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How2Heroes
Registrace 24. 04. 2008
how2heroes.com is a how-to cooking platform with over 3,000 original videos. We celebrate food and the heroes like you who cook for friends and family. Whether you're new to cooking or looking to sharpen your skills, there's a hero for you who will show you step-by-step how to create beautiful food, delicious drinks and life changing hacks and techniques. Welcome to how2heroes!
Chocolate Beignets
The crunchy beignet exterior with velvety chocolate-mascarpone interior is a dessert that will blow your mind. Pastry Chef Lee Napoli shows you how to make this yummy dessert along with some techniques you will find handy for other kitchen creations.
zhlédnutí: 286
Video
Chocolate Coconut Cream Eggs
zhlédnutí 1,6KPřed rokem
These little bites taste just like the famous candy bar with almonds. Creamy chocolate eggs with a decadent coconut filling are fun to make and even more fun to eat. Hide them for an Easter egg hunt but don't forget to hide a few for yourself.
Chocolate Peanut Butter Eggs
zhlédnutí 280Před rokem
Creamy textures of melted milk chocolate, butter and cream cheese give way to a wonderful spoonful of peanut butter in every bite. Wrap these cute little eggs in bright foil and let the hunt begin!
Pickled Red Radish with Habanero
zhlédnutí 182Před rokem
Plating your dish with some of this pickled red radish adds color, flavor and heat to just about any dish - fish, chicken, pork in particular. Whip together a few ingredients, let it sit overnight and it's ready to go.
Salmon with Blueberry-Mango Salsa
zhlédnutí 186Před rokem
Blueberries and mangoes are rich in vitamins. And everyone knows the benefits of fish. So here's a recipe loaded with nutrients with the added bonus that it tastes great.
Grilled Pineapple
zhlédnutí 166Před rokem
Juicy pineapple with caramel sauce makes for a quick, easy and tasty dessert.
Garlic Cream Sauce
zhlédnutí 269Před rokem
A few simple ingredients blend into a garlic-lover's dream sauce. Terrific with grilled meats and just takes minutes to make. So easy and so good.
Violet Syrup
zhlédnutí 902Před 3 lety
Look down. Violets are all around! Scoop some up and make yourself some magical Violet Syrup. Drink it with sparkling water and keep its deep violet color and light floral flavor. Want to put on a show for friends? Add citrus to a G&T or other beverage of your choice and watch the color transform from purple to bright pink. Cheers! For thousands more creative cooking videos, subscribe to the ho...
Citrus Marinated Fluke
zhlédnutí 599Před 3 lety
If you've tried ceviche but weren't a big fan, this perfectly prepared dish will win you over. Robert Sisca, Executive Chef of Bistro du Midi, takes thinly-sliced fluke (also known as summer flounder) and nestles it in a quick marinade of grapefruit and clementine supreme, lemon and lime juice. No need for the fish to linger in the marinade. Robert maintains that just a brief dip in the citrus ...
Chef Maxwell's Spaghetti & Meatballs
zhlédnutí 1,1KPřed 3 lety
We learned some amazing tips from Chef Maxwell and now this is our go-to recipe for making moist, flavorful meatballs. This recipe yields a big batch of meatballs so you'll have plenty to pop in the freezer and have on-hand whenever you have a craving for this classic.
Dairy-Free Satsuma Chocolates
zhlédnutí 338Před 3 lety
These silky dairy-free vegan chocolates comes together quickly and make an elegant gift. The satsuma is a particularly honey-sweet variety of mandarin orange. Its relative, the clementine, makes a good substitute, but any citrus may be used here.
Corned Beef and Cabbage with Parsley Sauce
zhlédnutí 682Před 3 lety
Learn about the history of Corned Beef Cabbage and how to make this Irish-American classic best known as a Saint Patrick's Day meal but a great stick-to-your-ribs meal anytime.
Potato Nests with Crab, Apple & Pomegranate Seeds
zhlédnutí 290Před 3 lety
Bea Peltre, French cook, writer and blogger, shares this wonderful amuse-bouche (small bite appetizer) that has so many possibilities. These potato nests are filled with crab, apple and creme fraiche and wow, are they amazing but there are countless possibilities of delightful things you could put in the nests. This is an appetizer you'll experiment with time and again. Enjoy!
Hollyday Treats
zhlédnutí 243Před 3 lety
This twist on the classic rice crispy treat is sure to be the star of your holiday sweets table. Sarah shows you how easy it is to make this festive, delectable, no-bake holiday treat!
Brandy-Infused Cherries
zhlédnutí 1,4KPřed 3 lety
Make your drinks extra special with the addition of these easy-to-make cherries. This recipe is a breeze to put together and the cherries will keep in a tightly closed jar so it'll always be easy to grab a few when you need them. Wait at least overnight while the cherries infuse before you use them.
