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: 276031 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: 531569 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: 54178 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: 92992 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: 113858 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: 271373 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: 98003 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: 168430 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: 148239 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: 18436 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: 28233 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: 28508 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: 44516 QVCtv
How to Use a Pressure Cooker
David's Recipes - Pressure Cooker 101. Have questions about using a pressure cooker? Curious about how a pressure cooker works? David Venable shows you how to use a pressure cooker, while giving you his recipe for Pressure Cooker Beef and Rice. Shop Pressure Cookers: http://qvc.co/ShopPressureCookers Probably the number one reason that people don't pressure cook is because they're afraid of pressure cookers. But today's electric, digital pressure cookers, are nothing like the pressure cookers that our moms and grandmothers used. The new digital electric models are super safe. Loaded with safety back-ups, they're incredibly easy to clean and they don't make a mess in your kitchen. So, how does a pressure cooker work? It's really quite simple. It allows steam to build up inside the pressure cooker, and cook the food more quickly. It also takes all the spices and all the ingredients you put inside and force it into the food, so every single bite is not only fork tender, but also incredibly flavorful. Now today, we're going to be making my pressure cooker beef and rice. And this recipe can be found under David's Recipes on QVC.com. What we're first going to do is set the browning feature. What's important to know about a pressure cooker is that this works and behaves just like a skillet before it turns into a pressure cooker. I can actually brown the stewing beef. One of the nice things about using a pressure cooker is that you can use a lesser cut of meat. Now my recipe calls for stewing beef and if you prepare this traditionally, it can be really tough and stringy, but when you cook it under pressure, it becomes fork tender and really flavorful. While it's important to add some water to a pressure cooker, you don't have to add a lot of water because remember that the foods that you're cooking will release some of their own natural juices. But it is always a good idea to add liquid like a zesty tomato juice. If your recipe calls for vegetables in the pressure cooker, remember that vegetables do not need to cook very long and some don't belong in the pressure cooker at all. Softer vegetables like asparagus and green beans should never go in the pressure cooker because they'll only turn to mush. The rest of your vegetables should only be cooked a few minutes. Probably no more than fifteen minutes maximum. Now if you don't have fresh vegetables on hand, you can use frozen. It's important to remember if you're using the frozen, you need to allow a little extra cooking time and add a little less liquid because those frozen vegetables will give off more water. Let's talk more about safety. These digital, electric pressure cookers have many back-up safety features. In fact, there's no way to open this lid until I release the pressure. That process is very easily done, just by flipping one switch. The next step is to cook the rice. And rice will cook incredibly fast in the pressure cooker and we're going to use left-over liquids to make sure that it cooks beautifully and that it absorbs all that flavor. Another good idea, is to add a little cooking oil. This also will help keep that starch down and make sure that the rice doesn't foam. The best thing to remember while cooking rice is the ratio, one cup of rice to one and a quarter cup of water. It's also important to remember that when you are finished with the cooking cycles, let the pressure cooker release naturally so you don't get any foaming in the valves and it all comes out beautifully and clean. So, with a little pre-planning and prep work, you'll be safely pressure cooking in no time. And once you learn these simple tricks, your food will come out quickly and the flavor will be fantastic.
Views: 710918 QVCtv
Pilates PRO Chair Extra Resistance Springs on QVC
For More Information or to Buy: http://qvc.co/2clPYYW This previously recorded video may not represent current pricing and availability.
