All Articles Tagged "How To Make"

Chef Noire: How To Make Stuffed Bell Peppers

March 4th, 2013 - By madamenoire
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Source: Shutterstock "bell pepper"

Source: Shutterstock

From BlackHealthTV

Sure there may be nothing new about eating smoked sausage, ground beef, rice, cheese, tomatoes or garlic and onions, but have you ever had them all sauteed together with herbs and spices inside of a bell pepper? We didn’t think so.

Or maybe you have, but you didn’t think you could recreate this fancy dish at home. Good news, you can! Let us show you how.

Watch the how-to video on

Chef Noire: How To Make Crispy Chicken Wontons

February 22nd, 2013 - By madamenoire
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Source: Shutterstock

Source: Shutterstock


1/2 TBS. sesame oil
1/4 of a head of cabbage, shredded
1/2 lb. ground chicken
1 clove garlic, minced
1 tsp. fresh ginger, minced
salt & pepper to taste
1/2 tsp. garlic powder
2 TBS. soy sauce or more to taste
30 wonton wrappers
vegetable oil for frying


Heat the sesame oil in a skillet over medium high heat. Cook the cabbage until it softens. Add the garlic and ginger and cook for another minute. Add the ground chicken and stir, breaking up the pieces until done. Season with salt, pepper and garlic powder. Add the soy sauce and turn off the heat. Taste and adjust seasoning if necessary.

Assemble the wontons by placing a spoonful of filling in the center of a wrapper. Dip your finger into a small dish of water and wet 2 of the sides. Fold the opposite sides over the filling and pinch together, forming a small triangle. Repeat with all the wrappers.

Pour vegetable oil into a pan to a depth of 1-inch. Heat over medium high heat. When hot, fry the wontons in batches (about 1-2 minutes per side) or until crispy and brown. Makes 30 wontons.

Recipe courtesy of Ommynoms

Chef Noire: How To Make A California Sushi Roll

January 11th, 2013 - By Brande Victorian
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½ cup vinegar
½ cup sugar
1 cup cooked sushi rice, warm
2 tablespoons sesame seeds
½ cup cooked crabmeat
1 to 2 teaspoons wasabi paste, or to taste
3 tablespoons golden caviar
½ avocado, chopped


1. In a small saucepan, bring the vinegar and sugar to a boil over high heat. Cook until sugar has dissolved completely; remove from heat.
2. Place rice in a medium bowl. Stir in 2 tablespoons of the reserved sugar/vinegar mixture. Add sesame seeds and mix well.
3. Using hands, form seasoned rice into a large square block. Cut the rice into small squares, pressing with hands to adhere rice together.
4. Dab ¼ teaspoon wasabi paste onto each rice square, and press 1 tablespoon of each crabmeat and caviar atop paste. Top with avocado pieces and serve.

Recipe Courtesy of Sushi Recipes