3-Ingredient Chocolate Bark with Cranberries & Candied Orange Peel
zhlédnutí 369Před 3 lety
3-Ingredient Chocolate Bark with Cranberries & Candied Orange Peel
Chef Raymond's Herb-Crusted Rack of Lamb
zhlédnutí 582Před 3 lety
Chef Raymond's Herb-Crusted Rack of Lamb
Easy 2-Ingredient Chocolate-Covered Strawberries
zhlédnutí 252Před 3 lety
Easy 2-Ingredient Chocolate-Covered Strawberries
MIT's Chocolate Science Lab Tea-Infused Truffles
zhlédnutí 235Před 3 lety
MIT's Chocolate Science Lab Tea-Infused Truffles
How to Display Hors D'oeuvre for a Party
zhlédnutí 8KPřed 3 lety
How to Display Hors D'oeuvre for a Party
Cooking in a tree stump is top notch
why do you advise people to use parchment paper, its the worst , all my cookies get stock on it, i lost 1/2 of each cookie. please no one ever use parchment paper!!! parchment paper is one of the worst inventions. there was so much much smoke coming out of the oven almost burning my face and my eyes, i am sure this has bad things in it that may cause cancer or something bad illness to people.
Looks incredibly drab, grey and boring. Not into him at all.
How much shortning????
It looks amazing!!
Scam
Absolutely NOT the way to make lobster bisque, but makes no difference. I'll never try this crap!
Siracha in tartar sauce??? Blasphemy!!! If you are in a hurry just add relish to mayonnaise for instant tartar sauce!
Thank you, thank you!
This was a great video and a delicious looking dish. I look forward to applying this recipe to a future dinner night. Thank you!!!
What temperature is the oven?
Too repetitive
Thank for this information, I know this was 8yr ago but it help me
Excellent!
those boys like their food ...
2:26 how mush a shorting and thank you
I say keep tartar sauce traditional without sriracha or any other "heat" ingredients. And it's supposed to have some dill in it, and some brands have capers too. IMO Beaver brand tartar sauce is the best of all that I have tried. It is one of the priciest but worth it.
Its lovely just Cooked and then dipped in vinger/pepper
How much bread in cups?
Tried many recipes. This one is the best by far and even better than the stuffed Quahogs I grew up with in Falmouth MA. He makes them with some added presentation skills that I lack but man they are perfect even if you simplify it a bit. The Chorizo ,Smoked Paprika and big chunks of clam are so important. The chunky bread is much better texture than the all bread crumb ones you normally buy at a restaurant or shop.
Nice. If you wanted to uniform the rhubarb as chef stated. My opinion is cut it in two, just at the colour changing part of the wing. Use the bottom half for the first cook, the second cut smaller chunks. “Thumb nail” sized. Awesome and simple ty chef
Most fabulous kugel I have ever seen 😂
Mmmhh, looks so yummy .😋
bouillabaisse is a peasant dish. made with fish not purchased at the end of the day and sold at a discount
Gotta have ginger.you dont have any ginger? Nope dont want it. Using lemon zest makes it pop
I know how to make pie crust - I’ve made a lot of them & read a lot of recipes. Or at least I thought I did. I’m so glad I stumbled across this video! You make it sooo much easier & so much better! Thank you very much!
Awesome!!
I want your cook book.
I have cleaned the crabs when the shells are hard - And I clean out the guts prior to cooking. This video doesn't address that. I don't want to eat the guts. Gross...
Wow, thanks for all the wonderful background information and recipe ideas. This is my favorite plantain video on YT 🤙🤍
Made these for my mother’s 80th birthday tea and they were amazing. Going to make them again for Mother’s Day so looked up the video again. Thank you!!
Very nice video to explain the difference in each yeast. Thank you!
Next time use a plastic spoon are container to do the mixing plz
"Pretty little guy." "...we clip the mouth and eyes off." Yum. :)
Ya right 😢
Very helpful!
Thanks! Great recipe and very explanatory on the crust 👌
Fabulous thank you 😸
K-ON!!!!!!!!!!!!!!!
This was awesome
This video changed my life
Just ordered one of these machines. Wish you had showed how to separate the core from the machine… 🤔
One of my favorites!!!
Can you make 1/2 a recipe. Thank you
Can you make half a recipe
Should be okay. Just measure out half of every ingredient in the recipe. Might need a smaller baking pan.
That was excellent... braising an inside round for dinner tomorrow.
Thank you!
Those are snails ! In France or any fancy restaurant they call them escargot and they are removed with miniature 2 prong forks and eaten ! I think it’s cruel that people eat them because they are boiled to death and that is terribly painful ! Just a word from a vegetarian ! PEACE ☮️
Wow very nice 😊
At first I thought this poor soul was having a stutter trip with the word actually. Actually! He was coordinating a verbal assault on the makers of all other imposter Boston cream pies. Ruthless