Views: 12208 QVCtv
How to Make Cheddar Cheese Sauce
David's Recipes - What's a great appetizer to serve at a party? A simple cheese sauce! David Venable shows you how to make his Cheddar and Ale Cheese Sauce. For more recipes and tips from David: http://qvc.co/Shop-ITKWD Having an easy recipe for a rich and creamy cheese sauce is a benefit for so many dishes. Once you've mastered this cheddar and ale cheese sauce, you'll be able to add it to vegetables like cauliflower and broccoli. The kids will certainly love that. You could also make cheese fries with this, use this as a cheese dip, but one of my favorite ways, add some cooked pasta in and make one fantastic macaroni and cheese. Now we're going to get started by melting 4 tablespoons of butter over medium heat. It's important to make sure that your pan is not too hot because butter can burn really quickly. Now you want to make sure you heat this over just medium heat and once it's melted if you're not quite ready to add your other ingredients, take it off the heat so the butter stays that really wonderful sweet flavor. If you let it cook too long, it can get a little bitter. Ok, the butter's all melted, now what we want to do is add in some onions and garlic. You want to chop that onion and mince the garlic and cook this for about 5 minutes until it's translucent. Now that's just about perfect. They're shiny and just a little see through. What we're going to do now is we're going to create a roux. And we're going to take a few tablespoons of flour and once you add this in, you want to cook this for about 2 minutes, stirring continuously throughout the entire process. It's going to begin to turn brown, that's fine, that's what you want to have happen. It will also get very thick, almost like sand or paste. Later when we add our liquids in, this will be the base that makes those liquids thicken up and get ready for the cheese. Now it looks like our roux is just about perfect and we're ready to start with our liquids. The next thing we're going to add is chicken stock. This is fresh and wonderful and going to add great flavor. Next we're going to add 2 kinds of dairy, some heavy cream and also some whole milk. Now the next thing you want to do to give this really a wonderful, rich complex flavor, is add some ale. Now generally speaking, there are 2 types of beer, there are ales and lagers. Now ales are a bit more rich and you can really taste the hops in the ale. In a lager, it's a more mild beer and has a more clean finish. For this cheese sauce, 1 cup of ale will be great because it'll add some great depth and some rich, complex flavor. Once the liquids are inside, you want to keep stirring this until it begins to thicken, bring this to a simmer and you'll notice right away when the liquid begins to get more firm. Our liquids have thickened up nicely and now it's time for the main event, the cheese. Now you can use whatever you'd like, I like to use extra sharp cheddar and go ahead and add this into your thickened liquid. Cheesy and delicious and yummy. Our cheese is inside, now it's time to add some beautiful spices. Add in mustard powder, course ground black pepper, and kosher salt. Mmmm, it smells great! It looks like our sauce is just about perfect, but here's a little test to make sure. Take your spoon out, wipe it clean, dip it back into the cheese sauce, if it coats the back of the spoon and you can run your finger through, and the cheese doesn't run, you're ready to roll. Now comes the best part, the eating! Let's ladle this into a bowl, and serve with some fresh french fries.
Views: 44091 QVCtv
Grilled Cheese - The Basics
How to make a grilled cheese sandwich. Blue Jean Chef Meredith Laurence gives some great tips on how to make the perfect grilled cheese sandwich. Full grilled cheese recipe below: For more info on the square pan, click here: http://qvc.co/FryPan For even 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 Basic Grilled Cheese Sandwich Serves 4 Ingredients: 8 slices sandwich bread 6 ounces grated cheddar cheese 2 tablespoons butter, softened Directions: 1.Spread the butter on one side of all 8 slices of bread. Assemble the sandwiches by placing four of the slices butter side down on a work surface. Divide the cheese between these four slices, and top with the remaining four slices of bread, butter side up. 2.Pre-heat a skillet or griddle (ideally square in shape) over medium heat. Add the assembled sandwiches and fry on both sides until nicely browned – about 3 to 4 minutes.
Views: 3037 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: 64628 QVCtv
How to Make A Picture Frame Sedum Garden
Garden Expert, Phillip Watson shows Jill Bauer how to make a picture frame sedum garden. This is an inexpensive craft that only requires a few materials. First put regular potting soil in a wooden box (you can purchase or create your own). The trick is to spread it all out and make sure it is mashed down so you don't have any gaps. Then add a second layer of soil. Next, lay magic carpet living tapestry over the soil. Then add deer netting to stabilize your plants. Not to worry, the sedums will grow right through it and this will help keep its shape. Finally, just add a few thumb tacks to give additional support then put your picture frame over top of it and hammer the frame to the box and the project is complete. Add something new to your garden or hang anywhere in your house to add some life to your walls. For more of Jill's Projects: http://qvc.co/JillsDIYs
Views: 27549 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: 18068 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: 9193 QVCtv
eTape16 16ft Digital Tape Measure w/ Auto Shut Off on QVC
For More Information or to Buy: http://qvc.co/29eCn27 This previously recorded video may not represent current pricing and availability.
Views: 9941 QVCtv
Filet Mignon - The Basics
Filet mignon is one of everyone's favorite cuts of beef. Blue Jean Chef Meredith Laurence teaches you how to cook the perfect filet mignon. Learn how to cook steak and a cooking trick to test doneness. Full filet mignon recipe below: For more info on the cast iron pan, click here: http://qvc.co/ironpan 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 Basic Sautéed Filet Mignon Recipe Serves 2 Ingredients: olive or vegetable oil 2 filet mignon steaks ( or boneless strip steaks or rib-eye or sirloin steaks), at least 1-inch thick salt freshly ground black pepper Directions: 1. Heat a large cast iron skillet or grill pan over medium-high heat. Add a little olive oil to the skillet. Place the steaks in the skillet, season them with salt and freshly ground black pepper and cook without turning for 4 minutes. Flip the steaks, season again and cook for another 4 minutes for medium rare, 5 minutes for medium, or longer for well done. 2. Once the proper degree of doneness has been reached, remove the steaks to a plate and let them rest. 3. Slice the steaks if desired, or serve whole.
