in red wine vinegar for 20 minutes. 2. Remove from vinegar and let cool for 10 minutes. 3. To make the marinade, blend together 4 ounces of Extra Virgin Olive Oil, Parsley, and 2 ounces of Lemon Juice. 4. Add the... - 121.392

MAKING For making Ragout: 1. In a medium/large pot, bring the beans to boil in salted water with the bay leaves, thyme and the garlic. 2. Once at a boil, turn down to a simmer, cook for about an hour or until the beans are tender and drain some of the excess... - 103.663

GETTING READY 1. Preheat oven to 350F. MAKING To make Mushroom Duxelle: 2. In a sauté pan on a medium to high heat, add a oil to your pan with garlic and shallots. 3. Caramelize and add mushrooms and white wine. 4. Cook the mixture until all liquid is... - 105.535

GETTING READY 1. Peel all the vegetables and cut them into ½ in. cubes. MAKING 2. In a heavy bottom pot heat about a ¼ cup of oil, then add rutabaga and cook for two to three minutes before adding the sweet potato. 3. Keep stirring so the vegetables to... - 105.444

MAKING 1. Place each potato between a ricer and press to get finely mashed potatoes on a clean working surface. 2. Make a well in the middle of the riced potato and crack an egg there. 3. Beat the egg a little, add salt and a pinch of grated nutmeg and mix... - 127.873

GETTING READY 1. Preheat oven to 350 degrees F. MAKING To make carrot puree: 2. Boil carrot slices in a pan of boiling salted water and add a dice of butter. 3. Strain the carrots and add some carrot puree into the strained ones. 4. Add into a food processor... - 127.782

GETTING READY 1. Preheat the oven at 350 degrees F. MAKING 2. Drizzle with olive oil over the fish and season with salt and pepper. 3. In a cast iron skillet sear the filets until brown flipping over on each side. 4. Place the fish in the oven and roast for... - 121.138

GETTING READY 1. In a pot of boiling water add diced potatoes and boil until the potatoes are done. 2. Preheat oven at 350 degrees F. MAKING 3. Coat the oyster in flour, egg wash and corn meal. 4. In a pan heat 3 cups of oil to medium high heat and deep fry... - 127.653

MAKING 1. Cut a thick slice off a mushroom toast and remove its edges. 2. In a pan melt butter and toast the sliced mushroom toast. 3. In another pan, melt butter add chopped shallots, garlic and cut up mushrooms. 4. Add a little cognac and flambe to... - 126.063

MAKING 1. In a pan heat olive oil with butter and saute rice along with a little salt, thyme and bay leaf for 3-4 minutes. 2. Add hot stock into the rice in thirds and cook after each addition. 3. In another pan melt butter and add zucchini asparagus and bell... - 124.42

MAKING 1. About 5-10 minutes before cooking season the trout with lea and perrin Worcestershire sauce and juice of half a lemon. 2. In a pan heat together butter and extra virgin olive oil. 3. Dredge the trouts in all purpose flour, add into the pan and fry... - 107.784

GETTING READY 1. Rub the pork belly with brown sugar and salt on both sides and leave it overnight to cure. 2. Then wash it under running water, roll it and tie with a string or thread all over. MAKING 3. In a pan heat chicken stock and white wine... - 126.049

GETTING READY To make Ginger Infused Oil : 1. Make the ginger infused oil two or three days before you wish to serve the dish. 2. First peel the ginger, cut it into narrow strips, gather the strips and begin chopping them into tiny cubes. 3. Put the chopped... - 109.508

RECIPE 1 - PAN ROASTED QUAIL GETTING READY 1. Clean quail, removing legs and wing tips. MAKING 2. Braise the leg meat and pull the meat apart. 3. Reduce braising liquor as desired for sauce. 4. Season a plump breast with salt and pepper and pan-sear in... - 125.76

MAKING To make the white sauce: 1. In a pan with beaten cream, heat together garlic cubes and fresh thyme, drizzle over black pepper and mix. 2. Add about 8 slices of cheese and heat till it melts. To make the macaroni pasta: 3. In another pan heat water to... - 126.001

MAKING 1. In a pan heat oil and saute baby fennel bulbs, fava beans, spring peas, tomatoes chopped, salt and pepper. 2. Add 1 Dorot garlic cube and continue to cook. 3. In another pan, saute thin shallot slices and chanterelle mushroom pieces for a... - 121.422

MAKING 1. In a pan add roughly cut fresh ginger and Dorot ginger cubes and simmer for about 40-50 minutes. 2. Using a knife, dice scallops roughly and keep it in a bowl placed over a bed of ice. 3. Puree the blueberries. 4. Season the scallops with salt... - 96.6122

Talk about making a gourmet dish at home and here we are. The Roast Butternut And Squash Bisque is a stylish appetizer to make and to impress your friends with. This autumn soup is so ideal for the Holidays! Watch and learn from Chef Carlo DeMarco in this... - 119.456

Apple And Berry Crisps – Sweet, crunchy and deluctable! I think that these are the best 'small bites' that one can serve at a cocktail party. Dietician Jennifer Shea makes a healthy apple crisp for dessert in this video. Make these crisps at least a day... - 120.713

If there is a drink that comes packed with the Holiday flavor, then the Cinnamon Flavored Pumpkin Smoothie is the one. In this video, Dietician Jennifer Shea makes a fall-themed smoothie using cinnamon, Greek yogurt, and pumpkin.This is also one drink that... - 121.853

Yummy time is here! In this video, Chef Jeffery Power, from Dettera in Ambler PA, makes Scottish salmon with parsnip puree, cipolini onions, celery root and apple cider emulsion. The seared salmon looks so appetizing and it makes one salivate. You've gotta... - 117.478

Oh yes! This perhaps what most Hollywood celebs have for lunch every day. It is low in carb, high in protein – making it very ideal. Turkey and Apple Romaine Salad is very tasty and not mention that sweet crunch that you will get from the apple. Watch and... - 112.63

Ah!! Nothing beats the deliciousness of this Roast Guinea Fowl! Those who have eaten the Guinea Fowl before will be sure to try this recipe, mostly because the flesh of this bird is incredible when roasted. Oh yum! I can't wait to try this out, and so should... - 116.955

Gotta love the way these Turkey, Stuffing and Cranberry Jelly Spring Rolls recipe is broken down in this video by Chef Andrew Finch. Can't wait to sink my teeth into a few of those bad boys. So dang yummy! You've gotta try them out now! Cheerio! - 110.483

For recipe directions, please refer to the video - 17.0182

Why not prepare a roasted sirloin with braised short rib hash these holidays. Take a look at this impressive video that shows this excellent recipe with great tips and cooking techniques. The video is well explained and presents the dish in an elegant manner.... - 110.403

Make your own pasta at home from scratch with this incredible video. This shows an excellent technique to make homemade machine rolled pasta and great slicing technique. The chef here prepares the pasta so elegantly that it makes this homemade, classic hand... - 117.044

Look at this impressive video that demonstrates an excellent traditional French duck a la presse recipe. The recipe serves duck parts in a sauce made with its blood and bone marrow, which is extracted with a press. Check out this video for an ultimate... - 117.564

This video is a creation of hypehits. You can visit hypehits for complete recipes, and more videos. - 14.1795

Make a variety of awesome and delicious dishes with this fantastic video that is a great to watch. The chef here prepares pan seared chicken, salmon, sea bass and tuna salad. The video shares great information about fresh seafood and techniques that would... - 117.883