Cook Smart - Meat and Poultry

Meat and Poultry Displaying Videos 1-20 of 228 1 2 3 4 5 6 7 8 9 10 Next
	How to Cook Chicken on the Grill Learn how to cook some chicken on the grill. 7:55 By: SurvivalistBoards
	Garden Girl's Baked Chicken Recipe Patti shows you how she cooks her home raised chicken. Simple and easy slow food. 3:42 By: gardengirl72
	How to Make a Roast Venison and Plum Sauce Learn how to make a delicious oven roasted loin of venison served with plum sauce. 4:44 By: housetohome
	No Mas: How to Make Pollo Relleno Check this out, how No Mas Cantina make Polo Relleno 2:25 By: HappyAuerShow
	How to Make Pecan Encrusted Chicken Learn how to make Pecan Encrusted Chicken. 6:36 By: HappyAuerShow
	How to Make Chicken Casserole with Jar of Beef and Ramen Noodles Learn how to make a Chicken Casserole with Jar of Beef and Ramen Noodles 7:52 By: HappyAuerShow
	How to Roast a Turkey Learn how to Roast and make a juiciest turkey 6:59 By: HappyAuerShow
	How to Make Chicken Wings with Two Easy Sauces Learn how to make chicken wings with two easy dipping sauces that are guaranteed to impress any crowd. 4:22 By: Cooking with Caitlin
	Stump the Chef: Whole Chicken, Vanilla Bean, Rutabaga You might not think these ingredients are THAT strange... But, seriously, when was the last time you chewed down on a rutabaga? 7:56 By: ON Networks
	Stump the Chef: Spaghetti, Tomato Sauce, Turkey Matt makes spaghetti and meatballs HIS way. Adding a new twist to an old favorite, this episode of Stump the Chef features a confident and well-dressed Chef Matt Weaver going medieval on his meal. 7:41 By: ON Networks
	Stump the Chef: Sausage, Cornflakes, and Eggs If you've ever searched high and low through your fridge and pantry only to come up with the same ol' same ol' you'll wonder as Chef Matt turns some run-of-the-mill ingredients into a fantastic taste adventure. 7:36 By: ON Networks
	Stump the Chef: Ribs, Kiwi, Birdseed We know what you're thinking... 'Mmm, birdseed.' Master chef Matt Weaver has had hits and misses in the past, but never was forced to use the food from another animal's dish. See if he can peck out success this time around. 7:50 By: ON Networks
	Stump the Chef: Liver, French Fries, Olives Calf liver, left over French fries, and canned olives. Can Matt cook up something tasty with these out of the ordinary ingredients? Start with liquefied liver, refried French fries, and see what comes next -- success or STUMPED? 7:21 By: ON Networks
	Stump the Chef: Ground Beef, Peas and Coffee Frozen peas, coffee, and ground beef - how could that possibly go together? Watch as Matt takes the American fast-food approach to this odd ingredient combination. 8:05 By: ON Networks
	Stump the Chef: Sliced Ham, Canned Chicken Breast, Scallops Canned chicken, sliced ham and SCALLOPS? What can Matt possibly cook up with these strange ingredients? With a food processor, grease and some quick thinking, Matt puts a new twist on this protein cuisine. 5:57 By: ON Networks
	Stump the Chef: Bacon, Lettuce, and Tomato Don't be fooled, Pro Chef Matt Weaver isn't going to make the lunch counter classic. Instead, he takes the high road, combining these mundane ingredients into an entree fit for a five star restaurant. 7:37 By: ON Networks
	Stump the Chef: Alligator, Licorice, and Mystery Can No matter what is inside of that can, chef Matt probably has a plan. Alligator and licorice could be another story, though. Check out this video for pointers on what to cook up next time someone hands you some bayou beef. 7:24 By: ON Networks
	Stump the Chef: Frozen Dinner Rolls, Lamb, Banana Chips Frozen dinner rolls get a bad wrap. No pun intended. Seriously, though, how hard is it to whip up a gourmet meal with them? The banana chips and lamb will be a different story... 7:38 By: ON Networks
	How to Choose a Gas Grill Chef Jason Hill explains why you should invest in an outdoor stainless steel gas grill. 1:19 By: ChefTips
	How to Win The Big Texan Challenge - Travel Channel's Man v. Food Host Adam Richman competes to see who can eat a 72 oz. the fastest in this clip from Travel Channel's Man v. Food. 2:03 By: TravelChannel

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Quick Tip

Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.