Views: 17642 QVCtv
Vicenza Style: Lisa Explores The Veneto Region of Italy
While Lisa Robertson is in Venice Italy for our Vicenza Style event, she takes time to appreciate the beautiful surrounding region. The Veneto Region has a nice balance of beauty and history. Join Lisa on her adventure and learn about the region. Shop Vicenza Style: http://qvc.co/LRVicenza The Veneto region of Italy is our tradition Vicenza Style home. The Veneto is a gem of a region in the Northeast corner of Italy. Bound on the west by Lake Garda and on the north by the mountains, the landscape of the Veneto is rich and varied. The grander of Venice and the three municipalities that surround this year's location: A Villa Barbarigo Pizzoni Ardemani, make this a fascinated region to explore. Each town adds context to the birth of the republic. Monte San Lecce inhabited since the Bronze Age is guarded by the castle of Monte San Lecce which houses the most important collections of European medieval weapons and armor. Montagnana is surrounded by a wall built between the 12th and 14th centuries. It is considered one of the best preserved examples of medieval walls in Europe. Today in Montagnana you will find high end restaurants and ohmages to ancient artisans. Padua hosts the renown University of Padua almost 800 years old and famous for having had Galileo Galilei among its lecturers. It's dense network of archaic streets opens into a large communal piazza bridges across the branches of the Bacchiglione River which one surrounded the ancient walls like a mote. Today, QVC is broadcasting from one of the most stunning Villas that the Vento region has to offer. We are privilege that you have joined us on this journey to a country that defines the words beauty and grace and carries itself with elegancy and style.
Views: 12182 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: 71757 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.
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Happy 20th Anniversary to "You're Home with Jill" host - Jill Bauer!
QVC extends our warmest wishes on a very happy 20th anniversary to host of "You're Home with Jill", Jill Bauer! Jill's creative ideas in home décor, crafting, cooking and entertaining has brought fun and energy to her many viewers for 20 happy years. Our QVC family and on-air personalities, Joan Rivers and fellow QVC host David Venable, describe Jill as warm, professional, a joy to work with, a friend and family. We wish her many more years of success and happiness! About Jill: Jill Bauer exhibits the kind of versatility that allows her to present a variety of product categories, including cooking, fashion, home, and jewelry. Her popular show, You're Home with Jill, welcomes viewers into the QVC home to explore the latest in decorating, crafting, and entertaining. Jill's home and garden expertise even landed her a story in Nesting: It's a Chick Thing, a book about throwing fabulous parties and whipping up fantastic food. Prior to joining QVC in 1993, Jill was an anchor/reporter for CBS-affiliate WLFI--TV in Lafayette, Indiana, where she won a Vanguard Award from Women in Communications, Inc. for a profile she did on a female prosecutor. Jill also worked at KTLA-TV in Los Angeles and NBC-affiliate KOMU-TV in Columbia, Missouri. Jill received a bachelor's degree in journalism from the University of Missouri and is a member of professional journalism society Sigma Delta Chi. She's actively involved in alumni groups for both her college and sorority. To shop with Jill: http://qvc.co/ShopYHJ
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Calista Tools: How to Use the Perfecter
Maria from Calista Tools shows how to use the Perfecter. Shop the Perfecter here: http://qvc.co/_Perfecter
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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.
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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.
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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.
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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.
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Clarins Super Restorative Total Eye Concentrate with Sandra Bennett
For More Information or to Buy: http://www.qvc.com/.product.S7777.html?cm_ven=YT&cm_cat=AU&cm_pla=SANDRABENNETT_20150416_JTbxLC0hVqM&cm_ite=BTY_PRODUCTDETAIL_S7777 1-800-455-8838, item# S7777 This previously recorded video may not represent current pricing and availability.
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Meet Maureen Kelly: CEO and Founder of tarte
Get to know Maureen Kelly, CEO and Founder of tarte. Go behind-the-scenes with Maureen and find out more about tarte cosmetics - makeup that is good for your skin. Shop tarte: http://qvc.co/MeetMaureenKelly
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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: 21514 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: 7832 QVCtv
Vicenza Style: All About Villa Barbarigo Pizzoni Ardemani
Italy not only has beautiful jewelry, but is also rich in culture and architecture. QVC takes the time to appreciate both with Villa Barbarigo Pizzoni Ardemani. As we get a tour of the breathtaking land, we learn about the history from the owner of this property. Shop Vicenza Style: http://qvc.co/LRVicenza My name is Armando Pizzoni Ardemani I am coming from a noble family in Italy. My family owns this property since 1929 because it was bought by my grandfather. The very important thing about this historic garden is not only the beauty of the garden but the allegoric meaning the reason under it. You have to start from the Pavilion of the Anna, the entrance in 1700-1800 to the stay. You go through the fishery of the river, then fishery of wind, and then you start the purification the river, fresh water, and the air. And then you go to the maze. It is one of the few historic mazes it is one of the few to still reminds preserved and efficient. Made of boxwood. You rich this part of the garden still full of sin. There are seven dead roads like there are, like seven capital sins. So if you give in one of these roads you have to ask for forgiveness, repent for your sin and keep going on the right track until you reach the center tower, you have a clear view of what you have to do in life. You go in another place of the garden which is the eremite cave. There is Rabbit Island; there is the statue of the time until you reach the stairs of the Sonic, the square of the fountain of the revolution, the fountain of the mushroom and you reach the final part of your salvation. This place is not only beautiful itself but the surrounding is still untouched for the past 400 years. There is a perfect mixture between nature and artifacts and you know statues and fountains are blended together in a big armory. This is something you can experience probably only once to see another very unique place such as this one.
Views: 8309 QVCtv
Fitbit Zip Wireless Acitivy Tracker with Extra Clip with Lisa Robertson
For More Information or to Buy: http://gather.qvc.com/item/fitbit-zip-wireless-activity-tracker-with-extra-clip-F11742/?cm_ven=YT&cm_cat=AU&cm_pla=LISAROBERTSON_20141010_5iHNAm9_nsk&cm_ite=HOU_TGA_PRODUCTDETAIL_F11742 1-800-455-8838, item# F11742 This previously recorded video may not represent current pricing and availability.
Views: 10801 QVCtv
Unusual Container Garden Ideas
Jill Bauer gives us some outside of the box container gardening ideas. From using rain boots to a refurbished dresser, give your garden a unique look! For more ideas from Jill: http://qvc.co/JillDIYs I am completely enamored of different types of glass jars and so I thought maybe we could find a way to mount these glass jars onto a wood board and turn them into an herb garden. And so I’m going to show you how easy it can be to do that. The next unique container idea was inspired by my son’s old rain boots. He did not want me to get rid of them even though he had out grown them years earlier. And so, a planter was born. You can use little kids’ rain boots, you can use clogs or shoes that you’ve out grown. Make sure to drill a couple of drainage holes underneath, but I think for a little bit of a quirky or whimsical garden space, the idea of growing flowers in a little garden shoe or clog is absolutely adorable. So, this was something that I found at a garage sale, we repainted it, distressed it a little bit. You can do that or you can leave it as is if you like a more rustic look. Because this had all of these little drawers, it became the perfect little place to do individual plantings. Now before you start a project like this, you need to make sure you put some kind of a liner in the drawers because when you water the plants, you want to make sure you don’t want all of the dirt to seep through. So, put a liner in, then put some stones on top of that and then your potting soil. Who would have thought your little dresser drawer would have turned into something so fabulous as this. So, use your imagination, look around your home, find some things that you love and see if there’s a way you can transform it into a very unique container garden.
Views: 95396 QVCtv
HP Sprocket Portable Photo Printer with Case, Paper and SkinIt on QVC
For More Information or to Buy: http://www.qvc.com/.product.E231190.html This previously recorded video may not represent current pricing and availability.
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Drybar 3-Day Bender Curler with Clips & Travel Hairspray on QVC
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KitchenAid 5 in 1 Premium Diamond Blender on QVC
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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.
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Rangemate 3 pc set Nonstick Microwave Grill Pan on QVC
For More Information or to Buy: http://qvc.co/1oHCYhM This previously recorded video may not represent current pricing and availability.
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Meet QVC Program Host Lisa Mason
Learn More about our QVC Hosts: http://www.qvc.com/lisamason/ Lisa talks about her family, her hobbies, and meeting Joan Rivers.
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Meet QVC Program Host Pat James-DeMentri
Learn More about our QVC Hosts: http://www.qvc.com/patjamesdementri/ Pat recalls her hometown, her modeling career, and her start at QVC.
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NuWave 3 Qt. Brio Digital Touchscreen Air Fryer on QVC
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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.
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FITNATION Flex Core 8 Exercise System with DVD, Meal & Exercise Plan on QVC
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Cottage Farms Double Flowering Tropical Hibiscus Tree with Liz McCraw
For More Information or to Buy: http://www.qvc.com/.product.M43639.html?cm_ven=YT&cm_cat=AU&cm_pla=LIZMCCRAW_20150409_xpk8iG-uodw&cm_ite=HOU_PRODUCTDETAIL_M43639 1-800-455-8838, item# M43639 This previously recorded video may not represent current pricing and availability.
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